Crumbl Vanilla Sugar Cookies
A copycat recipe for Crumbl Vanilla Sugar Cookies. This recipe makes 9 very large (Crumbl size!) cookies topped with a generous swoosh of vanilla buttercream. They are stored chilled just like Crumbl and last for several days in the fridge. Gosh, these are good cookies my friends!
Ingredients
- 16 tablespoons unsalted butter soft, room temp (8 ounces)
- 1 cup confectioners’ sugar 4 ounces
- 1/2 cup granulated sugar 3.5 ounces
- 1 large egg room temp
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour 10 ounces
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Frosting:
- 12 tablespoons unsalted butter room temp, 6 ounces
- 2 ¼ cups confectioners' sugar 9 ounces
- 1 ½ tablespoon heavy cream or whole milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, use a hand mixer on low speed to cream together the butter and sugars until smooth. Beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg and vanilla extract and beat until just combined.
- Add the flour, baking powder, and salt to the dough and beat it in on low. Use a spatula to mix in any remaining flour. Don't overmix.
- Chill the dough for 30 minutes to firm up the dough and allow the flavors to meld. If you have to skip, that's ok, but the cookies will spread more.
- Divide dough into 9-10 cookies using a 1/3 cup scoop/disher or similar. Place the scoops of cookie dough 3” apart on a baking sheet and gently press down with a small flat-bottom glass or your fingers until each cookie is about 3/4” thick.No cookie scoop? Divide the dough as evenly as you can, roll into balls, and gently flatten them to about 3/4" thick on the baking sheets.
- Bake cookies one tray at a time for about 14-16 minutes until turning golden brown on the edges. The centers will still be soft/slightly underbaked. Allow to cool completely on cooling racks before frosting.
Vanilla Buttercream Frosting
- In a medium bowl, beat the softened butter with a hand mixer on low speed for about 1 minute to loosen it up. Add in the confectioners' sugar in three or four additions, beating it in between additions.
- Once the sugar is completely incorporated, add in the heavy cream, vanilla extract and a tiny pinch of salt. Now, turn the mixer up to medium-high speed and beat for 2-4 minutes until light and fluffy. Scrape bowl as needed to fully fluff all the frosting. If you'd like the frosting to be a bit thinner, add more cream slowly in very small amounts.
- Frost each cooled cookie with a large swoosh of frosting and store chilled in the fridge. I like to allow the cookie to sit at room temp for 5-10 minutes to just slightly soften the frosting before digging in.Once the frosting has set a bit, the cookies can be gently stacked (I go with two layers max) with wax paper or parchment paper in between the layers.
Notes
How large are the cookies? These cookies are 3.75"-4" in diameter and quite thick.
Storing the Cookies: Store frosted cookies in the fridge for up to 5 days in an air-tight container. Unfrosted cookies can be stored at room temp or in the fridge, whereas the frosting should be stored in the fridge. For long-term storage, cookies can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging.
Nutrition Facts
Crumbl Vanilla Sugar Cookies
Amount per Serving
Calories
644
% Daily Value*
Fat
37
g
57
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
115
mg
38
%
Sodium
448
mg
19
%
Potassium
52
mg
1
%
Carbohydrates
76
g
25
%
Fiber
1
g
4
%
Sugar
54
g
60
%
Protein
4
g
8
%
Vitamin A
1152
IU
23
%
Vitamin C
1
mg
1
%
Calcium
72
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.