Crumbl Vanilla Sugar Cookie
While vanilla is one of the most classic flavors in the book, vanilla sugar cookies are rarely done well – until now.
Crumbl Vanilla Sugar Cookie Recipe
We all love a good Crumbl cookie copycat and this Crumbl vanilla sugar cookie recipe is no exception. This giant, ultra soft sugar cookie with thick & crumbly edges is topped with silky smooth vanilla frosting. Creating, in my opinion, the ultimate feel-happy dessert.
If you’re a fan of the original Crumbl sugar cookie recipe, you’ll be thrilled to try this copycat for their elevated, all-vanilla version! With a few simple switches, like omitting the almond extract in favor of vanilla extract in the frosting, you have a totally new take on a delicious fan-favorite. I cannot wait for you to try it!
Ingredients in this Crumbl Vanilla Sugar Cookie Recipe
- Butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar – Only granulated sugar here because it wouldn’t be a sugar cookie anymore if we added brown sugar.
- Eggs
- Vanilla extract – I use the Watkin’s brand from Walmart!
- Canola oil – The canola oil will help the cookie to spread while baking and give the edge a buttery crisp, melt in your mouth texture.
- All-purpose flour
- Baking powder
Frosting
- Butter – Again, salted butter.
- Powdered sugar
- Heavy cream
- Vanilla extract – We are just using vanilla because this is crumbl’s vanilla sugar cookie. Their classic sugar cookie uses almond extract, though.
How to Make Crumbl Vanilla Sugar Cookie
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
- Once incorporated, add in the flour and baking powder.
- Mix until a soft dough forms.
- Portion out the dough into a generous 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the vanilla extract.
- Add more heavy cream to thin the frosting, if needed.
- Generously frost each cookie and serve chilled.
How should I store these Crumbl Sugar Cookies?
Once cooled, store your cookies in an airtight container in the fridge for up to 5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I would recommend freezing the baked cookies rather than the dough. I have a post all about how to freeze cookies if you need more guidance!
How do I make sure these cookies have the same soft & chewy texture as Crumbl’s cookies?
Follow my baking directions closely! The key here is to underbaked your cookies and let them finish baking on the hot pan outside of the oven.
Recipes Similar to Crumbl Sugar Cookies
Crumbl Sugar Cookie Recipe
Ingredients
- 1 1/2 cups (333g) salted butter
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 1/4 cup (60g) canola oil
- 4 1/2 cups (684g) all-purpose flour
- 3 tsp baking powder
Frosting
- 3/4 cup (167g) salted butter
- 4 1/2 cups (482g) powdered sugar
- Up to 1/2 cup (up to 120mL) heavy cream
- 3 tsp vanilla extract
Instructions
- Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.1 1/2 cups (333g) salted butter, 1 1/2 cups (345g) granulated sugar
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.3 eggs, 3 tsp vanilla extract, 1/4 cup (60g) canola oil
- Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.4 1/2 cups (684g) all-purpose flour , 3 tsp baking powder
- Portion out the dough into a generous 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly before baking.
- Bake at 350° F (180°C) for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.3/4 cup (167g) salted butter
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.4 1/2 cups (482g) powdered sugar, Up to 1/2 cup (up to 120mL) heavy cream
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the vanilla extract. Add more heavy cream to thin the frosting, if needed.3 tsp vanilla extract
- Generously frost each cookie and serve chilled.
I made these this weekend for my daughter because she wanted the “Shark Week” cookies. I used this recipe and blue food coloring and a shark gummy. I didn’t have one but she came home with one left over. It is 2 days after I baked them and they are AMAZING. I don’t eat Crumbl cookies very often I think I’ve ever had 2. This cookie melted in my mouth and the frosting was unforgettably delecate and sweet. THANK YOU! I truly appreciate this special recipe. I truly believe butter is glory. This recipe proves it. NB
These cookies are SO GOOD! Way better than Crumbl, in my opinion. I’ve been waiting for their white on white cookie to come back and every week, the disappointment sets in. Thank you so much for sharing this recipe 🙂 It’s truly an amazing cookie.
Is there a sub for canola oil? Coconut oil?
You can try coconut oil, but it may slightly alter the flavor.
I tried your recipe today and it was very thick, tender and decadent! I was over the moon with the final results!!! Thank you for sharing this recipe! I love it!
Thank you! I received so many compliments
Tender and tasty! Made a smaller batch (easy to do in thirds). Everyone raved about how yummy they are. I’ve never had the original, but I don’t think I need to now. so good!
Hi there – could these be frozen once baked? And do the frosting before serving?
Yes, totally! You can also freeze WITH the frosting. Here is my favorite way to freeze frosted cookies: https://cookiesfordays.com/how-to-freeze-cookies/