Have you ever had a craving for a big, soft, bakery style cookie? You know the kind. The ones that are so tender they practically melt in your mouth. They are topped with a swirl of sweet, creamy frosting. It is a simple pleasure.
Well, get ready to bring that bakery experience right into your own kitchen. This is one of those cookie recipes you will make again and again. We are talking about a fantastic Crumbl Cookie Copycat that is surprisingly simple to whip up. It is one of my favorite easy dessert recipes.
Jump To:
Why You’ll Love This Recipe
First off, the texture is just amazing. These are not your average crunchy sugar cookies. They are incredibly soft and thick, with a chewy center that stays tender for days. Each bite is a little piece of cookie heaven.
Then there is the frosting. Oh, the frosting! It is a smooth buttercream with a delicate hint of almond. It is the component that really makes this Crumbl Cookie Copycat taste so authentic. The pretty pink color makes it extra fun, too.
What I love most is how straightforward this recipe is. You do not need any fancy equipment or complicated techniques. It is a wonderful choice for bakers of all skill levels. It is truly one of the best easy dessert recipes for a weekend treat.
Making these at home is also way more budget friendly than a trip to the bakery. You get a whole batch of delicious cookies for the price of just a few. It is a win win situation. This is one of my top cookie ideas for parties or family gatherings.
Ingredients
The magic starts with simple pantry staples. Here is what you will need to gather before you begin baking these wonderful cookie recipes.
For The Cookies
- ½ cup (114 g) unsalted butter, room temperature
- 1 ⅓ cup (160 g) powdered sugar
- 2 tablespoon (30 ml) vegetable oil
- 1 large egg, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (250 g) all purpose flour
- ¾ teaspoon (3 g) baking powder
- ½ teaspoon (3 g) salt
For The Pink Buttercream Frosting
- ¼ cup (57 g) unsalted butter, melted
- 1 ½ cup (180 g) powdered sugar
- ½ teaspoon (2 ml) almond extract
- ⅛ teaspoon (1 g) salt, or to taste
- 2 tablespoon (30 ml) heavy cream, plus more as needed
- 1 to 2 drops red food coloring, optional
Step By Step Instructions
Ready to get baking? Let us walk through this simple process together. Just follow these steps, and you will have your very own Crumbl Cookie Copycat treats in no time. It is one of the most rewarding easy dessert recipes you will find.
Step 1: Cream The Butter And Sugar
In a large bowl, or the bowl of your stand mixer, combine the room temperature butter and powdered sugar. You will want to beat them together for about 2 to 3 minutes.
The goal is to get the mixture light and fluffy. This step incorporates air into the dough, which is key for a soft texture. Then, mix in the vegetable oil until it is just combined.
Step 2: Add The Wet Ingredients
Next, add the large egg. Make sure it is at room temperature. This helps it mix in more evenly. Beat it in until the mixture is smooth. Follow that with the vanilla extract and give it one last mix.
Step 3: Combine Dry Ingredients And Chill
Now it is time for the dry ingredients. Sift in your all purpose flour, baking powder, and salt. Gently fold everything together until it is just combined. Be careful not to overmix here.
Once the dough comes together, place the bowl in the refrigerator. Let it chill for about 15 minutes. This step is important because it helps the cookies hold their shape while baking.
Step 4: Shape And Bake The Cookies
While the dough chills, preheat your oven to 350°F or 180°C. Line a large baking sheet with parchment paper or a silicone liner. This prevents the cookies from sticking.
Use a cookie scoop to portion out about 4 tablespoons of dough for each cookie. Place them on the baking sheet at least 2 inches apart to give them room to spread a little.
Now, find a jar or a measuring cup with a flat bottom. Dust the bottom with a little powdered sugar. Gently press each dough ball down until it is about ½ inch thick. This is what creates that signature look.
Bake them for 10 to 12 minutes. You will know they are done when the tops are set and no longer look glossy. They might seem a bit underdone, but that is the secret. They will continue to set as they cool.
Step 5: Cool The Cookies
Let the cookies cool on the baking sheet for a full 15 minutes. This is a very important step. They are too soft to move right out of the oven. After 15 minutes, carefully transfer them to a wire rack to cool completely.
Step 6: Make The Pink Buttercream Frosting
While the cookies are cooling, you can make the delicious frosting. Combine the melted butter and powdered sugar in a bowl. Use an electric mixer to beat them until they are fluffy.
Mix in the almond extract and salt until everything is smooth. Then, slowly add the heavy cream. You might need a little more or less to get a thick, yet smooth, consistency that is easy to spread.
For that classic pink color, add one drop of red food coloring. Mix it in and add another drop if you want a deeper shade. And just like that, you have the frosting for one of the tastiest cookie recipes around.
Once the cookies are totally cool, spread a generous layer of frosting on top. Enjoy!
How To Store Leftovers
If you somehow have leftovers of this amazing Crumbl Cookie Copycat, storing them is easy. You will want to keep them in an airtight container to maintain their softness.
They can be stored at room temperature for up to 3 days. The frosting will set nicely, so you do not have to worry too much about it smudging once it has had a little time to dry.
