Crumbl Cookie Recipe (Better-Than-Bakery Copycat at Home!)
If you’ve ever bitten into a thick, soft, warm Crumbl-style cookie and thought, “I need this in my kitchen,” this Crumbl Cookie Recipe is for you—giant bakery cookies with chewy centers, crisp edges, and that signature frosting, all from your own oven.
I’m a 50-year-old mom, a lifelong home baker, and like a lot of you, I fell hard for those Crumbl chocolate chip and Crumbl pink sugar cookies. They’re big, they’re over-the-top, and they feel like a little party in a box. But you know what? They’re also totally doable at home with basic pantry ingredients and a few smart tricks.
This homemade Crumbl cookie recipe gives you two of the classics in one small-batch, easy-to-follow post:
- Thick, chewy Crumbl chocolate chip cookies
- Chilled, frosted Crumbl sugar cookies (yes, that famous pink sugar style!)
They bake up into large bakery cookies with soft baked centers, buttery flavor, and that gourmet cookie recipe feel—without gourmet stress.
Why You’ll Love This Crumbl Cookie Recipe
Let’s talk about why this Crumbl copycat recipe needs a spot in your regular dessert rotation:
- Big, bakery-style cookies at home – Think giant, 4–4.5 inch Crumbl style cookies without leaving your kitchen.
- Thick, soft, and chewy – The texture is that perfect combo: crisp edges, gooey centers, and just enough structure to hold.
- Two flavors in one recipe – Make both Crumbl chocolate chip and Crumbl sugar cookie from one grocery run.
- Simple, pantry-friendly ingredients – No weird specialty items; just butter, sugar, flour, eggs, and a few extras.
- Freezer-friendly dough – Roll and freeze the dough balls for fresh-baked thick soft cookies any time.
- Crowd-pleasing and gift-ready – These giant bakery cookies are perfect for birthdays, holidays, and cookie boxes.
- Easy to customize – Add sprinkles, swap chips, change the frosting color—these are Crumbl knockoff cookies you can make your own.
- Cheaper than store-bought – One batch costs about what you’d pay for just a few cookies at the bakery.
Ingredients
This Crumbl Cookie Recipe has three parts: brown sugar cookies for the chocolate chip version, soft sugar cookies for the frosted version, and a fluffy buttercream frosting for that Crumbl cookie frosting finish.
Note: All ingredients should be at room temperature unless noted—this helps everything mix evenly and gives you tender, soft baked cookies.
For the Crumbl Chocolate Chip Cookies (Brown Sugar Cookies)
Makes about 8 large cookies
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 ¾ cups (330 g) all-purpose flour
- 2 Tbsp cornstarch (for extra soft, thick centers)
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt (or ½ tsp table salt)
- 1 ½ cups (255 g) semisweet chocolate chips or chunks (or a mix)
- ½ cup (85 g) milk chocolate chips (for that Crumbl-style chip combo—optional but delicious)
Tips:
- Use real butter, not margarine, for flavor and structure.
- Cornstarch is your secret weapon for that soft, bakery-style chew.
- Mixing chocolate chip sizes (mini, regular, chunks) gives pockets of chocolate in every bite.
For the Crumbl Sugar Cookies (Chilled Sugar Cookie Base)
Makes about 8 large cookies
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) powdered sugar (adds tenderness)
- 1 large egg
- 2 tsp pure vanilla extract
- ½ tsp almond extract (classic Crumbl sugar cookie vibe—adjust to taste or leave out if you’re not a fan)
- 2 ½ cups (300 g) all-purpose flour
- 2 Tbsp cornstarch
- ½ tsp baking powder
- ½ tsp fine sea salt
For the Crumbl Cookie Frosting (Pink Sugar Buttercream)
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 2 ½–3 cups (300–360 g) powdered sugar, sifted
- 2–3 Tbsp heavy cream or whole milk (for creaminess)
- 1 ½ tsp pure vanilla extract
- ¼ tsp almond extract (for that signature frosted sugar cookie flavor)
- Pinch of salt
- 1–2 drops soft pink gel food coloring (Americolor “Soft Pink” or Wilton gel work great)
Tips:
- Use heavy cream if you can—it gives a richer, creamier Crumbl cookie frosting.
