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  • Mary Kay

Sugar Cookies with Candy Toppings - Crumbl Inspired


The Crumbl Sugar Cookies are sweet and a special treat. This recipe is Crumbl inspired and as a shortcut, features white Ghirardelli candy melts and Ghirardelli Caramel Squares. It’s a delicious combo and easy to make.

 

Making the cookies for an event, with double and triple recipes:

-I made these for a special event along with 5 other versions of Crumbl inspired cookies, each with a different topping and different doughs. The doughs varied according to the added mini chips, Heath toffee bits, semi-sweet chocolate chips and chopped Reese’s Peanut Butter Cups. The toppings varied from candy wafer melts, edible gold dust, colorful cosmic candy coated chocolate bits, chocolate chips, Ghirardelli Caramel Squares, Reese's Peanut Butter Cups, Dove chocolate hearts, and drizzled melted candy wafers over all.

-Because I was making over 12 dozen total cookies, I made all the cookie dough over a two-week period a month ahead of the event. After stirring up the dough, I rolled and formed the cookie dough balls and froze them on parchment paper lined pans. Once the dough balls were frozen, I tossed them into sealable plastic bags, and double bagged them, storing them in the freezer for 3-4 weeks. To bake them, I thawed them in the refrigerator two nights before the event and baked them the day before. Then decorated and packed them.

-Because I was going to be packing them in plastic bags and then boxes for delivery, I substituted white, milk and dark chocolate Ghirardelli wafer melts for any frosting. I wanted the cookies to be very well presentable and uncrushed for the event, and travel safe.

-I’ve included a frosting recipe here, but I like the safe shortcut of using candy melts and a mini chocolate treat on top. They stack and pack easier and travel well in sealable plastic bags protected in bakery boxes. 


This recipe makes about 20 large cookies.

 

Preheat your oven to 350F degrees.

 

Prepare your baking pans:

Line each pan with parchment paper to help the cookies from sticking and to shorten cleanup time.

 

Gather up the Ingredients:

½ C Butter, room temp

¼ C Shortening, white

½ C Sour cream, room temp

1 C Sugar

1 Egg

2 t Almond extract

1 t Vanilla extract

3 ½ C Flour

¾ t Baking powder

¼ t Baking soda

¼ t Salt

Powdered sugar for dipping glass bottom 


Almond Buttercream Frosting Ingredients (Optional):

½ C Butter, soft

½ C Shortening, white

3 C Powdered sugar

2-3 T Milk

1 t Almond extract

½ t Vanilla extract

Pick a couple gel food colors

 

Topping Ingredients (for well-traveling cookies):

5 oz Ghirardelli wafer candies

9 oz Ghirardelli Caramel Squares, unwrapped

 

Mix and Bake the cookies:

-With an electric stand mixer and paddle beater, beat the butter, shortening and sour cream together until light and creamy.

-Add the sugar, egg, extracts and beat to combine. Set aside.


-In a separate bowl, whisk together the flour baking powder, baking soda and salt.

-Slowly add half of the dry to the wet mixture and beat together on low. Add the other half and continue to beat until all combined.

-Press the cookie dough into about 20 balls (just under ¼ cup each) and place on a parchment paper lined pan.

-Press each ball with a glass, dipping into the powdered sugar between each pressing. The flattened balls should be about ½” thick with a ridge around the edge of each one.

-Bake at 350F degrees for 10 minutes. Do not brown.

-The cookies may puff a little which is okay.

-Cool completely on the pans.

-To make more cookies out of one recipe, make the dough balls a little smaller and cook at the same temp but for a shorter time period.

 

Stir up the buttercream frosting (Optional):

-With an electric mixer, beat the butter and shortening together.

-Add the sugar gradually and beat in to combine completely.

-Beat in the extracts and gel food coloring.

-Slowly drizzle in the milk and beat until light and creamy

-Stir in the extracts and food coloring until well combined. It should be fluffy and easy to spread.

-Frost when the cookies are completely cool.  


Special Topping for well-traveled cookies:

-This can be added to warm cookies or after they’ve completely cooled.

-In a microwave safe bowl, melt the Ghirardelli candy wafers according to the package directions.

-Unwrap the Ghirardelli Caramel Squares.

-With a spoon, scoop about 1 teaspoon of the wafer melts on top of each cookie. I start by doing this with 4 cookies at a time, instead of cover all of the cookies. I want to make sure the wafer melts don’t dry before I get all the Ghirardelli Caramel Squares in place. Of course, if some dry, just add a little more melted wafer.

-Add a Ghirardelli Caramel Square on top of the wafer melts, lightly pressing down so it adheres.

-Allow to dry and harden, then they're all ready to pack up for a safe trip to your event. Refrigerate them for 10-15 minutes to dry the wafer melts if you're in a hurry.


Storage:

-Store in an airtight container for up to 5-7 days.

-To freeze the cookie dough for up to a months, I place the dough balls on a parchment paper lined pan and set in the freezer for an hour. Then toss them into sealable plastic bag and double seal. I freeze them for up to one month. To bake, thaw in the refrigerator overnight or on a parchment paper lined baking pan for about 30 minutes. Flatten a little and bake at the same time and temp as above.


-To freeze the already baked cookies, I do it before adding the wafer melts and chocolate treats on top and before any frosting is spread on them. When I want to serve them, I thaw them on the counter top in the airtight container for an hour. Then add the wafer melts and candy treats or frosting on top.

 

These are tasty little cookies. Make them larger or smaller and adjust the amount of time you bake them. Add interesting and fun mini candy bars or other chocolate treats for variety. Adhere the candy on top with melted candy wafers. It’s that easy! However you accessorize these cookies, “Bake your own Memories!”

 




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