Imitation Crumbl Sugar Cookies
Soft and chilled sugar cookies just the Crumbl Cookie’s! No need to speed $4 on one cookie when you will be able to make these imitation cookies right in the comfort of your own home.
Ingredients Needed:
Butter
Sugar
Eggs
Pure Vanilla Extract
Almond Extract
All Purpose Flour
Baking Powder
Milk
Powdered Sugar
Recipe Notes:
Make sure to use soften butter for the cookies and the frosting. When the butter is softened is will cream together easier. If you are in a rush or forgot to soften the butter I like to place my butter (wrapper still on) in a ziplock bag and place in a bowl (preferably a metal bowl) with warm water and leave for 10 minutes.
When adding the flour and baking powder be sure to whisk together before adding to dough. Slowly add in the flour so as not to make a mess and to get the flour fully incorpated into the dough.
Chill the dough! This is so important, take the 10-20 minutes to chill the dough before you bake. Once you have smashed the cookie dough balls place them in fridge for 15-20 minutes or freezer for 10 minutes.
When making the frosting apart from the softened butter you will want to add in the powder sugar very slowly. I like to place the required powdered sugar onto a large piece of parchment paper and fold that and pour slowly into the mixture.
Be sure to let the cookies cool completely before you frost. If you don’t, the frosting will melt and run off the cookies.
Tools Needed:
Recipe Ingredients:
Sugar Cookies
1 cup soften butter
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
¼ teaspoon of Almond Extract
3 cups all purpose flour
2 teaspoon baking powder
Frosting
½ cup softened butter
3 cups powdered sugar
½ teaspoon almond extract
1-2 tablespoons milk
Food coloring (optional)
Directions:
Cookies
Cream together 1 cup soften butter and 1 cup sugar in a stand mixer or a medium to large bowl with a hand mixer on medium speed. Mix until smooth and sugar has been fully incorporated. Be sure to scrape the sides of the bowl between each add in.
Add in room temperature eggs one at a time on low to medium speed until completely combined.
In a medium bowl whisk together 3 cups flour and 2 teaspoons baking soda. Once thoroughly mixed, slowly add the dry ingredients to the wet mixture.
Mix dry and wet ingredients together on a low speed until the dry ingredients have been fully incorporated.
Take a large piece of parchment and place on your work area. Use a cookie scoop (¼ cup size) and scoop out your dough onto your parchment paper.
Once all your dough has been scooped out use a large bottomed cup or mug and a piece of parchment to smash down the cookie dough balls. I typically use a yeti mug or mason jar and place the parchment paper on the dough and then press down on the mug until the dough is about 1 inch thick.
Chill the dough in the fridge for 15-20 minutes, or freezer for 10 minutes.
At this time preheat your oven to 350 degrees Fahrenheit.
Once the cookie dough has chilled place in the oven for 9-12 minutes. You want to pull the cookies out as soon as the middle has set. When they are ready there will be no more shine to them. If you need to, pull them out and lightly touch the top to determine if the middle is set.
Let the cookies cool completely before adding the frosting.
Frosting
In a stand mixer, or medium bowl, cream ½ cup of soften butter on medium speed for about 2-3 minutes.
Slowly add in 3 cups of powdered sugar.
Once butter and powdered sugar begins to come together add in ½ teaspoon of almond extract and 1 tablespoon of milk. You can add more milk as needed to get the desired texture and flavor. I typically use about 2 tablespoons but will adjust per my preference.
Storing Notes:
Store covered in the fridge up to 4 to 5 days.
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