Copycat Crumbl Sugar Cookies

User Reviews

4.9

84 reviews
Excellent

Copycat Crumbl Sugar Cookies

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

Servings

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
  • teaspoon almond extract
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Instructions

For the cookies:

  1. In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
  2. Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until its completely incorporated.
  3. Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
  4. Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
  5. 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.
  6. 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.
  7. Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t over bake.
  8. Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.

For the icing:

  1. 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.
  2. Add 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.
  3. 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.
  4. 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.

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Overall Rating

4.9

84 reviews
Excellent

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