Copycat Crumbl Sugar Cookie

Ingredients

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt

Pink Almond Frosting

• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 3–4 tbsp heavy cream
• 1 tsp almond extract
• Pink gel food coloring

Instructions

1. Make the dough — Beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs, vanilla, and almond extract; beat to combine.
2. Add dry ingredients — Mix in flour, baking powder, and salt until just combined. Do not overmix. Dough will be thick.
3. Portion and bake — Preheat oven to 375°F. Scoop ¼-cup portions of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Press each ball gently into a thick disc. Bake 10–12 minutes until edges are just set — centers will look underdone.
4. Cool completely — Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Cool fully before frosting.
5. Make the frosting — Beat butter until fluffy. Add powdered sugar, heavy cream, and almond extract. Beat until smooth. Tint pink with a few drops of gel food coloring.
6. Frost and chill — Spread a generous swirl of frosting on each cookie. Refrigerate for at least 30 minutes before serving — Crumbl cookies are served cold!

Notes

• Almond extract is the key — Don't skip it in either the cookie or the frosting.
• Serve cold — These are best served straight from the fridge, just like the real Crumbl.
• Storage — Store in an airtight container in the refrigerator for up to 5 days.
• Smaller size — Use 2 tablespoons of dough for a more standard-sized cookie; reduce baking time to 8–9 minutes.

Nutrition (per cookie)

Tags: #recipe #dessert #cookies #crumbl #sugarcookie #copycat