Chilled Crumbl Berries and Cream Cookies
These chilled Crumbl berries and cream cookies are soft, thick bakery-style cookies topped with smooth vanilla cream cheese frosting and fresh berries. Perfectly sweet, light, and refreshing, this copycat Crumbl cookie recipe delivers professional results at home with simple ingredients and easy steps.
Ingredients
- Cookie Base
- 1 cup unsalted butter softened
- 4 oz cream cheese softened
- 1½ cups granulated sugar
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp salt
- Cream Topping
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Topping
- ½ cup fresh strawberries finely chopped
- ¼ cup fresh raspberries finely chopped
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Base
- In a large bowl, beat butter, cream cheese, and granulated sugar until light and fluffy (2–3 minutes).
- Add Wet Ingredients
- Mix in egg and vanilla extract until fully combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Make the Dough
- Gradually mix dry ingredients into wet ingredients until just combined.
- Shape Cookies
- Scoop dough into large balls (about ¼ cup each). Gently flatten slightly.
- Bake
- Bake for 10–12 minutes, until edges are set but centers remain soft and pale.
- Cool Completely
- Let cookies cool fully on the baking sheet.
- Prepare Frosting
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Assemble & Chill
- Spread frosting over cooled cookies, top with berries, and chill for 30 minutes before serving.
Notes
- Do not overbake—soft centers are key to the Crumbl-style texture.
- Always frost cookies after they are fully cooled.
- Pat berries dry to avoid excess moisture.