Crumbl Christmas Sugar Cookies Recipe

Crumbl Christmas Sugar Cookies Recipe delivers thick, soft sugar cookies with a creamy vanilla-almond frosting and merry sprinkles. Bakers who want bakery-style holiday cookies will love it, and you can finish a batch in about 1 hour 15 minutes including chill and cool time. I bake a double batch every December because my kids steal the opening tray.

Why You Should Try This Crumbl Christmas Sugar Cookies Recipe

This Crumbl Christmas Sugar Cookies Recipe gives you plush, melt-in-your-mouth centers with lightly crisp edges and a fluffy almond frosting. The cookies bake thick without spread, so you get that signature bakery bite. You mix simple pantry staples, no fancy gear needed.

You can tint the frosting a soft green, shower on red and green sprinkles, and wrap them up for gifts. The dough rolls clean between parchment, so you skip a floury counter mess. Your cookie platter will vanish faster than the carols loop.

Ingredients You’ll Need

• the cookies:
  • 1 cup unsalted butter, softened to cool room temp (European-style butter adds richer flavor)
  • 1 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (copycat Crumbl flavor; swap with more vanilla if needed)
  • 2 tablespoons sour cream or plain Greek yogurt (keeps cookies soft)
  • 2 3/4 cups all-purpose flour, spooned and leveled, about 330 g (King Arthur or Gold Medal both work)
  • 2 tablespoons cornstarch (prevents spread and keeps a tender bite)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

• the frosting:
  • 3/4 cup unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted if lumpy
  • 2 to 3 tablespoons heavy cream or whole milk, plus more as needed for spreadable texture
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of salt
  • Green gel food coloring, optional
  • Red and green sprinkles or jimmies

• Pantry shortcuts and swaps:
  • Use clear vanilla for a brighter white frosting.
  • Dairy free: use plant butter sticks and a splash of dairy-free milk.
  • Gluten free: use a 1:1 baking blend with xanthan; add 1 tablespoon milk if the dough feels dry.

• Equipment:
  • Stand mixer or hand mixer, mixing bowls, rubber spatula
  • Measuring cups and spoons or a kitchen scale
  • Rolling pin
  • 2.5 to 3 inch round cutter or a drinking glass
  • 2 baking sheets, parchment paper
  • Wire rack and an offset spatula for frosting

How to Make Crumbl Christmas Sugar Cookies

• Prep Time 25 minutes active, plus 15 minutes chill
• Cook Time 10 to 12 minutes per batch
• Total Time About 1 hour 15 minutes including cooling

1. Heat oven to 350°F. Line two baking sheets with parchment.
2. Beat butter and granulated sugar on medium speed for 2 to 3 minutes until creamy and a bit lighter. Scrape the bowl.
3. Add egg, egg yolk, vanilla, almond extract, and sour cream. Mix until smooth.
4. Whisk flour, cornstarch, baking powder, and salt in a separate bowl.
5. Add dry ingredients to the wet ingredients. Mix on low just until the dough comes together and looks smooth.
6. Place the dough between two sheets of parchment. Roll to about 1/2 inch thick. Peel the top parchment and cut 2.5 to 3 inch rounds. Gather scraps, reroll once.
7. Arrange rounds on the lined sheets, spacing 2 inches apart. Chill the trays in the fridge for 15 minutes.
8. Bake 10 to 12 minutes, until the edges look set and the tops look puffy and pale. Pull the cookies before they brown.
9. Cool on the sheet for 10 minutes, then move cookies to a wire rack to cool fully.
10. Make the frosting: beat butter until creamy, about 1 minute. Add powdered sugar, salt, vanilla, almond extract, and 2 tablespoons cream. Beat on medium-high for 2 to 3 minutes until fluffy, adding more cream as needed. Tint a soft green if you like.
11. Frost the cooled cookies with a thick swoop. Shower with sprinkles. Let the frosting set for 20 to 30 minutes so it firms up.

Tips & Tricks

• Weigh your flour for consistent texture, or lightly spoon and level to avoid a dense cookie.
• Keep butter cool-room temp, not greasy soft, so the dough holds shape.
• Roll between parchment to skip extra bench flour and keep cookies tender.
• Chill cut dough for 15 minutes to prevent spread and preserve that thick Crumbl look.
• Pull cookies while pale; carryover heat finishes the centers and keeps them soft.
• Use clear vanilla for bright frosting, or swap almond extract for extra vanilla if you avoid almond.
• Want true jumbo bakery size? Cut 3.5 inch rounds and bake 12 to 13 minutes.
• For clean edges, press a round cutter around each cookie right after baking to tidy the shape.

What to Serve with Crumbl Christmas Sugar Cookies

Set these copycat Crumbl Christmas cookies next to hot cocoa, peppermint mocha, or a strong cup of coffee. Add a bowl of crushed candy canes for a crunchy topping bar. Balance the sweetness with salty snacks like mixed nuts or a cheese plate. For dessert boards, pair with chocolate crinkle cookies and a scoop of vanilla ice cream.

Make-Ahead and Storage

• Store frosted cookies in an airtight container at cool room temp for up to 2 days or in the fridge for up to 5 days. Layer with parchment so the frosting stays neat.
• Freeze options: freeze unfrosted baked cookies for up to 2 months, well wrapped. Freeze frosting separately for up to 2 months; thaw in the fridge and rewhip.
• Freeze dough: cut rounds, freeze on a sheet until solid, then bag for up to 2 months. Bake from frozen at 350°F for 12 to 14 minutes.
• To refresh texture, warm a cookie in the microwave for 6 to 8 seconds. Let frosted cookies sit at room temp 15 minutes before serving for the creamiest bite.

Nutrition Information

Approximate per cookie, based on 16 cookies with frosting: 320 calories, 16 g fat, 41 g carbs, 3 g protein, 25 g sugar, 160 mg sodium. Values vary by size and brand.

Adaly Kandice

Crumbl Christmas Sugar Cookies Recipe

Soft, bakery-style sugar cookies topped with festive pink buttercream, inspired by Crumbl's iconic holiday treat.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients

  

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-2 drops pink food coloring
• holiday sprinkles

Instructions

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy.
3. Beat in eggs, vanilla extract, and almond extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until combined.
6. Scoop dough into large balls (about 3 tablespoons each), place on prepared baking sheets, and lightly flatten with your hand.
7. Bake for 10–12 minutes, or until edges are set but centers are still soft. Cool completely.

1. In a medium bowl, beat butter until creamy.
2. Add powdered sugar, heavy cream, vanilla, and almond extract. Beat until light and fluffy.
3. Mix in pink food coloring until desired shade is reached.
4. Frost cooled cookies generously and top with holiday sprinkles if desired.

Notes

For perfect bakery-style cookies, avoid over-baking and let the cookies cool completely before frosting. Almond extract gives that classic Crumbl flavor. Store in an airtight container for up to 3 days.