Did someone say a delicious cookie recipe has arrived? Well, make way… because here I CRUMB! I first heard about the Crumbl cookie company a few years ago, back when they first opened their doors. At first, I was a little skeptical. What was all the hype?! Why was everyone talking so highly of their baked goods? Also, Crumbl isn’t in Canada so it was yet another thing that the US has that Canada doesn’t.
Crumbl in Canada
As I mentioned above, unfortunately, there aren’t any Crumbl shops where I live so I had to take matters into my own hands and bake-up a batch of my very own Crumbl-inspired cookies!
You know what? No regrets! We can have the yumminess without a plane ticket!
My Crumbl-Inspired Recipe
My Copycat Crumbl Sugar Cookie Recipe are absolutely decadent! I love that they’re a simple cookie, but still hold such amazing taste. They make for a great stand-alone dessert. Trust me when I say, if you make this for your next dinner party, your guests will be blown away!
Why a Cream Cheese Sugar Cookie Recipe?
There’s nothing quite like a frosted sugar cookie. The combination of a crisp, buttery cookie with a creamy, sweet frosting is simply irresistible. This cream cheese sugar cookie recipe is one of my favorites. It’s easy to make, and the cookies always come out perfect. The cream cheese adds a rich and creamy flavor to the cookies that you’ll love.
My Almond Buttercream Frosting
Have you ever tried almond buttercream? Well, it’s about time that you do! My Copycat Crumbl Sugar Cookies are generously topped with homemade almond buttercream and it’s this finishing touch that makes these cookies so irresistible. Keep on reading to learn how to make a batch of your own!
How to Make Homemade Copycat Crumbl Sugar Cookies
Enough rambling from me! It’s time to make cookies!
Before you go, don’t forget to check out my other famous cookie recipes like my Oatmeal Chocolate Chip Cookies and my No-Bake Peanut Butter Cornflake Cookies.
Equipment
- Hand or stand mixer
- 2 parchment-lined baking sheets
- Ice cream scooper
- Cooling Rack
Yield: 16 cookies.
Ingredients For Cookie
- ¾ cup (approx. 1.5 sticks) unsalted butter, room temperature
- 4 oz cream cheese, room temperature (1/2 of a standard box)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
Almond Buttercream
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp whole milk
- Pink gel frosting (We used: Neon Pink Americolor Gel)
Instructions
Set aside the parchment-lined baking sheets and preheat oven to 350 degrees Fahrenheit.
In a large bowl, use an electric mixer to cream butter, cream cheese and granulated sugar for 5-6 mins until fluffy.
Add in eggs one at a time followed by the vanilla and almond extracts. Beat until all ingredients are well-incorporated.
Add in the flour, baking soda, baking powder and salt. Mix together until fully incorporated but don’t overmix.
Use a large cookie scooper or ice cream scoop to scoop out the right amount of dough for each portion.
Roll the dough into balls and press down to about ¾ inch in thickness. Place onto prepared cookie sheets.
Bake for 13-15 min until edges are golden brown. Don’t overbake.
Remove from oven and let rest on baking racks for 15 minutes.
Transfer each cookie onto a baking rack to finish cooling.
For the almond icing
Place softened butter into a bowl and use an electric mixer to beat until smooth (about 3 mins).
Add in powdered sugar, vanilla, almond and 1 tablespoon milk and beat on medium speed for 2 minutes (if icing is not smooth, add in the additional tbsp of milk). Beat on high for 4 minutes.
Spread the icing to the top of the completely cooled cookies using an offset spatula or butter knife.
Notes
The dough will look like a cake batter prior to adding in the dry ingredients. That’s okay, it will look like more like cookie dough after the flour is added. It should NOT be a loose or sticky dough.
These cookies don’t spread like a traditional cookie – they will be more puffy and fluffy.
Copycat Crumbl Sugar Cookies
Did someone say a delicious cookie recipe has arrived? Ladies and gents, make way for a batch of these scrumptious Copycat Crumbl Sugar Cookies!
Ingredients
Ingredients For Cookie
- ¾ cup (approx. 1.5 sticks) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
Almond Buttercream
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoon whole milk
- Pink gel frosting (We used: Neon Pink Americolor Gel)
Instructions
- Set aside the parchment-lined baking sheets and preheat oven to 350 degrees F
- In a large bowl, use an electric mixer to cream butter, cream cheese and granulated sugar for 5-6 mins until fluffy.
- Add in eggs one at a time followed by the vanilla and almond extracts. Beat until all ingredients are well-incorporated.
- Add in the flour, baking soda, baking powder and salt.
- Use a large cookie scooper or ice cream scoop to scoop out the right amount of dough for each portion.
- Roll the dough into balls and press down to about ¾ inch in thickness.
- Bake for 13-15 min until edges are golden brown
- Remove from oven and let rest on baking racks for 15 minutes.
- Transfer each cook and place directly on baking rack to finish cooling.
For the Almond Icing
- Place softened butter into a bowl and use an electric mixer to beat until smooth (about 3 mins).
- Add in powdered sugar, vanilla, almond and 1 tbsp milk and beat on medium speed for 2 minutes (if icing is not smooth, add in the additional tbsp of milk). Beat on high for 4 minutes.
- Spread the icing to the top of cooled cookies using an offset spatula or butter knife.
Notes
The dough will look like a cake batter prior to adding in the dry ingredients. That’s okay, it will look like more like cookie dough after the flour is added. It should NOT be a loose or sticky dough.
These cookies don’t spread like a traditional cookie - they will be more puffy and fluffy.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 148mgCarbohydrates: 46gFiber: 1gSugar: 28gProtein: 4g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
So, there you have it! Our copycat recipe for Crumbl Sugar Cookies. These delicious treats are perfect for any occasion and we can’t wait to hear what you think of them. Be sure to let us know in the comments how you enjoyed them and if you made any fun variations. And don’t forget to tag us in your social media posts so we can see your creations!