Small Crumbl Sugar Cookie Recipe
Crumbl Sugar Cookies are everyone’s favorite! They’re extremely soft and chewy, full of almond flavor, and honestly just so cute with that iconic baby pink frosting. And now you can make your favorite cookie from home!Jump to Recipe
Crumbl Sugar Cookie Recipe
The best part is that this recipe is specifically for the smaller, catering-sized cookies. These are the perfect single-serving portion size, so you don’t have to worry about cutting up the large cookies to share. If you’re looking for the regular, extra-large Crumbl Sugar Cookie recipe, try this one.
Ingredients for Small Crumbl Sugar Cookies
Sugar Cookie Base:
- Salted Butter (softened) – I always use salted butter in my recipes. If you only have unsalted butter, just add a pinch of salt to the dough.
- Granulated Sugar – For a sugar cookie base, you only need granulated sugar, no brown sugar required.
- Eggs – If you’re in a bind and can’t find any eggs, or are looking for an egg-free recipe for allergies, you can substitute a 1/2 cup of applesauce for the eggs.
- Vanilla Extract – You only need vanilla extract in the sugar cookie dough. However, if you loveeee almond flavor, feel free to add an extra 1/8 tsp of almond extract to the cookie dough, in addition to the vanilla.
- All Purpose Flour
- Baking Powder – The baking powder in this recipe helps the cookie to puff up when baking, while also staying nice & soft. We don’t want this cookie to be crispy at all.
- Salted Butter (softened)
- Powdered Sugar – This is sometimes labeled as icing sugar or confectioner’s sugar.
- Almond Extract – This is a very almond forward frosting recipe. If you don’t like almond flavor, I would recommend only using vanilla extract instead.
- Vanilla Extract
- Heavy Cream – If you don’t have heavy cream, you can substitute this for milk instead. However, you won’t need as much milk and the frosting won’t turn out as creamy without the heavy cream.
- Pink Gel Food Coloring – You only need the tiniest amount for this light pink color, I promise!
How to Make Crumbl Copycat Sugar Cookies
- Begin by preheating your oven to 350°F (180°C).
- Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using a handheld electric mixer, cream together the butter and granulated sugar for about 1 minute until the mixture is light in color and fluffy in texture.
- Scrape the sides of the bowl with a rubber spatula to ensure all ingredients are mixed in.
- Now add in the eggs and vanilla extract and continue to mix until well combined.
- Scrape the sides of the bowl again, then add in the flour and baking powder. Continue to mix until a soft dough forms.
- Now, using a cookie scoop or two small spoons, portion out the cookie dough into about 1 1/2 tbsp of dough per cookie.
- Roll each portion of dough into a ball, then flatten just slightly, and place on your prepared baking sheet. Make sure you leave enough room on the pan for the cookies to slightly expand and spread while baking.
- Bake the cookies in your preheated oven for 9-11 minutes. While baking, the cookies should spread and puff up slightly. The sugar cookies are done baking when they no longer look wet in the center. Be sure to pull the cookies out of the oven before they begin to turn brown.
- Allow the cookies to cool completely directly on the pan. Once the cookies have completely cooled, it’s time to start the frosting.
- In a medium bowl, use an electric hand mixer to cream the butter until smooth.
- Next, add in the powdered sugar just 1/2 cup at a time, alternating with the extracts and heavy cream, until all of the powdered sugar has been incorporated. The frosting should be smooth and thick.
- Now it’s time to dye the frosting light pink. You just need the tiniest amount of food coloring! I usually stick a toothpick in the bottle of gel food coloring and then wipe the toothpick off in the frosting to achieve the perfect pale pink.
- Frost each cookie generously, then chill the cookies in the fridge.
- Serve chilled & ENJOY!
Why did Crumbl get rid of their sugar cookie?
Crumbl temporarily removed their classic pink sugar cookie from their regular menu to revamp the recipe. Their new cookie recipe now includes real almond extract, instead of imitation extract, meaning it is no longer allergy safe.
The chilled sugar cookie is now part of the rotating menu at Crumbl and is sold every few weeks. Or you can use this recipe to make your own Crumbl inspired cookies whenever you want!
What does the Crumbl sugar cookie taste like?
The Crumbl Chilled Sugar Cookie has more of an almond flavor than other traditional sugar cookies. Some people think that almond extract tastes like cherry, so you’ll even hear some people describe this cookie as “cherry-flavored.”
How to store Crumbl sugar cookies:
Store your Crumbl sugar cookies in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. These cookies are best served chilled.
Can I make large cookies using this recipe?
Definitely! Just use 1/3 cup of cookie dough for each cookie. You’ll be able to make about 6 large, Crumbl-sized cookies with this recipe.
Recipes Similar to Crumbl Sugar Cookies
- Crumbl Cosmic Brownie Cookies (small catering size)
- Andes Mint Cookies
- Banana Chocolate Chip Cookies
Crumbl Sugar Cookies (Catering Size)
- 3/4 cup (166g) salted butter softened
- 3/4 cup (174g) granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/3 cups (342g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup (56g) salted butter softened
- 1 1/2 cups (160g) powdered sugar
- 1/8 -1/4 tsp almond extract
- 1 -3 tbsp heavy whipping cream
- pink food coloring
- Preheat your oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- Cream together the butter and sugar with either an electric hand mixer or stand mixer for 1 minute until light and fluffy.
- Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
- Add in the flour and baking powder, mix until a soft dough forms.
- Portion out your dough using 1 1/2 tbsp of dough for each cookie. Roll into a ball and then flatten just slightly. Place on the prepared cookie sheet and repeat with remaining dough. The cookies will expand and spread while baking.
- Bake at 350° for 9-11 minutes, the cookies will spread and puff up and the centers will no longer look went in the center when the cookies are ready to come out of the oven. Pull them out before they turn brown.
- Allow the cookies to cool completely on the pan.
- Once the cookies are completely cool, make the frosting.
- Use your electric hand mixer to cream the butter until smooth.
- Add in the powdered sugar 1/2 cup at a time, alternating with the extracts and the heavy cream until all of the powdered sugar has been incorporated. The frosting should be smooth and thick.
- Use pink food coloring to dye the frosting. (I don't even use one drop of gel food coloring, I put a toothpick into the food coloring and then wipe the toothpick off in the frosting to achieve the light pink color.)
- Frost each of the cookies and then chill in the fridge for 30 minutes before serving.
- Serve chilled.