So, About These Crumbl Sugar Cookies…

I still remember the first time I tried making these copycat Crumbl sugar cookies. My sister called me (in a proper panic) because she was craving that soft, thick, pink-frosted bit of heaven, but the nearest Crumbl was a two-hour drive away. So, naturally, my kitchen became the test laboratory. Was my first batch perfect? Not a chance—my son called them “interesting hockey pucks,” which is, uh, high praise in this house. But after many tweaks and one accidental salt dump (don’t ask), I finally landed on a version we all fight over when it’s on the counter.

Honestly, if cookies can make a day instantly brighter, these are the ones. And if you’ve never tried the real-deal Crumbl—but hey, lucky you for saving a few quid—this recipe is even better at home, I think. And less risk of someone stealing the last cookie right off your plate. (Except maybe your family. Good luck with that.)

Why I Keep Making These (And Why You Might, Too!)

I make these Crumbl sugar cookies when I want to bribe my kids for cleaning (don’t tell them), or when friends drop by and I want to seem way more together than I actually am. My brother, who swears he’s “not even into cookies that much,” hovers next to the oven every single time. These are that kind of treat. That thick, chewy-but-soft texture; that hit of almond in the frosting (or not—more on that later). And honestly, it’s easy for something to get a bit boring after the tenth time… but these have a weird way of disappearing before anyone’s tired of them. The only real frustration is resisting the urge to eat the dough raw (but, hey, I lived to tell the tale).

What You’ll Need, Plus Some Swaps

1 cup unsalted butter, softened (I’ll admit, one time I just used what was left of salted butter and skipped the extra salt; not the worst in a pinch)
1 1/4 cups white sugar (I once subbed in half brown sugar for giggles—the result was okay, kind of caramelly, not what I wanted, but edible)
1/2 cup powdered sugar (My grandmother claimed store-brand was fine—she was right)
2 large eggs
1 teaspoon vanilla extract (Or almond, but vanilla is classic. Sometimes I add a splash of both if I’m feeling cheeky)
1/4 teaspoon almond extract (Optional, but lovely. My neighbor can’t stand almond, so I leave it out for her)
3 cups all-purpose flour (I sometimes sneak in 2-3 tablespoons of cornstarch for a cuddlier texture)
2 teaspoons baking powder
1/2 teaspoon salt (Table salt, kosher, or whatever is within arm’s reach—it’s cookies, not rocket science)

For the Iconic Frosting:

1/2 cup unsalted butter, very soft (microwaved for a few seconds if you’re in a rush, but don’t melt it!)
2 cups powdered sugar (I never sift, but you do you)
1-2 tablespoons heavy cream or milk (whatever you’ve got… I even used half-&-half once and it was perfectly fine)
1/2 teaspoon almond or vanilla extract (dealer’s choice)
Pinch of salt
Pink gel food coloring (Or red, very gently—unless, like last time, you do two heavy-handed squirts and end up with startling fuchsia)

How I Actually Make Them (With Honest Commentary!)

Preheat and Prep: Set your oven to 350°F (or 175°C, if you’re across the pond). Line a couple of baking sheets with parchment paper. (Or don’t, and use baking spray. If you’re truly desperate, butter and flour or just go wild and pray for nonstick miracles.)
Cream the Butters and Sugars: Grab your mixer and beat together the softened butter, white sugar, and powdered sugar for at least 2-3 minutes until fluffy. (I always sneak a fingerful here—nobody’s watching… right? And if your kids catch you, just say you’re “testing.”)
Eggs & Extracts: Add eggs, vanilla, and almond extract if using. Mix until everything’s smooth. Don’t freak out if it looks a touch curdled; it fixes itself after flour joins the party.
Whisk Dry Ingredients: In a separate bowl (or honestly, just a pile on a paper plate—whatever works), whisk together the flour, baking powder, and salt.
Mix It Up: Add dry into wet, a bit at a time so you don’t end up dressed in flour. Mix until just combined—overmixing turns these cookies into bricks. Don’t ask how I know.
Shape Your Cookies: Scoop out balls of dough—about golf ball sized, maybe slightly bigger. If you wanna get fancy, use a big cookie scoop. Otherwise, go with a small handful per cookie. Place on your tray and gently flatten to about an inch thick. (If they look a little lumpy, that’s fine. Rustic charm, right?)
Bake: Pop them in the oven for around 11-13 minutes. You want them just barely golden on the edges. If they look underdone, don’t worry—they firm up while cooling. Trust the process.
Cool and Frost: Wait for them to cool; if you frost too soon, it’s chaos. For the frosting, beat soft butter, powdered sugar, cream, and extract until it’s smooth. Tint with food coloring to your preferred shade of pink. Spread or swirl onto cool cookies. (My daughter insists I use the back of a spoon for those classic Crumbl swirls.)

