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Crumbl Cookie Recipe (Better-Than-Bakery Copycat at Home!)
If you’ve ever stood in line at Crumbl inhaling that warm, buttery smell and thinking, “I need this in my kitchen,” this Crumbl Cookie Recipe is for you—giant, thick, soft cookies with rich buttercream frosting and gooey chocolate chips, all from your own oven.
What Makes This Crumbl Cookie Recipe So Special?
Let me explain. This is my at-home version of those famous oversized bakery cookies—Crumbl chocolate chip, Crumbl sugar cookie with that iconic pink frosting, and that ultra-soft, chilled sugar cookie texture we all obsess over.
These are Crumbl style cookies: big, bakery-style, soft in the middle, slightly crisp on the edges, and piled high with creamy Crumbl cookie frosting. Think giant bakery cookies that feel a little “extra” in the best way. They look like they came straight out of a fancy cookie shop box, but you baked them in your cozy kitchen with a cup of coffee nearby.
I’m a 50-year-old mom of three grown kids, and my love language is still baked goods. I first started testing this Crumbl copycat recipe when my daughter came home from college saying, “Mom, can you please make Crumbl knockoff cookies so we don’t go broke?” Challenge accepted.
What I love about this recipe is that it gives you a solid base for homemade Crumbl cookies—one dough can become soft baked chocolate chip, frosted sugar cookies, or that famous Crumbl pink sugar style cookie just by changing the mix-ins and frosting.
And here’s the fun part: while Crumbl cookies feel over-the-top, this recipe actually uses simple pantry ingredients—brown sugar, butter, vanilla—nothing too wild. You just handle the dough a little differently to get that signature thick, soft, slightly chewy texture.
Why You’ll Love This Crumbl Cookie Recipe
- Extra-large, bakery-style cookies that look straight out of a cookie case
- Thick, soft centers with chewy edges—no dry, boring cookies here
- Two flavors from one dough: Crumbl chocolate chip and Crumbl sugar cookie
- Simple ingredients you probably already have in your pantry
- Freezer-friendly dough balls and baked cookies for quick treats
- Customizable toppings: buttercream frosting cookies, sprinkles, chocolate drizzle, you name it
- Easy to scale for parties, bake sales, or college care packages
- Clear, step-by-step directions that don’t require pro baking skills
- Works great with gluten-free flour or dairy-free swaps if needed
- Perfect for holidays, birthdays, or just a Tuesday “I deserve a cookie” moment
Ingredients for the Best Homemade Crumbl-Style Cookies
This batch makes 10–12 large bakery cookies (or about 20 smaller ones).
For the Cookie Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- (You want it soft but not melted; leave it out 45–60 minutes.)
- 1 ¼ cups (250 g) light brown sugar, packed
- (Brown sugar keeps the cookies moist and chewy.)
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour
- (Spoon and level the flour; don’t pack it or the cookies will be dense.)
- 2 tsp cornstarch
- (This is a key trick for thick, soft cookies.)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt (or ¾ tsp table salt)
For Crumbl Chocolate Chip Variation
- 1 ½ cups (270 g) semi-sweet chocolate chips
- (Use a mix of regular and mini chips for more “chocolate in every bite.”)
- Optional: ½ cup (90 g) milk chocolate chips for that classic Crumbl chocolate chip vibe
For Crumbl Sugar Cookie / Crumbl Pink Sugar Variation
- Add ¼ cup (30 g) extra flour to half the dough (for ultra-thick sugar cookies)
- Skip the chocolate chips
- ½ tsp almond extract (optional but very “bakery style”)
For the Buttercream Frosting (for Frosted Sugar Cookies)
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tbsp heavy cream or whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
- For Crumbl pink sugar color: 1–2 drops pink gel or liquid food coloring
Tip: If you like less-sweet frosting, add an extra pinch of salt and an extra splash of heavy cream.
A Quick Look at the Finished Cookies
These are thick, soft baked cookies—large bakery cookies with gooey centers and smooth buttercream swirls. They look beautiful on a platter and even better in your hand.
Step-by-Step Directions: Crumbl Cookie Recipe at Home
1. Cream the butter and sugars
In a large mixing bowl (or the bowl of your stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes, until light and fluffy.
