These crumbl cookie recipe are the best of the worst.
They taste like a cross between a crescent moon and a jelly-roll, and they’re delicious!
They’re sweet, soft, and buttery with a lightly nutty flavor.
Some of these recipes even use flaxseed meal to make them softer.
Bottom line: these cookies are decadent and easy to work with.
So, if you’ve got some crusty, old crumbl leftovers, why not try one of these tasty recipes?
I think you’ll be pleasantly surprised at how good they are.
This recipe is sure to bring smiles to your face!
The combination of chocolate chips, butter, and vanilla gives you the perfect balance of flavors.
This chocolate chip cookie is so good, it’s addictive.
It’s also a breeze to make.
All you need are three basic ingredients: flour, sugar, and butter.
It tastes just like a thick slice of brownie with a crumbly top.
It’ll look beautiful on your breakfast table or in your Easter basket.
I mean, how can you go wrong with a double chocolate cookie and a cinnamon sugar frosting?
I have no idea what to say about this one, except that it’s just too delicious.
You’ll begin by mixing the butter with the sugar and cinnamon.
Then you’ll add your flour, eggs, baking powder, salt, cocoa powder, and vanilla extract.
This is probably my favorite way to make cookies because it allows for so much flavor in every bite.
And I think it works best with something extra like chocolate chips or chopped nuts.
I’m not the biggest fan of sugar cookies, but these are so good; I can’t resist.
The dough is super soft and buttery, making it an ideal cookie for filling.
That way, you get a perfectly balanced sweet and nutty taste that goes well with the vanilla frosting.
These are great served as is or with a drizzle of whipped cream.
I’ve been making these for years, and I don’t know why I ever left them out of the mix!
I think it was because they were always made with a shortbread cookie base, which brings me to my next recipe.
These apple pie cookies are melt-in-your-mouth soft, sweet cookies.
They have that wonderful bite you get from a shortbread cookie, but when you add the cinnamon sugar coating it’s like biting into a slice of apple pie.
The best part?
They only call for three ingredients: butter, sugar, and flour.
If you don’t have any extra time on your hands, this is an excellent way to make a large batch.
(Note: You can use anything as long as it has a nice soft texture.)
Need a sweet treat for breakfast?
These cookie bars will have you going back for more.
Filled with pecans, cream cheese, and butter, they’re already delicious on their own.
But when you top them with powdered sugar and a drizzle of chocolate sauce, they become truly irresistible.
These cookies are so good, you won’t want to share!
These cookies are soft and chewy with a slight crisp around the edges.
The pumpkin spice flavor is strong, but it’s balanced out by the maple extract and brown sugar.
Plus, they’re insanely easy to make! Simply chop your pumpkins, blend them in a food processor, and then stir in the butter.
The flavors will blend perfectly as you bake.
These are the ultimate cookie lovers’ dream.
They’re soft and chewy with a sweet, rich flavor!
To keep them from being too soft, be sure to leave out the salt until just before baking.
That way, they will hold their shape during baking.
And for extra chocolatey goodness, try adding a little chocolate shavings to your cookie dough when you mix it.
Dark dream cookies are a fun and unique treat for the kids.
You’ll get all of your favorite flavors in these rainbow-colored cookies, with a touch of chocolate.
These are so good that even the adults will enjoy them.
There’s not just sugar and chocolate in these cookies.
The addition of salt adds something extra to balance out the sweetness.
If you like them crunchy, try sprinkling some sea salt over top when baking.
They’re also wonderful dipped into melted dark chocolate and served warm.
These cookies are similar to vanilla cookies and are super tender, crumbly, and buttery.
They’re also full of chocolate chips (because who doesn’t like chocolate?).
They take a little time to make, but they deserve it, because the effort is well worth it!
These cookies are a bit like the butter cake cookies from above.
The main difference is they’re covered in a thick, rich vanilla frosting.
They’re also more crumbly, making them ideal for everyone who prefers crunchy cookies to crumbly ones.
Of course, these are still incredible on their own and can be made with any type of cookie dough you prefer.
These cookies are chewy, oatmeal-crème filled, and full of chocolate chips.
However, they’re also gluten-free, soy-free, nut-free, egg-free and vegan.
All you need is to swap the oats for brown rice flour or a cereal of your choice.
They’ll still be delicious and have that same texture as regular oatmeal “cookies.”
The only difference is that these are made with no butter or oil at all!
I like the combo of chocolate chips and coconut flakes in mine.
It makes it so much more realistic.
Snickerdoodles are something I make regularly, and they’re always a big hit.
They’re easy to whip up, and the sweetness of the cinnamon and pecans is just perfect.
But this snickerdoodle recipe takes it up a notch!
This dough is made from rolled oats mixed with brown sugar, butter, flour, and spices.
It has an incredibly soft texture that melts in your mouth on every bite.
Serve these for breakfast or dessert when you need something sweet but don’t have time for dessert.
If you’re looking for a great, simple recipe to bring to your next potluck, these lemon cookies are perfect!
They only require two ingredients – butter and flour – so they’re insanely easy to whip up.
The result is something with a light, sweet taste that’s perfect for summer.
Though it would be ideal if you could get some of those colorful lemons on the countertop as well.
Creme brûlée is a classic British dessert that has been served in many forms.
This recipe may look exactly like a cookie.
When baking, the custard will be extremely firm and will hold its shape once cooled.
If you don’t want to wait for it to set up, try using a pre-made chocolate cookie as your base.
Then, when the custard is ready and thick enough, add your sweetened condensed milk and pour over the top.
After letting it cool in the fridge, break into chunks and finish with an indulgent glaze.
