Vegan Copycat Crumbl Chilled 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.

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.