This post may contain affiliate links. For more information, see our privacy policy.
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.
Revelation 4:11
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 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 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.
-
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.
-
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.
Brooke says
I just tried the original cookie this weekend for the first time and I’d love to make this recipe in hopes it’s very similar.
Thank you! May I please have the labels emailed to me?
Chris Scheuer says
We will send the labels. Hope you enjoy the cookies, Brooke!
Melanie Connery says
Dear Chris,
I made these at my daughter’s house. She and her boyfriend loved them and thought they were just like Crumbl cookies... even better! She was low on vanilla, but they were still delicious. I have never had or even heard of Crumbl cookies. My daughter has had them and loved this smaller version better! I’m just getting ready to make them again for friends, and I have plenty of vanilla. 😉
Thank you so much for ALL your wonderful recipes... doing the work figuring them out, and dreaming up great ideas. XOXOX
Chris Scheuer says
I'm so glad you enjoyed them, Melanie! Thanks for letting us know!
Kendra says
These are my mom's favorite cookie. I cannot wait to make them! I would love a cute label 🙂
Chris Scheuer says
I hope you enjoy them, Kendra! We'll send the labels!
Ellie Rosenbloom says
Looks like a great recipe! Can't wait to try it. I would love the labels to go with - so cute!!
I would like to share a quick tip I use to soften butter quickly: Run very hot water into a tall drinking glass for 30 seconds or so. Dump out the water and place the glass over a stick of butter so the butter stands up inside the upside down glass. Leave on the counter for a few minutes. The warm air from the glass quickly softens butter on the counter. Use when it's soft and ready!
Chris Scheuer says
Thanks, Ellie! We will send the labels!
Gayle Humann says
Hi Chris
I am making these for Mother’s Day so would love the labels!
Thank you and have a wonderful Mother’s Day.
Gayle
Chris Scheuer says
Thank you, Gayle! We will send the labels!
Barbara P. says
These look so delicious. Can you please send me the Labels.
Thank you!!
Chris Scheuer says
Sure, Barbara!
Trina Johnson says
I made these for Easter and they turned out great! I refrigerated the dough overnight and they were perfectly baked!
I colored the icing with butterfly pea powder, making them lavender with some non-pariels.
This recipe is a keeper! Thank you!
Chris Scheuer says
I'm so glad, Trina! Thanks for letting us know!
JOY says
Oh my goodness these look so good! I am going to make some for my mum for Mother's Day. I would love the labels please. Many thanks.
Chris Scheuer says
Sure, Joy! Sending the labels now!
Debbie Owen says
Just tried a Crumbl cookie for the first time and it was heaven. Can't wait to make these! Please send the labels as I cannot wait to make them to share as gifts! Just discovered your website as well and will be subscribing as I have found many recipes to try! Thank you so much!
Chris Scheuer says
Thanks, Debbie! Just sent the labels 😊
Booge says
Sooo good!!
May I have the printed labels
With love from Montréal,Québec
Booge
Chris Scheuer says
I'm so glad! Just sent the labels, Booge!
Bernice P says
Hi Chris, Made these for Easter and they are delicious. I added some Easter sprinkles after frosting each cookie. Thank you for your wonderful recipes.
Chris Scheuer says
I'm so glad! Thanks for letting us know, Bernice!
Mary C says
Chris I love all of your recipes! Will make these for my Grandaughter’s birthday . She loves cookies and she loves Pink! Please send labels it will make a special gift
Thank You
Chris Scheuer says
Thanks, Mary! I hope she loves them!
Barbara A Conley says
Cookies look wonderful. I can not wait to try! Please send labels. Thank you.
Chris Scheuer says
Sure, Barbara! Hope you enjoy them!
Ellen E. Wright says
Please send me the labels - - - these are a huge hit! Thanks, Chris.
Chris Scheuer says
I'm so glad! Sending them now, Ellen!
Heather Paper says
I would love the printable labels too! I have company coming this week and these cookies will make a great take-home treat!