These cookies are very similar to the caramel cheesecake bites from above, yet you’ll add some extra crunch.
On top of that, there’s a cream cheese filling that creates a light and airy texture.
Each cookie is topped with a decadent salted caramel drizzle for extra flavor.
You can use any type of cookie cutter you like (like round), then cut them into bars once they’re cooked!
I don’t think I’ve ever had a Reese’s peanut butter cup before, but if I had to bake it, these cookies would be my go-to.
They take about 35 minutes and are ridiculously easy to make.
The cookies are rich, soft, and chewy with a subtle sweet taste from the peanut butter.
Add some chocolate chips on top for a little extra oomph!
I was just going to write about these adorable pink velvet cookies, but I’m not going to.
Because they’re insanely delicious.
The texture of these is a little bit like shortbread.
But instead of using butter and flour, you need butter and powdered sugar.
That means the taste is a lot more nutty than shortbread would be.
But that doesn’t mean they won’t melt in your mouth with a deliciously soft crumbly outer shell.
Make them as sweet or nutty as you want!
If you love lemon cookies, you’ll fall in love with these lemon crinkle cookies.
They aren’t as big as the classic lemon bars, but they’re so tasty that everyone will go nuts for them.
The crinkled edges are lovely and add a nice crunch.
And each cookie is bursting with luscious lemony goodness from the lemon zest, juice, and butter.
As mentioned above, though, I picture the “crinkles” made by pressing the cookies together to create these bright yellow pieces.
It doesn’t hurt that they look fantastic either!
Need a quick dessert for the holidays?
How about this banana cream pie cookie recipe?
It’s sweet, buttery, and just the right size.
The cookies are soft and chewy with a wonderfully sweet filling.
They’re topped with chunks of bananas and chocolate chips for added texture.So you know it’s going to be a hit!
If you want something extra special, try adding some chopped walnuts or pecans on top.
If you’ve been a little bit too busy to make your own cheesecake, this is the recipe for you!
It’s a simple mix of cream cheese, sugar, eggs, and flour.
The batter will be sticky but easy to work with.
You can add sliced raspberries or strawberries as garnish.
I like it blueberry-ish.
This carrot cake cookie recipe is a simple, no-bake version of the classic dessert.
Just blend all ingredients until smooth and pour over baking sheets.
Bake for 18 minutes, then cool completely before wrapping in plastic wrap and chilling in the fridge.
These cookies are easy to make with no yeast or elaborate measuring skills required.
They’re great with vanilla ice cream or whipped cream for an extra sweet finish.
You can’t beat homemade Oreos, and they’re a lot easier to make than they sound.
If you want them simple, use store-bought.
But if you have time, you can expect to get at least 50 per batch!
Start by making your chocolate mixture (adding in some sea salt or poppy seeds if needed).
From there, it’s just a matter of rolling out the dough and cutting into shapes.
If you’re looking for a unique post-Thanksgiving dessert, look no further than these golden oreo cookies.
These cookies are insanely rich and decadent.
And the chocolate chips in the middle add such a nice texture contrast to the chewy cookie base.
The best part?
They’re easy to make!
You only need two ingredients, some good-quality dark chocolate, and an Oreo cookie.
Cake batter blondies are the perfect way to sneak cake centers into your kids’ lunches.
They’re soft and fluffy, like a real blondie, but they still have all the flavor of a cake-batter cookie.
These babies are chewy and buttery with a subtle chocolatey bite from the melted chocolate.
Best of all, they require no baking!
Serve them as an after-school treat for the kiddos or bring them to work for a little bit of added excitement.
These waffle cookies are the perfect way to enjoy your holiday favorites without the guilt.
With a sweet and crunchy cookie base, you’ll also get maple syrup, walnuts, and chocolate chips.
The combination of flavors makes these cookies so irresistible!
How can you resist?
The best part about these waffle cookies is that they’re simple to make.
You don’t need much more to complete this treat.
Grab a bowl, whip up some frosting, and start dicing.
25 Hommade Crumbl Cookie Recipe
- 95 grams old-fashioned rolled oats
- 128 grams all-purpose flour
- ¼ teaspoon kosher salt
- 100 grams granulated sugar
- 55 grams light brown sugar
- 1 large egg
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 57 grams unsalted butter melted
- 92 grams confectioners’ sugar
- 5 teaspoons whole
- Put a big cookie sheet in the oven and preheat it to 350 degrees.
- Mix the oats, flour, and salt in a bowl. Mix the egg, cinnamon, vanilla, and baking soda with the two sugars in the bowl of a stand mixer with the whisk attachment on high speed for two minutes, scraping the bowl as necessary. Boost the medium speed. Melted butter is added very gradually while being whisked gently until fully integrated. Just until mixed, add the oat mixture and gently fold by hand with a wooden spoon or rubber spatula, being careful not to overmix.
- Place 15 golf ball-sized mounds of dough, spaced at least 2 inches apart, onto the sheet pan using a small cookie scoop or two spoons. Bake for 12 to 14 minutes, or until the sides and top are firm and just beginning to turn golden. As soon as the cookies are taken out of the oven, slap the baking sheet against the counter or stovetop a few times to help the dough flatten a bit more. The cookies should then cool for 5 minutes on the baking sheet.
- Confectioners’ sugar and milk should be combined in a small dish with a fork until the icing is entirely smooth, very thick, but still moves when the basin is tilted. If necessary, gradually increase the amount of milk. The deeper crevices in the cookies should remain untreated, and any extra icing should drip back into the bowl after coating only the very tops of the biscuits with it. After the icing has had 10 to 15 minutes to set, turn the cookies over and put them back on the baking pan. The iced cookies can be stored at room temperature for up to a week in an airtight container.