Crumbl Christmas Sugar Cookies Recipe brings bakery style holiday cookies to your kitchen with soft centers, tender edges, and a creamy almond frosting that sets just enough for sprinkles. I bake a batch every December and the tin never lasts more than a day. The dough mixes quickly, the cookies bake evenly, and the frosting spreads like a dream. Pull out the red and green sprinkles and get that cookie plate ready.
Why You’ll Love This Crumbl Christmas Sugar Cookies Recipe
You get that thick, melt in your mouth sugar cookie crumb with a gentle almond flavor that feels festive. The frosting tastes creamy and smooth, and it holds color beautifully for a Christmas vibe. The dough stays easy to handle, so you can scoop, press, and bake without stress. Friends ask for this copycat at every party, which feels like the best kind of holiday tradition.
Ingredients You’ll Need
Cookies
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons sour cream
- 2 and 3 quarters cups all purpose flour 330 grams
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
Almond Frosting
- 0.75 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1.5 teaspoons almond extract
- 3 to 4 tablespoons heavy cream or milk
- Pinch of fine sea salt
- Red gel coloring for a rosy pink
- Holiday sprinkles
Optional Toppers
- Crushed candy canes
- White chocolate curls
- Colored sanding sugar
How to Make Crumbl Christmas Sugar Cookies
Make the Dough
- Beat the butter and sugar in a large bowl until pale and fluffy, about 2 minutes.
- Add the egg, vanilla, almond extract, and sour cream. Mix until smooth and creamy.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Add the dry mix to the wet mix in two additions and mix just until the dough comes together.
Shape and Bake
- Line two baking sheets with parchment.
- Scoop the dough into 0.25 cup portions for large cookies. Roll each portion into a smooth ball, then gently press into thick discs about 0.75 inch tall.
- Chill the trays in the fridge for 20 minutes to help the cookies bake thick.
- Bake at 350 F for 10 to 12 minutes, until the edges look set and the centers still look pale. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
Make the Frosting
- Beat the butter until creamy and light.
- Add powdered sugar, salt, vanilla, and almond extract. Mix on low until combined.
- Add cream 1 tablespoon at a time until the frosting turns smooth and spreadable.
- Tint with a tiny drop of red gel for a soft pink. Mix until the color looks even.
Frost and Decorate
- Spread a generous swoop of frosting on each cooled cookie.
- Add sprinkles or candy canes right away so they stick.
- Let the frosting set for 20 to 30 minutes before stacking or packing.
Pro Baking Tips
- Weigh the flour if you can, or spoon and level it so the cookies stay soft.
- Use room temperature butter and egg so the dough mixes evenly.
- Press the dough into thick discs so you get that classic bakery thickness.
- Pull the cookies when the centers still look pale. Carryover heat finishes the bake and keeps the texture tender.
- Use gel coloring for vibrant tone without thinning the frosting.
- Chill shaped dough for thicker cookies, skip the chill for slightly wider cookies.
Variations and Substitutions
- Peppermint twist: swap the almond extract in the frosting for 0.5 teaspoon peppermint and top with crushed candy cane.
- Funfetti style: mix 2 tablespoons jimmies into the dough and keep the pink frosting.
- Citrus kiss: add 1 teaspoon orange zest to the dough and 0.5 teaspoon to the frosting.
- Gluten free: use a quality 1 to 1 gluten free baking flour and add 1 extra tablespoon cream to the frosting if needed.
- Dairy free: use a plant based butter and a splash of almond milk in the frosting.
- Smaller cookies: scoop 2 tablespoons dough per cookie and bake 8 to 10 minutes.
Mistakes to Avoid
- Do not overbake or you will lose the soft center. Pull them when edges set and centers look pale.
- Do not pack flour into the cup. Heavy flour makes dry cookies.
- Do not frost warm cookies or the buttercream will melt and slide.
What to Serve with Crumbl Christmas Sugar Cookies
- Hot cocoa with a pinch of cinnamon
- A latte or strong coffee to cut through the sweetness
- Cold milk for a classic combo
- Vanilla ice cream with warm cookies for a party dessert
Leftovers and Storage Tips
- Counter: Store frosted cookies in a single layer for 1 hour to set, then stack with parchment in an airtight container for up to 3 days.
- Fridge: Keep in a sealed container for up to 5 days. Let cookies sit at room temp for 20 minutes before serving so the frosting softens.
- Freezer, baked and frosted: Freeze on a tray until solid, then wrap and store in a freezer bag for up to 2 months. Thaw in the fridge, then bring to room temp.
- Freezer, dough: Scoop, press into discs, and freeze on a tray. Bag and freeze for up to 2 months. Bake from frozen at 350 F for 12 to 14 minutes.
Nutrition Information
Approximate per frosted cookie, based on 12 large cookies
Calories 410
Carbohydrates 52 g
Protein 4 g
Fat 20 g
Saturated Fat 12 g
Cholesterol 65 mg
Sodium 200 mg
Sugar 34 g
Fiber 1 g
Values vary by ingredients and cookie size.
Crumbl Christmas Sugar Cookies
Delicious, festive sugar cookies perfect for Christmas celebrations, soft and topped with sweet frosting and sprinkles.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll dough into balls and place on baking sheets lined with parchment paper.
- Flatten slightly and bake for 8-10 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a medium bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, milk, and vanilla extract, beating until smooth.
- Spread frosting on cooled cookies and decorate with sprinkles as desired.
Notes
For best results, use softened butter. Don't overbake cookies to keep them soft. Decorate immediately after frosting so sprinkles adhere well.