Best Copycat Crumbl Cookie – How to Make Crumbl’s Sugar Cookie

PICTURED: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

Crumbl’s Chilled Sugar Cookie may not be on their permanent menu anymore, but now you can make it at home anytime. Their signature giant cookie is an almond sugar cookie with a pretty pink frosting. Unlike a classic sugar cookie that you can decorate, these are soft and chewy in the center.

The cookies are frosted with a simple buttercream, then cooled before serving. While you usually prefer a warm, cool cookie (who doesn’t!), these sugar cookies get even better after cooling. It’s good that the icing hardens a bit and softens the cookies. Bonus: It also helps the cookies stay fresh longer! These can be stored in an airtight container in the fridge for up to 1 week.

Learn more +

Read less –

Advertising – Continue Reading Below

Yields:

9

Preparation time:

0

hours

15

minutes

Total time:

3

hours

0

minutes

Cookies

4 1/2 tsp.

(540 g.) all-purpose flour

1 1/2 tsp.

(3 sticks) unsalted butter, softened

2 bed.

(400 g.) granulated sugar

1/2 tsp.

pure vanilla extract

Icing

1/2 tsp.

(1 stick) unsalted butter, softened

1/2 tsp.

(55 g.) powdered sugar

Light pink or red food coloring, for icing

This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

Cookies

  1. In a large bowl, whisk together flour, baking powder, baking soda and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat the butter and granulated sugar on medium-high speed until creamy. Add the eggs one at a time, beating well after each addition. Mix the almond and vanilla extracts.
  2. Add the dry ingredients and beat until just combined. Cover bowl with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour or up to 2 days.
  3. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Using a 1/2 cup measuring cup, scoop out the dough and roll it into balls. Arrange on prepared baking sheets, 4 inches apart.
  4. Bake until edges are set and golden, 18 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to wire racks and cool completely.

Icing

  1. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat the butter and powdered sugar on medium speed until smooth. Add cream and almond extract and beat until incorporated. Add food coloring, one drop at a time, and mix until desired color is achieved.
  2. Using an offset spatula, frost the tops of the cookies. Refrigerate until chilled, at least 30 minutes.
  3. Get ahead: Cookies can be made 1 week in advance. Store in an airtight container and refrigerate.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

Advertising – Continue Reading Below

Comments are closed.