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Crumbl Cookies (Copycat Recipe)

Crumbl Cookies - featured image

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These homemade Crumbl-style cookies feature a perfectly soft and chewy base, crowned with a tangy, sweet cream cheese frosting.

Ingredients

Scale
  • 70 g Brown Sugar
  • 70 g Sugar
  • 115 g Butter melted
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 220 g Plain Flour
  • 1 tbsp Cornflour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 90 g Butter softened
  • 90 g Cream Cheese
  • 250 g Icing Sugar

Instructions

  1. Preheat the oven to 175°C (350°F).
  2. Line a baking tray with baking paper.
  3. Whisk together 70g brown sugar, 70g sugar, and 115g melted butter in a large bowl.
  4. Add 1 egg and 1 tsp vanilla extract to the sugar mixture.
  5. Whisk until well combined.
  6. Sift in 220g plain flour, 1 tbsp cornflour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt into the wet ingredients.
  7. Fold the ingredients until just combined and a dough forms.
  8. Roll the dough into 50g balls.
  9. Place the dough balls onto the prepared baking tray, ensuring they are spaced out.
  10. Refrigerate the dough balls for 1 hour.
  11. Place the chilled dough balls into the preheated oven at 175°C (350°F).
  12. Bake for 12 minutes.
  13. Allow the cookies to cool completely on the baking tray before decorating.
  14. To make the frosting, whisk together 90g softened butter, 90g cream cheese, and 250g icing sugar in a separate bowl for about 5 minutes.
  15. Add 1 tsp vanilla extract to the frosting mixture.
  16. Whisk until combined and smooth.
  17. Add food colouring, if desired, and mix until fully combined.
  18. Pipe the cream cheese frosting onto the completely cooled cookies.
  19. Pour sprinkles onto the frosted cookies.

Notes

Always weigh your dry ingredients for accuracy.
Ensure butter and cream cheese are at room temperature for the frosting.
Do not overmix the cookie dough to keep cookies tender.
Chill the dough for the full hour to prevent excessive spreading.
Cool cookies completely before frosting to prevent melting.