- Add the food coloring slowly; it’s easier to deepen the color than to go backwards.
Directions
I’ll walk you through both styles step-by-step. The good news? The method is very similar, so once you’ve made one, the other will feel like second nature.
Step 1: Prep Your Pan and Oven
- Line two large baking sheets with parchment paper or silicone baking mats. This helps the bottoms bake evenly and keeps those large bakery cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Give it a good 15 minutes to fully heat—consistent temperature is key for thick soft cookies.
Step 2: Make the Crumbl Chocolate Chip Cookie Dough
- In a large bowl (or stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides once or twice. This creaming step is where a lot of the cookie magic starts.
- Add the eggs and vanilla extract. Beat another 1–2 minutes, until the mixture looks smooth and slightly lighter in color.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture in two additions, mixing on low just until combined. Don’t overmix—once the flour disappears, you’re done.
- Fold in the semisweet and milk chocolate chips with a spatula. The dough will be thick and a bit sticky, which is exactly what you want for Crumbl style cookies.
Step 3: Shape the Giant Bakery Cookies
- Scoop the dough into large portions—about ¼ cup (or 3–3.5 oz / 85–100 g) each. You can use a large cookie scoop or a kitchen scale. Roll each portion into a rough ball, then slightly flatten the top with your hand; think fat hockey puck, not a pancake.
- Place the dough balls on the prepared baking sheets, leaving at least 3 inches between them. You’ll probably fit 4 cookies per tray. These are big boys; they need space.
Tip: If you want extra-chocolatey tops like Crumbl bakery style, press a few extra chocolate chips on top of each cookie ball.
Step 4: Bake the Chocolate Chip Cookies
- Bake one tray at a time for 11–14 minutes, depending on your oven and cookie size. The edges should look lightly golden, but the centers will still look slightly underbaked and puffy.
- Remove from the oven and let the cookies sit on the hot tray for 10 minutes. They’ll continue to bake gently and set up while staying soft and chewy inside.
- Transfer to a wire rack to cool completely—or enjoy one slightly warm. That first bite of chewy chocolate chip cookie is heavenly.
Step 5: Make the Crumbl Sugar Cookie Dough
- In a clean large bowl (or wash your mixer bowl), beat the softened butter, granulated sugar, and powdered sugar for 2–3 minutes until creamy and smooth.
- Add the egg, vanilla extract, and almond extract. Beat again until combined and slightly fluffy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the butter mixture in two additions, mixing on low just until evenly combined. The dough will be soft but should hold its shape when scooped. If it feels very sticky, chill it for 20–30 minutes.
Step 6: Shape and Bake the Sugar Cookies
- Scoop the dough into large portions (about ¼ cup each), roll gently into balls, and flatten slightly into thick discs. These should be a touch flatter than the chocolate chip dough since they won’t spread quite as much.
- Place on prepared baking sheets, 4 per tray.
- Bake at 350°F (175°C) for 10–12 minutes. The cookies should look pale with just a hint of golden on the bottom edges. Don’t wait for browning on top—overbaking will make them dry instead of soft baked.
- Cool on the baking sheet for 8–10 minutes, then move to a wire rack to cool completely. For that Crumbl sugar cookie feel, you’ll frost them once they’re fully cool and then chill them.
Step 7: Make the Pink Sugar Buttercream Frosting
- In a medium bowl, beat the softened butter on medium speed for 1–2 minutes until smooth and slightly lighter.
- Add 2 ½ cups powdered sugar, vanilla, almond extract, a pinch of salt, and 2 Tbsp cream or milk. Beat on low at first (to avoid a powdered sugar cloud), then increase to medium and beat for 2–3 minutes until fluffy.
