I was in the mood for some holiday baking, so I tried out a new recipe for copycat Crumbl cookies. A couple of Crumbl cookies locations opened fairly recently in our town and they might be my new favorite dessert spot. Crumbl rotates their menu every week so they offer four to five fun new flavors to try each week. Their cookies are also HUGE in size as well - almost bigger than my hand. Their classic sugar cookies might be my favorite. They are pillowy-soft with a hint of almond flavor.
If you don’t have a Crumbl location in your town, this recipe from the Lifestyle of a Foodie blog is really close to the real thing! Give it a try. I did modify the frosting recipe since I didn’t have heavy cream. The recipe and a few helpful tips are listed below.
Sugar Cookies
Dough Ingredients:
1 stick salted butter (softened)
1/4 cup vegetable oil
1/2 cup granulated sugar
2 Tbsp. powdered sugar
1 large egg (room temp. is best)
1/2 tsp. vanilla extract
1/4 tsp. almond extract
2-1/3 cups flour
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking powder
Frosting Ingredients:
1 stick salted butter (softened)
1-1/2 cups powdered sugar
1/4 tsp. almond extract
1 drop pink gel food coloring (optional)
sprinkles (optional)
Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. No need to grease; the cookies shouldn’t stick due to oil/butter in the dough.
In a large mixing bowl, cream the butter, oil, sugar and powdered sugar.
Add the egg*, vanilla, almond extract and continue mixing to combine.
*The recipe I found said the egg should be at room temp., but because I’m not patient, mine was straight out of the fridge/still cold and it seemed to work just fine. Next time, I will try room temp. to see if it makes a difference.
Add remaining dry ingredients and mix well until dough forms a ball.
Use an ice cream scoop or measuring cup* to measure out dough balls so cookies are all uniform. Flatten the balls using a rolling pin or the bottom of a large glass to around 1/2” thick. Note that dough doesn’t really spread as it bakes.
*I used a 1/4 cup measuring cup to produce slightly larger cookies than an ice-cream scoop. To get the signature Crumbl cookie size, you could go slightly larger than 1/4 cup.
Bake the cookies on an ungreased cookie sheet for 7-9 minutes. To get the signature Crumbl look/texture, you don’t want these to be brown at all. They will look under-baked, but they will be fine!
Let the cookies cool for 15-20 minutes to set.
While cookies are cooling, you can whip up the frosting. Once cookies have cooled, spread the frosting, add sprinkles and enjoy.
