Crumbl Sugar Cookies Recipes

CRUMBL SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
• Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.
• Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
• Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.
• Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.
• Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.
• Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• Allow them to cool on the cookie sheet.
• While the cookies are cooling, make the frosting.
• Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.
• Add 4 drops of neon pink food coloring, if desired.
• Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.
• Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

CRUMBL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
• Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the egg and vanilla, beat on medium speed for 1 minute.
• Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
• Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
• Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
• Store cookies in an airtight container. See note #3

PEACH SUGAR COOKIE CRUMBLE

Steps:

• Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

VEGAN COPYCAT CRUMBL CHILLED SUGAR COOKIES

Steps:

• Make the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Add the cubed butter and sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
• Add the milk, sour cream, vanilla extract, and almond extract. Beat again until well combined.
• Add the flour, baking powder, baking soda, and salt. Mix until just combined.
• Split the dough into five pieces and roll into balls. Place on the baking sheet, leaving room in between. Press down until the dough balls are about 3/4" thick.
• Bake for 12-14 minutes, until lightly golden. Set aside to cool completely.
• Make the frosting: Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
• Add the powdered sugar, 1 tsp milk, vanilla extract and almond extract. Beat until smooth.
• Mix in a bit of food coloring until the desired color is reached. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth and creamy.
• Assemble the cookies: Frost the cooled cookies with the frosting (I like to do this by placing the frosting into a piping bag and cutting off a bit of the tip of the bag, then swirling the frosting onto the cookies).
• Finally, chill in the fridge and serve cold.

CRUMBL SUGAR COOKIE RECIPE

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
• Make cookies. Cream butter and sugar in stand mixer fitted with a paddle attachment for 2-3 minutes. Add the eggs, vanilla, and almond extract and mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined.
• Using a 1/3 measuring cup, portion the dough into round balls. Place about 6 balls of dough on a parchment or baking mat lined baking sheet. Using the palm of your hand, press down gently on the top of the cookie, so that the dough is like a thick disc. Bake for 9-11 minutes or until the edges are set and the tops are no longer shiny.
• Remove from oven and let cool on pan for 5 mins then transfer to wire rack to cool completely
• Make frosting: cream butter. Add the powdered sugar, almond extract, cream, and a drop of pink food coloring. Beat until smooth.
• Frost the tops of each cookie. These cookies are normally served chilled at Crumbl.