- Adjust consistency: Add more powdered sugar if it’s too thin or a splash more cream if it’s too thick. You’re aiming for a spreadable, slightly thick frosting.
- Add 1–2 drops of pink gel food coloring and mix until the color is even. Start small—you can always add more.
Step 8: Frost and Chill the Sugar Cookies
- Once the sugar cookies are completely cool, spread a generous layer of pink frosting on each one, using an offset spatula or the back of a spoon.
- For that Crumbl chilled sugar cookie effect, place the frosted cookies in a single layer in the fridge and chill for at least 30–60 minutes. They’re delicious cold—the buttercream firms up slightly and the cookie stays soft.
Servings & Timing
- Yield: About 8 Crumbl chocolate chip cookies + 8 Crumbl sugar cookies (16 large bakery cookies total)
- Prep Time: 25–30 minutes
- Bake Time: 10–14 minutes per batch
- Cooling & Chilling Time: 45–60 minutes (includes cookie cooling and sugar cookie chilling after frosting)
- Total Time: About 1 hour 30 minutes, mostly hands-off once everything’s in the oven
Variations
You can absolutely treat this Crumbl Cookie Recipe as your base and play:
- Funfetti Party Sugar Cookies: Add ½ cup rainbow sprinkles to the sugar cookie dough and top with white buttercream and more sprinkles.
- Double Chocolate Crumbl Style Cookies: Replace ¼ cup flour in the brown sugar cookie dough with cocoa powder and use dark chocolate chips.
- Peanut Butter Twist: Swirl 2–3 Tbsp peanut butter into the frosting and top chocolate chip cookies with a small frosting rosette.
- Lemon Frosted Sugar Cookie: Swap the almond extract in the frosting for lemon extract and add 1 tsp lemon zest.
- Seasonal Spice: Add 1–1½ tsp pumpkin pie spice to the sugar cookie dough in fall for a cozy, spiced version.
- Gluten-Free Version: Use a good 1:1 gluten-free baking flour blend; chill the dough 30 minutes to help the cookies hold their shape.
Storage & Reheating
These Crumbl copycat cookies store surprisingly well, which makes them great for gifting or making ahead.
-
Room Temperature:
- Unfrosted chocolate chip cookies keep in an airtight container at room temp for 3–4 days.
- Sugar cookies without frosting also keep 3–4 days at room temp.
-
Refrigerator:
- Frosted sugar cookies (chilled sugar cookie style) keep in the fridge up to 5–6 days. Store them in a single layer or with parchment between layers.
- Chilled Crumbl pink sugar cookies taste best cold straight from the fridge.
-
Freezer:
- Freeze baked, unfrosted cookies (both flavors) for up to 2 months in a freezer-safe container.
- You can also freeze cookie dough balls—flash freeze them on a baking sheet, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
-
Reheating / Serving:
- Warm chocolate chip cookies in the microwave for 8–10 seconds to revive that gooey middle.
- Serve frosted sugar cookies chilled or at cool room temp; the frosting softens slightly, but they’ll still hold their shape.
Notes from My Kitchen
- Weighing helps: If you have a kitchen scale, use it for flour and cookie portions. It keeps your Crumbl style cookies consistent and prevents dry dough.
- Soft but not greasy butter: Butter should be soft enough to press a finger into easily, but not melting. Too-soft butter makes the cookies spread.
- Don’t skip the cornstarch: It sounds small, but cornstarch really is the secret to those thick, tender, brown sugar cookies and soft sugar cookie bases.
- Underbake slightly: Pull the cookies when they look just a little underdone. They’ll finish on the tray and stay plush instead of dry.
- Chill when in doubt: If your dough seems too soft or your kitchen is warm, chill the shaped dough balls for 20–30 minutes. This helps keep that tall, bakery-style shape.
