Description
Looking for a good copycat recipe for Crumbl sugar cookies? This easy recipe makes the best copycat Crumbl sugar cookies. With a rich and buttery vanilla cookie and sweet almond buttercream frosting I dare you to have just one! These taste just like the real thing and can be made in your own kitchen! All you need is a glass of milk.
Ingredients
Units
Scale
Sugar Cookies
- 2 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 10 tbsp unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 1/2 tbsp powdered sugar
- 1/4 cup canola oil
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
Pink Icing
- 10 tbsp unsalted butter (room temperature)
- 1 3/4 cup powdered sugar
- 4 tbsp heavy whipping cream
- 2 tsp pure vanilla extract
- 3/4 tsp almond extract
- 1 drop red food coloring
Instructions
- Pre-heat oven to 350 degrees.
- Combine flour, baking powder, salt, and cream of tartar in a medium bowl and whisk. Set aside.
- In a separate large bowl with a hand mixer or stand mixer with a paddle attachment cream butter, sugar, powdered sugar until light and fluffy.
- Add remaining wet ingredients, oil, egg, vanilla, and almond extract to wet ingredients and mix on low speed until combined.
- Combine flour mixture with wet ingredients one cup at a time, mixing on medium speed until combined. Do not over mix.
- Scrape down the sides of the bowl.
- Scoop cookie dough onto a large baking sheet (lined or greased) with a cookie scoop. Flatten out the cookie dough balls with the palm of your hand.
- For smaller cookies bake 6-8 minutes. For larger cookies bake 9-11 minutes. I baked mine for 7 minutes and made smaller cookies and felt they were just right. Cooking times will vary.
- While the cookies bake, prepare your frosting.
- Cream butter in a medium sized mixing bowl using a beater or whisk attachment. Cream until smooth.
- Add in powdered sugar, heavy cream, vanilla and almond extract. Mix until smooth and fluffy.
- Add only 1 drop of red food coloring and mix until color is fully distributed.
- Cool cookies on baking sheet for 15 minutes before moving. Cool cookies at least 30 minutes before frosting.
- Use a spatula or piping bag to apply frosting to cookies.
- Pour your self a glass of milk and enjoy!
- Store in an airtight container for up to 3 days.
Notes
- Only mix the ingredients until they are combined. Do not over mix.
- Cooking times will vary. You may need to put your cookies back in for a second time, cook them longer, or cook them less.
- Crispier cookies will need longer bake times, but I recommend baking these as soft cookies.
- Consuming raw cookie dough is not advised and can lead to food born illness.
- I do not recommend freezing baked cookies. For a make a head option, make cookie dough in advance and freeze dough balls for up to 3 months. Icing should be made fresh.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
