If you love soft, bakery-style cookies, these Crumbl Strawberry Cupcake Cookies are the ultimate treat. They’re thick, buttery, and packed with real strawberry flavor, then topped with a fluffy swirl of vanilla buttercream and colorful sprinkles—just like your favorite cupcake in cookie form.
This easy Crumbl copycat recipe gives you that signature soft and chewy texture with a bright pink, eye-catching finish that’s perfect for birthdays, parties, or anytime you want a fun dessert. Made with freeze-dried strawberries for bold flavor and topped with smooth frosting, these cookies taste just as good as they look—and even better than store-bought.
💖 Why You’ll Love This Crumbl Strawberry Cupcake Cookies Recipe
- Thick, soft Crumbl-style texture – These cookies bake up perfectly thick with soft, chewy centers and bakery-style edges, just like the original Crumbl cookies everyone loves.
- Real strawberry flavor in every bite – Made with freeze-dried strawberries and strawberry extract, these cookies have a bold, sweet strawberry taste that isn’t artificial or overpowering.
- Tastes like a strawberry cupcake – The combination of a soft cookie base and fluffy vanilla buttercream frosting gives you that classic strawberry cupcake flavor in cookie form.
- Beautiful bakery-style presentation – The pink frosting swirl and rainbow sprinkles make these cookies eye-catching, fun, and perfect for parties, birthdays, or special occasions.
- Easy Crumbl copycat recipe – You don’t need any special equipment or techniques to recreate these bakery-style cookies at home with simple ingredients.
- Perfect for celebrations and gifting – These strawberry cupcake cookies are bright, festive, and always a crowd favorite, making them ideal for sharing or gifting.
- Better than store-bought cookies – Fresh, homemade, and customizable, these cookies taste even better than Crumbl while costing a fraction of the price.
🧾 Ingredient Notes
- Unsalted butter – Use real, high-quality butter for the best flavor and texture. Make sure it’s softened (not melted) so the cookies cream properly and stay thick.
- Granulated sugar – Provides sweetness and helps create that soft, tender Crumbl-style cookie texture with slightly crisp edges.
- Eggs (room temperature) – Room temperature eggs mix more evenly into the dough, helping create a smooth batter and better structure.
- Strawberry extract – Adds concentrated strawberry flavor. Use a good-quality extract and avoid overmeasuring to prevent an artificial taste.
- Vanilla extract – Balances and enhances the strawberry flavor, giving the cookies a true “strawberry cupcake” taste.
- Freeze-dried strawberry powder – This is key for bold, natural strawberry flavor without adding moisture. Grind and sift it finely to avoid clumps and ensure even distribution.
- Pink food coloring – Optional, but gives the cookies that signature Crumbl-style bright pink color that makes them more visually appealing.
- All-purpose flour – Provides structure. Measure correctly (spoon and level) to avoid dense cookies.
- Cornstarch – Helps create a soft, tender, bakery-style texture and keeps the cookies thick.
- Baking powder + baking soda – This combination gives the cookies lift while keeping them soft and not overly cakey.
- Salt – Enhances all the flavors and balances the sweetness.
🧁 Frosting Ingredients
- Unsalted butter (frosting) – Use softened butter for a smooth, creamy buttercream that pipes beautifully.
- Powdered sugar – Sweetens and thickens the frosting while giving it that classic fluffy texture.
- Heavy cream – Helps adjust the consistency so the frosting is smooth, fluffy, and easy to pipe.
- Vanilla extract – Adds a classic cupcake flavor that pairs perfectly with the strawberry cookie base.
- Almond extract (optional) – A small amount gives the frosting a bakery-style cupcake flavor boost without overpowering the strawberry.
- Pink food coloring (optional) – Enhances the cupcake look and makes the cookies more visually appealing for photos and social sharing.
🎉 Topping
- Rainbow jimmies sprinkles – The best choice for soft texture and classic cupcake appearance. Avoid nonpareils, which can bleed color and add unwanted crunch.
👩🍳How to Make Crumbl Strawberry Cupcake Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for 2–3 minutes until light and fluffy. This step is key for creating soft, bakery-style cookies.
Step 2: Add Eggs and Flavor
Mix in the eggs one at a time, mixing well after each addition. Add the strawberry extract, vanilla extract, and pink food coloring, then mix until smooth and fully combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, finely ground and sifted freeze-dried strawberry powder, cornstarch, baking powder, baking soda, and salt.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms. The dough should be soft but not sticky. If it feels too soft, mix in 1–2 tablespoons of flour.
Step 5: Shape the Cookies
Divide the dough into large portions (about ¼ cup each). Roll into balls and gently flatten into thick discs for that classic Crumbl-style cookie shape.
