Why You’ll Love Crumbl‑Style Cookies Recipe

They deliver that melt‑in‑your‑mouth texture you crave — soft centres with just‑set edges.
The addition of cornflour gives the cookie dough a light, tender crumb.
The cream‑cheese or butter‑cream icing adds a decadent finish.
You can make them at home, enjoy the “big cookie” experience without going out.
They’re perfect for sharing (or not).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plain flour
cornflour (cornstarch)
baking powder
baking soda
salt
melted butter
brown sugar
granulated sugar
egg
vanilla extract
icing sugar (for the topping)
cream cheese or butter (for the topping)

Directions

Pre‑heat the oven to 175 °C (or the equivalent in your oven). My Simple Eats+1
Line a baking tray with baking paper. My Simple Eats+1
In a bowl whisk together the melted butter with both the brown sugar and the granulated sugar until smooth. My Simple Eats
Add the egg and vanilla extract; mix until combined.
In another bowl whisk together plain flour, cornflour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Scoop or shape the dough into large balls (for example about ¼ cup per cookie), place on the lined baking tray, giving space between each. Facebook+1
Gently flatten each cookie dough ball slightly to encourage even baking.
Bake in the pre‑heated oven until edges are set but the centre remains soft (for example ~10‑12 minutes) and allow the cookies to continue setting on the tray after removal. My Simple Eats+1
Meanwhile, prepare the icing: combine icing sugar with soft butter or cream cheese (depending on preference) until smooth and spreadable.
Once the cookies are cooled (just slightly warm or fully cool), spread a generous layer of icing over each cookie.
Serve and enjoy!

Servings and timing

Makes approximately 12 large cookies (depending on size).
Preparation time: about 15 minutes.
Baking time: about 10–12 minutes.
Cooling + icing time: about 10 minutes.
Total time: ~35 minutes.

Variations

Chocolate chip variation: Add chocolate chips (e.g., 150 g) into the dough for a chocolate‑loaded version.
Peanut butter version: Swap half the butter for peanut butter and stir in chopped peanuts.
Double‑chocolate: Use cocoa powder in the dough and top with a chocolate ganache instead of icing.
Vegan option: Use vegan butter, flax egg (1 Tbsp ground flax + 3 Tbsp water), and vegan cream cheese for the topping.
Spiced version: Add ½ tsp cinnamon and a pinch of nutmeg to the dough for a warm spice flavour.

Storage/Reheating

Storage: Keep cookies in an airtight container at room temperature for up to 3 days. If they have icing, place parchment between layers to avoid sticking.
Refrigeration: If storing longer (up to 5 days) and using cream‑cheese icing, store in the fridge. Bring to room temperature before serving.
Freezing: You can freeze baked and cooled cookies (without icing) for up to 2 months. Thaw at room temperature, then apply icing.
Reheating: Warm a cookie in the microwave for ~10 seconds or in a low oven (150 °C) for ~3‑4 minutes to restore softness.

FAQs

1. How do I get the cookies soft in the centre and slightly crispy on the edges?

Bake them just until the edges are set but the centre still looks slightly under‑done; they will continue to set as they cool.

2. Can I make the dough ahead of time?

Yes — you can prepare the dough, cover it and refrigerate for up to 24 hours before shaping and baking. The flavour may deepen.

3. Do I have to use cornflour (cornstarch)?

Cornflour helps give the cookies a tender, almost melt‑away texture. You can omit it, but the texture will be different (less delicate).

4. What size should I make the cookies?

Using about ¼ cup of dough per cookie gives a generous large‑cookie size, similar to the “Crumbl” style.

5. Can I skip the icing?

Yes — the cookies are delicious on their own. The icing adds sweetness and visual appeal but is optional.

6. How can I store cookies with icing?

Store in a single layer (or use parchment between layers) in an airtight container at room temperature for up to 3 days (or in the fridge up to 5 days if cream‑cheese icing).

7. Why did my cookies spread too much?

Possible reasons: dough too warm, butter too soft or melted, too little chilling. Chill the dough 10–15 minutes before baking if needed.

8. Can I use salted butter?

Yes — if you use salted butter, you may want to reduce added salt in the dry ingredients slightly.

9. How do I make them flavourful with add‑ins?

Stir in roughly 100–150 g of add‑ins (chips, nuts, toffee) into the dough after mixing dry and wet ingredients for even distribution.

10. Can I freeze the icing?

Yes — you can freeze leftover icing in a small airtight container and thaw in the fridge overnight. Stir before using.

Conclusion

If you’ve been longing for that oversized, ultra‑soft cookie experience, this recipe brings it home. With a tender crumb, sweet icing, and customizable variations, you can easily impress friends, family or simply treat yourself. Warm, indulgent and delicious — enjoy baking!