Easy Crumbl Copycat Sugar Cookies with Pink Frosting

Recreate the famous Crumbl sugar cookie recipe at home with this easy tutorial!

Crumbl Sugar Cookies have taken over social media, especially on TikTok, and for good reason. These giant cookies are soft, buttery, and topped with a pink almond frosting. Whether you’re baking for fun or selling these delicious cookies to customers, this easy recipe will make you feel like you’re walking into a Crumbl cookie shop.

Ingredient Rundown

Here’s what you’ll need to make these soft sugar cookies:

For the Cookies:

• Unsalted butter (softened) – adds a rich buttery flavor.
• Vegetable oil- give it a soft and tender bite. 
• Powdered sugar – creates that melt-in-your-mouth texture.
• Vanilla extract – essential for that classic Crumbl flavor.
• All-purpose flour – the base for these thick cookies.
• Baking powder – ensures the cookies rise to the perfect height.

For the Frosting:

• Unsalted butter- Use softened butter for easy mixing.
• Powdered sugar – gives the frosting a smooth, creamy texture.
• Almond extract – for that classic pink sugar cookie taste.
• Heavy cream – for the perfect consistency.
• Pink food coloring – I recommend AmeriColor Soft Pink Gel Food Color for the perfect Crumbl pink.

Tips for Baking Copycat Crumbl Cookies

You’ll love the texture of the cookies—they’re soft, buttery, and the jumbo size is perfect for piling on that sweet pink frosting. If these are your first Crumbl cookies, you’re in for a treat! Follow these simple baking tips to make sure your cookies turn out just right every time.

 Use Room Temperature Butter

For the best results in your copycat Crumbl sugar cookies recipe, always start with room temperature butter. Cold butter doesn’t mix well with the other basic ingredients, and melted butter can cause the cookies to spread too much during baking. Using butter at room temperature ensures a smooth, even dough.

Use a Stand Mixer or Electric Hand Mixer

To make sure your dough is properly mixed, use a stand mixer or electric hand mixer. As you mix, scrape the sides of the bowl with a sturdy spatula to make sure all the ingredients are evenly incorporated. 

Chill or Use Now

Once your dough is mixed, you can bake the cookies right away without chilling. If you prefer, you can chill the dough in the refrigerator or freeze it for later use. Chilling can enhance the flavor, but it’s optional for this recipe!

No Need to Flatten

If you bake the cookies without chilling, there’s no need to flatten the dough—these thick sugar cookies will naturally spread in the oven. However, if you decide to chill the dough, flatten the cookie dough balls by about ⅓ before baking to help them spread evenly.

Use a Cookie Scoop

To portion the cookies, I like to use a ¼ cup cookie scoop, which is perfect for making jumbo cookies. This 3 oz stainless steel cookie scoop works perfectly to ensure uniform size.

The batch makes about 9 jumbo cookies, or if you prefer to make smaller cookies, you can use a smaller scoop and the recipe will yield about 24 mini cookies. Just remember to adjust the baking time as needed for the smaller size.

Cool Before Frosting

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make sure to cool the cookies completely before frosting. This prevents the frosting from melting and helps the a pink almond icing spread evenly.

Favorite Tools for This Recipe

Here are some tools that make baking these copycat Crumbl sugar cookies a breeze:

• 3.25 oz Stainless Steel Cookie Scoop: Perfect for creating jumbo cookies every time.
• AmeriColor Soft Pink Gel Food Color: My favorite pink food coloring for the classic Crumbl look.
• Small Offset Spatula: Great for spreading frosting evenly over the top of your cookies.
• MUNBYN Thermal Bluetooth Label Printer: Ideal for labeling your baked goods when selling them.
• Pink Bakery Boxes: These pink boxes make the perfect packaging for a professional, Crumbl-like touch.

This copycat Crumbl sugar cookie recipe is an easy way to bring the real thing into your own kitchen. Whether you’re making these for a birthday cake celebration, or just to treat yourself, this recipe will give you bakery-quality cookies every time.

For more delicious recipes and tips for your home bakery, sign up for my newsletter or check out my full recipe below!

Easy Crumbl Copycat Sugar Cookies with Pink Frosting

This copycat Crumbl sugar cookie recipe recreates the iconic soft and buttery cookies topped with a sweet pink frosting. This recipe is easy, requires no chilling, and yields bakery-quality cookies!

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Ingredients

For the Cookies

• ▢ 1 stick ½ cup unsalted butter, room temperature
• ▢ ½ cup vegetable oil
• ▢ 8 oz 1 cup granulated sugar
• ▢ 2 tablespoon powdered sugar
• ▢ 1 egg
• ▢ 2 ⅓ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt

For the Frosting

• ▢ 1 cup 2 sticks unsalted butter, cold
• ▢ 4 cups powdered sugar
• ▢ 1 teaspoon almond extract
• ▢ 2-3 tablespoon heavy cream
• ▢ Pink food coloring optional, AmeriColor Soft Pink Gel

Instructions

For the Cookies

• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• In a large bowl, using a stand mixer or electric hand mixer, cream together the room temperature butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla and mix to combine.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the butter mixture and mix on low until a soft dough forms.
• Use a 3 oz cookie scoop to form cookie dough balls and place them on the prepared baking sheet. No need to flatten the dough.
• Bake for 9-11 minutes, or until the edges are golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

• In a medium bowl, beat the butter on medium speed until smooth and creamy. Add the almond extract and heavy cream and continue beating on medium speed until well combined.
• Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until until the frosting reaches a smooth, spreadable consistency.
• Add pink food coloring and mix until you reach the desired color.
• Spread the frosting generously over the top of the cookie using a butter knife or a small offset spatula.

Notes

Storing Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 3-4 days. 

Freezing Baked Cookies: To freeze baked cookies, allow them to cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer to a freezer-safe bag or airtight container. Frozen baked cookies will last for up to 3 months. Thaw at room temperature before serving.

Freezing Cookie Dough: After forming cookie dough balls, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months. Allow then dough to come to room temperature them bake according to recipe instructions.