Crumbl Christmas Sugar Cookies – Soft, Frosted & Festive

Crumbl Christmas sugar cookies are inspired by the popular bakery’s signature pink frosted sugar cookies — but with a holiday twist. These cookies are thick, buttery, and ultra-soft with a creamy vanilla-almond frosting and festive sprinkles on top. They’re perfectly sweet, beautifully decorated, and bursting with nostalgic sugar cookie flavor.

Whether you’re making cookie boxes, planning a holiday party, or baking with kids, these cookies are a cheerful addition to any Christmas celebration. This copycat recipe captures the bakery-style look and texture while being easy to bake right at home.

Ingredients Overview

Each element of these cookies — the tender base and the creamy frosting — plays a key role in creating that bakery-style bite:

For the Sugar Cookie:

• Unsalted Butter: Room temperature butter provides richness and structure. Don’t substitute with margarine — it affects texture and flavor.

• Granulated Sugar: Sweetens and tenderizes the cookie dough. Avoid brown sugar to keep the classic pale look.

• Eggs: Provide moisture and binding.

• Sour Cream: The secret to a soft, pillowy texture. Use full-fat for best results.

• Vanilla Extract: Essential for warm, sweet aroma.

• Almond Extract: A little goes a long way. It’s what gives Crumbl’s cookies their signature flavor.

• All-Purpose Flour: Spoon and level to avoid a dry dough.

• Baking Powder & Baking Soda: These leaveners work together to lift the thick cookies slightly and keep them soft.

• Salt: Balances sweetness and brings out flavor.

For the Frosting:

• Unsalted Butter: The base of the frosting — make sure it’s softened.

• Powdered Sugar: Creates a smooth, fluffy consistency.

• Heavy Cream or Milk: Helps whip the frosting to a spreadable texture.

• Vanilla & Almond Extract: Together, they give the frosting that iconic bakery-shop flavor.

• Gel Food Coloring (Optional): Red, green, or pink for a festive hue.

• Sprinkles: Use classic Christmas colors — red, green, white, or metallic — to decorate.

Substitutions & Notes:

• Dairy-Free? Use plant-based butter and dairy-free sour cream alternatives.

• Gluten-Free? Substitute with a 1:1 gluten-free baking flour blend.

• Nut-Free? Omit almond extract and increase vanilla slightly.

Step-by-Step Instructions

Make the Cookie Dough:

1. Cream the Butter and Sugar
   In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup of sugar until light and fluffy (about 2–3 minutes). This creates air for that soft texture.

2. Add Wet Ingredients
   Mix in 1 egg, ¼ cup sour cream, 1½ teaspoons vanilla extract, and ¼ teaspoon almond extract. Blend until smooth and creamy.

3. Combine Dry Ingredients
   In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

4. Mix and Chill
   Gradually add the dry ingredients to the wet, mixing just until combined. The dough should be soft but not sticky. Chill for at least 30 minutes for easier handling and better texture.

Shape and Bake:

5. Preheat Oven
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

6. Scoop and Flatten
   Use a large cookie scoop (about 3 tablespoons of dough) to form dough balls. Place on the baking sheet, spaced about 2 inches apart. Gently press down each ball with your palm or a flat-bottomed glass to create a thick disc (about ½ inch thick).

7. Bake
   Bake for 9–11 minutes. The cookies should be set but not browned. They’ll continue cooking slightly as they cool.

8. Cool Completely
   Let cookies sit on the pan for 5 minutes, then transfer to a cooling rack to cool fully before frosting.

Make the Frosting:

9. Cream the Butter
   Beat ½ cup unsalted butter until smooth. Add 2½ cups powdered sugar, 2 tablespoons heavy cream (or milk), 1 teaspoon vanilla extract, and ⅛ teaspoon almond extract.

10. Whip Until Fluffy
    Beat for 3–4 minutes until light and spreadable. If desired, add gel food coloring for a holiday hue (start with a drop and build up).

11. Frost and Decorate
    Spread or pipe frosting generously on cooled cookies. Top immediately with sprinkles so they stick before the frosting sets.

Pro Tips:

• Don’t overbake — the cookies should remain pale and soft.

• Use gel food coloring for vibrant frosting without thinning it.

• For a bakery-perfect finish, use an offset spatula to swirl the frosting cleanly.

Tips, Variations & Substitutions

• Mini Version: Make smaller cookies using a tablespoon of dough for bite-sized holiday treats.

• Color Combos: Frost half with red, half with green, or make classic pale pink and white with Christmas sprinkles.

• Filling Idea: Sandwich two cookies with frosting in between for a festive sugar cookie sandwich.

• Flavor Twists: Add ½ teaspoon orange zest to the dough for a subtle citrus holiday note.

• Storage Tip: Store frosted cookies in a single layer or with parchment between layers to avoid smudging.

Serving Ideas & Occasions

Crumbl Christmas sugar cookies are a delightful addition to:

• Holiday Cookie Trays: Their frosted tops and sprinkles add visual pop.

• Christmas Eve Plates: Kids and adults love their sweet, bakery-style flavor.

• Bake Sales and Gifts: Package in festive boxes or cellophane bags with ribbon.

• Holiday Decorating Parties: Let guests frost and decorate their own.

They’re as much fun to make as they are to eat, and always a hit during the festive season.

Nutritional & Health Notes

These cookies are a festive treat, rich in butter and sugar — perfect for the occasional indulgence during the holidays.

• Calories: About 250–280 per large cookie (with frosting).

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Freezing: Freeze unfrosted cookies for up to 2 months. Frost after thawing.

To lighten the recipe slightly:

• Use low-fat sour cream.

• Reduce the frosting by half or skip it for a simpler cookie.

FAQs

Q1: Can I make the dough ahead of time?
Yes, the dough can be made and chilled up to 48 hours in advance. You can also freeze it in pre-portioned scoops.

Q2: Can I use store-bought frosting?
You can, but homemade frosting is creamier and has a richer flavor. Store-bought versions tend to be sweeter and less fluffy.

Q3: Why are my cookies dry or crumbly?
Too much flour or overbaking are common causes. Be sure to spoon and level your flour, and bake just until set — the centers should still be soft.

Q4: Can I make them without almond extract?
Yes, simply use more vanilla extract. The almond adds the signature Crumbl flavor, but the cookies are still delicious without it.

Q5: What frosting tip works best for decorating?
If piping, use a large round or star tip (like Wilton 1A or 1M). You can also just use a spoon and offset spatula for a rustic swirl.

Q6: How do I keep the frosting from getting crusty?
Store cookies in an airtight container. If decorating ahead of time, keep frosted cookies covered until ready to serve.

Q7: Can I turn this into a sugar cookie bar recipe?
Absolutely! Press the dough into a greased 9×13 pan and bake at 350°F for 18–22 minutes, then frost and slice.

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