Chris Scheuer says
Sure, Heather!
Lori says
These cookies are nothing short of magical. I want to thank you for sharing your cooking and baking expertise. We are visiting my son this weekend who is studying for a big exam. I made your Vietnamese chicken meatballs, your Italian meatballs, your cilantro rice, and your balsamic pulled pork. I go to your website so very often. My daughter made your cranberry scones with lemon glaze and her roommates all said they are better than any bakery.Thanks again for sharing.
Chris Scheuer says
Yay! Thank you for taking the time to leave a comment, Lori! We appreciate the kind words!
Pat says
This sounds wonderful and I am going to make them for Easter. I would love to have some labels, if still available. Thank you for the recipe and the scripture. Happy Easter
Chris Scheuer says
Happy Easter, Pat! We will send the labels now!
Trina Johnson says
Hi !! I would love the printable labels!
thank you - will be making this weekend to socially distant hand out to my kids!
Chris Scheuer says
Sure, Trina! Hope you love them!
KATHY SCHEMBS says
I would love to receive the printable labels! If these are as good as the Coconut Sugar Cookies, I will be making these regularly, too!
Chris Scheuer says
We will send them, Kathy! Hope you enjoy them 😊
Kathy Schembs says
Hello, Chris! I would like to make these as Christmas gifts, but I have lost the labels. Could you please resend? Thank you so much!
Chris Scheuer says
Sure, Kathy!
KATHY SCHEMBS says
Got'em, thanks! I won't lose these. Wishing you and your family a happy holiday season! We are looking forward to some fabulous food, thanks to your site!
Chris Scheuer says
Thank. you, Kathy! Happy holidays to you!
KATHY SCHEMBS says
Oh. My. Word. I finally got around to making these - practicing for Christmas gift giving. These cookies are outrageous! I thought the Lemon Coconut Cookies were my favorite cookie in the world, but now I am not sure. I think I could sit down and eat a dozen of these. I am going to leave the icing white and top with a few Christmas sprinkles. Everyone is going to love them!
Chris Scheuer says
Thanks so much, Kathy!
Diane says
Just in time for Easter, I will make these and put sprinkles on them. I would love the labels too, Thanks.
KATHY SCHEMBS says
Oooooo! Thank you for the idea! I have Easter sprinkles! 😊
Chris Scheuer says
Sprinkles will look great on these, Diane! We will send the labels now.
Debra says
Another wonderful recipe for me to add to my collection! Thank you. I would like to request the label please.
Chris Scheuer says
Sure, Debra!
Susan Blau says
Chris-These cookies are so pretty and remind me of Spring!!
I love the flowers pictured. Do you know what they are? We are planning our garden right now!
I would love the labels!!
Happy Easter and thank you, friend!
Chris Scheuer says
Happy Easter to you, Sue!
The flowers are English daisies. They’re perennials and like a medium amount of sun. We just fell in love with them the minute we saw them!
Jen Biggs says
I would love to get the labels, Chris! My daughter-in-law was sent Crumbl cookies twice in the last couple of months. Since I'm at their house babysitting, I got to share them and loved these pink cloud ones!
Your recipes are always my favorites and enjoy the scripture as well.
Happy Easter to y'all!!
Chris Scheuer says
Thank you, Jen! Happy Easter! We will send the labels.
Susan Littig says
I would've a copy of the labels! Thank you for always inspiring me.
Chris Scheuer says
Sure, Susan!
Helen Goerke says
Sugar cookies are #1 with me so I give all new recipes a try. These cookies are melt-in-my-mouth soft and my new favorite; thanks for the recipe. My old favorite was the Sand Tarts recipe from my old Joy of Cooking cookbook. Since I don't like frosting I buttered the glass bottom and dipped the glass in pink sugar crystals before pressing the cookie balls, then baked. Not as pretty as your cookies but still delicious.
Chris Scheuer says
Thanks for sharing your results, Helen!