Crumbl Cookie Copycat Recipes – 10 Easy Homemade Favorites

Imagine biting into a thick, soft, bakery-style cookie loaded with gooey chocolate chips or swirled with sweet, creamy frosting—the kind that melts in your mouth and makes you close your eyes for a second. That’s the magic of Crumbl cookie copycat recipes, right in your own kitchen. If you’ve ever waited in a long line at Crumbl, wondering if you could recreate those show-stopping flavors at home, you’re not alone. It all started for me during a family movie night, when my daughter begged for “those giant pink sugar cookies” and I realized we could whip up our own batch without leaving the house. Honestly, homemade Crumbl cookie copycats are my secret weapon for birthdays, potlucks, and late-night cravings.

Why do I love making these irresistible Crumbl cookie copycat recipes? They’re fun, totally customizable, and you get to control the quality of every ingredient. Plus, you can make a whole dozen for the price of just a couple from the store (let’s face it, those cookies aren’t cheap). Whether you’re obsessed with the classic milk chocolate chip, the dreamy chilled sugar cookie, or the wild weekly flavors, there’s a recipe here for you. I’ve tested, tweaked, and taste-tested each one—sometimes more times than I care to admit! These cookies are perfect for busy families, sweet-toothed teens, or anyone who just wants the freshest, biggest cookies ever.

So, if you’re searching for the best Crumbl cookie copycat recipes that actually taste like the real deal (maybe even better), you’ve come to the right place. Let’s jump into 10 easy homemade favorites that’ll make your kitchen smell like a dessert shop. Trust me—once you’ve tried these, you might never go back to store-bought again.

Why You’ll Love These Crumbl Cookie Copycat Recipes

When I first started recreating Crumbl cookies at home, I was determined to get the texture just right: thick, soft, and slightly gooey, but sturdy enough to hold a swirl of frosting or crumble topping. These recipes aren’t just good—they’re the kind that make you share with friends (and still want to keep a secret stash for yourself). Here’s why these homemade favorites are a must-try:

• Quick & Easy: Each recipe can be whipped up in under an hour, so you can have bakery-style cookies on a whim—no need to wait for a weekly menu drop.
• Simple Ingredients: You won’t need to hunt for specialty items; most ingredients are pantry staples like flour, sugar, butter, and chocolate chips.
• Perfect for Every Occasion: From birthday parties to cozy movie nights, these cookies steal the show. They’re also my go-to for teacher gifts and bake sales.
• Crowd-Pleaser: Kids, adults, grandparents—everyone asks for seconds. Even picky eaters love the classic flavors.
• Unbelievably Delicious: Thick, soft centers with crispy edges—plus creative flavors like churro, birthday cake, and copycat pink sugar. They’re comfort food with a playful twist.

What sets these Crumbl cookie copycat recipes apart? I blend the butter with sugar for extra fluff, chill the dough for that signature thickness, and sometimes use a secret ingredient (hello, cornstarch) for perfect texture. These are not just clones; they’re my tested, tweaked, and totally reliable homemade versions. I’ve made these for over a dozen parties, and they always disappear first!

Honestly, nothing beats the satisfaction of baking these at home—no overpriced cookies, no long lines. Just pure, homemade goodness that brings people together and makes every day feel a little more special.

What Ingredients You Will Need

The best part about making Crumbl cookie copycat recipes is how accessible the ingredients are. You probably have most of them in your pantry right now—no need for a gourmet grocery run! Here’s what you’ll need for classic and specialty flavors:

