
Copycat Crumbl Sugar Cookies
User Reviews
4.9
84 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
24
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Calories
180 kcal
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Course
Dessert, Baked Goods
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Cuisine
American

Copycat Crumbl Sugar Cookies
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These one-bowl, no-mixer, Copycat Crumbl Sugar Cookies taste like a soft, sweet, melt-in-your-mouth, pink cloud!. The recipe comes together with just one bowl and no mixer and we're including an adorable free printable label as these cookies are wonderful for gifting.
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Ingredients
For the cookies:
- ¾ cup very soft butter I use salted butter
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
For the icing:
- 4 tablespoons very soft butter
- 2 cups powdered sugar
- ½ teaspoon salt if using unsalted butter
- 2¼-2½ tablespoons Half & Half
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
For the cookies:
- In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
- Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until its completely incorporated.
- Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
- Scoop up the dough into 1½-3 tablespoon scoops. Roll the scoops into balls and place about 2 inches apart on the prepared sheet pan.
- With a flat bottom glass, press each dough ball down to create a ½-inch tall cookie. I like to place a small piece of parchment paper on top of the dough ball before pressing to flatten it. The parchment will keep the dough from sticking to the bottom of the glass.
- Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t over bake.
- Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
For the icing:
- While the cookies are cooling make the icing by combining the soft butter, powdered sugar, 2 tablespoons of the half and half and extracts in a medium size bowl. Stir together until creamy and well combined. If icing is stiff add more half and half, a teaspoon at a time until desired consistency is reached. You want a thick, but nicely spreadable consistency.
- Add 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.
- To frost the cookies, spread each cookie with a generous spoonful of frosting and spread to just within the edges of the cookies. You can also use a piping bag with a large round tip. Pipe the icing, starting in the center and working your way to near the edges. Then use a small offset knife to spread the icing with a circular motion.
- Allow the icing to set for about 30 minutes. Once set, cover and store the cookies in an airtight container for 2-3 days or freeze for longer storage.
Notes
- See Café Tips above in the post for more detailed instructions and tips.
- Adapted from Bigger Bolder Baking.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
122mg
(5%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
256IU
(5%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
Calories | 180kcal | 9% |
Carbohydrates | 25g | 8% |
Protein | 2g | 4% |
Fat | 8g | 12% |
Saturated Fat | 5g | 25% |
Trans Fat | 1g | 50% |
Cholesterol | 34mg | 11% |
Sodium | 122mg | 5% |
Potassium | 59mg | 1% |
Fiber | 1g | 4% |
Sugar | 16g | 32% |
Vitamin A | 256IU | 5% |
Vitamin C | 1mg | 1% |
Calcium | 23mg | 2% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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