Soft and chewy cookies with a thick, creamy frosting.
These Copycat Crumbl Sugar Cookies are irresistibly soft and chewy, just like the ones from the famous bakery. With thick, creamy frosting on top, they're a nostalgic treat you can make at home.
Why you'll want it now — Indulge in the nostalgia of bakery-style cookies with a thick layer of frosting.
Why this recipe works
This recipe uses a combination of butter and sugar to create a soft and tender cookie base. Cornstarch is added for an extra chewy texture, while a hint of almond extract gives it that signature bakery flavor.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheets
Parchment paper
Cooling rack
Spatula
How to make it
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract, mixing until combined.
In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop the dough into 2-tablespoon balls (about 55 g each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press each dough ball down to flatten slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are soft but not browned.
Transfer the cookies to a cooling rack to cool completely before frosting.
For the frosting, beat the softened butter in a mixing bowl until smooth.
Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until creamy and smooth.
If desired, add a few drops of food coloring to achieve your preferred color.
Frost each cooled cookie generously with the prepared frosting.
Enjoy these soft and chewy Copycat Crumbl Sugar Cookies with their thick, creamy frosting. They're a nostalgic treat everyone will love!
How you'll know it's ready
The cookies are ready when the edges are set and the centers remain soft and slightly underbaked. They will firm up as they cool.
Convection oven? (and if you don't have one)
For standard ovens, follow the recipe as written. If using a convection oven, reduce the temperature by 25°F and start checking the cookies a few minutes early.
Frosting, filling & glaze notes
The frosting should be thick and creamy, spreading easily over the cooled cookies without running off the edges.
Troubleshooting
If cookies spread too much, chill the dough for 30 minutes before baking.
For frosting that is too thick, add an extra tablespoon of cream.
If the cookies are too dry, reduce baking time slightly.
For more almond flavor, increase almond extract by 1/4 teaspoon.
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
Make ahead
The cookie dough can be made ahead and refrigerated for up to 3 days before baking.
Variations
Add a pinch of nutmeg to the dough for a subtle spice.
Use lemon extract instead of almond for a citrus twist.
Top with sprinkles for a festive look.
Frequently asked questions
Can I freeze these cookies?
Yes, you can freeze the baked cookies without frosting for up to 3 months. Thaw and frost before serving.
How can I make these cookies gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
Why do my cookies turn out flat?
Ensure your butter is properly softened but not melted, and consider chilling the dough if your kitchen is warm.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
