These Crumbl sugar cookies are soft, chewy and are topped with a pillowy pink frosting. I’d say these are copycat Crumbl sugar cookies, but honestly they are even better than the ones I picked up from Crumbl.

I’ve been in a Crumbl cookie recipes phase lately — so of course I’ve had to make a copycat Crumbl sugar cookie recipe! If you love Crumbl cookies — nice, big, delicious cookies — as much as me, try out my Crumbl chocolate chip cookies, Crumbl cookie dough cookies, Crumbl Biscoff white chip cookies, chocolate Oreo cookies, and my Crumbl Oreo sandwich cookies!

I also composed a blog post dedicated to all the copycat Crumbl cookie recipes!

A soft sugar cookie topped with a pink frosting on a white background.

Why This Recipe Works

  • This Crumbl sugar cookie recipe yields even better sugar cookies than the ones Crumbl sells! Trust me. They are so flavorful and soft. They have the subtle almond flavor in the cookie and then a really smooth almond flavored frosting. I shared these cookies with some friends and they agreed — much better than Crumbl!
  • When I picked up Crumbl cookies for my family, I couldn’t even pick up the sugar cookie! It was falling apart in my hands. My Crumbl cookie recipe makes cookies that are soft and don’t fall apart. Each cookie holds together.
  • The cookie isn’t super thin, but it’s not like overly thick. It’s the perfect sugar cookie!
A Copycat crumbl sugar cookie topped with pink frosting on a white background.

Ingredient Notes

Ingredients used to make copycat crumbl sugar cookie recipe on a gray background.
  • Flour: For the sugar cookie dough, this is the base. I use a normal all-purpose flour.
  • Powdered Sugar: For the sugar cookie frosting. I always sift my powdered sugar before adding it to my frosting just to ensure that it’s extra smooth.
  • Butter: Two sticks for the dough and one stick for the frosting. I use unsalted butter but you can use salted and omit the salt in the sugar cookie recipe.
  • Vanilla & Almond Extract: For flavor. Crumbl uses almond extract in their sugar cookie base and in the frosting.

Step-by-Step Instructions

  1. Make the sugar cookie dough. Cream butter and sugar in stand mixer fitted with a paddle attachment. Add the eggs, vanilla, and almond extract and mix until combined. Add the dry ingredients. Mix until combined. 
Sugar cookie dough in a glass stand mixer bowl.
  1. Portion the dough into round balls. Place about 6 dough balls on a parchment- or baking mat-lined cookie sheet. Press down gently on the top of the cookie, so the dough is a thick disc. Bake for 9-11 minutes or until the edges are set and the tops are no longer shiny.
  2. Remove the sugar cookies from the oven and let them cool on pan for 5 mins before transferring to a wire rack to cool completely.
Six sugar cookie dough balls on a baking sheet.
Six baked sugar cookies on a baking sheet.
  1. Make the frosting: Cream butter until soft. Add the remaining ingredients. Beat until smooth. 
Pink frosting for a Crumbl Sugar Cookie Recipe, in a glass bowl on a white background.
  1. Frost the cookies. (You can serve them right away or chilled. Stick them in the fridge for your traditional Crumbl chilled sugar cookie.)
Copycat Crumbl Sugar Cookies topped with a pink frosting, on a black wire cooling rack.

Recipe Tips

Butter: If you’re using salted butter to make the cookies, you can eliminate the 1/4 tsp salt. 

Pink food coloring: I use a pink gel food coloring, but you can use a regular neon pink food coloring. For another deliciously pink Crumbl cookie, try my Crumbl Pink Velvet Cookie Recipe!

Sugar cookie dough balls: You can make the cookie dough balls smaller if you’d like, just watch the cookies as they bake and adjust the baking time as needed. Flatten the cookie dough balls more if you want a flatter sugar cookie.

Storing: Store the frosted sugar cookies in an airtight container in the refrigerator for the full Crumbl effect. If stored in the fridge they will last 7 days. These cookies can also be stored in an airtight container at room temperature for 3-4 days.

