Better-Than Crumbl Sugar Cookies
If you like Crumbl Cookies, you are going to love these Better-Than Crumbl Sugar Cookies! These sugar cookies are amazingly delicious, and I think as good or, dare I say, perhaps, better than the originals! You need to make a batch of these today!
If you love cookies, these Cheesecake Oreo Cookies are soft, sweet, and packed with crunchy Oreo pieces. They also have a little surprise inside, as they are stuffed with cheesecake! What’s not to love about that? Also our Brown Butter Chocolate Chip Cookies have a surprise of bourbon. It adds depth and deliciousness to the cookie.
This is a recipe that you can have so much fun with! Add some mini chocolate chips, chopped nuts, or funfetti to the batter. Use a maple or peppermint extract for a flavor twist. Make your own Crumbl cookie creations.
Why I Love This Recipe
- An amazing sugar cookie
- Can add flavors to the batter to make it your own
- Great for birthdays or anytime
- I can change up the frosting how I like
- Better than the original Crumbl cookie (in my opinion)
Helpful Items for This Recipe
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USA Pan Bakeware Nonstick Quarter Sheet Pan, Baking Sheet Aluminized Steel
A Crumbl Sugar Cookie is a soft, thick, bakery-style sugar cookie made famous by Crumbl Cookies. It’s known for its tender, melt-in-your-mouth texture, subtle almond-vanilla flavor, and smooth layer of sweet frosting on top.
Ingredients for Better-Than Crumbl Sugar Cookies
Ingredients
Cookies
All-purpose flour – Just regular all-purpose flour is all you need.
Baking powder & baking soda – Make sure both your baking powder and baking soda are fresh. If they are old, they lose effectiveness and will result in a poor-quality cookie.
Salt – I like to use Kosher salt or sea salt rather than table salt.
Salted butter, softened – You can use salted or unsalted butter. If you use unsalted butter, you may need to add an extra pinch of salt.
Granulated sugar & powdered sugar – The mixture of the sugars provides sweetness.
Eggs – Use large eggs when baking.
Almond extract & vanilla extract – Just a drop of each adds a nice flavor to the cookies.
Frosting
Salted butter, softened – You can use salted or unsalted butter; again, if you use unsalted, you may need to add a pinch of salt to the frosting.
Powdered sugar – For that creamy sweetness in the frosting.
Milk – Regular 2% milk works best.
Vanilla extract (optional) – You can add this for a little more flavor in your frosting.
Freeze-dry strawberries, chopped – These not only look great but also have a concentrated flavor that is the perfect topper for the cookies!
How to Make These Better-Than Crumbl Sugar Cookies
In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a second large mixing bowl, add the butter. Use a hand mixer and cream the butter until nice and fluffy. Add the granulated sugar and powdered sugar. Mix until the sugars and butter are combined.
Add the eggs, one at a time, mixing well in between each addition. Add the almond extract and vanilla extract with the last egg.
Add half of the flour mixture, mix well. Add the remaining flour. The mixture will be thick. I would recommend using a mixing spoon or a Danish dough whisk. Keep mixing until the flour is all incorporated into the mixture. If it is easier, you may want to mix with your hands.
Cover the bowl and refrigerate for at least 1 hour. Don’t skip this step. If you cook the cookies right now, they won’t have any structure and will spread too much.
Line a cookie sheet with parchment paper or a silicone mat. Set aside.
Preheat the oven to 350 degrees F.
Take a large cookie scoop (3 tablespoons) and scoop the dough into balls. Roll the dough in the palm of your hand and place it on a cookie sheet. Make sure to leave 1 ½ to 2 inches in between each cookie, as they will spread.
I did not flatten the dough because I wanted this thick cookie. You can flatten the dough, but the cooking time may vary slightly.
Little Chef’s Secrets
BAKER’S NOTES:
Keep a close eye on the cookies while they bake. Once the edges are lightly golden and the middle is set, take them out of the oven. You can leave them on the cookie sheet for 1–2 minutes; the bottom will continue to set.
If you prefer a softer cookie, carefully transfer them to a cooling rack as soon as they come out of the oven. Be gentle, as the cookies will be soft and delicate.
Shaping the cookies
Make sure to space the cookies on the cookie sheet. They will spread.
When scooping the dough, I like to roll it into a ball in my hand and place it on the cookie sheet without flattening it. This gives a nice, thick cookie. If you prefer a thinner cookie, feel free to flatten the dough ball gently. Please note that the baking time may be slightly shorter.
Have fun with the recipe
Add some mini chocolate chips, chopped nuts, or funfetti to the batter.
Use a maple or peppermint extract for a flavor twist.
Eat the cookies without frosting, or with frosting. We also enjoyed crumbling one of the cookies and sprinkling it over the frosting. Add some freeze-dried strawberries.
Top each cookie with mini chocolate chips or funfetti. Crumble your favorite chocolate bar or Oreo cookies.
Storage
In an airtight container at room temperature for up to 5 days. If the cookies are frosted, make sure to store them in one layer; they usually last 2-3 days. The cookie freezes really well, unfrosted.
Better-Than Crumbl Sugar Cookies Recipe
Ingredients
Equipment
Method
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the butter. Use a hand mixer and cream the butter until nice and fluffy.
- Add the granulated sugar and powdered sugar. Mix until the sugars and butter are combined.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the almond extract and vanilla extract with the last egg.
- Add half of the flour mixture, mix well.
- Add the remaining flour. The mixture will be thick. I would recommend using a mixing spoon or a Danish dough whisk. Keep mixing until the flour is all incorporated into the mixture. If it is easier, you may want to mix with your hands.
- Cover the bowl and refrigerate for at least 1 hour. Don’t skip this step. If you cook the cookies right now, they won’t have any structure and will spread too much.
- Line a cookie sheet with parchment paper or a silicone mat. Set aside.
- Preheat the oven to 350 degrees F.
- Take a large cookie scoop (3 tablespoons) and scoop the dough into balls.
- Roll the dough in the palm of your hand and place it on a cookie sheet. Make sure to leave 1 ½ to 2 inches in between each cookie. They will spread. I did not flatten the dough because I wanted this thick cookie. You can flatten the dough, but the cooking time may vary.
- Bake in the preheated oven for 18-20 minutes. The edges will be lightly golden, and the center will be set.
- Cool on a cooling rack while making the frosting.
- In a mixing bowl, add the butter and powdered sugar. Mix well.
- Add the milk and vanilla extract (optional). Mix until all ingredients are combined.
- Adjust the thickness by adding more milk or sugar.
- Frost the cookies once they are cooled. Here are 3 ways I enjoyed the cookies. The cookie with just the frosting. The cookie with frosting and cookie crumble on top of the frosting (take 1 cookie and crumble into pieces), and finally one cookie with frosting, crumble cookie, and freeze-dried strawberries.
I made these for Valentine’s weekend, and they were a hit. I love how it’s not overly sweet, and everyone loved them either with a glass of milk or a cup of tea.