Step 6: Chill the Dough
Chill the dough for 20–30 minutes. This helps prevent spreading and keeps the cookies thick.
Step 7: Bake
Bake at 350°F for 11–13 minutes, until the edges are set and the centers still look slightly underbaked. The tops should remain pale and not turn golden.
Step 8: Cool Completely
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack and cool completely before frosting.
Step 9: Make the Buttercream
In a separate bowl, beat the butter until smooth. Add powdered sugar, vanilla extract, and heavy cream, then mix until thick and fluffy. Add almond extract if using.
Step 10: Frost and Decorate
Pipe or spread frosting onto the cooled cookies and top with rainbow sprinkles.
👩🍳 Pro Tips
- Don’t skip the chill time – Chilling the dough for 20–30 minutes helps prevent spreading and gives you that thick, bakery-style Crumbl cookie texture.
- Use finely ground freeze-dried strawberries – For the best flavor and texture, grind and sift the strawberry powder so it blends smoothly into the dough without clumps.
- Measure flour correctly – Spoon and level your flour instead of scooping. Too much flour can make the cookies dense instead of soft and tender.
- Slightly underbake for soft centers – Remove the cookies when the edges are set but the centers still look soft. This creates the signature soft and chewy Crumbl-style texture.
- Keep cookies thick when shaping – Don’t flatten the dough too much before baking. Thick dough balls = thick cookies.
- Adjust dough if needed – If your dough feels too soft or sticky, add 1–2 tablespoons of flour before chilling to help maintain structure.
- Cool completely before frosting – Frosting warm cookies will melt and lose the classic cupcake swirl look. Always frost fully cooled cookies.
- Use a piping bag for bakery-style frosting – For that authentic Crumbl cupcake look, pipe the frosting in a tall swirl instead of spreading it flat.
- Add almond extract for bakery flavor – A small amount of almond extract in the frosting gives a subtle “cupcake bakery” taste that makes these cookies stand out.
- Use jimmies sprinkles for best results – Jimmies stay soft and keep their color, while nonpareils can bleed and add unwanted crunch.
- Use room temperature ingredients – Butter and eggs at room temperature mix more evenly, giving you a smoother dough and better cookie texture.
- Avoid overmixing the dough – Mix just until combined to keep the cookies soft and tender instead of tough.
🔄Variations
Strawberry Cream Cheese Frosting
Swap the vanilla buttercream for a tangy cream cheese frosting to create a richer, cheesecake-style flavor that pairs perfectly with the strawberry cookie base.
Strawberry Shortcake Cookies
Top the cookies with whipped cream-style frosting and add crushed golden cookies or shortcake crumbs for a strawberry shortcake-inspired version.
Chocolate Covered Strawberry Cookies
Use a chocolate cookie base or drizzle melted chocolate over the frosting for a classic chocolate and strawberry combination.
Strawberry Lemonade Cookies
Add fresh lemon zest to the dough and a hint of lemon juice to the frosting for a bright, citrusy twist that’s perfect for spring and summer.
Strawberry Funfetti Cupcake Cookies
Mix rainbow sprinkles into the dough for a funfetti-style cookie that’s perfect for birthdays and celebrations.
Strawberry Jam-Filled Cookies
Add a small dollop of strawberry jam in the center of each cookie before baking for a soft, fruity filling inside.
Strawberry Milk Cookies
Use strawberry milk powder in the dough and a light glaze instead of frosting for a softer strawberry flavor.
Mini Strawberry Cupcake Cookies
Make smaller cookies for bite-sized treats. Reduce baking time to about 8–9 minutes.
Strawberry White Chocolate Cookies
Fold white chocolate chips into the dough for added sweetness and a bakery-style upgrade.
Strawberry Sandwich Cookies
Turn them into sandwich cookies by spreading frosting between two cookies instead of on top.
Storage and Make-Ahead
Room Temperature Storage
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to maintain their soft texture.
Refrigerator Storage
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freezing Cookies
Freeze unfrosted cookies in a freezer-safe container for up to 2 months. Thaw at room temperature, then frost before serving.
Freezing Cookie Dough
Portion the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Make-Ahead Tips
Prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator. This can improve flavor and help create thicker cookies.
Frosting Make-Ahead
Make the frosting up to 2 days in advance and store it in the refrigerator. Let it soften at room temperature and re-whip before using for the best texture.
❓FAQ
Can I use fresh strawberries instead of freeze-dried strawberries?
No, fresh strawberries add too much moisture and can cause the cookies to spread or become soggy. Freeze-dried strawberries give you strong flavor without affecting the texture.
Why did my cookies spread too much?
This usually happens if the butter was too soft or the dough wasn’t chilled. Make sure to chill the dough for 20–30 minutes and add a little extra flour if the dough feels too soft.
