Description
This Copycat Crumbl Sugar Cookie recipe delivers soft, chewy, and perfectly sweet cookies topped with a smooth almond-flavored buttercream frosting.
Ingredients
Scale
- 4 1/2 cups (540 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (55 g) powdered sugar
- 1 tbsp heavy cream
- 1/4 tsp almond extract
- Light pink or red food coloring, for frosting
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt until fully combined.
- Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until creamy and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the almond extract and vanilla extract.
- Slowly add the dry ingredients to the wet mixture and beat on low speed until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to up to 2 days.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough using a 1/3-cup measuring cup and roll each scoop into a ball. Arrange on baking sheets, spacing them about 4 inches apart.
- Bake for 18 to 20 minutes, until cookie edges are set and start to turn golden brown.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- In a clean bowl, beat the softened butter and powdered sugar on medium speed until smooth and creamy. Add heavy cream and almond extract, mixing until incorporated.
- Add food coloring a few drops at a time until desired shade is achieved.
- Spread the buttercream frosting evenly over the tops of cooled cookies using an offset spatula.
- Refrigerate frosted cookies for at least 30 minutes.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
Notes
- Refrigerate the dough to develop flavor.
- Use parchment paper for even baking.
- Allow cookies to cool completely before frosting.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Copycat Crumbl Sugar Cookies, Sugar Cookies, Dessert Recipes