Freezing: You can freeze the cookie dough balls in a freezer-safe bag or container for 2 months. When ready to bake, remove them from the freezer and bake frozen but add a few more minutes to the bake time. You can also thaw the dough balls in the fridge overnight and then bake the following day. 

Make ahead: The frosting can be made several days in advance. Store in the fridge in an airtight container and then bring it to room temperature before frosting the cookies. 

FAQs

What is Crumbl?

Crumbl is a Utah-based cookie company that sells and delivers new cookie flavors each week.

What is special about Crumbl cookies?

Crumbl cookies are very popular due to their size and flavor varieties. Crumbl cookies are large-sized cookies. They have a wide variety of flavors, which makes picking flavors so hard!

What are all the flavors of Crumbl cookies?

Because Crumbl’s cookie flavors change every week, you never know what cookies they will have. But they have a wide range and variety of cookies from sugar to chocolate chip to Biscoff to cookies and cream and more!

A bite taken out of a copycat Crumbl Sugar Cookie on a white background.

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A Copycat crumbl sugar cookie topped with pink frosting on a white background.
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4.88 from 31 votes

Crumbl Sugar Cookie Recipe

This copycat Crumbl sugar cookie recipe tastes BETTER than Crumbl! The subtle almond sugar cookie is topped with a pink almond frosting. This cookie is normally served chilled at Crumbl.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 cookies

Ingredients
 

Cookies

  • 1 cup unsalted butter - softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs - at room temperature
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Almond Frosting

  • 1/2 cup butter - softened to room temperature (can use salted or unsalted)
  • 2 1/2 cups powdered sugar
  • 3/4 teaspoon almond extract
  • 1 tablespoon milk - or heavy cream, if needed
  • pink food coloring - you only need a couple drops

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
  • Make cookies. Cream butter and sugar in stand mixer fitted with a paddle attachment for 2-3 minutes. Add the eggs, vanilla, and almond extract and mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. 
  • Using a 1/3 measuring cup, portion the dough into round balls. Place about 6 balls of dough on a parchment or baking mat lined baking sheet. Using the palm of your hand, press down gently on the top of the cookie, so that the dough is like a thick disc. Bake for 9-11 minutes or until the edges are set and the tops are no longer shiny.
  • Remove from oven and let cool on pan for 5 mins then transfer to wire rack to cool completely
  • Make frosting: cream butter. Add the powdered sugar, almond extract, cream, and a drop of pink food coloring. Beat until smooth. 
  • Frost the tops of each cookie. These cookies are normally served chilled at Crumbl. 

Notes

Butter: If you’re using salted butter to make the cookies, you can eliminate the 1/4 tsp salt. 
Pink food coloring: I use a pink gel food coloring, but you can use a regular neon pink food coloring. 
Sugar cookie dough balls: You can make the cookie dough balls smaller if you’d like, just watch the cookies as they bake and adjust the baking time as needed. Flatten the cookie dough balls more if you want a flatter sugar cookie.
Storing: Store the frosted sugar cookies in an airtight container in the refrigerator for the full Crumbl effect. If stored in the fridge they will last 7 days. These cookies can also be stored in an airtight container at room temperature for 3-4 days.
Freezing: You can freeze the cookie dough balls in a freezer-safe bag or container for 2 months. When ready to bake, remove them from the freezer and bake frozen but add a few more minutes to the bake time. You can also thaw the dough balls in the fridge overnight and then bake the following day. 
Make ahead: The frosting can be made several days in advance. Store in the fridge in an airtight container and then bring it to room temperature before frosting the cookies. 

Nutrition

Calories: 591kcal (30%)Carbohydrates: 79g (26%)Protein: 5g (10%)Fat: 29g (45%)Saturated Fat: 18g (90%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 106mg (35%)Sodium: 212mg (9%)Potassium: 125mg (4%)Fiber: 1g (4%)Sugar: 50g (56%)Vitamin A: 901IU (18%)Calcium: 47mg (5%)Iron: 2mg (11%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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