Copycat Crumbl Sugar Cookies
Say hello to the Copycat Crumbl Sugar Cookie! If you have ever had the pleasure of eating a Crumbl cookie, you know just how good their frosted sugar cookies are. Well, now you can easily make them yourself!
For the holidays, I love an iced, beautifully decorated cookie but I’m also about ease as the holidays can get pretty hectic. Look no further as this cookie is easy, pretty as all get-go and completely mouth-watering!
If you’re wondering what a Crumbl cookie is, Crumbl is a chain of cookie stores that has spread across the country like wildfire in the last few years. Their cookies are large delicious confections and they offer a number of varieties (you don’t always know what’s being offered that day) but probably the most beloved is the Crumbl Sugar Cookie. It has a soft fluffy swirl of pink buttercream on the top of a puffy sugar cookie that is absolutely irresitible!
Besides being easy and addictively delicious, the entire cookie can be made in one bowl! The cookie dough comes together simply in one bowl. Combine the butter and sugar with a sturdy spatula or wooden spoon. Add the eggs and vanilla, followed by the baking powder. Finally, stir in the salt and flour. Done.
I like to chill the dough for an hour prior to baking.
Use whatever size scoop you prefer. For Crumbl-style cookies, look for a 3-tablespoon scoop. I used a 2-tablespoon scoop for the ones pictured in this blog post.
Place the balls on a sheet pan a few inches apart and then use the flat bottom of a glass to flatten the ball to create a 1/2-inch tall cookie. You can use a piece of parchment between the cookie and glass to keep it from sticking. Bake the cookies and then cool them completely before frosting them.
The frosting can also be made in the same, cleaned-out bowl. I have made it both ways (with a mixer and by hand), and as long as the butter is very soft, you will have no trouble getting a very smooth buttercream by hand.
Combine the soft butter, powdered sugar, half-and-half and extracts and using a sturdy spatula, beat until soft, smooth and fluffy. feel free to add a bit more liquid if the consistency is too thick or sugar if too thin to get the perfect fluffy texture.
The beauty of this cookie is that you can adjust if for any holiday. For Christmas, I used the peppermint extract and green food coloring. For Chanukah, I used the vanilla and almond extracts and blue food coloring. For Easter, I’d probably use lemon extract and yellow food coloring. You get the idea…these are very versatile.
Spread some frosting over the cookie and sprinkle it with nonpariels before the frosting dries. The frosting will firm up and you will be able to stack them.
Happy holidays from the Fancy Pants Kitchen!
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Copycat Crumbl Sugar Cookies
Makes: 24 cookies
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
Ingredients
For the Cookies:
- 3/4 cup unsalted butter, very soft
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 2 & 1/4 tsp baking powder
- 2 & 1/4 cups all-purpose flour
For the Icing:
- 4 tbsp unsalted butter, very soft
- 2 cups powdered sugar
- 1/2 tsp salt
- 2¼ – 2½ tbsp half & half or milk
- 1/2 tsp peppermint extract or 1/2 tsp vanilla extract and 1/8 tsp almond extract
Instructions
For the Cookies:
In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until it’s completely incorporated. Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
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. With a flat bottom glass, press each dough ball down to create a 1/2-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.
Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t overbake.
Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
For the Icing:
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. Add 2-4 drops of green food coloring to get a pretty green color.
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. Sprinkle the cookies with holiday nonpareils right away, before the icing dries. Allow the icing to set for about 30 minutes.
Once set, cover and store the cookies in an airtight container (separate layers with parchment or wax paper) for 2-3 days or freeze for longer storage.
Recipe from The Cafe Sucre Farine
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