• All-purpose flour (gives structure and soft crumb)
• Baking powder and baking soda (for rise and tenderness)
• Cornstarch (adds chewy, thick texture—my secret weapon!)
• Unsalted butter, softened (rich flavor; I prefer Kerrygold for extra creaminess)
• Granulated sugar and light brown sugar (for depth and moisture)
• Large eggs, room temperature (helps with binding and richness)
• Pure vanilla extract (always use real vanilla for best flavor!)
• Salt (balances out sweetness perfectly)
• Milk chocolate chips or semi-sweet chocolate chips (choose your favorite—Ghirardelli is my go-to)
• Powdered sugar (for frosting, glaze, and dusting)
• Heavy cream (for luscious frosting texture)
• Almond extract (optional, but a must for the iconic pink sugar cookie)
• Food coloring gels (for colorful frostings—Wilton or Americolor work best)
• Cocoa powder (for chocolate or double chocolate varieties—look for Dutch-processed for deeper flavor)
• Cinnamon and nutmeg (for churro or snickerdoodle copycats)

For mix-ins and toppings, you can get creative:

• Mini marshmallows (for rocky road or s’mores flavors)
• White chocolate chunks
• Sprinkles (rainbow, chocolate, or seasonal)
• Crushed cookies or graham crackers
• Peanut butter chips, butterscotch chips, or caramel bits

Substitution tips: Use almond flour for gluten-free cookies, swap coconut oil for butter in dairy-free versions, or try plant-based milk for frostings. Seasonal swaps are easy—fresh berries in summer, crushed candy canes in winter. Even if you’re missing an ingredient, there’s usually a simple fix (trust me, I’ve run out of eggs and made it work with a flaxseed “egg” in a pinch). These recipes are flexible, forgiving, and fun to experiment with!

Equipment Needed

You don’t need a fancy kitchen to bake Crumbl cookie copycat recipes, but having the right tools makes it easier (and more fun!). Here’s what I use—and what you can substitute if needed:

• Stand mixer or hand mixer (for creaming butter and sugar; a sturdy wooden spoon works in a pinch)
• Baking sheets (heavy-duty, rimmed sheets help cookies bake evenly)
• Silicone baking mats or parchment paper (prevents sticking and helps cookies spread perfectly)
• Large mixing bowls (preferably stainless steel or glass)
• Cookie scoop (helps make those signature thick, uniform cookies—an ice cream scoop works too)
• Measuring cups and spoons (accuracy matters, especially for baking!)
• Wire cooling rack (lets cookies finish setting without getting soggy bottoms)
• Offset spatula (for spreading frosting—regular butter knife is fine if you don’t have one)

I’ve baked these cookies with just bowls and spoons in a college dorm—so don’t stress if you don’t have every gadget. If you do use silicone mats, wash them well after each batch (grease can linger and change the spread). For budget-friendly options, check thrift stores for sturdy baking sheets and mixing bowls. The right tools make baking smoother, but the real magic is in the dough!

Preparation Method

Here’s how to make the classic Crumbl cookie copycat recipe, with tips for adapting to any flavor. This base recipe makes about 12 giant cookies (trust me, they’re bakery-sized!).

1. Prep your ingredients: Measure out all ingredients—2 ½ cups (320g) all-purpose flour, 2 tsp (8g) cornstarch, 1 tsp (5g) baking powder, ½ tsp (3g) baking soda, ½ tsp (3g) salt, 1 cup (226g) unsalted butter (softened), ¾ cup (150g) granulated sugar, ¾ cup (165g) light brown sugar, 2 large eggs (room temperature), 1 ½ tsp (7ml) pure vanilla extract, 1 ½ cups (270g) chocolate chips (or other mix-ins).
2. Cream the butter and sugars: In a stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2-3 minutes. It should look pale and pillowy. If you’re mixing by hand, use a sturdy spoon and some elbow grease!
3. Add eggs and vanilla: Beat in eggs, one at a time. Scrape down the bowl as needed. Stir in vanilla extract. The mixture will look silky and a bit glossy.
4. Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Slowly add dry mixture to wet ingredients, mixing on low speed until just combined. Don’t overmix, or cookies can get tough.
5. Fold in mix-ins: Stir in chocolate chips, chunks, or other add-ins. The dough will be thick—almost play-dough consistency. If adding sprinkles or nuts, toss them in now.
6. Chill the dough: Cover and chill dough in fridge for at least 30 minutes (up to 2 hours for extra-thick cookies). Chilling helps prevent spreading and creates that signature bakery-style height.
7. Preheat oven: Heat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
8. Scoop and shape: Using a large cookie scoop (about ¼ cup per cookie), portion dough onto baking sheets, spacing about 3 inches apart. For classic Crumbl look, gently press the tops with your palm—don’t flatten completely.
9. Bake: Bake for 12-14 minutes, until edges are set but centers look a little underbaked. Cookies should be pale golden and puffy. If your oven runs hot, check at 10 minutes. Overbaking is the #1 mistake here!
10. Cool: Let cookies sit on the sheet for 10 minutes before transferring to a wire rack. They’ll firm up as they cool.
11. Frost or decorate: Once cool, spread or pipe frosting as desired. For chilled sugar cookies, whip ½ cup (115g) butter, 2 cups (240g) powdered sugar, 2 tbsp (30ml) heavy cream, and ½ tsp (2.5ml) almond extract until fluffy. Tint with pink food coloring for the classic look.
12. Serve: Enjoy cookies within a few hours for best texture, or store as directed below. They’ll be soft, thick, and totally irresistible!

