These one-bowl, no-mixer, Copycat Crumbl Sugar Cookies taste like a soft, sweet, melt-in-your-mouth, pink cloud!. The recipe comes together with just one bowl and no mixer and we’re including an adorable free printable label, as these cookies are wonderful for gifting.
Back in early March, we shared a delicious recipe for Copycat Crumbl Chocolate Chip Cookies that’s been super popular with our readers. At the time, I promised one more Crumbl recipe, a cookie that would be perfect for Spring, so here you go! I’m pretty sure that these Copycat Crumbl Sugar Cookies with a cloud of beautiful pink icing would win a Spring personification contest (if there were such a thing)!
If you’ve never had the pleasure of experiencing Crumbl Sugar Cookies, you’ve been missing out on something wonderfully delicious. They’re big, soft sugar cookies that are topped with a beautiful swirl of fluffy pink buttercream icing. They’re pretty enough to make them quite irresistible but then you take the first melt-in-your-mouth bite… and that seals the deal!
One bowl, no mixer!
These Copycat Crumbl Sugar Cookies come together quickly with just one bowl and no mixer. The ingredient list is short and simple; butter, sugar, baking powder, salt and all-purpose flour. The buttercream is just as simple; butter, half and half, powdered sugar and vanilla and almond extracts. Of course, if you prefer using an electric mixer, it’s not a problem. I just love the simplicity of mixing up something delicious with just one bowl and a sturdy spatula.
One thing to keep in mind when planning to make these cookies is that there’s a one-hour chilling time for the dough. This stint in the refrigerator helps to dough to set and prevents the cookies from spreading too much in the oven.
A wonderful gift!
Copycat Crumbl Sugar Cookies make me think of a big, sweet, soft, fluffy pink cloud so that’s actually the name I’ve given my cookies; Pink Cloud Sugar Cookies. They make a wonderful gift so I created a fun label to go with them. We’re offering a free-printable PDF of the labels in several sizes. If you’d like these labels, just let us know in the comment section below and we’ll email them to you.
Crumbl packages their to-go cookies in a pretty rectangular pink box. The beautiful packaging makes them so fun to give as a gift so I decided to order some pink boxes to gift my cookies. The boxes are a few inches deep so I like to layer the bottom with crinkle cut shredded paper or raffia filler. Imagine what a delight it would be to open a beautiful pink box and discover a layer of these delicious Pink Cloud Sugar Cookies.
Ready to celebrate Spring? Make a batch of these delicious Copycat Crumbl Sugar Cookies. Better yet, make a double batch and share them with the people you love! They’ll be sure to bring lots of smiles and cheer!
Cafe Tips for making these Copycat Crumbl Sugar Cookies
- Because this recipe does not require a mixer, the butter needs to be nice and soft. You can let butter sit out at room temperature but if the air is chilly in your house, it won’t get soft enough. Here are some ways to soften butter:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- Don’t skip the one-hour chilling time. It really makes the cookies easy to scoop up and helps them not spread too much in the oven. I have chilled the dough as long as overnight. If you chill it for more than an hour, let it sit out for 15 minutes to soften a bit before scooping up the balls.
- I like to use a retractable ice cream scoop to make these cookies and scoop up uniform size balls of dough.
- If you’re in the market for new sheet pans I love these OXO Good Grip Sheet Pans. They’re really sturdy and hold up well.
- I love these pre-cut parchment paper sheets, and use them all the time for baking. They’re the perfect size for sheet pans. They save lots of time, are easy to store and a box lasts forever!
- For those of you living outside the U.S., half and half is an American convenience product that’s often used for a coffee creamer. It’s half milk and half heavy cream.
- I found the best way to spread the icing on these Copycat Crumbl Sugar Cookies is with a small butter knife. If I want to frost a bunch of cookies quickly, I stuff the icing in a disposable icing bag and squeeze big plop on top of each cookie then spread out the icing with a butter knife.
Thought for the day:
Worthy are You,
our Lord and our God,
to receive glory and honor and power;
for You created all things,
and because of Your will
they existed, and were created.
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ¾ cup very soft butter I use salted butter
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
- 4 tablespoons very soft butter
- 2 cups powdered sugar
- ½ teaspoon salt if using unsalted butter
- 2¼-2½ tablespoons half & half
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
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 its 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 ½-inch 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 over bake.
Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
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 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.
Allow the icing to set for about 30 minutes. Once set, cover and store the cookies in an airtight container for 2-3 days or freeze for longer storage.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from Bigger Bolder Baking.