Have you had a Crumbl cookie? This copycat Crumbl Chilled Sugar Cookie is just like their pink-iced, soft, melt-in-your-mouth sugar cookie. I’m not one to get excited to stand in lines, so I typically don’t fall for the hype of grand openings. When this cookie shop came to town, I waited a few weeks and then checked them out. I can’t say I’m a fan of their rising prices. $3 for one cookie. Increased to $3.50 after a couple months. And is even higher now. I will admit, though, that we have had our share of sampling their delectable goods.
If you have had their cookies, you know that they’re huge, soft, and have a very distinctive look. When they are placed in Crumbl’s signature pink box, they really are a work of art. So you may ask why am I complaining about spending under $10 for a work of art? Because I have found a way to spend $10 on an entire batch of these tasty treats.
The Copycat Crumbl Chilled Sugar Cookie Distinction
Uniformly round, glass flattened, sugar topped, refrigerator chilled, pink iced with a sweet and tangy icing that’s just a little bit different than any icing you have ever used. The secret: sour cream. Oh, my! Yes, sour cream makes this icing go from standard to stand out.
How to Ice a Copycat Crumbl Chilled Sugar Cookie
The icing needs to be just soft enough to easily spread while it holds its shape. Scoop about a tablespoon of icing onto the back side of your offset spatula. With the cookie in one hand and spatula in the other, spread the icing on while twisting the cookie. The hand movements are similar to opening a jar. Reverse the motion twice, so that the icing completely covers the cookie and creates a swirled look.
Do Ahead for Later Convenience
If you have a small household, an entire batch of cookies might be a dangerous thing to have around. I like freezing prepared dough balls for ease in baking some quickly when the need arises. You can place them closer together on a baking sheet, freeze for a couple hours, and then remove them to a freezer bag so they don’t take up much room in the freezer. When baking later, just thaw, flatten, bake, and add icing. The icing even freezes just fine.
Why Isn’t My Copycat Crumbl Chilled Sugar Cookie Pink?!
Because in the Fall, yellow worked so much better! You can make your icing any color to suit the holiday, season, your favorites, or your mood! Springtime calls for pink, and I finally got a pic of those:
Copycat Crumbl Chilled Sugar Cookie
- 1 c butter softened
- 1 1/4 c sugar
- 3/4 c powdered sugar
- 3 eggs
- 1/2 c canola oil or vegetable oil
- 1 t cream of tartar
- 1 t salt
- 5 1/2 c flour
Sugar Cookie Frosting
- 1/2 c butter softened
- 3/4 c sour cream
- 4-5 c powdered sugar
- 1/4 t salt
- 1-2 drops red food coloring
- Preheat oven to 350°
- In a large mixing bowl, combine butter and sugars and use an electric mixer to combine ingredients
- While continuing to mix, slowly add oil and eggs and mix well
- Add dry ingredients (flour, cream of tartar, salt) to the bowl and mix until dough pulls away from the sides and forms a ball
- Scoop out uniform balls of dough and roll into smooth balls, placing onto a parchment-lined cookie sheet, leaving a bit of space between each cookie.
- Wet a clean dishcloth, lightly squeeze out, and fold into fourths. Prepare a shallow bowl with 1/4 c granulated sugar.
- Flatten cookies with a smooth-bottomed glass that is just smaller than the size you desire for your cookies. Press the glass onto the damp dishcloth, then into the granulated sugar, and then press into a cookie until the outer edges of the cookie slightly rise up the edges of the glass. Repeat for every cookie.
- Bake for 10-12 minutes or until cookies appear set and edges are just starting to brown.
Sugar Cookie Frosting
- In a medium bowl, combine butter, sour cream, and salt and beat until smooth.
- Add about half of the powdered sugar, and then add smaller amounts at a time and stop when icing is your desired consistency for spreading or piping onto cookies.
- Add in a 1-2 drops of food coloring, or more as desired.
- Spread onto cooled cookies using an offset spatula, or fill pastry bags and pipe designs onto the cookies.
Another sugar cookie recipe I have used for years is for roll-out cookies. These release easily from cookie cutters and make a fun array of holiday shapes for celebrating. The cookie recipe is slightly less decadent but sweet and fancy in the decorations. Find my Easter cookies here.