Troubleshooting: If cookies spread too much, your butter may have been too soft or dough under-chilled. If cookies are cakey, you may have overmixed or added too much flour. Trust your senses—dough should feel thick, not dry. And yes, sampling a bit of dough is part of the process!

Cooking Tips & Techniques

After dozens of batches, I’ve learned a few tricks for perfect Crumbl cookie copycat recipes. These tips will save you from soggy bottoms, flat cookies, or grainy frostings:

• Chill your dough—never skip this step! It helps cookies hold their shape and creates that bakery-style thickness.
• Use room temperature eggs and butter. Cold ingredients can cause uneven mixing and tough cookies.
• Weigh your flour for best results. Too much flour makes dry, crumbly cookies; too little, and they’ll spread.
• Don’t overmix the dough once you add flour. Just blend until combined; extra mixing develops gluten (not what you want in a tender cookie).
• Line baking sheets with parchment or silicone mats. Greased pans can make cookies spread too much.
• For uniform size, use a cookie scoop or weigh dough balls (about 56g each for bakery-size cookies).
• If making frosted cookies, let them cool completely before decorating, or the frosting will melt right off.
• For extra-soft centers, underbake by 1-2 minutes. Cookies will continue to set as they cool.
• My first batch was way too flat—turns out, I’d softened the butter in the microwave (oops!). Now, I let it sit at room temp for an hour—so much better.
• If your cookies are pale and doughy, check oven temp with an oven thermometer. Home ovens can be sneaky!

Multitasking tip: Prep the frosting while the cookies chill, and clean up as you go. It’s less overwhelming, and you’ll be ready to decorate as soon as cookies cool. Consistency comes from following the method, trusting your senses, and—honestly—making a few mistakes along the way!

Variations & Adaptations

Crumbl cookie copycat recipes are all about creativity. Here are some of my favorite ways to switch things up for different tastes and dietary needs:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur’s or Bob’s Red Mill). The texture stays soft and chewy, with just a hint of crisp edges.
• Dairy-Free: Use vegan butter (Earth Balance or Country Crock Plant Butter) and dairy-free chocolate chips. For frosting, coconut cream works wonders.
• Seasonal Flavors: Add pumpkin puree and pumpkin pie spice for a fall twist; stir in crushed peppermint candies around the holidays; toss in fresh strawberries in spring.
• Flavor Swaps: Try peanut butter in place of some butter for a salty-sweet version, or add cocoa powder for double chocolate cookies. Lemon zest in the sugar cookie dough is a game-changer!
• Mix-in Madness: Go wild with mix-ins—mini M&Ms, chopped Oreos, or even dried cranberries for a tart bite.

Allergen adjustments: Sub flaxseed “egg” (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) for eggs; sunflower butter for nut-free cookies. My personal favorite? Swapping almond extract for lemon in the frosting—so bright and fresh! Don’t be afraid to play around. If you mess up, you’ll still end up with a tray of cookies. (And those are never wasted in my house!)

