Alright, my fellow bakers, gather around! Today, we’re diving into a recipe that’s as bold and creative as Olivia Rodrigo herself. Inspired by her GUTS album and the viral Crumbl Cookies collaboration, we’re making a homemade version of her iconic purple vanilla berry sandwich cookies.
This isn’t just about baking, it’s about creating a treat that’s as emotional, vibrant, and unforgettable as Olivia’s music. So, tie on your apron, preheat your oven, and let’s get started!
The Story Behind the Cookie
Before we dive into the recipe, let’s talk inspiration. Olivia Rodrigo’s GUTS album is all about raw emotion, self-discovery, and a touch of rebellion. The Crumbl GUTS Cookie mirrors this with its striking purple hue, playful textures, and a perfect balance of sweet and tart flavors. Our homemade version captures that essence but adds a personal touch. Think of it as your own musical masterpiece, baked with love and a sprinkle of stardust.
Olivia Rodrigo Crumbl cookie ingredients
Olivia Rodrigo Crumbl Cookie Inspired Purple Vanilla Berry Sandwich Cookies
Equipment
- 2 mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Star-shaped cookie cutter (optional)
- Piping bag or spatula
Ingredients
- 1 cup 226g unsalted butter, softened (this is your canvas, so make it smooth!)
- 1 ½ cups 300g granulated sugar (for that perfect sweetness)
- 2 large eggs room temperature (they bind everything together)
- 1 tbsp pure vanilla extract the soul of your cookies
- 3 cups 375g all-purpose flour (the foundation)
- 1 tsp baking powder for a little lift
- ½ tsp baking soda to keep things light
- ½ tsp salt to balance the sweetness
- Purple gel food coloring because we’re making art, not just cookies
- For the Filling:
- ½ cup 113g unsalted butter, softened (creamy and dreamy)
- 2 cups 240g powdered sugar (for that silky texture)
- 2 tbsp heavy cream to make it luxuriously smooth
- 1 tsp vanilla extract because vanilla is always a good idea
- ½ cup seedless triple-berry jam strawberry, raspberry, blackberry, your choice!
- Edible glitter and star-shaped sprinkles for that Olivia-worthy sparkle
Instructions
- Make the Cookie Dough
- Cream the Butter & Sugar: In your stand mixer, beat the softened butter and granulated sugar until it’s light and fluffy. This should take about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Then, pour in that glorious vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to your butter mixture, mixing until just combined. Overmixing is the enemy here, so stop when it’s just right.
- Add the Purple Magic: Now, it’s time to bring in the color. Add purple gel food coloring a little at a time until you achieve that perfect lavender shade. Remember, we’re going for GUTS vibes, so don’t be shy!
- Chill the Dough: Wrap the dough in plastic wrap and pop it in the fridge for at least 1 hour. This step is crucial, it prevents the cookies from spreading too much and ensures they stay thick and soft, just like Crumbl’s.
- Bake the Cookies
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Roll the dough into 24 small balls (about 2 tablespoons each). Flatten them slightly with your palm, they should look like little purple discs.
- Bake for 10–12 minutes. You want the edges to be set but the centers to remain soft. Let them cool completely on a wire rack.
- Prepare the Buttercream
- In a mixing bowl, whip the softened butter until it’s creamy and dreamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until the mixture is smooth and fluffy. This buttercream is the glue that holds our cookie sandwiches together, so make it count!
- Assemble the Sandwiches
- Spread about 1 teaspoon of buttercream on the flat side of one cookie. Add a dollop of triple-berry jam right in the center. Top it with another cookie, gently pressing down to create a sandwich.
- Roll the edges in star-shaped sprinkles and dust the tops with edible glitter. This is where your cookies go from homemade to showstopper!
Notes
Chill, Chill, Chill: I can’t stress this enough, chilling the dough is non-negotiable. It’s the secret to that thick, soft texture we all love. Balance the Flavors: The buttercream is sweet, so the tartness of the berry jam is essential. Think of it like Olivia’s music, sweet with a little edge. Serve Chilled: For the full Crumbl experience, refrigerate the assembled cookies for 30 minutes before serving. Trust me, it’s worth the wait.
Nutritional Breakdown
Each cookie sandwich is a delightful indulgence, packing around 320 calories, with 18g fat, 38g carbs, and 3g protein.
While these are definitely a treat, they’re made with love and real ingredients—no artificial nonsense here.
FAQs: Your Burning Questions, Answered
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend. Just make sure your baking powder and sprinkles are gluten-free too.
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze beautifully, just wrap them tightly in plastic wrap.
Of course! While triple-berry jam is my go-to, feel free to experiment with raspberry, strawberry, or even a tangy lemon curd.
Purple is the color of Olivia’s GUTS album—it’s bold, emotional, and totally iconic. Plus, it makes these cookies Instagram-worthy!
Why This Recipe Matters
Baking is more than just following steps, it’s about creating something that tells a story. These cookies are a tribute to Olivia Rodrigo’s artistry, her fearless creativity, and the way her music connects us all.
Whether you’re baking these for a party, a solo dance session in your kitchen, or just because, remember: every bite is a celebration of flavor, emotion, and the joy of creating something beautiful.