How do I get thick Crumbl-style cookies?
Use large dough portions, chill the dough before baking, and avoid overbaking. Keeping the cookies thick when shaping also helps them hold their structure.
Can I make these cookies smaller?
Yes, you can make smaller cookies. Reduce the baking time to about 8–9 minutes and watch closely so they don’t overbake.
Do I have to use food coloring?
No, food coloring is optional. It just gives the cookies that bright pink Crumbl-style look.
Can I make the frosting ahead of time?
Yes, you can make the frosting up to 2 days in advance. Store it in the refrigerator, then let it soften and re-whip before using.
Can I skip the almond extract in the frosting?
Yes, it’s optional. It adds a subtle bakery-style flavor, but the cookies will still taste great without it.
How should I store these cookies?
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
Do these taste like real Crumbl cookies?
Yes, these cookies are designed to be thick, soft, and rich with a cupcake-style flavor, very similar to Crumbl bakery cookies.
Can I freeze these cookies?
Yes, freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost before serving for best results.
Crumbl Strawberry Cupcake Cookies (Copycat Recipe)
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (large)
- Cooling rack
- Piping bag (optional)
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons strawberry extract
- 1 teaspoon vanilla extract
- 2–3 drops pink food coloring
- 3 cups all-purpose flour
- 1/3 cup freeze-dried strawberry powder finely ground and sifted
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 3/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1–2 tablespoons heavy cream
- Optional: 1/2 teaspoon almond extract recommended
- Pink food coloring optional
Topping
- Rainbow jimmies sprinkles
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the strawberry extract, vanilla extract, and food coloring until fully combined.
- In a separate bowl, whisk together the flour, sifted freeze-dried strawberry powder, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms. The dough should be soft but not sticky. If it feels too soft, mix in 1–2 tablespoons of flour.
- Divide the dough into 12 large portions (about ¼ cup each). Roll into balls and gently flatten into thick discs.
- Chill the dough for 20–30 minutes to help prevent spreading.
- Bake for 11–13 minutes, until the edges are set and the centers still look slightly underbaked. The tops should remain pale and not turn golden.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack and let them cool completely.
- In a separate bowl, beat the butter until smooth. Add powdered sugar, vanilla extract, and 1 tablespoon of heavy cream. Beat until thick and fluffy, adding more cream only if needed. Mix in almond extract if using.
- Once the cookies are completely cooled, pipe or spread frosting onto each cookie and finish with rainbow sprinkles.
Notes
- For the best flavor, use freeze-dried strawberry powder instead of fresh strawberries. Fresh berries add too much moisture and can make the cookies spread or turn soggy.
- Sift or finely grind the strawberry powder before mixing to prevent clumps and ensure an even strawberry flavor throughout the cookies.
- Use both strawberry extract and vanilla extract to create a true “strawberry cupcake” flavor. Adding a small amount of almond extract to the frosting enhances the bakery-style taste.
- Do not skip chilling the dough. Chilling for 20–30 minutes helps create thick, soft Crumbl-style cookies and prevents spreading.
- The dough should be soft but not sticky. If your dough feels too soft, mix in 1–2 tablespoons of flour before chilling.
- Slightly underbake the cookies. The centers should look soft and pale when you remove them from the oven. This gives you that signature soft and chewy Crumbl texture.
- For the best appearance, use a large cookie scoop (about ¼ cup) to create evenly sized cookies that bake consistently.
- Let the cookies cool completely before frosting. Frosting warm cookies will melt and lose the classic cupcake swirl look.
- For bakery-style presentation, pipe the frosting in a tall swirl and finish with rainbow jimmies sprinkles (they stay soft, unlike nonpareils).
- Store cookies in an airtight container for up to 3–4 days. Refrigerate if frosted, and let them come to room temperature before serving for the best texture.
🍓 More Crumbl Cookies You’ll Love
If you love these Crumbl Strawberry Cupcake Cookies, here are more bakery-style cookie recipes to try next from Sugar Cloud Baking:
- Crumbl Blueberry Muffin Cookies
https://sugarcloudbaking.com/2026/03/19/crumbl-blueberry-muffin-cookies/ - Crumbl Cookie Dough Cookies
https://sugarcloudbaking.com/2026/03/26/crumbl-cookie-dough-cookies/ - Crumbl Brownie Batter Cookies
https://sugarcloudbaking.com/2026/03/27/crumbl-brownie-batter-cookies/ - Crumbl Cinnamon Toast Crunch Cookies
https://sugarcloudbaking.com/2026/03/23/crumbl-cinnamon-toast-crunch-cookies/ - Crumbl Peach Cobbler Cookies
https://sugarcloudbaking.com/2026/03/18/crumbl-peach-cobbler-cookies/
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