Copycat Crumbl Sugar Cookies
Skip the bakery line. These copycat Crumbl Sugar Cookies are thick, soft, and perfectly sweet with that signature almond-vanilla flavor and a smooth pink frosting on top.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
They bake up tender and plush, just like the original, making them perfect when you want a bakery-style treat without leaving the house. Perfect for parties, holidays, or anytime a classic frosted sugar cookie sounds like the right move, they’re the kind of recipe you’ll come back to again and again.
31 of Chef Jenn's FAVE Casseroles
I've gathered 31 of my favorite casseroles for you and your family to love, all in a convenient ebook with no ads and no AI! Each of these scratch-made dishes is created, tested, and loved by Chef Jenn. Get your instant download now!
You'll get ad-free recipes like:
Spaghetti Casserole,
Sloppy Joe Casserole,
Cowboy Casserole,
and more!
This is a digital product. You'll receive an instant download link after purchase.
Ingredients
For the Cookies
- Butter – Unsalted butter lets you control the salt level; make sure it’s fully softened so it creams smoothly.
- Granulated sugar – It gives the cookies their classic structure; swapping sweeteners will change the texture.
- Neutral oil – Keeps the cookies soft even after chilling.
- Large egg – Large eggs work best.
- Vanilla extract – You can use pure or artificial vanilla.
- Almond extract – Don’t skip it. This gives the cookies their signature Crumbl-style flavor.
- All-purpose flour – Spoon and level the flour so the dough doesn’t turn dense.
- Cream of tartar – This gives the cookies a slight tang and helps with tenderness.
- Salt – I cook with kosher salt.
- Baking powder – Make sure it’s fresh so the cookies rise instead of spreading flat.
For the Frosting
- Unsalted butter – Soft butter is key; cold butter will leave lumps in the frosting.
- Powdered sugar – It keeps the frosting smooth; a few small lumps are fine.
- Milk or heavy cream – Heavy cream makes a richer frosting, but milk works if that’s what you have.
- Almond extract – This mirrors the cookie flavor and keeps the frosting cohesive.
- Vanilla extract – Again, artificial vanilla is just fine.
- Pink food coloring – Use gel coloring.
How To Make Copycat Crumbl Sugar Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies bake evenly and release cleanly.
Add the softened butter and sugar to a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.
Add the oil, egg, vanilla extract, and almond extract. Mix until fully combined and smooth.
Add the flour, cream of tartar, salt, and baking powder. Mix on low speed until a thick, soft dough forms, stopping to scrape down the bowl so everything mixes evenly.
Use a large cookie scoop to divide the dough into 8 equal portions. Gently shape each portion into a thick disc and place them on the prepared baking sheets, leaving space between each cookie.
Bake for 10 to 12 minutes, until the centers are set but still soft. Do not overbake. Let the cookies cool completely on the baking sheets before frosting.
To make the frosting, add the softened butter and powdered sugar to a stand mixer. Mix on low speed until combined.
Add the vanilla extract, almond extract, milk or cream, and a few drops of pink food coloring. Mix on low until combined, then increase to medium speed and beat for 1 to 2 minutes until smooth and creamy.
Once the cookies are fully cooled, spread a generous layer of frosting over each cookie.
Common Mistakes to Avoid
Overbaking is the fastest way to ruin these cookies. They should look slightly soft in the center when you pull them out. If you wait until they look fully set, they’ll cool into dry cookies instead of that soft Crumbl-style texture.
Too much flour will make the cookies dense instead of tender. I always spoon and level my flour instead of scooping straight from the bag, which packs in more than you need.
Skipping the almond extract changes the flavor completely. It’s what gives these cookies that signature bakery taste, so without it, they’ll just taste like a standard sugar cookie.
Butter that’s too soft or starting to melt will cause the cookies to spread too much. You want it softened, not greasy or shiny.
Chef Jenn’s Recipe Notes
- Almond extract is the key to these pink sugar cookies; don’t skip it if you want true Crumbl-style flavor. I’ve tested this recipe with almond extract and vanilla extract, and the most authentic flavor comes from almond extract.
- Do not overbake. The cookies should look slightly underdone in the center. They’ll continue cooking a minute more but these cookies should be soft, not crisp.
- You can pop the cookies into the fridge to cool before icing. Don’t ice them warm or you’ll get melted icing.
- Frost your Crumbl cookies with an offset spatula for the easiest spreading.
Serving Suggestions
Serve these Crumbl Copycat Sugar Cookies at room temperature with coffee, tea, or a cold glass of milk. They’re perfect for dessert trays, birthday parties, baby showers, or any occasion that calls for a classic frosted cookie. I love serving them with other desserts like Chocolate-Caramel Cookies, Copycat Crumbl Confetti Cake Cookies, and Lemon Loaf with Lemony Glaze. Want more dessert suggestions? Check out my full list of desserts.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 to 15 minutes before serving so the frosting softens slightly.
It’s not just for richness. The butter gives flavor, but the oil is what keeps these cookies soft for days instead of drying out. If you skip the oil, you’ll still get a good cookie, but it won’t have that same soft, almost plush texture Crumbl is known for.
You can, and they bake up beautifully as smaller cookies. Just use a medium scoop instead of a large one and reduce the bake time by a few minutes. Keep an eye on them, you still want soft centers, even in the smaller size.
Chill them first. I always pop frosted cookies into the fridge for 20 to 30 minutes so the frosting firms up, then layer them in a container with parchment between layers. Trying to move them at room temperature is where things go sideways.
Yes, and it actually works really well. I portion the dough into discs, cover them, and refrigerate for up to 24 hours. When baking from cold, just give them an extra minute or two in the oven.
Copycat Crumbl Sugar Cookies
Ingredients
For the cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon baking powder
For the Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons milk or heavy cream
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- pink food coloring
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Add the softened butter and granulated sugar to the bowl. Cream until smooth.
- Add the oil, egg, vanilla extract, and almond extract. Mix until fully incorporated, scraping the bowl to ensure everything is evenly combined.
- Add the flour, cream of tartar, salt, and baking powder. Mix thoroughly and scrape down the sides and bottom of the bowl.
- Use a large cookie scoop to divide the dough into 8 equal portions. Bake for 10 to 12 minutes, until the centers are set and the edges are just firm. Let the cookies cool completely on the baking sheets.
- For the frosting, add the softened butter and powdered sugar to a stand mixer. Mix on low speed until combined.
- Add the vanilla extract, almond extract, milk or cream, and pink food coloring. Mix on low until incorporated, then increase to medium speed and beat for 1 to 2 minutes until smooth and creamy.
- Spread the frosting evenly over the cooled cookies and serve.
Video
Notes
Chef Jenn’s Recipe Notes
- Almond extract is the key to these pink sugar cookies; don’t skip it if you want true Crumbl-style flavor. I’ve tested this recipe with almond extract and vanilla extract, and the most authentic flavor comes from almond extract.
- Do not overbake. The cookies should look slightly underdone in the center. They’ll continue cooking a minute more but these cookies should be soft, not crisp.
- You can pop the cookies into the fridge to cool before icing. Don’t ice them warm or you’ll get melted icing.
- Frost your Crumbl cookies with an offset spatula for the easiest spreading.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
