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+ servings
5 from 16 votes
Copycat Crumbl Sugar Cookies
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
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.
Course: Cookies, Dessert, Dessert/Cookies
Cuisine: American
Keyword: Copycat Crumbl Sugar Cookies, Crumbl Sugar Cookeis
Servings: 24
Calories: 180 kcal
Author: Chris Scheuer
For the cookies:
  • 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
For the icing:
  • 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
  • teaspoon almond extract
For the cookies:
  1. In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
  2. Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until its completely incorporated.
  3. Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
  4. Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
  5. 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.
  6. 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.

  7. Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t over bake.
  8. Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
For the icing:
  1. 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.

  2. Add 1-2 drops of pink food coloring. I used just 1 drop of McCormick Neon Pink.

  3. 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.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Adapted from Bigger Bolder Baking.

Nutrition Facts
Copycat Crumbl Sugar Cookies
Amount Per Serving
Calories 180 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 122mg5%
Potassium 59mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 256IU5%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.