You should see the mixture lighten in color and look a bit whipped—that’s air, and it helps build that thick, soft texture.
2. Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Add the vanilla extract and mix until combined.
If the mixture looks slightly curdled, don’t panic; once the dry ingredients go in, it’ll smooth out.
3. Whisk together the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
This step prevents clumps of baking soda or flour from hiding in your dough.
4. Combine wet and dry
Add the dry ingredients to the wet mixture in two additions, mixing on low until just combined.
Stop mixing once no streaks of flour remain—overmixing can lead to tough cookies.
5. Split the dough (for two flavors)
If you’re making both Crumbl chocolate chip and Crumbl sugar cookie from this batch:
- Divide the dough into two equal portions.
- To one half, add the chocolate chips and gently fold in.
- To the other half, add the extra ¼ cup flour for a thicker sugar cookie and the almond extract, and stir until just combined.
If you want only chocolate chip or only sugar cookies, skip the dividing and just add the mix-ins you prefer to the whole batch.
6. Chill the dough
Cover the bowl(s) with plastic wrap and refrigerate for at least 60 minutes, or up to 24 hours.
Chilling helps prevent spreading and gives you those thick soft cookies with chewy centers. If your kitchen runs warm (mine does in the summer), err on the longer side.
7. Preheat and prep your pans
When you’re ready to bake, preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
You know what? Parchment really matters here—it helps the cookies bake evenly and release cleanly.
8. Shape the giant bakery cookies
For true Crumbl bakery style size, use a large cookie scoop or measure about ¼ cup of dough per cookie (roughly 60–70 g).
Roll into balls, then very slightly flatten the tops with your fingers. Place them at least 3 inches apart on the pan because they’re big guys.
9. Bake until just set
Bake one sheet at a time on the center rack:
- 11–13 minutes for extra-large cookies
- 8–10 minutes for smaller cookies
The cookies should look puffed with set edges and slightly soft, pale centers. They’ll continue to cook and set on the pan. Don’t overbake—Crumbl-style cookies are meant to be soft.
10. Cool properly (this matters)
Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack.
For sugar cookies you’ll be frosting, let them cool completely so the buttercream doesn’t melt.
Make the Buttercream Frosting (for Crumbl Pink Sugar Style)
1. Beat the butter
In a medium bowl, beat the softened butter with a hand mixer for 2–3 minutes, until creamy and lighter in color.
2. Add powdered sugar and flavor
Gradually add powdered sugar, mixing on low at first so it doesn’t puff everywhere. Add the vanilla, pinch of salt, and 2 tbsp cream.
Beat on medium-high for 2–3 minutes until smooth and slightly fluffy. If it’s too thick, add another splash of cream; if it’s too thin, add a tablespoon or two of powdered sugar.
3. Tint the frosting
For that classic Crumbl pink sugar look, mix in a tiny drop of pink food coloring at a time until you get a soft blush pink.
4. Frost the cooled sugar cookies
Once sugar cookies are fully cooled, spread or pipe the frosting on top.
Crumbl-style cookies usually get a thick, flat swirl—use an offset spatula or the back of a spoon and swirl it in a circle. For the chilled sugar cookie experience, pop the frosted cookies in the fridge for 20–30 minutes before serving.
Servings & Timing
- Yield: 10–12 large bakery cookies (or 20 smaller cookies)
- Prep Time: 20 minutes
- Chill Time: 1 hour (up to 24 hours)
- Bake Time: 11–13 minutes per tray
- Total Time: About 1 hour 40 minutes (mostly hands-off chill time)
Fun Variations to Try
You can turn this base gourmet cookie recipe into a whole weekly cookie rotation:
- Cookies & Cream Crumbl Style – Fold in 1 ½ cups chopped Oreo cookies and top with vanilla frosting and more Oreo crumbs.
- Peanut Butter Cup – Swap ¼ cup of butter for peanut butter and fold in chopped peanut butter cups.
- Brown Sugar Cinnamon Swirl – Use all brown sugar (no white), add 1 tsp cinnamon, and top with cinnamon cream cheese frosting.
- Lemon Chilled Sugar Cookie – Add lemon zest and a spoonful of lemon juice to the sugar cookie dough; frost with lemon buttercream and chill.
- Birthday Cake Confetti – Stir rainbow sprinkles into the sugar cookie dough and frosting; instant party.
