I recently moved to Nashville, Tennessee and fell in love. This love story is not with a cowboy nor a singer. I didn’t find a celebrity on Broadway or a tall, dark, handsome man in a bar. I fell in love with Crumbl Cookies. Crumbl Cookies is an amazing franchise that makes cookies as big as cakes. They have locations all over the U.S. but they have grown in popularity exponentially recently.
The interesting thing about Crumbl Cookies is that they come out with a new menu every week. Sometimes it’s themed and sometimes it’s random. From a business point of view, they’re killing it because I feel the need to get a box of cookies every week so I can try all the flavors. I bet kids love those, but we need to stay smart and stick with healthy choices for them, especially early age nutrition.
While my frequency of the cookie shop is great for Crumbl Cookies, mine and my partner’s wallets are really feeling it. So I went online and found a baker who has taken it upon herself to do the Lord’s work and make a list of every copycat Crumbl cookie recipe I could ever need.
So for all of you who don’t have a Crumbl Cookies near you or those that want to try your hand at recreating some, here are some of my favorite cookie recipes ever.
CRUMBL Confetti Cake Cookies
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
Cookies:
– 1 box of pound cake mix
– 2 eggs at room temperature
– 1 tsp of baking powder
– 6 Tbsp of canola or vegetable oil
– 2 Tbsp of confetti sprinkles
Pink Vanilla Buttercream Frosting:
– 6 Tbsp of butter (softened)
– 3 ounces of cream cheese (softened)
– 2 Tbsp and 1 cup of powdered sugar
– 1 tsp of vanilla extract
– Pink gel food coloring
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix the pound cake mix, baking powder, eggs, and oil together until the dry mixture disappears. Gently fold in the sprinkles.
3. Use a medium cookie scoop to scoop out 10 equally-sized cookies. Place them on the prepared baking sheet. Leave at least 2 inches of space in between.
4. Bake the cookies for 8 minutes. Once they come out of the oven, use a large circular cookie cutter to give them a perfectly round look and keep them thick. Allow to cool completely.
5. Use a large bowl to cream the butter, cream cheese, powdered sugar, and vanilla extract until they are light and creamy.
6. Use a toothpick to take some pink gel food coloring and swirl it in the buttercream. Mix all together again. If the buttercream is still pale, add a bit more food coloring.
7. Ice the cookies in a clockwise motion.
CRUMBL Waffle Cookies with Buttercream Frosting
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
Waffle Cookie:
– 2 sticks of butter (softened)
– 1 cup of brown sugar (packed)
– ¼ cup of granulated sugar
– 1 large egg
– 1 large egg yolk
– 2 tsp of vanilla flavoring
– ¼ tsp of butter flavoring
– ¾ tsp of maple flavoring
– 3 cups of all purpose flour
– ¼ tsp of cream or tartar
– 2 Tbsp of cornstarch
– 1 tsp of baking powder
– ¼ tsp of salt
Buttercream:
– ½ stick of butter (softened)
– 1 cup of powdered sugar
– 2 tsp of vanilla flavoring
– ⅛ tsp of butter flavoring
– 1 Tbsp of heavy cream or milk
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cream the butter, brown sugar, and granulated sugar until the mixture is light and creamy.
3. Add in the egg, egg yolk, butter flavoring, vanilla flavoring, and maple flavoring. Mix until combined.
4. Add in the flour, cornstarch, cream of tartar, baking powder, and salt. Mix until the flour mixture disappears.
5. Use a large cookie scoop to scoop out 12 equally-sized cookie dough balls. Roll them in between the palm of your hands and use a chopstick to slightly press down the cookies to make the waffle indentations.
6. Freeze the cookie dough balls for 15 minutes before baking in the preheated oven for 14 minutes. Let the cookie cool on the baking sheet for 15-20 minutes before transferring to a cooling rack to cool fully.
7. While the cookies are baking, beat the butter, powdered sugar, vanilla and butter flavoring, and 1 tablespoon of heavy cream until the mixture is light and fluffy. If the buttercream is too thick, add ½ tablespoon of heavy cream at a time and mix again until the mixture reaches its desired consistency.
8. Top each cookie with a dollop of buttercream and a drizzle of (optional) maple syrup.
CRUMBL Oreo Cookies
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
Oreo Cookies:
– 25 Oreo cookies
– 1 cup & 1 Tbsp of flour
– 3 Tbsp of cornstarch
– ¼ cup of cocoa powder
– ½ tsp of baking soda
– ¼ tsp of baking powder
– ¼ tsp of salt
– ¼ tsp of cream of tartar
– 1 stick of butter (softened)
– ¼ cup of granulated sugar
– 3 Tbsp of brown sugar
– ¼ cup of powdered sugar
– ⅓ cup of oil
– 1 large egg
Buttercream frosting:
– ½ stick of butter (softened)
– 1 cup of powdered sugar
– ½ – 1 Tbsp of heavy cream
– 1 tsp of vanilla extract
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, grind the 25 Oreos until finely crushed. In a medium bowl mix the crushed oreos, flour, cornstarch, cocoa powder, baking soda, baking powder, cream of tartar, and salt together. Set aside.
3. In a stand mixer bowl cream the softened butter, brown sugar, and powdered sugar until light and creamy. Add in the egg and oil and mix until combined. Scrape the bowl as needed.
4. Add in the dry mixture in two increments, mixing between each time until the mixture disappears.
5. Using a large cookie scoop, scoop out 10 equally sized cookie dough balls and bake in the preheated oven for 8-9 minutes.
6. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
7. While the cookies are baking and cooling, grab a large bowl. Cream the butter, powdered sugar, ½ tablespoon of heavy cream, and vanilla together until the mixture is light and fluffy. Add the other ½ tablespoon of heavy cream if the frosting seems too thick.
8. Spread a little frosting on top of each cooled-down cookie and sprinkle with some crushed Oreo cookies.
CRUMBL Churro Cookies
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
Cinnamon Sugar Coating:
– ¼ cup of granulated sugar
– ½ tsp of cinnamon
– 1 Tbsp of brown sugar
Churro Cookie Dough:
– 2 sticks of butter
– 1 cup of brown sugar (packed0
– ¼ cup of granulated sugar
– 1 large egg
– 1 large egg yolk
– 1 tsp of vanilla flavoring
– ¼ tsp of lemon juice
– 2 ¾ cups of all purpose flour
– 1 Tbsp of cornstarch
– 1 tsp of baking powder
– ½ tsp of baking soda
– 1 ¼ tsp of cinnamon
– ¼ tsp of salt
Cinnamon Buttercream:
– 1 stick of butter
– 1 &½ cup of powdered sugar
– ¼ cup of brown sugar
– 1 tsp of cinnamon
– 2 tsp of vanilla flavoring
– 2-3 Tbsp of heavy cream
Directions
1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl mix ¼ cup of granulated sugar and cinnamon together and set aside.
3. In a large bowl cream the butter, brown sugar, and granulated sugar together until light and creamy. Add in the egg, egg yolk, lemon juice, and vanilla flavoring. Mix until all the ingredients are combined. Then add in the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Mix just until the dry mix disappears.
4. Use a large cookie scoop to scoop 12 equally-sized cookie dough balls. Roll them between the palm of your hands and then roll in the cinnamon sugar mixture. Save some sugar mixture for later.
5. Place the cookies on the baking sheet leaving about 2 inches between each of them. Gently flatten them and then bake for 10 minutes.
6. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a cooling rack to cool fully.
7. While the cookies are baking and cooling, beat the butter, powdered sugar, brown sugar, cinnamon, vanilla flavoring, and 1-2 tablespoons of heavy cream in a large bowl until light and fluffy. If the mixture is too thick, add ½ of a tablespoon of heavy cream at a time. Mix until the desired consistency is reached.
8. Use a Wilton 35 tip to frost the cooled down churro cookies. You can also cut the corner of a ziplock bag to frost the cookies as well.
9. Add 1 tablespoon of brown sugar to the leftover cinnamon sugar mixture and top each of the frosted cookies.
CRUMBL Chocolate Chip Cookies
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
– 1 ½ stick of butter (cold)
– ¼ cup of shortening
– 1 cup of brown sugar
– ½ cup of granulated sugar
– 2 large eggs
– 1 Tbsp of vanilla extract
– 3 cups of all purpose flour
– ⅓ cup of cornstarch
– ¾ tsp of baking soda
– ½ tsp of salt
– 1 ¼ tsp of salt
– 1 ¼ cup of milk chocolate chips
Directions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl or stand mixer bowl cream the cold butter, cold shortening, granulated sugar, and brown sugar together until the mixture is light and creamy. Add in the eggs and vanilla extract and mix until combined. Sift in flour, cornstarch, baking soda, and salt. Mix until just combined. Add in the milk chocolate chips and gently fold the mixture.
3. Use a ¼ measuring cup and scoop out 12 evenly-sized cookie dough balls. Split each ball in half and smash them back together so the jagged sides are each side up. Chill the cookie dough balls in the freezer for 15 minutes. Bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked.
4. As soon as you pull the cookies out of the oven, use a large cookie cutter to form the perfect round cookie. Top with extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes.
Chilled CRUMBL Sugar Cookies
Thanks to Lifestyle Of A Foodie for this recipe!
Ingredients
Cookie dough:
– 1 stick of butter (softened)
– ¼ cup of oil
– ½ cup of granulated sugar
– 2 Tbsp of powdered sugar
– 1 egg at room temperature
– ½ tsp of vanilla extract
– ¼ tsp of almond extract
– 2 ⅓ cup of flour
– ¼ tsp of salt
– ¼ tsp of cream of tartar
– 1 tsp of baking powder
Pink sugar cookie almond icing:
– ¼ cup of butter (softened)
– 1 cup of powdered sugar
– 2 Tbsp of heavy cream
– ¼ tsp of almond extract
– Pink gel food coloring
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl cream the butter, oil, sugar, and powdered sugar using a stand mixture. Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Mix until combined. Then add the flour, salt, cream of tartar, and baking powder. Mix until combined.
3. Use a large cookie scoop to scoop out 9 equally-sized cookie balls and place on the baking sheet.
4. Spray the bottom of a glass or a measuring cup with cooking spray and dip into the plate of granulated sugar. Gently press the cookie down. Make sure not to smash or flatten the cookies.
5. Bake for 8-9 minutes and cool on the wire rack fully before frosting.
6. While the cookies are baking and cooling, use a large bowl or a stand mixer bowl with a paddle attachment to cream the butter, powdered sugar, and almond extract until well combined. Add in the heavy cream and beat on medium speed until the mixture is light and fluffy.
7. Add a small bit of pink gel food coloring with a toothpick. Mix and add more if you want the frosting to be brighter.
8. Generously spread the frosting on the chilled cookies and serve!
Is your mouth watering as much as ours? What Crumbl cookie recipe are you going to try first? Comment below!
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