Do you love sugar cookies? This is a copycat version of the Crumbl Classic Sugar Cookie recipe. This yummy cookie doesn’t contain vanilla extract but rather almond extract. It has a fresh and surprising taste, and the pink frosting also has a hint of almond.
I love my mom’s almond cookie recipe and I had no idea that there was room for improvement. But, once I frosted her cookie with some delicious almond cream frosting my tastebuds were thanking me. It is a fabulous cookie that will instantly become a family favorite cookie.
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Oh, how I love cookies! Growing up as a child, my mom always had our cookie jar filled with homemade cookies. We didn’t have the store-bought Oreos but rather fresh-baked treats. I have a few of my mom’s dessert creations over here on the blog.
Ok, back to the Crumbl sugar cookie recipe.
This summer, we visited the cookie shop, Crumbl. I must say that I love that this company sparked a cookie craze. I’ve always loved cookies, and now I have an excuse for a cookie run. They have one cookie in particular that I love, a classic sugar cookie, and they top it off with pink frosting that technically makes it a Swig cookie.
Ok, now if you’re like me, you’re wondering what a Swig cookie is!
Crumbl Sugar Cookie Recipe Copycat
I believe the cookie craze began with Swig Soda Run shops in Utah. I remember my friend Marci talking about this shop, and I was jealous that we didn’t have them here in California.
So basically, it is a sugar cookie with a flavored frosting. So, most cookies up until now have a frosting, but the flavor was primarily vanilla. Well, now, with the introduction of flavored frosting, the cookie world has turned upside down. I’m excited since this opens up a whole bunch of options for cookies.
The Swig Cookies are similar to the Crumbl cookies, so we can all enjoy these cute and delicious desserts. Crumbl started in Logan, Utah, and now has many shops across the US.
But, if you don’t have a Crumbl near you, then you can make this copycat to their Classic Sugar cookie. I think my version is better! I love almond anything, so my cookie is very almondy in flavor.
Tips on Making My Cookies
- Roll them into a ball. No need to refrigerate the dough since it has Crisco. Don’t be tempted to replace the shortening with butter. The cookie will bake flat as a pancake!
- Press the cookie ball with the bottom of a glass. You can dip the bottom of the glass with sugar if you like. This will create the rough edge to the cookie. I found that I just pressed it slightly so that the cookie was more compact when baked.
- Freeze or refigerate the cookies. But these cookies are delicious whichever way you want to store them.
The Best Crumbl Sugar Cookie Copycat Recipe
Ingredients
Cookie Dough
- 1 cup Crisco
- 1 cup granulated sugar
- 1 egg
- 1½ tsp Almond extract
- 2 cups flour
- 1 pinch salt
- ¼ tsp Cream of Tartar
- 1 tsp baking soda
Frosting
- ½ cup butter softened
- ¼ cup Plain Yogurt I use Greek yogurt
- ½ tsp Almond extract
- 2½ – 3 cups powdered sugar
- 2 tbsp heavy cream or milk
- red food coloring
Instructions
Cookies
- Preheat oven to 375°
- Cream Crisco and sugar until fluffy.
- Add egg, and extract, and beat well.
- Place dry ingredients in a bowl and mix thoroughly. Next, add the dry ingredients to the cream mixture.
- Shape into balls and place on an ungreased cookie sheet.
- Cover the bottom of a drinking glass with sugar and slightly pressed the base on top of the cookie ball.
- Bake at 375° for 12-15 minutes until lightly golden in color.
- Remove cookies from the oven and place on cooling racks.
- Frost tops of cookies while slightly warm, and the frosting will melt slightly and give it a smooth look.
- Chill cookies in the freezer and serve cold.
Flavored Frosting
- Cream softened butter with plain yogurt and almond extract.
- Add powdered sugar slowly and mix thoroughly.
- If the frosting is dry, add 1-2 tablespoons of heavy cream or whole milk.
- Add a couple of drops of red food coloring to make pink frosting.
Nutrition
If you make these delicious Crumbl sugar cookie copycat recipe, I’m sure you’ll love them.
Thanks for stopping by and enjoy your baking time in the kitchen!
Cheers,
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