These giant Crumbl Sugar Cookies are thick, soft, and incredibly delicious. Each cookie is smothered in a smooth luscious buttercream. Quick and easy to make but look and taste like you snagged a coveted pink box right from the Crumbl store.
If you love Crumbl's chilled sugar cookies with a slight almond flavored buttercream you will love these cookies.
WHY YOU WILL LOVE THIS
- Easy to make! These cookies are made out of simple ingredients, most of which you probably have on hand already. Easy to follow step by step directions, these cookies can be made in under 30 minutes!
- Taste just like Crumbl's sugar cookies. These sugar cookies taste just like the cookies we all know and love from Crumbl! Thick soft sugar cookie base smothered with almond flavored pink frosting. Served at room temp or chilled these will melt in your mouth.
- Delicious thick soft cookies. The chocolate cookie base is soft and tender. Even once they are chilled. These cookies can be made in advance and served the next day and be just as soft.
There are two parts to these cookies; the almond sugar cookie base and almond flavored frosting.
- Unsalted Butter: The butter should be still cold but slightly soft. You want to be able to press it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to 5 seconds. You will use butter for both the cookie and buttercream.
- Granulated Sugar: Granulated sugar creamed with butter creates a delicious sugar cookie flavor base.
- Eggs: 2 large cold eggs
- Corn starch: This helps the cookies retain their shape and stay soft days after baking.
- Vanilla and Almond Extract: Use the good stuff, pure vanilla extract. Crumbl uses almond extract in their sugar cookie base and in the frosting.
- Baking Powder and Baking Soda: The leaveners you need for these cookies.
- Salt: This recipe calls for kosher salt.
- Powdered Sugar: Powdered sugar combined with butter is the basis of the buttercream.
- Heavy Whipping Cream: Only a few tablespoons are needed for the buttercream but it helps immensely with the consistency. If you are in pinch you can substitute milk.
- Pink Food Coloring: I prefer to use gel food coloring but use what you have. You only need a very small amount.
STEP BY STEP INSTRUCTIONS
Here is how to make these copycat Crumbl chilled sugar cookies.
STEP 1: Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
STEP 2: Combine wet ingredients. In a stand mixer add the butter, granulated sugar, and mix until combined. Add the vanilla and almond extract and eggs one at a time and mix on a low speed until incorporated. Remember to scrape down the sides and bottom of bowl to insure all ingredients are incorporated.
STEP 3: Add dry ingredients. Add all purpose flour, cornstarch, baking soda, baking powder, and kosher salt. Mix on low speed until just combined scraping down the sides and bottom of bowl.
STEP 4: Portion dough and gently flatten. Using a 4 oz cookie scoop or ⅓ measuring cup, or using a scale portion out 4 oz dough balls. Place about 5 balls of dough on a parchment and using the palm of your hand, press down gently on the top of the dough, so that the dough is about ½ inch thick disk.
STEP 5: Bake. Place baking sheet in center oven rack and bake for 9-11 minutes or until the edges are set and the tops are no longer shiny. Be careful not to overbake, these cookies should not brown at all. Allow to cool completely.
STEP 6: Make the buttercream. In a stand mixer or medium sized bowl cream the butter and then add the powdered sugar, almond and vanilla extract, heavy cream, and pink food coloring. Beat for several minutes until smooth.
STEP 7: Frost cookies and enjoy. Traditional Crumbl sugar cookies are served chilled, you can serve them right away or let them sit in the fridge to chill.
- Crumbl's cookies have a slight almond flavor to the cookie base as well as in the pink buttercream. However, if you don’t love almond extract you can simply leave it out. Taking out the almond flavor will still leave you with a really good sugar cookie, just not the signature Crumbl sugar cookies.
- Do not flatten the cookie dough balls too much. You want to leave these to at least ½ inch thick disk to give you the soft melt in your mouth texture.
- Do not overbake. Watch your first batch of cookies and check after 8 to 9 minutes and evaluate from there. They are done when they are no longer be shiny and the middle is set. These should not brown.
Yes! Instead of portioning out the dough with a 4 oz ice cream scoop or ⅓ cup portion out to be 2.5 to 3 oz or use a ¼ measuring cup and form into a ball and lightly flatten.
Crumbl is a Utah-based gourmet cookie company that sells and delivers new cookie flavors each week.
No, These cookies do not require you to chill your cookie dough before baking. Crumbl calls them chilled sugar cookies because they serve them chilled. But that is optional and you don't chill until after the cookie is baked and frosted.
STORING AND FREEZING
These frosted sugar cookies work great to make ahead of time. Store the cookie base in an airtight container and when ready to serve spread buttercream onto each cookie.
Any leftover fully assembled cookies can be stored in the fridge for 3 to 4 days.
When freezing these cookies allow them to cool completely and freeze in an airtight container for 1 to 2 months.
looking for dinner ideas try; Quick and Easy Teriyaki Glazed Salmon Bowl, Chili's Chicken Enchilada Soup, or Grilled Chicken with Lemony Arugula Salad Topping.
- 1 cup unsalted butter
- 1 ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsalted butter, soft room temp
- 3 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoon heavy cream
- pink food coloring
- Preheat oven to 350 degrees. Line baking sheets with parchment and set aside.
- Make the cookies. Start with butter. The butter should be still cold but slightly soft. You want to be able to press on it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to seconds. Cut into 1 tablespoon slices and put in stand mixer. with paddle attachment. Cream together slightly on medium/low speed.
- Add the granulated sugar and cream on medium/low speed until butter is incorporated. This should take no longer than 1-2 minutes.
- Add vanilla, and the eggs one at a time, mix on medium/low until just incorporated.
- Stop the mixer and add the dry ingredients; all-purpose flour, cornstarch, kosher salt, baking powder, and baking soda. Mix on low until just combined.
- Using a large 4oz ice cream scoop, a ⅓ measuring cup, or using a scale portion out 4 oz round cookie dough balls and set aside.
- Place 5 cookie dough balls on baking sheet, spread several inches apart. Using the palm of your hand gently press down on the top of the dough so that the dough flattens into about a 1 inch disk.
- Bake for 9-11 minutes or until the edges are set and the tops are no longer shiny. Be careful not to overbake.
- Make the buttercream.
- First cream the butter and the powdered sugar, vanilla extract, and almond extract. Start by mixing on low and then once the powdered sugar is incorporated switch to high and beat for several minutes. Stop the mixer and add the heavy cream and a small amount of pink food coloring continue to mix on high until buttercream is light and fluffy.
- Once the cookies are cool spread the buttercream over the top of the cookies. These cookies are normally served chilled at Crumbl.
If you do not have heavy cream you can substitute milk.
If you want the light pink color of buttercream you only need the tiniest amount of food coloring.