- Play with chocolate: I like a mix of semisweet and milk in my chewy chocolate chip cookies—it mimics that Crumbl bakery style chocolate flavor really nicely.
FAQs
Can I make these cookies smaller instead of giant bakery cookies?
Yes, you can make smaller cookies (about 2 Tbsp dough each); just reduce the bake time by 2–4 minutes and keep an eye on the edges.
How do I keep my cookies thick and soft instead of flat?
Make sure your butter isn’t melted, measure flour accurately, use the cornstarch, and chill the dough briefly if it feels very soft.
Can I make the dough ahead of time?
Absolutely—both doughs can be covered and chilled for up to 48 hours. Let the dough sit at room temp 20–30 minutes if it’s too firm to scoop.
Do I have to use almond extract in the Crumbl sugar cookie and frosting?
No; it gives that classic frosted sugar cookie flavor, but you can reduce it or skip it if you’re not an almond fan or have allergies.
Can I use salted butter instead of unsalted?
Yes, just reduce the added salt by about half and taste your dough/frosting as you go.
Why are my cookies dry or crumbly?
This usually means too much flour or overbaking. Spoon and level your flour (or weigh it) and pull the cookies from the oven while the centers still look soft.
Can I frost the chocolate chip cookies too?
You sure can—use a thinner swirl of buttercream on cooled chocolate chip cookies for an extra-decadent gourmet cookie recipe.
Are these exactly like Crumbl bakery style cookies?
They’re very close in texture and flavor, and honestly, many readers prefer the homemade Crumbl cookies because they’re fresher and you can tweak sweetness and flavor.
Conclusion
This Crumbl Cookie Recipe gives you everything you love about those thick, oversized bakery treats—chewy chocolate chip, chilled frosted sugar cookie, that iconic Crumbl pink sugar frosting—without the price tag or the lines.
If you try these homemade Crumbl cookies, let me know how they turned out for you, what variations you baked, or which flavor was the favorite in your house. And if you’re in a cookie mood, you might like to explore more soft baked cookies and buttercream frosting cookies next time—once you’ve mastered these, you’ll feel ready for just about any cookie project.
Crumbl Cookie Recipe (Better-Than-Bakery Copycat at Home!)
Ingredients
- 1 cup unsalted butter softened; for chocolate chip cookie dough
- 1 cup light brown sugar packed; for chocolate chip cookie dough
- 1/2 cup granulated sugar for chocolate chip cookie dough
- 2 large eggs room temperature; for chocolate chip cookie dough
- 2 teaspoons pure vanilla extract for chocolate chip cookie dough
- 2 3/4 cups all-purpose flour for chocolate chip cookie dough
- 2 tablespoons cornstarch for chocolate chip cookie dough
- 1 teaspoon baking soda for chocolate chip cookie dough
- 1/2 teaspoon baking powder for chocolate chip cookie dough
- 3/4 teaspoon fine sea salt or 1/2 teaspoon table salt; for chocolate chip cookie dough
- 1 1/2 cups semisweet chocolate chips or chunks or a mix; for chocolate chip cookies
- 1/2 cup milk chocolate chips optional; for chocolate chip cookies
- 1 cup unsalted butter softened; for sugar cookie dough
- 3/4 cup granulated sugar for sugar cookie dough
- 1/4 cup powdered sugar for sugar cookie dough
- 1 large egg room temperature; for sugar cookie dough
- 2 teaspoons pure vanilla extract for sugar cookie dough
- 1/2 teaspoon almond extract optional; for sugar cookie dough
- 2 1/2 cups all-purpose flour for sugar cookie dough
- 2 tablespoons cornstarch for sugar cookie dough
- 1/2 teaspoon baking powder for sugar cookie dough
- 1/2 teaspoon fine sea salt for sugar cookie dough
- 3/4 cup unsalted butter softened; for frosting
- 2 1/2 cups powdered sugar sifted; plus up to 1/2 cup more as needed; for frosting
- 2 tablespoons heavy cream or whole milk plus up to 1 tablespoon more as needed; for frosting
- 1 1/2 teaspoons pure vanilla extract for frosting
- 1/4 teaspoon almond extract for frosting
- pinch salt for frosting
- 1 to 2 drops soft pink gel food coloring for frosting
- extra chocolate chips optional, for pressing on top of chocolate chip cookies before baking
- parchment paper or silicone baking mats for lining baking sheets