For longer storage, you can freeze these cookies. I recommend freezing them unfrosted. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer safe bag or container.
You can also freeze the frosting separately in an airtight container. When you are ready to enjoy, let the cookies and frosting thaw at room temperature before frosting and serving. This is a great tip for many cookie recipes.
Tips
Want to make sure your cookies turn out great every time? Here are a few handy tips that I have learned along the way. These little things can make a big difference in your cookie recipes.
- Measure Flour Correctly: The best way is to use a kitchen scale. If you do not have one, use the spoon and level method. Spoon the flour into your measuring cup and level it off with a knife. This prevents dense cookies.
- Do Not Skip The Chill Time: Chilling the dough is essential. It helps control spreading and makes the dough easier to handle. Even 15 minutes makes a big difference for this Crumbl Cookie Copycat.
- Room Temperature Ingredients Matter: Your butter and egg should be at room temperature. This allows them to mix together smoothly and create a uniform dough.
- Watch The Bake Time: The key to a soft cookie is not to overbake it. Pull them from the oven when the tops are set but still look a little soft. They will finish baking on the hot pan.
- Cool Completely Before Frosting: This is a big one. If you try to frost warm cookies, the frosting will melt and slide right off. Be patient, it is worth the wait.
Conclusion
There you have it. A simple yet impressive recipe for a delicious Crumbl Cookie Copycat. This is truly one of those cookie ideas that will become a family favorite. It is a joy to make and even more of a joy to eat.
I hope you have fun making these delightful treats. Whether you are baking for a special occasion or just a regular Tuesday, these cookies are sure to bring a smile to anyone’s face. Happy baking!
FAQ
Can I Make These Cookies Ahead Of Time?
Absolutely. You can make the cookie dough and chill it in the refrigerator for up to 2 days before baking. You can also bake the cookies and store them in an airtight container for a day before frosting.
What If I Do Not Have A Stand Mixer?
No problem at all. A good hand mixer works just as well for this recipe. If you do not have either, you can even mix it by hand with a whisk and a sturdy spatula. It will just take a bit more arm power.
Can I Use A Different Kind Of Frosting?
Of course. While the almond buttercream is classic for this Crumbl Cookie Copycat, feel free to get creative. A simple vanilla buttercream or even a cream cheese frosting would also be delicious. This is one of those fun cookie ideas to experiment with.
Why Is My Dough So Sticky?
The dough is naturally a bit soft. The 15 minute chill time should make it much easier to handle. If it is still too sticky, you can chill it for another 15 minutes. Also, be sure you measured your flour correctly.
My Cookies Spread Too Much. What Happened?
This usually happens if the dough is too warm or if the butter was too soft, almost melted. Make sure your butter is at room temperature but still holds its shape. Chilling the dough is the best way to prevent too much spread.
Soft Pink Sugar Cookies (Crumbl Copycat)
Experience the delight of soft, thick, bakery-style cookies right at home. These easy-to-make Crumbl Copycat Pink Sugar Cookies feature a tender, chewy center topped with a smooth, sweet buttercream frosting and a delicate hint of almond. A family-friendly dessert that’s simple to whip up and perfect for any occasion.
Requirements
Ingredients
Instructions
- In a large bowl, or the bowl of your stand mixer, combine the room temperature butter and powdered sugar. Beat them together for about 2 to 3 minutes until light and fluffy. Mix in the vegetable oil until just combined.
- Add the room temperature large egg and beat until the mixture is smooth. Follow with the vanilla extract and mix well.
- Sift in the all purpose flour, baking powder, and salt. Gently fold everything together until just combined; do not overmix. Chill the dough in the refrigerator for about 15 minutes.
- Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone liner. Use a cookie scoop to portion out about 4 tablespoons of dough for each cookie. Place them on the baking sheet at least 2 inches apart.
- Dust the bottom of a jar or measuring cup with powdered sugar and gently press each dough ball down until it is about ½ inch thick.
- Bake for 10 to 12 minutes, or until the tops are set and no longer glossy. They will continue to set as they cool.
- Let the cookies cool on the baking sheet for 15 minutes, then carefully transfer them to a wire rack to cool completely.
- While cookies cool, make the frosting: combine the melted butter and powdered sugar in a bowl. Use an electric mixer to beat them until fluffy. Mix in the almond extract and salt until smooth. Slowly add the heavy cream, adjusting quantity for desired consistency.
- For the classic pink color, add 1 to 2 drops of red food coloring. Once cookies are completely cool, spread a generous layer of frosting on top. Enjoy!
Notes
For best results, measure flour correctly, ideally with a kitchen scale or the spoon-and-level method to prevent dense cookies.
Do not skip the 15-minute chill time for the dough; it helps cookies hold their shape and makes them easier to handle.
Ensure butter and eggs are at room temperature for a smooth, uniform dough that mixes well.
Avoid overbaking to keep cookies soft. Remove them from the oven when tops are set but still look slightly soft; they will firm up as they cool on the hot pan.
Allow cookies to cool completely on a wire rack before frosting to prevent the buttercream from melting and sliding off.
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies in a freezer-safe bag or container; thaw at room temperature before frosting and serving.
Nutrition
Calories
Sugar
Fat
Carbs
