Crumbl Sugar Cookie Recipe makes thick, soft, buttery cookies with an incredible vanilla flavor and the BEST cream cheese frosting!
Author’s Note
My Son Made Me Do It (And I’m Not Mad About It!)
As a born-and-raised Utahn, I know my way around a Crumbl cookie store! Fun fact: Crumbl started right here in Utah and has been wildly popular here for years!
If I’m being completely honest, I’m not totally in love with their actual cookies, but their flavors and rotating menu? Obsessed! I have the app and love checking out the new lineup every week. I’m always fascinated by the combinations they come up with, and I love trying to recreate them at home.
My kids all insist my chocolate-chip cookies are “way” better (are they required to say that, though? Haha!), but my oldest claims Crumbl’s sugar cookies are his all-time favorite. (WHAT?!)
Since I don’t make sugar cookies all that often, I knew I had to come up with a Crumbl copycat-ish recipe just for him.
And I’ve been working on this one for a LONG time! It’s not an exact copycat because I wanted a little more flavor in the cookies, but they are SO good. Good enough that I’m starting to question whether sugar cookies might actually be better than chocolate chip after all. Haha!
Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Butter & sugar | Use good-quality European-style butter (such as Kerrygold) for the best flavor. Make sure it’s softened, not melted. |
| Eggs & vanilla extract | Don’t skip the vanilla! Especially in this Crumbl sugar cookie recipe, where that extra vanilla flavor really gets to shine. It makes SUCH a difference! |
| Flour, baking powder & salt | Weigh the flour for accuracy. Too much makes cookies dry; too little makes them spread too much. Check your baking powder to make sure it’s fresh! |
| Clementine zest & cardamom | This is where I stray a bit from Crumbl! My “secret” flavor boosters are clementine or orange zest (lemon is great too!) and cardamom, which adds a subtle sweet, warm flavor. All optional, but SO good! |
Chelsea’s Notes
Crumbl Sugar Cookie Recipe Tips
- Use really good butter: European-style butter is my favorite! I find it has a richer flavor and more consistent quality. Since these cookies don’t have chocolate chips or other mix-ins, the butter really matters!
- Double-strength vanilla: I’m obsessed with double-strength vanilla extract lately! You get twice the vanilla flavor without adding extra liquid.
- Don’t skip the chilling: Chilling the dough helps keep the cookies thick and prevents too much spreading.
Quick Tip
Turn this Crumbl sugar cookie recipe into holiday snow globes! Keep the frosting white (no food coloring!), add white sprinkles for snow, a few cute festive sprinkles, and a small rosemary sprig for a tree. Top with a clear snow globe dome. How cute are these?!
Storage
Freeze: Shape the cookie dough balls and freeze them for up to 3 months. Bake the dough straight from frozen and add about 2 to 3 extra minutes to the baking time. Make frosting fresh for best results!
Frosted cookies: Store in an airtight container in the fridge for 3 days. Let sit at room temp before enjoying.
Unfrosted cookies: Store in an airtight container at room temp for up to 3 days.
More Cookie Recipes:
Desserts
Almond Joy Cookies Recipe
Desserts
Monster Cookies Recipe
Desserts
Kitchen Sink Cookie Recipe
Desserts
Oatmeal Coconut Cookies
Crumbl Sugar Cookie Recipe
Equipment
- Large sheet pan with silicone liners and/or parchment paper
Ingredients
- 16 tablespoons (227g) unsalted butter cold, see note 1
- 1-1/2 cups (313g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract double-strength if possible, see note 2
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups (448g) flour see note 3
- 4 clementines zested
- 1/2 teaspoon ground cardamom
- 1/2 cup (95g) sparkling sugar or powdered sugar
- 8 tablespoons (113g) unsalted butter room temperature
- 8 ounces (226g) cream cheese full-fat, brick-style
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Red food coloring optional
Instructions
- Make Dough: If using clementines, zest them to get about 3 tablespoons. In a stand mixer fitted with the paddle attachment, beat butter, sugar, and optional zest until smooth and creamy, about 2–3 minutes.
- Add Remaining Ingredients: Beat in eggs and vanilla. Scrape down the sides of the bowl, then add baking powder, salt, optional cardamom, and flour. Mix just until no dry streaks remain. Don't overmix.
- First Chill: Cover dough tightly and refrigerate for 20 minutes.
- Shape Cookies & Chill Again: Line a large plate or tray with parchment paper. Scoop dough into ¼-cup portions (60 grams each) and roll into balls. Roll dough balls in sparkling sugar or powdered sugar, if using, to coat. Place on prepared tray and refrigerate dough balls for 20 minutes or freeze for 10 minutes.
- Prepare To Bake: Meanwhile, preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- Bake: Arrange 6 chilled dough balls on the baking sheet, spacing them well apart. Bake for 12–15 minutes, until puffed with lightly golden edges. Do not over-bake! Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Make Frosting: Microwave cream cheese straight from the fridge for 30–60 seconds until very soft, but not melted or hot. Using a whisk attachment on low speed, beat room-temperature butter and softened cream cheese until completely smooth. Add vanilla and salt, then mix in powdered sugar. Beat until smooth and creamy. The frosting may look dry at first, but keep mixing and it will come together! If desired, tint with food coloring.
- Frost Cookies: Once cookies are completely cool, spread or pipe frosting on top. I like to transfer the frosting to a piping bag, snip off the tip, and pipe a swirl onto each cookie.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