Random Notes and Discoveries (a.k.a. Things I’ve Messed Up)

Use real butter; margarine made them kind of sad and greasy. Sorry, not sorry.
If you rush the cooling, you’ll get a melted pond of frosting. I mean, it tastes fine, but looks a little like a crime scene.
The almond extract is strong—go easy if you’re not sure. You can always add more later, but never the other way around.
Once, I mixed up the baking powder with baking soda. Don’t. The taste was…uh…distinct.

Variations I’ve Tried (And My Honest Thoughts)

Lemon Version: Swapped extract for lemon and did yellow frosting. Refreshing, actually—good summer twist.
Chocolate Coating: Melted white chocolate drizzled on top—decadent, but a bit much for me. My youngest went wild, though.
Gluten-Free: Once tried Bob’s Red Mill 1:1 for the flour. Decent! A little different texture but nobody complained, which is a minor miracle.
Oats Experiment: Do not add oats. Turns out, these are not oatmeal cookies, who knew?

Equipment I Actually Use (and My Cheapskate Hacks)

Mixer: Stand or handheld—your arm will thank you. But, a wooden spoon worked that one time my mixer died (my triceps got a workout though!)
Cookie Scoop: Optional. You can absolutely wing it with your hands or even a regular ol’ spoon.
Parchment Paper: If you don’t have any, just grease the tray. I promise, I forget half the time and it’s usually fine.

How Do I Store These? (Let’s Be Honest)

Okay, here’s the truth—these are best on day one, but in my house, we’ve only had leftovers once. If you’re less cookie-crazed, just put them in an airtight container on the counter for up to three days. Fridge is fine for longer, just let them come to room temp before devouring. They also freeze decently (though, on second thought, I rarely have enough left to bother!). Here’s a nifty guide on freezing cookies if you’re planning ahead.

If You Wanna Get Fancy with Serving

We like to pile them on a big plate and pop a few rainbow sprinkles on top. Or, if it’s someone’s birthday, tuck in a candle or two and pretend you planned it that way. One weird family tradition here: warm cookie, cold glass of milk, cartoons on in the background—honestly, it’s pure bliss.

Lessons Learned the Hard Way (My Pro Tips… Kinda)

Don’t turn your mixer on high when adding powdered sugar. One time, my whole kitchen looked like a snowstorm hit. (Still finding sugar in places it shouldn’t be.)
Don’t skip the cooling step. Frost early, regret it forever—speaking from tragic experience.
Cream that butter long enough. I once tried rushing it so I could watch the game, but the cookies came out dense as a doorstop.

Some Real-Life Cookie Questions (and My Wobbly Answers)

Can I freeze the dough?
Oh, for sure! I scoop the dough balls onto trays, freeze, then toss them in a bag. Bake fresh as needed. Here’s a handy freezing cookie dough tutorial that’s saved me more than once.

Can I double this recipe?
Absolutely, but you’ll need an extra-big bowl or you’ll be wearing half the dough. (Guess how I learned that.)

It my cookies look underbaked in the middle—is that normal?
Totally normal! They set up as they cool. Better underbaked than over, I’d argue. But use your judgement—baking is pretty forgiving.

Can I skip the almond extract?
Yep. No biggie. Some of my best friends prefer the pure vanilla vibe anyway.

How do I get the cookies perfectly round?
Sometimes I use a round cookie cutter right after baking (while they’re still soft). Other times, I just let them go wonky. They taste the same, promise!

Anyway, hope you give these a whirl. And if you mess something up, join the club. The motto in my kitchen: If it tastes good, who cares what it looks like? Let me know how yours turn out—or if you discover an even better swap. I’ll try anything once!

Crumbl Sugar Cookies Recipe: My Favorite Homebaked Treat