Do you remember those iconic grocery store cookies with the pink frosting? Or better yet, do you have a Crumbl near you? These vegan sugar cookies are exactly like those! Welcome to today’s recipe: Vegan Crumbl Chilled Sugar Cookie Copycat!
Vegan Sugar Cookies of your dreams!
I found inspiration from Cooking with Karli’s take on the Crumbl Cookie. She did a great job remaking the Crumbl cookie and so I just had to veganize it! There is something so simple about vegan sugar cookies, yet so indulgent at the same time. I love when baked goods bring up happy childhood memories, like my dad letting me get a treat from the grocery store, or someone’s mom bringing in these cookies at every school function.
Now, I get to relive those experiences when we go to a Crumbl store – but it upsets my tummy thanks to my lovely lactose intolerance. So, a vegan sugar cookie is the natural solution! Now I really get to relive those experiences without having to worry about the harm to my intestines. Instead, with these Vegan Crumbl Sugar Cookies Copycat, you get to live in the moment filled with good food and great memories! Check out my other copycat recipes on the blog.
Be sure to tag me on Instagram or TikTok at maggiebakesgrace if you try to recipe for a chance to be featured!
Vegan Crumbl Chilled Sugar Cookies
Sugar Cookie Dough
- 1/2 cup vegan butter country crock is a good brand
- 1/2 cup granulated sugar of choice
- 1 tbsp cornstarch
- 3 tbsp almond milk add more if dough is too dry
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose unbleached flour
- 1 tsp baking powder
- 1/4 cup unsalted vegan butter room temp
- 1/2 tsp almond extract
- 1 tbsp almond milk
- 1 1/2 cups powdered sugar
- 1-2 drops vegan red or pink food coloring
- Preheat oven to 350 Degrees Fahrenheit.
- Add vegan butter and sugar to a large bowl. Beat until combined and fluffy. Add in cornstarch, almond milk, and extracts. Beat until fully combined.
- Sift in flour and baking powder and stir to combine. Add more almond milk if dough is too dry to bring together into balls.
- Form 6 even size dough balls out of the dough by rolling dough in hands. Place on baking sheet and press flat with a cup.
- Bake for 10 minutes then let cool on baking sheet.
- Add all frosting ingredients to a medium bowl. Beat together until nice fluffy and smooth!
- Frost the cookies with lots of frosting using a mini spatula. Smooth out tops if desired. Store cookies in fridge for at least an hour to get the chilled vibe! Enjoy!