Serving & Storage Suggestions

Presentation is half the fun with Crumbl cookie copycat recipes. I love serving them chilled for frosted varieties, or warm for gooey chocolate chip. Stack them on a pretty platter, swirl with colored frosting, and sprinkle on toppings for that bakery vibe.

• Serving: For parties, slice cookies into quarters—great for sharing and sampling. Pair with cold milk, hot chocolate, or coffee for a classic treat.
• Storage: Store unfrosted cookies in an airtight container at room temp for up to 4 days. Frosted cookies should be refrigerated to keep the frosting firm (up to a week).
• Freezing: Freeze cookies (unfrosted) in layers separated by parchment for up to 2 months. Thaw at room temp, then frost as desired.
• Reheating: Warm cookies in the microwave for 10-15 seconds for that just-baked texture. For crisp edges, pop in a 300°F (150°C) oven for 3-5 minutes.
• Flavor notes: Cookies with spices or citrus zest get more pronounced after a day or two—sometimes, leftovers taste even better!

Honestly, I’ve hidden cookies in the freezer just to have a secret stash. And yes, they taste amazing straight from the fridge, especially the frosted ones!

Nutritional Information & Benefits

Each Crumbl cookie copycat recipe is a treat, so moderation is key (but who’s counting calories when you’re celebrating?). For a classic cookie, here’s the rough breakdown:

• Calories: 370-430 per cookie (depending on size and mix-ins)
• Carbs: 50-60g
• Protein: 4-6g
• Fat: 15-20g

Key health perks: Using real butter gives you vitamin A and healthy fats. Eggs add protein and structure. For gluten-free or dairy-free versions, you can cut saturated fat and adapt for dietary needs. Major allergens: wheat, eggs, dairy, nuts (depending on mix-ins). Always check labels if you’re baking for friends with allergies.

My wellness tip? Enjoy these cookies mindfully, as a special treat. Homemade means you can control the ingredients—add less sugar, swap in whole wheat flour, or boost fiber with oats. And baking together is honestly a mood-booster!

Conclusion

Homemade Crumbl cookie copycat recipes are the ultimate way to enjoy bakery-style cookies—whenever, wherever, and however you like. They’re fun to bake, easy to adapt, and always deliver that “wow” moment with every bite. Whether you’re making classic chocolate chip or trying out wild weekly flavors, you’ll end up with cookies that taste even better than the originals (and you get bragging rights!).

Don’t be afraid to tweak the recipes to suit your taste—add more chocolate, swap flavors, or try new frostings. That’s the joy of baking at home! These cookies have become a family tradition for us, and I hope they’ll become yours too.

Leave a comment below with your favorite Crumbl copycat flavor, tag me on Pinterest if you try a batch, or share your own creative adaptations. Happy baking—and remember, every homemade cookie is a little celebration!

Frequently Asked Questions

How do I get my Crumbl cookie copycat recipes thick and soft?

Chill your dough for at least 30 minutes, use cornstarch in the mix, and scoop large dough balls. Don’t overbake—take cookies out when the edges are set but centers look a little underdone.

Can I make these cookies gluten-free or dairy-free?

Absolutely! Use a 1:1 gluten-free flour blend for wheat-free cookies, and swap in vegan butter plus dairy-free chocolate chips for dairy-free versions. They stay just as soft and delicious.

What’s the best way to frost Crumbl copycat cookies?

Let cookies cool completely, then spread or pipe frosting using an offset spatula. For classic pink sugar cookies, whip butter, powdered sugar, cream, and almond extract until fluffy and tint with pink food coloring.

Can I freeze Crumbl cookie copycat cookies?

Yes! Freeze unfrosted cookies in layers separated by parchment. Thaw at room temp, then frost and decorate as desired. They taste fresh for up to 2 months in the freezer.

Why did my cookies turn out flat?

Usually, it’s from over-softened butter, skipping the chilling step, or using too little flour. Make sure to measure flour accurately, chill dough, and use room temperature butter (not melted).

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