These soft, thick Crumbl Christmas Sugar Cookies bring bakery magic home with plush centers, a silky pink frosting, and cheerful sprinkles. They are easy to make, chill beautifully, and taste like a festive hug in every bite.
Why You’ll Love This Crumbl Christmas Sugar Cookies
- Bakery-style texture at home: thick, tender, and melt-in-your-mouth.
- Classic pink frosting with holiday sprinkles for instant Christmas cheer.
- Simple pantry ingredients with pro tips for perfect results.
- Chills and freezes well for stress-free holiday baking.
- Copycat flavor with a whisper of almond to match the nostalgic vibe.
Crumbl Christmas Sugar Cookies Ingredients & Substitutions
For the cookies
- 1 cup unsalted butter, softened (226 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup powdered sugar (60 g)
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional but recommended
- 2 3/4 cups all-purpose flour (330 g)
- 2 tbsp cornstarch (16 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Substitutions: Use salted butter and reduce added salt to a pinch. Swap almond extract for extra vanilla if preferred. Gluten free works well with a high-quality 1:1 baking blend. Dairy free can be made with plant butter sticks.
For the pink frosting
- 1/2 cup unsalted butter, softened (113 g)
- 2 1/2 cups powdered sugar, sifted (300 g)
- 3 to 4 tbsp heavy cream or milk
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract, optional
- Pinch fine sea salt
- Pale pink gel food color
- Holiday sprinkles for topping
Substitutions: Use cream cheese for half the butter for a tangier frosting. For dairy free, use plant butter and a splash of dairy-free milk. Color can be adjusted with a micro drop of red gel for a soft blush pink.
Step-by-Step Instructions to Make Crumbl Christmas Sugar Cookies
1. Preheat and prep
Heat oven to 350°F (177°C). Line two baking sheets with parchment. For the signature thickness, prepare a 1/4 cup scoop or weigh 60 g portions.
2. Cream butter and sugars
In a large bowl, beat softened butter, granulated sugar, and powdered sugar on medium-high for 2 to 3 minutes until light and fluffy. Scrape the bowl well for even aeration.
3. Add eggs and flavor
Beat in the egg, then the yolk, vanilla, and almond extract until smooth and glossy.
4. Combine dry ingredients
Whisk flour, cornstarch, baking powder, baking soda, and salt. Add to the wet ingredients on low speed until just combined. The dough should be soft but not sticky.
5. Portion and shape
Scoop 60 g mounds. Roll gently and set 2 inches apart. Lightly press the tops to about 3/4 inch thick for even baking.
6. Bake
Bake 9 to 11 minutes until edges look set and centers are puffed but pale. They will finish setting on the sheet. Do not overbake.
7. Cool and chill
Cool on the sheet 10 minutes, then transfer to a rack. For the classic chilled style, refrigerate cookies 30 minutes before frosting.
8. Make pink frosting
Beat butter until creamy. Add powdered sugar, salt, vanilla, and almond extract. Beat while drizzling in cream until smooth and spreadable. Tint a soft pink.
9. Frost and decorate
Swirl a generous layer of frosting on cooled cookies. Finish with festive sprinkles. Chill 15 minutes to set, or serve immediately.
Tips for Success
- Weigh your flour for the most tender crumb. Too much flour makes cookies dry.
- Cream butter and sugars until visibly lighter for that plush texture.
- Pull cookies while still pale. If edges brown, they are overbaked.
- Use gel color so you only need a tiny amount for a soft pink tone.
- Chill after baking for the signature Crumbl-style bite and clean frosting swirls.
Variations of Crumbl Christmas Sugar Cookies
- Peppermint Twist: Replace almond extract with 1/2 tsp peppermint. Top with crushed candy canes.
- Red Velvet: Swap 2 tbsp flour for 2 tbsp cocoa powder and tint the frosting white.
- Lemon Sugar: Add 1 tbsp lemon zest to dough and 1 tbsp juice to frosting.
- Gluten-Free: Use a 1:1 baking blend with xanthan gum. Chill dough 30 minutes before baking.
