Crumbl Sugar Cookies (Catering Size)

I fell in love with this Crumbl-style sugar cookie recipe the first time I chilled the frosted rounds and bit into that pillowy, buttery center with a cool, sweet topping. These catering-size cookies are scaled for crowds but simple enough for a weekend bake — soft, slightly puffy cookies with a light pink buttercream that holds its shape after chilling. If you enjoy bakery copycats, you might also like this take on other treats like Brown Sugar Poptart Cookies.

 

Why you’ll love this Crumbl Sugar Cookies (Catering Size) recipe

This recipe gives you Crumbl-style results without the bakery price or long ingredient list. The cookies are:

• Soft and tender in the center with gently crisp edges.
• Quick to mix (no chill required) and easy to scale for parties.
• Kid-friendly for decorating and customizable with extracts or colors.

“Perfectly soft, bakery-style cookies every time — my guests thought they were store-bought!” — a happy tester

These cookies are ideal for showers, office parties, or a cookie swap when you want uniform, crowd-pleasing results.

How this recipe comes together

This is a straightforward two-part process:

1. Make the cookie dough by creaming butter and sugar, adding eggs and vanilla, then folding in flour and baking powder.
2. Bake small, flattened dough balls until the centers look set but not browned.
3. Cool completely, then whip up a classic buttercream, tint it pale pink, pipe or spread onto cookies, and chill until set.

Expect about 20–30 minutes active prep and 9–11 minutes bake time per sheet. The texture comes from careful measuring (I use the gram weights) and pulling the cookies out before they brown.

What you’ll need

• 3/4 cup (166g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 2 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 1/3 cups (354g) all-purpose flour
• 1 1/2 tsp baking powder

For the frosting:

• 1/4 cup (56g) salted butter, softened
• 1 1/2 cups (161g) powdered sugar
• 1/8–1/4 tsp almond extract (optional; substitute with extra vanilla if you prefer)
• 1–3 tbsp heavy whipping cream, to reach desired consistency
• Pink food coloring (liquid or gel)

Notes and substitutions:

• For a dairy-free version, use vegan stick butter and substitute cream with plant-based cream; results will be slightly different in texture.
• If you like floral or green tea flavors, see how others adapt sugar cookies for inspiration with Matcha Lavender Sugar Cookies.
• Weigh your flour for consistent results — 354g is the target for this batch.

Step-by-step instructions

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone liner and set aside.
2. In a large bowl, cream 3/4 cup softened butter and 3/4 cup granulated sugar with a hand mixer or stand mixer for 1 minute, until light and fluffy.
3. Scrape the bowl, then add the eggs and 1 1/2 tsp vanilla. Mix until fully combined.
4. Add 2 1/3 cups flour and 1 1/2 tsp baking powder. Mix just until a soft dough forms — don’t overmix.
5. Portion the dough using 1 1/2 tbsp per cookie. Roll each portion into a ball and flatten slightly. Place on the prepared cookie sheet, leaving room to spread.
6. Bake at 350°F (180°C) for 9–11 minutes. The cookies will puff and spread; remove them when centers no longer appear wet but before any browning.
7. Allow cookies to cool completely on the pan before frosting.

Make the frosting: 8. Beat 1/4 cup softened butter until smooth. Add 1 1/2 cups powdered sugar, 1/8–1/4 tsp almond extract, and 1–3 tbsp heavy cream a little at a time, alternating, until the frosting is smooth and thick.

9. Tint with pink food coloring (a tiny toothpick dab gives a soft pastel). Frost each cooled cookie.

10. Chill the frosted cookies in the fridge for 30 minutes to set. Serve chilled.

 

Best ways to enjoy it

• Serve chilled for that classic Crumbl mouthfeel — the cold frosting and tender cookie are a great contrast.
• Plate on a simple white platter or stacked with parchment between layers for transport.
• Pair with milk, coffee, or a light fruit tea. These cookies also work well as a dessert table item alongside cupcakes or macarons.

Storage and reheating tips

• Room temperature: Store in an airtight container for up to 1–2 days (frosting is butter-based so it’s safe short-term).
• Refrigerator: Keep in a sealed container for up to 5 days. Bring to room temperature 15–20 minutes before serving for best flavor.
• Freezing: Freeze unfrosted baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw and frost after warming to room temp. Frosted cookies can be frozen flat in a single layer with parchment between, up to 1 month.
• Food safety: If left out longer than 4 hours in warm conditions, refrigerate to prevent spoilage because of the butter and cream in the frosting.

Pro chef tips

• Weigh ingredients when possible for consistent results; the gram weights in the ingredient list are reliable.
• Use room-temperature eggs and butter so the batter emulsifies quickly and traps air for a lighter cookie.
• Don’t overbake — centers should look set but not brown. Cookies continue to firm as they cool on the sheet.
• For that pale pink frosting, try the toothpick method: dip a toothpick in liquid food coloring, dab into frosting, and repeat until you reach the shade you want.
• For more flavor inspiration and seasonal spins, check out this variation on tangy rhubarb pairing with cookies: Brown Sugar Rhubarb Cookies.

Creative twists

• Lemon sugar cookies: swap 1/2 tsp almond extract for 1 tsp lemon zest + 1/2 tsp lemon extract.
• Chocolate-dipped: dip half the cooled cookie in melted dark chocolate and chill to set.
• Sprinkle party: press nonpareils into the frosting immediately after spreading.
• Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
• Mini cookie sandwiches: pipe frosting on one cookie and sandwich with another for bite-sized treats.

 

Common questions

Q: Can I make the dough ahead of time?

A: Yes. Store the shaped dough balls covered in the fridge for up to 24 hours and bake directly from chilled (you may need an extra minute or two). You can also freeze dough balls and bake from frozen, adding a couple of minutes to the bake time.

Q: What if I don’t have almond extract?

A: Vanilla extract works fine — use the same total amount (1 1/2 tsp vanilla in dough; replace frosting almond with extra vanilla if desired). Almond extract is strong, so a little goes a long way.

Q: How do I keep cookies from spreading too much?

A: Measure flour accurately (weigh if possible), slightly chill the dough for 15 minutes before baking, and ensure your baking sheets are cool before placing new dough on them.

Q: Can I use gel food coloring?

A: Yes — gel gives more intense color with less volume. If you use gel, a tiny amount goes a long way; start small and mix thoroughly.

Conclusion

These Crumbl-style sugar cookies deliver soft, bakery-quality results with straightforward steps and simple ingredients. They’re perfect for parties or an indulgent weeknight bake — bake a batch, frost, chill, and watch them disappear. Try the recipe, tweak flavors to your liking, and come back to the blog for more cookie inspiration.

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