Crumbl Sugar Cookie Recipe

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Crumbl Sugar Cookie Recipe is my homemade spin on the famous cookies! Extra buttery, perfectly soft, and topped with my favorite cream cheese frosting.

Prep Time30

Cook Time10

Chilling Time40

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Crumbl Sugar Cookie Recipe

Servings: cookies

Author: Chelsea Lords

Cost: $8.14

Equipment

Stand mixer
Large sheet pan with silicone liners

Ingredients

16 tablespoons (227g) unsalted butter room temperature, 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

Optional Flavor Adds

4 clementines zested
1/2 teaspoon ground cardamom
1/2 cup (95g) sparkling sugar or powdered sugar

Frosting

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

To make Christmas Snowglobe Cookies, see note 5

US - Metric

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: Line a large plate or tray with parchment paper. Scoop dough into ¼-cup portions (60 grams each) and roll into balls. If using sparkling sugar, roll dough balls in it to coat. Place on prepared tray.
Second Chill: Refrigerate dough balls for 20 minutes or freeze for 10 minutes. Meanwhile, preheat oven to 350°F and line a large baking sheet with parchment paper.
Bake: Arrange 6 chilled dough balls on the baking sheet, spacing them well apart. Bake for 10–15 minutes, until puffed with lightly golden edges. 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.

Notes

Note 1: Use cold butter straight from the fridge! Softened or melted butter will affect how the cookies spread and bake. Quality matters here, so look for butter with 82–83% milkfat. I use Kerrygold unsalted butter.

Note 2: I'm obsessed with double-strength vanilla extract lately! It's made with twice the vanilla beans for a much richer vanilla flavor. It makes SUCH a difference in these cookies! Regular vanilla works just fine too! :)

Note 3: Measure flour carefully! Too little makes cookies spread; too much makes them dry. I highly recommend using a food scale and measuring it out; 448 grams is perfect for this recipe.

Note 4: Cookie size matters! For the best texture, portion dough into 60-gram balls. Smaller cookies won't have quite the same texture.

Note 5: Make Snowglobe cookies! Leave the frosting white (skip the food coloring!), then add white sprinkles for snow, a few festive sprinkles, and a small rosemary sprig for a Christmas tree. Finish with a clear snow globe dome on top!

Storage: Store frosted cookies in an airtight container in the fridge for up to 4 days. For longer storage, freeze unbaked dough balls for up to 3 months. Bake straight from frozen, adding a few extra minutes as needed. Make the frosting fresh since it doesn't freeze and thaw as well.

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