Instructions
- Line two large baking sheets with parchment paper or silicone baking mats. Preheat oven to 350°F (175°C) and allow at least 15 minutes for it to fully heat.parchment paper or silicone baking mats
- For the chocolate chip cookies: In a large bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape the bowl as needed.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add 2 large eggs and 2 teaspoons vanilla extract to the creamed mixture and beat another 1–2 minutes until smooth and slightly lighter in color.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 3/4 teaspoon fine sea salt.2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
- Add the dry ingredients to the wet mixture in two additions, mixing on low just until the flour disappears. Fold in 1 1/2 cups semisweet chocolate chips or chunks and 1/2 cup milk chocolate chips (if using). The dough will be thick and slightly sticky.2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt, 1 1/2 cups semisweet chocolate chips or chunks, 1/2 cup milk chocolate chips
- Scoop the chocolate chip dough into large portions of about 1/4 cup (3–3.5 oz / 85–100 g) each. Roll into balls, then gently flatten the tops into thick pucks. Place on prepared baking sheets, 4 cookies per tray, leaving at least 3 inches between cookies. Press extra chocolate chips on top if desired.1 1/2 cups semisweet chocolate chips or chunks, 1/2 cup milk chocolate chips, extra chocolate chips, parchment paper or silicone baking mats
- Bake one tray at a time at 350°F (175°C) for 11–14 minutes, until the edges are lightly golden and the centers look slightly underbaked and puffy. Remove from the oven and let cookies cool on the hot tray for 10 minutes before transferring to a wire rack to cool completely.
- For the sugar cookies: In a clean large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup powdered sugar for 2–3 minutes until creamy and smooth.1 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup powdered sugar
- Add 1 large egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract (if using). Beat until combined and slightly fluffy.1 large egg, 2 teaspoons pure vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in two additions, mixing on low just until evenly combined. The dough should be soft but able to hold its shape. If very sticky, chill for 20–30 minutes.2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Scoop the sugar cookie dough into large 1/4-cup portions, roll into balls, then flatten slightly into thick discs, a bit flatter than the chocolate chip dough. Arrange 4 cookies per lined baking sheet.parchment paper or silicone baking mats
- Bake the sugar cookies at 350°F (175°C) for 10–12 minutes. The cookies should look pale with just a hint of golden color on the bottom edges. Do not brown on top. Cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat 3/4 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and slightly lighter.3/4 cup unsalted butter
- Add 2 1/2 cups powdered sugar, 2 tablespoons heavy cream or milk, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extract, and a pinch of salt. Beat on low to combine, then on medium for 2–3 minutes until light and fluffy. Adjust with more powdered sugar for thickness or more cream for softness as needed.2 1/2 cups powdered sugar, 2 tablespoons heavy cream or whole milk, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract, pinch salt
- Add 1–2 drops of soft pink gel food coloring and mix until the color is even, adding more only if needed to reach your desired shade.1 to 2 drops soft pink gel food coloring
- Once the sugar cookies are completely cool, spread a generous layer of pink frosting on each cookie using an offset spatula or the back of a spoon. Arrange in a single layer (or with parchment between layers) and chill in the refrigerator for 30–60 minutes for the classic chilled Crumbl sugar cookie texture.
- Serve chocolate chip cookies slightly warm or at room temperature. Serve sugar cookies chilled or at cool room temperature. Store unfrosted cookies at room temperature 3–4 days, frosted sugar cookies in the fridge up to 5–6 days, or freeze unfrosted cookies or dough balls for up to 2 months.
