- Use finely blended freeze-dried strawberries for the strongest natural strawberry flavor without adding extra moisture
- Chill the dough before baking to create thick, bakery-style cookies that hold their shape
- Slightly underbake the cookies so the centers stay soft and chewy as they cool
- Add a small amount of pink food coloring for a more vibrant, bakery-style appearance
- Increase the strawberry powder in the frosting for a stronger strawberry milk flavor
- Use real butter for the best texture and rich flavor
- Avoid overmixing the dough to keep the cookies soft and tender
Crumbl Strawberry Milk Cookies (Soft & Thick Copycat Recipe)
These Crumbl Strawberry Milk Cookies are soft, thick, and bakery-style with a rich strawberry flavor made from real freeze-dried strawberries. Topped with a creamy strawberry milk frosting, this easy copycat recipe creates perfectly tender cookies with a melt-in-your-mouth texture. Ideal for parties, holidays, or whenever you’re craving a Crumbl-style treat at home, these cookies are as beautiful as they are delicious.
Servings 12 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (3 tablespoon size)
- Cooling rack
- Spatula or piping bag (for frosting)
Ingredients
Strawberry Cookies
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons strawberry powder freeze-dried strawberries blended
- 2–3 drops pink food coloring optional
Strawberry Milk Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons strawberry powder
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 2: Cream Butter & Sugar
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully combined.
Step 3: Add Strawberry Flavor
- Mix in the strawberry powder and optional pink food coloring until the dough turns a soft pink color.
Step 4: Combine & Chill
- Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix. Chill the dough for 20–30 minutes to help create thick cookies.
Step 5: Shape & Bake
- Scoop large cookie dough balls (about 3 tablespoons each) and place them on the baking sheet. Slightly flatten the tops. Bake for 10–12 minutes until the edges are set but the centers remain soft.
Step 6: Cool Completely
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Frosting
- Beat the butter until smooth. Add powdered sugar, strawberry powder, vanilla, and milk. Mix until creamy and fluffy.
Step 8: Frost & Serve
- Spread or pipe the strawberry milk frosting on top of each cooled cookie. For a Crumbl-style finish, smooth the frosting in a swirl pattern.