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Crumbl Cookie Copycat hero shot

Crumbl Cookie Copycat

Viral Crumbl cookie copycat bakes thick bakery style cookies with pink almond buttercream. Tastes like the pink box. Get the recipe!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1.5 tsp almond extract
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter softened, for frosting
  • 3 cups powdered sugar for frosting
  • 3 tbsp heavy cream
  • 1 tsp almond extract for frosting
  • 2 drops pink food coloring

Method
 

  1. **Heat.** Preheat oven to 410F. Line two sheet pans with parchment paper.
  2. **Cream.** Beat softened butter, granulated sugar, and powdered sugar 2 minutes until light and fluffy.
  3. **Eggs.** Add eggs, vanilla, and almond extract. Beat 1 minute until smooth.
  4. **Mix.** Whisk flours, baking powder, baking soda, and salt in a separate bowl. Add to butter mixture and mix until just combined.
  5. **Portion.** Scoop 6 ounce dough balls (about 1/2 cup each) onto sheet pans, 4 per pan. Press tops to flatten slightly.
  6. **Bake.** Bake 11 to 12 minutes until edges are golden but centers look raw. Cool on pan 10 minutes, then transfer to a rack.
  7. **Frost.** Beat butter for frosting 2 minutes. Add powdered sugar, cream, almond extract, and food coloring. Beat 3 minutes until fluffy. Frost cooled cookies and chill 15 minutes before serving.

Notes

Use a kitchen scale to portion 6 ounce dough balls. The size is what creates the bakery dome. Mix bread flour with all purpose for the chewy bakery texture. Underbake by 2 minutes. The cookie centers continue cooking on the hot pan after coming out.