Crumbl Cookies are one of the most popular cookies in America. Have a look at Tiktok and you’ll see these enormous, fat and chewy cookies everywhere. But if you can’t get to a store (they’re all in America) then you can make absolutely your own version at home. And do you know what? They’re even better when they’re homemade! This is a pushy recipe Dear Reader especially if you want to try a Crumbl Cookie for yourself!
The most popular Crumbl Cookie is their classic Pink Sugar Cookie. This cookie is a pale blonde vanilla sugar cookie slathered generously with a pink buttercream frosting flavoured with almond. Crumbl Cookies are huge at around 10cm/4inches in diameter. They’re soft, chewy and come in a variety of flavours, some changing regularly.
I tried my first Crumbl Cookies when I visited San Francisco last week and a lovely woman Melissa bought me a box of assorted Crumbl cookies. I had seen them all over social media and wondered what the fuss was. There are between 1-10 million monthly searches on google for “Crumbl Cookies” and they are kind of a big deal. Crumbl Cookies was started by cousins Jason McGowan and Sawyer Hemsley. They opened up their first store in Logan, Utah in 2017 and it really snowballed from there. They now have over 800 bakers in the United States and 2 in Canada.
While the Crumbl Cookies I tried were nice, I thought that they would be even nicer if they were home baked. Also I’m not a huge almond essence fan so I thought I’d prefer these with vanilla but that’s just a personal preference. So I set about making my own!
Sugar cookie and buttercream are very straightforward recipes but with a small amount of differences between each recipe. I had a look at all of the ingredients listed on their site just to make sure that I had my proportions right.
Ingredients:
For the Sugar Cookies:
1/2 cup salted butter, softened (to replace 1 cup)
1/2 cup granulated sugar (to replace 1 cup)
1 egg
1/2 tsp vanilla extract (halved from original)
1/4 tsp almond extract (halved from original)
1 1/2 cups all-purpose flour (halved from original)
1 tsp baking powder (halved from original)
For the Sweet Almond Icing:
1/4 cup salted butter, softened (to replace 1/2 cup)
1 1/2 cups powdered sugar (halved from original)
1/2 tsp almond extract (halved from original)
1-2 tbsp milk (reduced from original)
Neon pink food coloring (optional)
Instructions:
- Preparing the Sugar Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, sift together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet.
Flatten each ball slightly with the back of a spoon or fork.
Bake for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Sweet Almond Icing:
In a mixing bowl, cream the softened butter until smooth.
Gradually add the powdered sugar, almond extract, and 1 tablespoon of milk. Beat until smooth and creamy. If the icing is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
If using, add a few drops of neon pink food coloring to achieve the desired shade of pink, mixing until evenly distributed.
Frosting the Cookies:
Once the cookies are completely cooled, spread a small amount of the almond icing onto each cookie using a butter knife or offset spatula.
Allow the icing to set for about 15-20 minutes before serving or storing.
Serving:
Serve these delightful almond-frosted sugar cookie bites as a sweet treat for yourself or share them with friends and family.
Enjoy the deliciousness!
Note: These almond-frosted sugar cookie bites are best stored in an airtight container at room temperature for up to 3-4 days.
Crumbl Cookies Recipe
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Sugar Cookies:
1/2 cup 1/2 salted butter, softened (to replace 1 cup)
1/2 cup 1/2 granulated sugar (to replace 1 cup)
1 1 egg
1/2 tsp 1/2 vanilla extract (halved from original)
1/4 tsp 1/4 almond extract (halved from original)
1 1/2 cups 1 1/2 all-purpose flour (halved from original)
1 tsp 1 baking powder (halved from original)
- For the Sweet Almond Icing:
1/4 cup 1/4 salted butter, softened (to replace 1/2 cup)
1 1/2 cups 1 1/2 powdered sugar (halved from original)
1/2 tsp 1/2 almond extract (halved from original)
1 1 -2 tbsp milk (reduced from original)
Neon pink food coloring (optional)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon or fork.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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