Copycat Crumbl Cookies – Better (And WAY Cheaper!) Than the Real Thing!

These copycat Crumbl sugar cookies are so delicious and so easy to make. And they taste JUST like the real thing!

Copycat Crumbl Cookies – Just Like The Real Thing!

Craving Crumbl cookies famous pink sugar cookies without the $5 per cookie price tag? This easy copycat recipe delivers that same soft, sweet perfection – for WAY less.

Hannah, here!

I have a confession: I’m the real Cookie Monster! I LOVE cookies so much it’s kind of obsessive. And I don’t discriminate! Whether they’re homemade, store-bought, full of nuts or not, I love them all! For breakfast? Sure! In a box with a fox? Absolutely.

Some of my favorite cookies to munch on are from Crumbl. You know, the adorable pink boxes and enormous cookies? They are so delicious but SO dangerous to your budget! So, I’ve learned how to make them from home, saving me (and now YOU) tons of money!

This is the best copycat Crumbl recipe for their signature sugar cookie. It tastes just like the original, and for a fraction of the cost. A total win win!

These cookies are surprisingly simple to make – I promise, you’ll never go back!

Ingredients for Copycat Crumble Sugar Cookies:

For the sugar cookies:

• 1 cup salted butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
  1/2 tsp almond extract
• 3 cups all purpose flour
• 2 tsp baking powder

Sweet almond icing:

• 1/2 cup salted butter, softened
• 3 cups powdered sugar
• 1 tsp almond extract (don’t skip this one if you’re able!)
• 1-3 tbsp milk
• neon pink food coloring, optional

How to make Copycat Crumbl Cookies:

Start by preheating your oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.

In a stand mixer (or using a hand mixer), cream the butter until it’s nice and smooth. Add in the granulated sugar and beat until light and fluffy.

Add the eggs one at a time, mixing well after each. Stir in the vanilla and almond extracts. Finally, slowly mix in the flour and baking powder until a soft dough forms.

The key to making these just like Crumbl, is to make these cookies BIG using a 1/4 cup!

You’ll want to scoop the dough with a 1/4 cup and then roll the dough between your hands to make a ball. Then, place onto the parchment-lined baking sheet.

To make sure that the cookies spread evenly and cook all the way through, you need to flatten each cookie slightly using the bottom of a flat drinking glass or measuring cup.

Bake for 9–11 minutes, or until the edges are just set. The centers will still be soft.

You really don’t want to over-bake here, because you want them to be soft just like Crumbl does it!

Let cookies cool completely on a wire rack.

While the cookies cool, prepare the icing:

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the almond extract and just enough milk to reach a spreadable consistency.

Add the pink food coloring for that signature look (optional but fun!). Frost your GIANT homemade Crumbl cookies and then cover, and put in your fridge to chill.

These cookies are best served cold—just like Crumbl does!

Print Recipe

Copycat Crumbl Cookies

Prep Time15 minutes mins

Cook Time11 minutes mins

Ingredients

For the cookies:

• 1 cup salted butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• 3 cups flour
• 2 tsp baking powder

Sweet almond icing:

• ½ cup salted butter, softened
• 3 cups powdered sugar
• 1 tsp almond extract
• 1-3 tbsp milk
• neon pink food coloring, optional

Instructions

• Preheat oven to 350℉. Line two cookie sheets with parchment paper.
• In a stand mixer (or large bowl), cream the butter until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla and almond extracts and mix to combine.
• Slowly mix in flour and baking powder until a soft dough forms.
• Scoop a large amount (about 1/4 cup) of dough and roll into a ball. Place onto parchment-lined sheet. Flatten each ball using the bottom of a drinking glass or cup.
• Bake 9-11 minutes until edges are set and center is still soft. Let cool completely on a wire rack.
• Meanwhile, prepare the icing. Beat softened butter on medium speed until creamy. Gradually add powdered sugar and mix until smooth. Stir in almond extract and 1 tbsp milk to reach a spreadable consistency. If icing is too thick, add additional milk if needed.
• Smooth icing onto cookies by the spoonful. Cover, and chill in fridge about 30 minutes prior to serving.

Now you can enjoy these cookies whenever you want and take care of your budget, too! This recipe makes about 10-12 HUGE cookies, so there’ll be plenty to share with your friends and family.

Want more copycat recipes? Here are some of our favorites!

• Copycat Starbucks Drinks
• Our Favorite Desserts
• All of PPP’s Favorite Recipes
• Starbucks Egg Bites
• Homemade Dole Whip
• Copycat Panera Broccoli Cheese Soup