- Sugar Cookie Bars: Press dough into a parchment-lined 9×13 pan and bake 18 to 22 minutes.
Serving Suggestions: What to Pair with Crumbl Christmas Sugar Cookies
- Hot cocoa with a pinch of cinnamon.
- Freshly brewed coffee or a vanilla latte.
- Holiday dessert board with fudge, truffles, and fruit.
- Chilled eggnog or a glass of cold milk for classic comfort.
Storage & Reheating Instructions
- Room Temperature: Unfrosted cookies keep 2 days in an airtight container.
- Refrigerator: Frosted cookies keep 4 to 5 days. Layer with parchment.
- Freezer, Baked: Freeze unfrosted cookies up to 2 months. Thaw at room temp, then frost.
- Freezer, Dough: Freeze portioned dough balls up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- To Refresh: Soften a cookie with 5 to 8 seconds in the microwave or 3 to 4 minutes at 300°F in the oven.
Memories Made Around the Table
Every December, we set out bowls of sprinkles and let little hands swirl pink frosting on still-cool cookies. The twinkly lights, the sweet almond scent, the laughter that follows a cascade of sprinkles make these a tradition we look forward to all year.
FAQs
Do I have to chill the dough? Not required, but a 20 to 30 minute chill helps the cookies bake thicker and maintain clean edges.
Why are my cookies dry or crumbly? This usually means too much flour or overbaking. Weigh flour at 330 g and pull cookies while still pale.
Can I make them ahead? Yes. Dough can be refrigerated up to 48 hours. Baked, unfrosted cookies freeze well for 2 months.
Can I skip almond extract? Absolutely. Replace it with equal vanilla or try 1/4 tsp peppermint for a festive twist.
How do I get the perfect pink? Start with the tiniest touch of gel color. A toothpick dip is plenty for that soft, signature blush.
Final Thoughts
These Crumbl Christmas Sugar Cookies bring bakery-level delight with simple steps and reliable results. Bake a batch, share generously, and let the season sparkle one pink-frosted bite at a time.
Crumbl Christmas Sugar Cookies Copycat Recipe
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Electric Mixer hand or stand mixer
- 1 Wire rack
- 1 Cookie scoop 1/4 cup (about 60 g)
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup powdered sugar
- 1 egg large, room temperature
- 1 egg yolk large, room temperature
- 2 tsp pure vanilla extract
- 0.5 tsp almond extract optional but recommended
- 2.75 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
For the pink frosting
- 0.5 cup unsalted butter softened
- 2.5 cups powdered sugar sifted
- 3 tbsp heavy cream or milk as needed (3 to 4 tbsp) for consistency
- 1 tsp pure vanilla extract
- 0.25 tsp almond extract optional
- 1 pinch fine sea salt
- Pale pink gel food color
- holiday sprinkles for topping
Instructions
Cookies
- Preheat oven to 350 bF (177 b bC). Line two baking sheets with parchment. For the signature thickness, use a 1/4 cup scoop or weigh 60 g portions.
- Cream softened butter, granulated sugar, and powdered sugar together on medium-high for 2 to 3 minutes until light and fluffy, scraping the bowl well.
- Beat in the egg, then the yolk, vanilla, and almond extract until smooth and glossy.
- Whisk flour, cornstarch, baking powder, baking soda, and salt. Add to wet ingredients on low speed and mix just until combined; dough should be soft but not sticky.
- Scoop 60 g mounds, roll gently, and place 2 inches apart. Lightly press tops to about 3/4 inch thick for even baking.
- Bake 9 to 11 minutes until edges look set and centers are puffed but still pale. Do not overbake.
- Cool on the sheet 10 minutes, then transfer to a rack. For classic chilled style, refrigerate cookies 30 minutes before frosting.
Frosting & decorating
- Make the pink frosting: Beat butter until creamy. Add powdered sugar, salt, vanilla, and almond extract. Beat while drizzling in cream until smooth and spreadable. Tint a soft pink.
- Frost cooled cookies with a generous swirl and top with holiday sprinkles. Chill 15 minutes to set or serve immediately.