This Crumbl Copycat Cookie Recipe is one of the easiest, most delicious cookie recipes you will ever make! Soft, chewy cookies topped with sweet jam, cream cheese icing, and cookie crumbles. This recipe is completely customizable, so feel free to flavor and decorate these delicious morsels however you want!
The Crumbl Cookie craze has become a household favorite. My kids love gourmet cookies, and I enjoy the ease of occasionally buying treats when I have no extra time to bake. I understand that for many families, like mine, it’s not always feasible to indulge in pricey treats. Yes, they are tasty, but I believe that you can also make something equally if not more delicious at home without breaking the bank.
CRUMBL COPYCAT COOKIE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Below are the main ingredients I used to make the cookies. There are variations in flavor, which I will provide below.
Box Cake Mix – Any brand of boxed cake mix will do here
Eggs – I use two eggs to bind everything together.
Oil – Vegetable oil is fine to use for these cookies, but you can substitute the vegetable oil with coconut or canola oil.
Vanilla Extract – Pure vanilla extract or vanilla bean pods are a great way to add a “gourmet” taste to these cookies.
LEMON CHEESECAKE COOKIES
The Lemon Cheesecake Cookie recipe is the one that I always get the most questions about. It’s no surprise because this cookie is simple and delicious!
To make the lemon cheesecake cookies, follow the directions below in the How To Make Crumbl Cookies section, then zest the lemon and add 1 tbsp of lemon zest to the cake batter. Form the cookies and bake for 8-10 minutes. When you are ready to ice the cookies, you may also add 1 tsp of fresh lemon juice to the icing. To decorate the Lemon Cheese Cookies, add the prepared icing, then add 1 tablespoon of lemon jam or curd and top with crushed Bisciff or shortbread cookies.
HOW TO MAKE CRUMBL COPYCAT COOKIES
- Make the Batter: Mix the cake mix, eggs, oil, and vanilla in a large bowl. Refrigerate for 30 minutes.
- Form The Cookies: Gather 2 tbsps of the dough to form a ball. Place the cookies on the sheet pan about 2 inches apart from each other. Using the bottom of a glass, press down on the dough a little to flatten the cookies (about 2″ thick or so)
- Bake The Cookies: Bake in a preheated oven at 350 degrees for 8-10 minutes or until golden brown around the edges.
DECORATING THE CRUMBLE COPYCAT COOKIES
The sky is truly the limit here. One of the things I love most about making these copycat cookies is how you can customize any of the flavors and ingredients to your liking. Please note that when I made these cookies, I made the following combinations: Funfetti Cookie, Oreo, and Lemon Cheesecake. Each cookie was iced using the same cream cheese icing; however, I changed the toppings for each.
Funfetti Cookie – I used pink food coloring to tint the icing a light pink color. I also used piping tip #108 to pipe the icing onto the cookies before topping them with confetti sprinkles.
Oreo Cookie Decorating – I used crushed Oreos and chocolate sauce to decorate
Lemon Cheesecake – I used Lemon Curd, crushed Biscoff cookies, and lemon slices.
WATCH ME MAKE THIS
Visuals can sometimes be helpful, so to watch me make the Crumbl Copycat cookies, jump to the bottom of this blog post and click on the video.
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While you are here…Check out these delicious recipes:
- Hands Down The Best Chocolate Chip Cookie
- How To Make Peach Cobbler
- Easy Homemade Fruit Popsicles Perfect For Summer (With Video)
- Mango Raspberry Tajin Popsicles
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Copycat CRUMBL COOKIES Made With Boxed Cake Mix
Course: DessertCuisine: AmericanDifficulty: Easy24
servings5
minutes10
minutes25
minutesCookie Ingredients
1 box 1 cake mix of choice (Pillsbury, Duncan, etc.)
2 2 eggs
1/2 cup 1/2 oil
1 tsp 1 vanilla extract
- ICING INGREDIENTS
6 cups 6 confectioners sugar
2 sticks 2 unsalted butter, room temperature
1/2 cup 1/2 cream cheese, room temperature
1 tsp 1 vanilla extract
Directions
- Preheat oven to 350 degrees
- Mix the cake mix, eggs, oil, and vanilla in a large bowl. Refrigerate for 30 minutes. Note: If the dough is sticky, add more flour 1 tbsp at a time.
- Once the dough is chilled, gather 2 tbsps of the dough to form a ball. Then, place the cookies on the sheet pan about 2 inches apart from each other.
- Using the bottom of a glass, press down on the dough a little to flatten the cookies (about 2″ thick or so)
- Bake at 350 degrees for 8-10 minutes, or until golden brown around the edges.
- Remove from the oven and allow cookies to cool on a wire rack before icing.
- Ice and decorate the cookies.
- ICING DIRECTIONS
- In a medium bowl, cream the butter and the cream cheese until light and fluffy.
- Gradually add the confectioner’s sugar in thirds, scraping down the bowl in between.
- Add in the vanilla extract until blended.
- Set icing aside in a cool, dry place until ready to use.
Recipe Video
Notes
- If your dough is too sticky, gradually add between 1/4 cup to 1/2 cup of additional flour if needed.
