Crumbl Shirley Temple Cookie Price & Calories
Large Dessert
$4.99 – 690 cal
Mini Dessert
$3.83 – 280 cal
Ingredients:
A symphony of flour, sugar, butter, eggs, and chocolate, come together for our deliciously large gourmet desserts.
Allergy Information:
Contains: Milk, Egg, Wheat
Ingredients may contain: Tree Nuts
Our desserts are made onsite and may come into contact with different allergens during production. Please be advised that any of our products may contain allergens including peanuts, tree nuts, milk, eggs, wheat, soy, and sesame.
Nutrition Facts:
| Size | Flavor | Calorie | Fat | sat. Fat | Cholesterol | Sod. | Carbs | Fiber | Sugars | Proteins |
|---|---|---|---|---|---|---|---|---|---|---|
| Large | Shirley Temple Cookie | 690 | ||||||||
| Mini | Shirley Temple Cookie | 280 |
Top reviews:
Based on the highest number of upvote
–Carter R.
I loved the sweet-tart flavor and soft cookie texture. The maraschino cherry made every bite feel fun and nostalgic.
–Isabella M.
The lime cookie tasted bright and refreshing, while the cherry-inspired frosting added a smooth and perfectly sweet finish.
Tried this cookie? Download the Crumbl App to write a review!
Homemade Shirley Temple Cookie Recipe
Important Note
This is an independent homemade copycat recipe inspired by the flavor profile of Crumbl’s Shirley Temple Cookie. It is not the official Crumbl recipe. Ingredients, appearance, sweetness, and texture may vary depending on the products and preparation methods used.
These colorful cookies combine a soft lime sugar-cookie base, sweet grenadine sugar, cherry-lime buttercream, and a maraschino cherry garnish. The result is a bright, playful dessert inspired by the classic Shirley Temple drink.
Recipe Overview
- Preparation time: 30 minutes
- Chilling time: 30 minutes
- Baking time: 10–12 minutes
- Cooling and decorating: 40 minutes
- Total time: Approximately 2 hours
- Servings: 10 large cookies
Ingredients
For the Lime Sugar Cookies
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- 1 tablespoon finely grated lime zest
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Grenadine Sugar
- ⅓ cup granulated sugar
- 1 teaspoon grenadine syrup
- ½ teaspoon finely grated lime zest
- 1–2 drops red or pink food coloring, optional
For the Shirley Temple Buttercream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1½ tablespoons grenadine syrup
- 1 teaspoon fresh lime juice
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream, as needed
For the Topping
- 10 maraschino cherries
- Additional lime zest, optional
- Grenadine sugar, optional
Instructions
1. Prepare the Grenadine Sugar
Place the granulated sugar in a small bowl.
Add the grenadine syrup, lime zest, and optional food coloring. Mix with a fork until the sugar is evenly tinted and no large wet clumps remain.
Spread the sugar on a plate and allow it to dry while preparing the cookie dough.
2. Make the Cookie Dough
Add the softened butter and granulated sugar to a large mixing bowl.
Beat with an electric mixer for 2–3 minutes, or until the mixture becomes light and creamy.
Add the egg, vanilla extract, lime juice, and lime zest. Mix until smooth and evenly combined.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture. Mix at low speed only until a soft dough forms.
Avoid overmixing because gentle mixing helps the cookies remain soft.
4. Chill the Dough
Cover the bowl and refrigerate the dough for approximately 30 minutes.
Chilling makes the dough easier to shape and helps the cookies maintain their thickness during baking.
5. Shape the Cookies
Preheat the oven to 350°F or 175°C.
Line a baking sheet with parchment paper.
Divide the dough into 10 evenly sized portions and roll each piece into a ball.
Gently press each dough ball into the prepared grenadine sugar, coating the top and sides.
Place the cookies on the baking sheet with enough space between them to spread.
6. Bake the Cookies
Bake for 10–12 minutes, or until the edges appear set and the centers still look slightly soft.
The cookies will continue setting as they cool, so avoid baking until the centers look completely firm.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Let them cool completely before adding the buttercream.
7. Prepare the Shirley Temple Buttercream
Beat the softened butter in a clean mixing bowl until smooth and creamy.
Gradually add the powdered sugar, mixing at low speed.
Add the grenadine syrup, lime juice, vanilla extract, and salt. Beat at medium speed until the frosting becomes light and fluffy.
Add heavy cream one teaspoon at a time when a softer piping consistency is needed.
The finished frosting should have a pale pink color and a balanced cherry-lime flavor.
8. Decorate the Cookies
Transfer the buttercream to a piping bag fitted with a round or open-star tip.
Pipe a generous swirl of frosting onto the center of each completely cooled cookie.
Sprinkle a small amount of grenadine sugar or fresh lime zest over the frosting.
Drain and gently dry the maraschino cherries with a paper towel before placing one cherry on top of each cookie.
Drying the cherries prevents excess syrup from running into the frosting.
Helpful Recipe Tips
Use fresh lime juice and zest for a brighter citrus flavor.
Measure grenadine carefully because adding too much liquid may make the cookie dough or frosting overly soft.
Allow the grenadine sugar to dry before rolling the dough in it.
Keep the cookies slightly underbaked in the center for a softer texture.
Cool the cookies completely before frosting so the buttercream holds its shape.
Drain the maraschino cherries well before placing them on top.
Storage Instructions
Store the decorated cookies in an airtight container in the refrigerator for up to 4 days.
Allow refrigerated cookies to rest at room temperature for approximately 15 minutes before serving.
Unfrosted cookies can be frozen for up to 2 months. Wrap them securely and add fresh buttercream after thawing.
The buttercream can be prepared one day ahead and stored in the refrigerator. Bring it to room temperature and whip it briefly before decorating.
Frequently Asked Questions
What does a Shirley Temple Cookie taste like?
This homemade version has a sweet lime sugar-cookie base with cherry-flavored grenadine sugar and creamy cherry-lime buttercream. The maraschino cherry adds a classic Shirley Temple-inspired finish.
Can I make the cookies without grenadine?
Yes. Cherry syrup or maraschino cherry juice can be used, although the color and flavor may be slightly different.
Can I use bottled lime juice?
Bottled lime juice works when necessary, but fresh lime juice and zest provide a brighter and more balanced citrus flavor.
Why should the cherries be dried first?
Maraschino cherries contain a considerable amount of syrup. Drying them helps prevent red liquid from staining or thinning the buttercream.
Can I make smaller cookies?
Yes. Divide the dough into smaller portions and begin checking the cookies after approximately 8 minutes. Smaller cookies will bake more quickly.
Final Thoughts
This homemade Shirley Temple Cookie combines a soft lime cookie, colorful grenadine sugar, creamy cherry-lime frosting, and a classic maraschino cherry. Its bright appearance and balanced sweet-tart flavor make it a fun dessert for parties, celebrations, and anyone who enjoys drink-inspired cookies.