These are thick, buttery drop cookies modeled after the oversized cookies sold by the Crumbl chain — soft through the center, just barely golden at the edge, and big enough that two makes a generous dessert. The real reason to make them at home is cost and control: a full batch of 12 costs a fraction of the retail price, and the plain base recipe takes well to whatever mix-ins or frosting you want to add.
About the ingredients
- Unsalted butter: The recipe calls for softened, not melted. If your butter is too warm it will produce flat, greasy cookies. It should leave a slight indent when pressed but still hold its shape.
- Granulated sugar only: No brown sugar here — that’s intentional. Granulated sugar gives you a lighter, more tender crumb rather than a chewy, caramel-flavored one. Stick with it.
- 1 tablespoon baking powder: That’s not a typo. The higher amount is what gives these cookies their lift and that slightly domed top. Don’t swap in baking soda.
- Eggs at room temperature: Cold eggs can cause the creamed butter to seize and look curdled. Set them out 30 minutes before you start.
The short version of why this works
Two things drive the texture here. First, creaming the butter and sugar for a full 3 minutes — not just until combined — incorporates air that keeps the cookie tender rather than dense. Second, mixing the dry ingredients in only until just combined stops gluten from overdeveloping, which is what would make these tough instead of soft. Overbaking is the other common problem: pull them when the edges look set but the center still looks slightly underdone. They firm up on the pan during the 5-minute rest.
Mistakes to avoid
- Skipping the sift on the flour: Unsifted flour packs into the measuring cup and you can end up with significantly more than 2½ cups, which makes the dough stiff and the finished cookie dry. Sift, then spoon into the cup.
- Making the dough balls too small: These are meant to be large cookies. If you go too small, the ratio of edge to center shifts and they bake through faster — you lose the soft middle that defines them. Aim for portions closer to a golf ball than a tablespoon.
- Crowding the pan: The dough spreads. Keep the 2-inch spacing or cookies will merge and bake unevenly.
- Adding frosting before the cookies are fully cool: Even slightly warm cookies will melt most frostings on contact. If you’re packaging these as a gift, wait until they’re completely cool — at least 30 minutes on the rack — before frosting, then let the frosting set fully before stacking or wrapping. Skip the garnish — not worth the extra dish.
- Storing them warm: Sealing cookies in a container while they’re still warm traps steam and makes the edges go soft and slightly gummy. Cool completely, then store in an airtight container at room temperature for up to 4 days.
Crumble Cookie Copycat Recipe
Equipment
- Mixing Bowls
- Electric Mixer
- Baking sheet
- Parchment Paper
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 ½ cup all-purpose flour sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Batter:
- Cream the softened butter and granulated sugar together in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges start to turn golden brown.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For a more authentic texture, use a higher-quality vanilla extract or consider adding a drop of almond extract for a subtle flavor twist.
- For dietary adaptations, replace all-purpose flour with a 1-to-1 gluten-free blend.
Nutrition
FAQ
Can I freeze the cookie dough to bake later?
Yes — this dough freezes well for up to 2 months. Portion the dough into balls first, freeze them on a parchment-lined tray until solid, then transfer to a zip-top bag. Bake from frozen at 350°F and add 2 to 3 minutes to the bake time.
Can I bake these ahead and give them as gifts?
Baked cookies keep well at room temperature for up to 4 days in an airtight container, which makes them a practical choice for gifting. If you’re stacking them in a box, place a sheet of parchment between layers so frosting doesn’t stick.
Why did my cookies spread out flat instead of staying thick?
The most common cause is butter that was too soft or slightly melted before creaming. Make sure your butter holds its shape when pressed — if it’s shiny or greasy, it’s too warm; refrigerate it for 10 minutes before using.
Can I make these without an electric mixer?
You can, but it takes real effort to cream butter and sugar by hand for 3 minutes until the mixture is pale and fluffy. A wooden spoon and some patience will get you there, but the texture may be slightly denser than the mixer version.
What frosting works best on these cookies?
A simple American buttercream — powdered sugar, butter, a splash of cream — pipes cleanly, sets firm enough to stack, and holds up well at room temperature for several hours without sliding. Whipped cream-based frostings are too soft for anything other than immediate serving.
What to bake next
- Soft and Sweet Banana Bread Cookies
- Nutty Chocolate Chip Cookies with a Middle Eastern Twist
- Sweet Canadian Maple Cream Sandwich Cookies
- Classic Royal Icing Made Simply Without Meringue Powder