- Gluten-Friendly Version – Use a good 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) and add 1 extra tbsp of cream to the frosting for smoothness.
Storage, Freezing & Reheating
Counter / Fridge Storage
- Unfrosted cookies: Store in an airtight container at room temperature for 3–4 days.
- Frosted sugar cookies: Store in a single layer (or with parchment between layers) in the fridge for up to 5 days. These are actually delicious chilled—very “Crumbl bakery style.”
Freezer Tips
- Cookie Dough Balls: Scoop dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the bake time.
- Baked Cookies: Freeze unfrosted cookies in a single layer, then transfer to a container with parchment between layers; freeze up to 2 months.
Reheating / Thawing
- For chocolate chip cookies, warm in the microwave for 10–15 seconds for that “fresh from the oven” chewy chocolate chip texture.
- For frosted sugar cookies, thaw in the fridge overnight or on the counter for about 30 minutes; skip the microwave so the frosting doesn’t melt.
Make-Ahead
You can make the dough up to 24 hours ahead and keep it in the fridge. Let it sit at room temperature 10–15 minutes before scooping if it’s very firm.
Notes from My Kitchen (What I Learned Testing This)
- Size matters: For true large bakery cookies, stick to that ¼-cup scoop. Smaller cookies are cute but won’t quite feel like Crumbl knockoff cookies.
- Underbake slightly: Pull the cookies when the edges are set but the centers still look soft. They’ll continue to cook on the hot pan and stay super tender.
- Cornstarch is magic: That little bit of cornstarch is what gives you that soft baked cookie texture that feels like it came from a bakery case, not your basic home recipe.
- Chill the dough: When I rushed this step, my cookies spread more and lost some of that thick, soft, gourmet cookie shape. One hour of chilling is worth it.
- Use good vanilla: Since vanilla is a main flavor in the sugar cookie and frosting, a decent pure vanilla (Nielsen-Massey, Costco, or Trader Joe’s) makes a difference.
- Play with textures: A mix of semi-sweet and milk chocolate chips or even chocolate chunks gives that luxurious, uneven melt that makes chocolate lovers very happy.
FAQs About This Crumbl Cookie Recipe
1. How do I keep my cookies thick like Crumbl and not flat?
Chill the dough, measure your flour correctly, and don’t overbake. If your oven runs hot, bake at 340°F instead of 350°F.
2. Can I make this Crumbl cookie recipe without a stand mixer?
Yes, a hand mixer works great, and you can even do it by hand with a sturdy spoon—just cream the butter and sugars well.
3. Why are my cookies dry or cakey?
Usually that means too much flour or overbaking. Spoon and level your flour and pull the cookies as soon as the edges are set.
4. Can I make these cookies smaller?
Absolutely. Roll about 2 tablespoons of dough per cookie and bake for 8–10 minutes. They’ll still be soft baked, just not as giant.
5. Do I have to chill the dough?
Technically no, but it’s highly recommended. Chilling gives you thicker, softer, Crumbl style cookies that don’t spread too much.
6. Can I make these cookies dairy-free?
Yes. Use a good vegan butter stick (not spreadable tub), dairy-free chocolate chips, and a plant-based milk in the frosting.
7. What’s the difference between these and regular chocolate chip cookies?
These are larger, thicker, and softer, with a more “bakery” texture—thanks to higher brown sugar, cornstarch, and the chill time.
8. Can I frost the chocolate chip cookies too?
Sure can. A thin layer of vanilla or chocolate buttercream on a chewy chocolate chip cookie is dangerously good.
Wrapping It Up (And Grabbing a Cookie)
This Crumbl Cookie Recipe gives you the full bakery experience at home—giant, thick soft cookies, chewy chocolate chip centers, and buttery frosted sugar cookies that taste like they came from a pink box, not your own oven.
If you bake these homemade Crumbl cookies, I’d love to hear how they turned out—leave a comment with your favorite variation, or share a photo and tell me which you liked better: the chocolate chip or the Crumbl pink sugar style. And if you’re in the mood for more sweet treats, try using this dough as a base for your own gourmet cookie recipe experiments.
Crumbl Cookie Recipe (Better-Than-Bakery Copycat at Home!)
