Crumbl Sugar Cookies (Catering Size)

why make this recipe

Crumbl Sugar Cookies are a delicious treat loved by many. These cookies are soft, chewy, and topped with a creamy frosting that adds a delightful sweetness. Making these cookies in a catering size means you can share them with friends, family, or even at a special event. Whether it’s a birthday party, wedding, or holiday gathering, these cookies will surely impress everyone with their taste and presentation.

how to make Crumbl Sugar Cookies

Ingredients :

• 3/4 cup (166g) salted butter (softened)
• 3/4 cup (173g) granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 2 1/3 cups (354g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 cup (56g) salted butter (softened)
• 1 1/2 cups (161g) powdered sugar
• 1/8 – 1/4 tsp almond extract
• 1 – 3 tbsp heavy whipping cream
• Pink food coloring

Directions :

1. Preheat your oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone liner. Set aside.
2. Cream together the butter and sugar with an electric hand mixer or stand mixer for 1 minute until light and fluffy.
3. Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
4. Add in the flour and baking powder, and mix until a soft dough forms.
5. Portion out your dough using 1 1/2 tbsp for each cookie. Roll into a ball and then flatten slightly. Place on the prepared cookie sheet and repeat with remaining dough. The cookies will expand while baking.
6. Bake at 350°F (180°C) for 9-11 minutes. The cookies will puff up and the centers will no longer look wet. Pull them out before they turn brown.
7. Allow the cookies to cool completely on the pan.
8. Once cool, make the frosting by creaming the softened butter until smooth.
9. Gradually add the powdered sugar 1/2 cup at a time, alternating with the almond extract and heavy cream until smooth and thick.
10. Use pink food coloring to dye the frosting, achieving a light pink color by using a toothpick for just a touch.
11. Frost each cookie and then chill in the fridge for 30 minutes before serving.
12. Serve chilled.

how to serve Crumbl Sugar Cookies

Crumbl Sugar Cookies can be served as a sweet dessert after a meal or as a snack at any time of day. They are great for parties, potlucks, and gatherings. Arrange them on a platter with other treats, or individually package them for guests to take home.

how to store Crumbl Sugar Cookies

To keep your Crumbl Sugar Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, place them in the fridge for up to two weeks or freeze them for up to three months. Just make sure to let them cool completely before storing.

tips to make Crumbl Sugar Cookies

• Softening the butter is key for a fluffy texture. You can leave it out at room temperature or microwave it for a few seconds.
• Don’t overmix the dough after adding the flour to avoid tough cookies.
• If you want evenly shaped cookies, use a cookie scoop for consistent portions.
• Chilling the frosted cookies helps set the frosting and enhances the flavors.

variation (if any)

Feel free to customize these cookies by adding chocolate chips, sprinkles, or different food coloring to match the occasion. For a nutty twist, you can also add chopped nuts to the dough or the frosting.

FAQs

1. Can I use unsalted butter instead of salted butter?
   Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the sweetness.

2. What if I don’t have almond extract? Can I substitute it?
   If you don’t have almond extract, you can use vanilla extract instead. It will still taste delicious!

3. Can I make the dough ahead of time?
   Yes! You can prepare the dough in advance and store it in the fridge for up to three days or freeze it for later use. Just make sure to let it thaw before baking.

Crumbl Sugar Cookies

Delicious soft and chewy sugar cookies topped with creamy frosting, perfect for sharing at parties and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

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

For the Frosting

• 1/4 cup 1/4 cup (56g) salted butter (softened) Softened at room temperature
• 1 1/2 cups 1 1/2 cups (161g) powdered sugar
• 1/8 - 1/4 teaspoon 1/8 - 1/4 tsp almond extract Adjust based on preference
• 1 - 3 tablespoons 1 - 3 tbsp heavy whipping cream Add more for desired consistency
• Pink food coloring Add to achieve desired color for frosting

Method

 

Preparation

1. Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone liner.
2. Cream together the 3/4 cup salted butter and 3/4 cup granulated sugar with an electric hand mixer or stand mixer for 1 minute until light and fluffy.
3. Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
4. Add in the flour and baking powder, and mix until a soft dough forms.
5. Portion out your dough using 1 1/2 tbsp for each cookie, roll into a ball, and then flatten slightly. Place on the prepared cookie sheet.

Baking

1. Bake at 350°F (180°C) for 9-11 minutes. The cookies will puff up and the centers will no longer look wet. Pull them out before they turn brown.
2. Allow the cookies to cool completely on the pan.

Frosting

1. Once cool, make the frosting by creaming the 1/4 cup softened butter until smooth.
2. Gradually add the powdered sugar 1/2 cup at a time, alternating with the almond extract and heavy cream until smooth and thick.
3. Use pink food coloring to dye the frosting to achieve a light pink color.
4. Frost each cookie and then chill in the fridge for 30 minutes before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week, in the fridge for up to two weeks, or freeze for up to three months.