There’s something inherently comforting about a freshly baked cookie. It’s as if each bite offers a nostalgic trip back to simpler times, perhaps reminding you of after-school snacks at a friend’s house or a loving grandparent’s kitchen. This magical feeling is what inspired me to recreate the famously oversized and utterly delicious Crumbl Cookies at home. As a mom and a self-proclaimed cookie connoisseur, the quest for that perfect Crumbl Cookies copycat recipe became a culinary mission that had my kitchen buzzing with excitement.
The journey began on a rainy weekend, with the family’s weekend plans washed out and an indoor retreat beckoning. What better way to spend the day than baking? These cookies, with their rich flavors and perfect texture, promised to deliver not just a treat for the taste buds, but a fun activity for the whole family. From creaming the butter to the final frosting flourish in vibrant neon pink, every step was filled with laughter and a few stolen nibbles of dough.
This recipe captures the essence of what makes a Crumbl Cookie so special, but with a few personal tweaks that I believe enhance the experience. I opted for room-temperature ingredients to ensure the dough mixed smoothly, resulting in an even, tender bake. The optional almond extract in the frosting adds a subtle depth that complements the vanilla’s sweetness, creating a delightful flavor profile that beckons you to reach for just one more cookie.
I invite you to join me in this delicious adventure. Whether you’re a seasoned baker or a novice ready to dive into the world of homemade treats, this Crumbl Cookies copycat recipe is sure to impress. Grab your apron, preheat your oven, and prepare to fill your home with the sweet aroma of baking cookies that are sure to bring smiles and a little bit of magic to your day.
How to Make Crumbl Cookies Copycat:
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Ingredients:
- 1 large egg, room temperature
- ½ cup granulated sugar
- 10 tablespoons unsalted butter, room temperature
- ¼ cup powdered sugar
- ¼ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter, room temperature
- 1 drop neon pink gel food coloring
- ½ teaspoon almond extract, optional
- ½ teaspoon vanilla extract, optional
- 1 tablespoon heavy cream, plus more as needed
- 2 ½ cups powdered sugar, plus more as needed
- ¼ teaspoon kosher salt
Instructions:
Preheat your oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
Begin by beating together 10 tablespoons of room temperature butter until it’s light and fluffy, which should take about 1-2 minutes. Then, add in the granulated sugar and beat it for about a minute until it’s nicely aerated. Follow up with the powdered sugar, mixing until fully incorporated.
Next, crack in the egg and beat for around 30 seconds until it’s nicely mixed in. Don’t forget to scrape down the sides of the bowl as you go. After that, add in the room temperature sour cream and mix until everything’s well combined, which should take about 30 seconds. Toss in the vanilla extract and mix until just incorporated. You want the mixture to be smooth and airy.
In a separate bowl, whisk together your all-purpose flour, baking soda, and kosher salt.
Now, gradually add the dry ingredients to the wet ingredients in three separate additions, mixing on low speed until just combined each time. Remember to scrape down the sides of the bowl before adding the next portion.
Using a ⅓-cup measure, scoop out the dough onto your prepared baking sheets, making sure to place only three cookies per pan. Flatten them slightly with your hands until they’re about 3 inches in diameter.
Pop the cookies into the preheated oven and let them bake for 9–12 minutes. You’re looking for them to be set and the centers should no longer look wet, but they should still be a bit soft. Keep an eye on them, they should be light in color.
After they’re done, gently press down on the tops of the cookies with the back of a ½-cup measure to make them denser. Let them cool on the pans for about 10 minutes, then transfer them to a wire rack to cool completely, which should take around 30 minutes. Stick them in the fridge to chill while you whip up the frosting.
For the frosting, beat together the unsalted butter until smooth, about 1-2 minutes. Then add in the heavy cream, almond and vanilla extracts, and kosher salt. Mix until everything’s well incorporated.
Sift in the powdered sugar and mix on low speed until it’s smooth and incorporated, being careful not to overmix to avoid air pockets. Add in the neon pink gel food coloring and mix until the color is evenly distributed.
Now, dollop 1–2 tablespoons of frosting onto each cookie and use a spatula to spread it to the edges. Once you’re done frosting, pop them into an airtight container and refrigerate for at least an hour before serving. They’ll keep well in the fridge for up to 5 days.
Enjoy your homemade Crumbl Cookies Copycat!
FAQ:
What makes Crumbl cookies so special?
Crumbl cookies are special due to their unique weekly rotating menu that features inventive and nostalgic flavors. Furthermore, their cookies are served warm, offering a fresh and comforting experience. The brand’s attention to detail, from the distinctive pink packaging to the gourmet ingredients, also enhances their appeal.
Why did Crumbl get so popular?
Crumbl gained popularity through effective use of social media marketing, particularly on platforms like Instagram and TikTok where their visually appealing cookies went viral. Additionally, their strategy of regularly introducing new flavors keeps customers returning to see what’s new. The overall customer experience, combined with high-quality products, has fueled their rapid growth.
Does Crumbl cookie use cake mix?
No, Crumbl cookies do not use cake mix. Their cookies are made from scratch with proprietary recipes that use traditional baking ingredients. This ensures a unique taste and texture that differs from homemade cookies made from cake mix.
What chocolate does Crumbl use?
Crumbl uses a variety of high-quality chocolate types in their cookies, including milk, white, and dark chocolate. The chocolate is sourced from reputable suppliers to ensure premium quality and flavor in each batch of cookies.
What is the most famous Crumbl cookie?
The most famous Crumbl cookie is arguably their Milk Chocolate Chip cookie. It’s a classic favorite that epitomizes the brand’s commitment to delivering comforting, gourmet treats. The Milk Chocolate Chip cookie is frequently featured on their rotating menu and is beloved for its soft, gooey texture and rich chocolate chips.
Crumbl Cookies Copycat
Ingredients
- 1 large egg room temperature
- 1 ¾ cups all-purpose flour
- 8 tablespoons unsalted butter room temperature
- ½ teaspoon almond extract optional
- ½ cup granulated sugar
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- 1 teaspoon baking soda
- 1 tablespoon heavy cream plus more as needed
- 2 ½ cups powdered sugar plus more as needed
- 1 drop neon pink gel food coloring
Instructions
- Preheat your oven to 350˚F (180˚C) and line 2 baking sheets with parchment paper.
- Using a stand mixer, beat 8 tablespoons of unsalted butter until light and fluffy. Then, add granulated sugar and powdered sugar, mixing until well aerated.
- Incorporate the egg into the mixture, followed by sour cream and vanilla extract. Ensure a smooth consistency.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Using a ⅓-cup measure, portion out the dough onto prepared baking sheets. Flatten slightly to about 3 inches in diameter.
- Bake for 9–12 minutes until set. Cool on pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until smooth, then add heavy cream, almond and vanilla extracts, and salt.
- Sift in powdered sugar and mix until smooth. Add food coloring and mix until color is consistent.
- Frost each cookie with 1–2 tablespoons of frosting, smoothing to edges.
- Refrigerate cookies for at least 1 hour before serving. Enjoy!