Ingredients
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
- 1 1/4 cups light brown sugar packed (250 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour spooned and leveled (360 g), do not pack
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt or 3/4 teaspoon table salt
- 1 1/2 cups semi-sweet chocolate chips use a mix of regular and mini chips if desired (270 g)
- 1/2 cup milk chocolate chips optional, for classic Crumbl chocolate chip flavor (90 g)
- 1/4 cup all-purpose flour extra, for the sugar cookie half of the dough (30 g)
- 1/2 teaspoon almond extract optional, for bakery-style sugar cookies
- 1/2 cup unsalted butter softened, for frosting (1 stick / 113 g)
- 2 cups powdered sugar sifted (240 g)
- 2 tablespoons heavy cream or whole milk plus more as needed (2–3 tbsp total)
- 1 teaspoon pure vanilla extract for frosting
- salt pinch, for frosting; add extra if you prefer less-sweet frosting
- pink food coloring 1–2 drops gel or liquid, for Crumbl pink sugar look (optional)
Instructions
- In a large mixing bowl or stand mixer with paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 3–4 minutes, until light, slightly whipped, and fluffy.1 cup unsalted butter, 1 1/4 cups light brown sugar, 1/2 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add the vanilla extract and mix until combined. The mixture may look slightly curdled; it will smooth out once dry ingredients are added.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined and no clumps remain.3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed until just combined after each addition. Stop as soon as no dry streaks of flour remain to avoid overmixing.
- For both chocolate chip and sugar cookies: divide the dough into two equal portions. To one half, gently fold in the semi-sweet chocolate chips and optional milk chocolate chips. To the other half, add the extra 1/4 cup flour and the almond extract, stirring just until combined. If you prefer only one flavor, skip dividing and add only the mix-ins you want to the full batch.1 1/2 cups semi-sweet chocolate chips, 1/2 cup milk chocolate chips, 1/4 cup all-purpose flour, 1/2 teaspoon almond extract
- Cover the bowl(s) tightly with plastic wrap and refrigerate for at least 60 minutes and up to 24 hours. Chilling helps prevent spreading and creates thick, soft, Crumbl-style cookies.
- When ready to bake, preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper to promote even baking and easy release.
- For true Crumbl bakery size, scoop about 1/4 cup (60–70 g) of dough per cookie. Roll into balls, then very slightly flatten the tops with your fingers. Place cookies at least 3 inches apart on the prepared baking sheets.
- Bake one sheet at a time on the center rack. For extra-large cookies, bake 11–13 minutes; for smaller cookies (about 2 tablespoons of dough each), bake 8–10 minutes. The edges should look set and the centers soft and pale; they will continue to cook on the hot pan. Do not overbake.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For frosted sugar cookies, ensure they are fully cooled before adding frosting so it does not melt.
- For the buttercream, in a medium bowl beat the softened butter with a hand mixer for 2–3 minutes until creamy and lighter in color.1/2 cup unsalted butter
- Gradually add the powdered sugar, mixing on low at first to avoid dust. Add vanilla, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat on medium-high for 2–3 minutes until smooth and slightly fluffy, adding more cream to thin or more powdered sugar to thicken as needed.2 cups powdered sugar, 2 tablespoons heavy cream or whole milk, 1 teaspoon pure vanilla extract, salt
- For Crumbl-style pink sugar cookies, mix in 1–2 drops of pink food coloring, adding a tiny amount at a time until you reach a soft blush pink shade.pink food coloring
- Once the sugar cookies are completely cool, spread or pipe a thick layer of frosting on top. Create a flat swirl using an offset spatula or the back of a spoon. For a chilled sugar cookie experience, refrigerate the frosted cookies for 20–30 minutes before serving.
- Store unfrosted cookies in an airtight container at room temperature for 3–4 days. Store frosted sugar cookies in a single layer (or with parchment between layers) in the fridge for up to 5 days. To freeze, scoop dough into balls and freeze on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 2–3 minutes to the bake time. Baked unfrosted cookies can also be frozen for up to 2 months.
- For chocolate chip cookies, warm individual cookies in the microwave for 10–15 seconds for a fresh-from-the-oven texture. For frosted sugar cookies, thaw in the fridge overnight or at room temperature for about 30 minutes; avoid microwaving so the frosting doesn’t melt.
