Description
These copycat Crumbl delights feature a rich vanilla–bean sugar cookie base crowned with a velvety cream-cheese frosting—complete with festive sprinkles. Let’s dive in!
Ingredients
Scale
Cookie Dough
- ½ cup (115 g) unsalted butter, softened
- ⅓ cup (65 g) granulated sugar
- 3 tbsp (24 g) powdered sugar
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste
- 1 tsp pure vanilla extract (or vanilla butter emulsion)
- 1½ cups (190 g) all-purpose flour
- ¼ tsp fine salt
- 1 tsp baking powder
- 2 tbsp white jimmies (sprinkles)
Frosting
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (43 g) unsalted butter, softened
- 1 tsp pure vanilla extract
- ½ tsp vanilla bean paste
- 1 cup (120 g) powdered sugar
Instructions
- Prep & Preheat
- Heat oven to 350°F (175°C).
- Line a baking tray with parchment paper.
- Cream Butter & Sugars
- In a mixing bowl, beat the butter with both sugars until the mixture is pale and fluffy.
- Add Wet Flavors
- Stir in the egg, vanilla extract, and vanilla bean paste until just smooth.
- Incorporate Dry Ingredients
- Sift together the flour, baking powder, and salt.
- Fold these into the wet batter until no streaks of flour remain—avoid overworking.
- Gently mix in the sprinkles.
- Portion & Bake
- Use a large cookie scoop to drop six even mounds of dough onto the prepared sheet.
- Lightly press each mound to about ¾″ thickness.
- Bake for 11 minutes, until edges set but centers remain soft.
- Cool on the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.
- Whip the Frosting
- In a clean bowl, beat cream cheese and butter until silky.
- Add vanilla extract, vanilla bean paste, and powdered sugar. Continue beating until the frosting is light and fluffy (about 3–5 minutes).
- If it seems too loose, chill briefly and re-whip.
- Decorate
- Spoon the frosting into a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off).
- Pipe generous swirls onto each cooled cookie.
- Sprinkle extra jimmies on top for a festive finish.
Notes
Storage Tips:
- Fridge: Keep cookies in an airtight container for up to 7 days. Let them come to room temperature before serving.
- Freezer: Flash-freeze on a tray, then pack in a sealed bag for up to 2 months. Thaw on the counter when ready.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Desserts
Nutrition
- Calories: 522Calories
- Sugar: 36g
- Sodium: 405mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 102mg