I can’t get over how this soft, crumbly cookie melts beneath a thick swipe of sweet cream cheese icing. One bite and you’ll see why it never lasts long on the plate.

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I’m fully obsessed with this Crumbl Cookies copycat because it nails that thick, soft, crumbly bite without tasting like a sugar bomb from a mall kiosk. I love how the cookie breaks apart tenderly, then that cream cheese icing swoops in with just enough tang to keep every bite interesting.

But the real magic is the balance: rich unsalted butter in the cookie, creamy cream cheese on top, and a frosting-to-cookie ratio that feels wildly extra in the best way. And yes, I absolutely eat the frosted edges first.

No shame. Big bakery energy, straight from my own kitchen today.

Ingredients

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Flour gives these cookies their soft, thick bakery-style body.
Baking powder helps them puff up without turning cakey.
Baking soda adds a little spread and that classic cookie chew.
Salt keeps the sweetness from getting totally out of hand.
Butter brings rich flavor and those tender, melt-in-your-mouth edges.
Granulated sugar makes them sweet, soft, and lightly crisp outside.
Egg adds structure, so the cookies don’t crumble apart.
Extra yolk makes the center richer and softer.
Love that.
Vanilla gives the dough that cozy, bakery-case smell.
Sour cream keeps everything moist and a little tangy.
Cream cheese makes the frosting thick, smooth, and not too sweet.
Powdered sugar turns the frosting fluffy, creamy, and spreadable.
Plus, a pinch of salt makes the frosting taste way better.
Basically, these ingredients make a big, soft cookie you’ll actually crave.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 1/4 cups (250 g) granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1/2 cup (120 g) sour cream

8 ounces (225 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

1 teaspoon vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/4 cups (250 g) granulated sugar until light and fluffy, about 3 to 4 minutes.

4. Beat in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until combined, then mix in 1/2 cup (120 g) sour cream until smooth.

5. Fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.

6. Use a cookie scoop or tablespoon to portion dough into uniform rounds on the prepared sheets, spacing about 2 inches apart, and gently flatten the tops to achieve an even disk.

7. Bake for 9 to 11 minutes, or until edges are set and tops look slightly set but the centers remain soft; allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. For the cream cheese icing beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until smooth, then add 1 teaspoon vanilla extract and a pinch of salt.

9. Gradually beat in 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar until you reach a thick, spreadable consistency, then pipe or spread onto completely cooled cookies. Refrigerate briefly if you prefer a firmer icing.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Mixing bowls (small and large)
5. Electric hand mixer or stand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon and baking mat/liner for spacing
9. Wire cooling rack and piping bag or offset spatula

FAQ

Q: Do I need to chill the dough before baking?

A: Yes. Chill the dough for at least 30 minutes to 1 hour to prevent spreading and to get the signature thick, soft cookie shape.

Q: What size scoop and baking time should I use?

A: Use a 3 tablespoon to 1/4 cup cookie scoop for large rounds. Bake at 350 F for 10 to 12 minutes until edges are set and centers look slightly underbaked.

Q: Can I make the frosting ahead of time?

A: Yes. Cream cheese frosting keeps well refrigerated for up to 3 days. Bring to room temperature and rewhip briefly before piping.

Q: How should I store baked and frosted cookies?

A: Store unfrosted cookies in an airtight container at room temperature for 2 days. Refrigerate frosted cookies in a single layer for up to 4 days, then bring to room temperature before serving.

Q: Can I substitute Greek yogurt for sour cream?

A: Yes. Use an equal amount of full fat Greek yogurt. It will slightly change tang and moisture but works well.

Q: My frosting is too soft. How do I fix it?

A: Chill the frosting for 15 to 30 minutes, then rewhip. If still soft, sift in small additional amounts of powdered sugar until it holds shape.

Crumbl Cookies Copycat Recipe Substitutions and Variations

All purpose flour: cake flour for a lighter, more tender cookie (use the same weight); whole wheat pastry flour to add nuttiness and fiber (replace up to 50% of AP); gluten free 1-to-1 flour blend for a gluten free version (use equal weight).
Unsalted butter: salted butter (omit or reduce added salt in recipe); stick coconut oil (use equal volume, yields slightly crisper edge and subtle coconut note); European-style butter with higher fat for richer flavor (use equal weight).
Sour cream: full-fat Greek yogurt 1 to 1 for similar tang and thickness; buttermilk (use slightly less, about 3/4 the volume, and reduce other liquid if needed); crème fraîche 1 to 1 for a richer, less tangy result.
Cream cheese (for frosting): Neufchâtel for lower fat (use equal weight); mascarpone for a silkier, richer frosting (use equal weight); dairy-free vegan cream cheese 1 to 1 for a vegan option.

Pro Tips

– Chill the dough briefly for 20 to 30 minutes before scooping if it feels very soft. It firms up the edges so the cookies spread less and come out with a prettier, slightly domed shape.

– When creaming butter and sugar, scrape the bowl often and beat until the mixture is pale and airy. That trapped air makes the cookies lighter and helps yield a tender crumb.

– For even baking, use a light-colored baking sheet and rotate the pan halfway through the bake time. Dark pans brown faster and can make the bottoms crisp before the centers are done.

– Make sure cookies are completely cool before frosting. Warm cookies will make the cream cheese icing run, and patience gives you a clean, smooth finish.

– If your frosting seems too loose, chill it for 10 to 15 minutes then whisk briefly before piping. If it is too stiff, add a teaspoon of milk at a time until you reach the spreadable texture you want.

Crumbl Cookies Copycat Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t get over how this soft, crumbly cookie melts beneath a thick swipe of sweet cream cheese icing. One bite and you’ll see why it never lasts long on the plate.

Servings

servings

Calories

302

kcal

Equipment: 1. Oven
2. Baking sheets
3. Parchment paper
4. Mixing bowls (small and large)
5. Electric hand mixer or stand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon and baking mat/liner for spacing
9. Wire cooling rack and piping bag or offset spatula

Ingredients

2 1/2 cups (312 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup (120 g) sour cream
8 ounces (225 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/4 cups (250 g) granulated sugar until light and fluffy, about 3 to 4 minutes.
Beat in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until combined, then mix in 1/2 cup (120 g) sour cream until smooth.
Fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.
Use a cookie scoop or tablespoon to portion dough into uniform rounds on the prepared sheets, spacing about 2 inches apart, and gently flatten the tops to achieve an even disk.
Bake for 9 to 11 minutes, or until edges are set and tops look slightly set but the centers remain soft; allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the cream cheese icing beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until smooth, then add 1 teaspoon vanilla extract and a pinch of salt.
Gradually beat in 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar until you reach a thick, spreadable consistency, then pipe or spread onto completely cooled cookies. Refrigerate briefly if you prefer a firmer icing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.