Crumbl cookies are all over Instagram lately with their fun and creative cookie ideas. They don’t, however, have any vegan options. That’s where this recipe comes in.
These Copycat Crumbl Chilled Sugar Cookies are made with no eggs or dairy, but are still deliciously soft, flavorful, and beyond delicious.
Copycat Crumbl Cookies
These cookies are everything you’re looking for in a copycat cookie. From the size and shape to the texture and flavor, I’ve ensured that this version is comparable to its nonvegan counterpart.
How big are crumbl cookies?
Crumbl cookies are between 5 and 5.5 ounces in weight, and are about 4 1/2″ in diameter. For this copycat recipe, each cookie dough ball is made up of about four ounces of dough, then flattened down so that they are between 4 and 5 inches in diameter once baked. They are topped with about one ounce of frosting, making them around five ounces once done.
Crumbl Chilled Sugar Cookies
Crumbl’s chilled sugar cookies are made up of a sugar cookie base, topped with an almond-flavored pink frosting. Whereas most of their cookies are served warm, this flavor is served chilled.
Do you have to chill the dough?
Even though these cookies are served chilled, this recipe ensures you don’t have to chill the dough. You’ll use cold butter to keep the dough from being too soft.
Sugar cookie
The base of these cookies is a deliciously soft, giant sugar cookie.
Almond frosting
The frosting is a delicious almond flavored frosting. You’ll want to dive into a big bowl of it.
Power Ingredients
Vegan butter: This is the base of almost all of my vegan cookies. It’s important to use butter sticks in this recipe.
Vegan sour cream: This helps keep the sugar cookies soft and chewy.
All-purpose flour: This gives these cookies structure, however packing the flour into your measuring cup can lead to dry cookies. Use the spoon and level method or weigh your flour for success.
Granulated sugar: These wouldn’t be sugar cookies without sugar!
Powdered sugar: Although granulated sugar is used in the base of these cookies, powdered sugar is used in the frosting.
Almond extract: You’ll need this for the almond frosting. Just a touch of almond extract leads to a deliciously rich flavor.
Tips and tricks
Cold butter: You’ll want the butter to be cold for these cookies. This ensures the dough isn’t super soft and the cookies don’t spread too much as they bake.
Let the cookies cool before frosting: For best results, the cookies should be completely cooled before adding the frosting, or the frosting will get melty and messy.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Vegan Copycat Crumbl Chilled Sugar Cookies
Ingredients
Cookies
- 1/2 cup (113 g) vegan butter, cold and cubed
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (30 ml) nondairy milk
- 2 tbsp (28 g) vegan sour cream
- 1 tsp pure vanilla extract
- 2 cups (250 g) all-purpose flour spooned and leveled or weighed
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Frosting
- 1/4 cup (56 g) vegan butter, softened
- 1 cup (125 g) powdered sugar
- 1/4 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1+ tsp nondairy milk
- Vegan gel pink food coloring
Instructions
- Make the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the cubed butter and sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
- Add the milk, sour cream, vanilla extract, and almond extract. Beat again until well combined.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Split the dough into five pieces and roll into balls. Place on the baking sheet, leaving room in between. Press down until the dough balls are about 3/4" thick.
- Bake for 12-14 minutes, until lightly golden. Set aside to cool completely.
- Make the frosting: Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
- Add the powdered sugar, 1 tsp milk, vanilla extract and almond extract. Beat until smooth.
- Mix in a bit of food coloring until the desired color is reached. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth and creamy.
- Assemble the cookies: Frost the cooled cookies with the frosting (I like to do this by placing the frosting into a piping bag and cutting off a bit of the tip of the bag, then swirling the frosting onto the cookies).
- Finally, chill in the fridge and serve cold.
Hi, is there any substitute for the sour cream? I can’t find this in the Uk
Thank you x