Name: Crumbl Chilled Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 2 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 1/2 teaspoon vanilla extract (for frosting); Food coloring (optional); Sprinkles (optional)

Soft, buttery, and topped with a thick layer of sweet vanilla frosting — these Crumbl Chilled Sugar Cookies are everything I want in a nostalgic treat. Inspired by the famous bakery-style cookies, I make them from scratch at home, and honestly, I think they’re even better. Whether it’s for a party, holiday, or a spontaneous sweet craving, this recipe never fails to satisfy.

Why You’ll Love This Recipe

I love how these cookies stay soft and thick without being cakey. The buttery base has the perfect touch of vanilla and optional almond extract, which gives it that signature bakery flavor. Topped with a fluffy frosting that can be tinted any color and dressed with sprinkles, they look just as good as they taste. I also appreciate how easily they chill — giving them that classic “Crumbl” experience right from my fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 teaspoon almond extract (optional)

1 large egg

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

For the Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2–3 tablespoons heavy cream or milk

1/2 teaspoon vanilla extract

Food coloring (optional)

Sprinkles (optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the butter and sugar until the texture turns light and fluffy.

I beat in the egg, vanilla extract, and almond extract (when I use it).

In another bowl, I whisk the flour, baking powder, and salt together.

I slowly add the dry mixture into the wet ingredients, mixing until a soft dough forms.

Next I scoop out about 2 tablespoons of dough per cookie, gently flatten each ball with my palm, and place them 2 inches apart on the sheet.

I bake them for 10–12 minutes, just until the edges are set — the centers should still look soft.

Once baked, I let them cool completely before adding frosting.

To make the frosting:

I beat the softened butter until it’s creamy.

Gradually, I mix in the powdered sugar.

I add the vanilla and 2 tablespoons of cream or milk, beating the mixture until it’s fluffy. I adjust the texture with a little more cream if needed.

Then I tint it with food coloring if I want a colorful batch, then generously frost each cooled cookie and top with sprinkles.

For that true chilled cookie vibe, I pop them into the fridge — or enjoy one right away!

Servings and timing

Servings: 20 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Calories per cookie: Approximately 280 kcal

Variations

I sometimes switch out the almond extract for more vanilla if I want a purely vanilla flavor. Around the holidays, I like to tint the frosting red or green and add themed sprinkles. I’ve also experimented with adding a touch of lemon zest to the dough for a citrus twist — it’s subtle but really fresh. For parties, I even press themed shapes lightly on top before baking for a fun touch.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. Chilling gives them that iconic firm-frosting texture I love. If I want to serve them warm (without the chilled effect), I let them sit at room temperature for about 20 minutes. I don’t recommend microwaving since it can melt the frosting too quickly.

Related Recipes:

Pumpkin Cookie Cake

FAQs

How do I get the perfect thick cookie shape?

I use a cookie scoop to portion the dough evenly and gently flatten them just a bit with my palm. This helps them bake into that classic thick Crumbl-style shape.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and refrigerate it. Just let it sit at room temperature for 10–15 minutes before scooping and baking.

Do I need to chill the cookies after baking?

Not required, but chilling gives them that signature Crumbl texture — soft and buttery on the inside, with a slightly firm frosting on top.

Can I freeze these cookies?

Definitely. I freeze them unfrosted or frosted (separated with parchment) for up to 2 months. I let them thaw in the fridge or at room temperature before serving.

What’s the best way to color the frosting?

I use gel food coloring for vibrant color without changing the frosting’s consistency. Just a small amount goes a long way.

Conclusion

These homemade Crumbl Chilled Sugar Cookies have become a go-to for me whenever I want something sweet, fun, and comforting. They’re simple to make, look beautiful, and taste even better than the original. Whether chilled or fresh, they’re always a hit.

📖 Recipe: