Copycat Crumbl Cookies: Sweet Almond Sugar Cookies with Almond Buttercream

If you’ve ever had a Crumbl cookie, you know they’re not just cookies—they’re an experience. Rich, buttery, thick, and satisfying, Crumbl has redefined the cookie game with their rotating flavors, most notably the Pink Sugar Cookie, which has earned a loyal following. But what happens when you’re craving that iconic Crumbl pink sugar cookie, and it’s on vacation (or just not available)? You roll up your sleeves, get your apron on, and whip up a copycat recipe that brings the same sweet, indulgent flavor to your own kitchen. And if you’re like me, you might even end up spreading almond buttercream on everything in sight!

This recipe is for those of us who have a soft spot for those thick, chewy sugar cookies topped with an indulgent layer of almond-flavored buttercream. With a sweet almond icing that’s smooth and creamy, and a simple sugar cookie base that’s easy to make, you’ll be able to satisfy your Crumbl cravings without the high price tag. Bonus points if you try it with neon pink food coloring for that signature look!

History of the Sugar Cookie & Almond Icing

Sugar cookies have been around for centuries, but it was in the United States, during the 18th and 19th centuries, that they truly gained popularity. The recipe we recognize today—soft and thick, often decorated with icing or sprinkles—evolved from the early “Nazareth cookies” made by German immigrants in the 1700s. The sugar cookie as we know it really took shape in the 1930s and 1940s, often found in holiday cookie tins and at bake sales. The almond extract, which imparts a subtle yet distinctive flavor, was likely a European addition, as almonds are widely used in baking across many cultures.

Crumbl Cookies, founded in 2017, has skyrocketed in popularity thanks to its rotating menu of freshly baked, giant cookies, and their Pink Sugar Cookie quickly became a fan favorite. While the exact recipe is a closely guarded secret, this copycat version will take you pretty close to the deliciousness Crumbl fans rave about!

Ingredients:

For the Sugar Cookies:

1 cup salted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3 cups all-purpose flour
2 tsp baking powder

For the Sweet Almond Icing:

1/2 cup salted butter, softened
3 cups powdered sugar
1 tsp almond extract
1-3 tbsp milk (depending on desired consistency)
Neon pink food coloring (optional, for the Crumbl look)

Instructions:

Step 1: Make the Sugar Cookie Dough

Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures an even bake and prevents the cookies from sticking.
Cream the Butter and Sugar: In a large bowl, cream together the softened salted butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is key to getting the soft texture that makes Crumbl cookies so irresistible.
Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and almond extract. These extracts give the cookies their signature flavor, with the almond being the star!
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Don’t overmix to keep the cookies soft.
Chill the Dough: Although optional, chilling the dough for about 30 minutes in the fridge will help the cookies hold their shape while baking. If you’re short on time, it’s okay to skip this step, but chilling will make the cookies a little thicker and more cookie-like.

Step 2: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. For smaller cookies, use a teaspoon-sized scoop and roll it into a ball. You can make them whatever size you prefer, but the larger they are, the more they’ll resemble Crumbl’s signature giant cookies.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press down with the palm of your hand or a fork to slightly flatten them. This ensures they’ll bake evenly.

Step 3: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft but set.
Once baked, let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Sweet Almond Icing

Cream the Butter: In a medium bowl, beat the softened salted butter until creamy and smooth, about 2 minutes.
Add Powdered Sugar: Gradually add the powdered sugar, 1/2 cup at a time, and beat until the mixture is smooth and fluffy.
Flavor and Consistency: Stir in the almond extract for that signature almond flavor. Add milk, one tablespoon at a time, until you reach your desired consistency. If you like a thicker icing, use less milk; if you prefer it a bit smoother, add more milk. The icing should be spreadable but not too runny.
Optional Color: If you want to go full Crumbl style, add a few drops of neon pink food coloring to get that vibrant pink hue. Mix until fully incorporated.

Step 5: Decorate and Serve

Once the cookies have cooled, spread a generous amount of the almond icing on top of each one. You can use a butter knife or an offset spatula for smooth, even spreading.
If you want to add some flair, sprinkle a little extra sugar on top or even a few colorful sprinkles. The icing will harden slightly as it sits, making these cookies perfect for stacking and serving.

Methods Behind the Recipe

The method of making these cookies is simple yet effective, and it ensures that they turn out soft, thick, and chewy—just like Crumbl’s cookies. The key to getting the perfect sugar cookie is to cream the butter and sugar together until it’s light and fluffy, which creates the soft texture. The addition of almond extract is what makes these cookies stand out. Almonds add a subtle but rich flavor that elevates the traditional sugar cookie into something special. The almond buttercream icing is the finishing touch that takes these cookies to the next level.

Conclusion

These copycat Crumbl Sugar Cookies with Almond Buttercream are your answer to Crumbl cravings when the pink sugar cookie is on a break! They’re sweet, buttery, and packed with almond goodness, creating the perfect balance of flavors. Whether you’re baking them to satisfy a sweet tooth, sharing with friends, or trying to make them for the first time, this recipe is sure to impress. The best part? You control the size, the icing, and how much almond goodness you want in each bite.

Sugar Cookie Lovers Unite!

For those who have fallen in love with Crumbl’s giant cookies, you know it’s not just about the flavor—it’s about the whole experience. These homemade versions allow you to indulge in that same rich, buttery goodness without the Crumbl price tag, and you’ll probably even have some fun experimenting with different sizes, toppings, and colors.

Now that you’ve got this recipe, what’s your next plan? Are you going to make them extra thick, or go crazy with the pink food coloring and sprinkles? Let me know how it turns out!