Copycat Crumbl Cookies (Sugar Cookie Recipe)

I made this copycat Crumbl Sugar Cookie with a soft, buttery almond cookie base and that iconic pink frosting everyone craves. It’s sweet, thick, bakery-worthy, and dangerously hard to stop eating.

I’m fully obsessed with these copycat Crumbl sugar cookies because they hit that thick, soft, bakery-style cookie craving without tasting bland or basic. The dough is rich from unsalted butter, with that little almond extract twist that makes every bite taste like the pink-frosted cookie I actually want.

And the frosting? Thick, sweet, smooth, and piled on like it has no interest in being subtle.

I love the chilled cookie with the creamy pink topping, especially when the center stays tender and the edges barely set. But honestly, the almond flavor is what keeps me coming back.

Totally addictive stuff.

Ingredients

• All-purpose flour gives the cookies their soft, bakery-style body.
• Cornstarch keeps things tender, so you’ll get that melt-in-your-mouth bite.
• Baking powder helps them puff up without getting cakey.
• Baking soda adds a little lift and helps the edges set.
• Salt keeps the sweetness from tasting flat or too sugary.
• Softened butter brings rich flavor and that classic Crumbl-style softness.
• Granulated sugar makes them sweet, pale, and just a little crisp.
• The egg holds everything together so the cookies don’t crumble apart.
• Vanilla extract adds cozy, familiar sweetness in the background.
• Almond extract is the big Crumbl vibe, sweet and slightly fancy.
• Heavy cream or milk makes the dough a little softer and smoother.
• Powdered sugar makes the frosting fluffy, sweet, and easy to spread.
• Plus, pink gel coloring gives that cute, iconic sugar cookie look.
• Basically, the frosting is buttery, almondy, and totally the main character.

Ingredient Quantities

• 2 1/4 cups all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon heavy cream or whole milk
• For the almond pink frosting
• 1 cup unsalted butter softened
• 4 cups powdered sugar sifted
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons heavy cream or whole milk
• Pinch of salt
• Pink gel food coloring

How to Make this

1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

3. In a large bowl cream 1 cup softened unsalted butter and 1 1/4 cups granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until combined, then stir in 1 tablespoon heavy cream or whole milk.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined, scraping the bowl as needed; avoid overmixing.

6. Chill the dough in the refrigerator for 30 to 60 minutes to firm up for easier scooping.

7. Scoop chilled dough into rounded 3 to
3.5 tablespoon portions and place on prepared sheets about 2 inches apart; gently flatten tops if desired.

8. Bake for 8 to 10 minutes, or until the edges are set and the centers look just set; allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. For the almond pink frosting, beat 1 cup softened unsalted butter until creamy, then gradually add 4 cups sifted powdered sugar. Add 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, 2 to 3 tablespoons heavy cream or whole milk, and a pinch of salt; beat until smooth and fluffy. Add pink gel food coloring to achieve desired shade.

10. Once cookies are completely cool, pipe or spread the almond pink frosting generously on each cookie and serve.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Dry and wet measuring cups plus measuring spoons
7. Rounded 3 to 3.5 tablespoon cookie scoop or tablespoon and small ice cream scoop
8. Wire cooling rack
9. Piping bag with round tip or offset spatula for frosting

FAQ

Copycat Crumbl Cookies (Sugar Cookie Recipe) Substitutions and Variations

• All purpose flour: swap for a 1-to-1 gluten free baking blend that contains xanthan gum (same volume; chill dough briefly if stickier).
• Cornstarch: replace with arrowroot powder or tapioca starch in equal amounts for the same tender texture.
• Unsalted butter (cookie or frosting): use salted butter instead and omit or reduce added salt in the recipe by about 1/4 teaspoon.
• Heavy cream (cookie or frosting): use whole milk or half and half (use 1 to 1.25 times the amount of milk for similar consistency; for richer frosting add 1 tablespoon melted butter).

Pro Tips

– Chill the dough until it is firm but still pliable. Cold dough spreads less in the oven, giving you taller, soft-centered cookies with neat edges.

– Weigh or lightly spoon and level the flour instead of scooping with the measuring cup. Too much flour makes the cookies dry and cakey; a light, slightly tender crumb is the goal.

– When creaming butter and sugar, scrape the bowl often and stop once the mixture is light and fluffy but not greasy. Overbeating can incorporate too much air and cause the cookies to flatten.

– Use room temperature butter for the dough and frosting, but if your butter is very soft, pop it in the fridge for 10 minutes to firm up. For frosting, add cream a tablespoon at a time until you reach a silky, pipeable consistency.

– Tint the frosting with gel color sparingly. A little goes a long way, and adding color gradually helps you avoid overshooting the perfect shade while keeping flavor unaffected.