Christmas Sugar Cookies (Crumbl Copycat) are the perfect festive treat to brighten your holiday celebrations. Bursting with flavor and adorned with colorful sprinkles, these cookies are not just delicious but also easy to make. With a soft and chewy texture complemented by a creamy frosting, they are sure to be a hit among kids and adults alike. This recipe offers a delightful way to enjoy the holiday spirit while creating lasting memories in the kitchen.
Why make this Christmas Sugar Cookies (Crumbl Copycat) recipe
- Delicious Flavor: These Christmas Sugar Cookies are soft, buttery, and subtly sweet, making them irresistible.
- Kid-Approved: A sure hit with children, these festive cookies will have them asking for more.
- Quick Prep: With straightforward steps, you can whip these up in no time, perfect for busy holiday schedules.
- Customizable: With the option to add almond extract and different types of sprinkles, you can easily customize to your taste.
- Meal-Prep Friendly: Bake in batches and enjoy fresh cookies or freeze for later.
“These cookies were a huge hit at our holiday party! They taste just like the ones from my favorite bakery, and everyone loved the colorful sprinkles!”
How to make Christmas Sugar Cookies (Crumbl Copycat)
Making Christmas Sugar Cookies (Crumbl Copycat) is easier than you might think. With just a few ingredients and simple tools like a stand mixer or hand mixer, you’re ready to create a festive batch of cookies. Don’t forget to check out our Healthy Meal Prep for Weight Loss for more holiday baking inspiration!
Ingredients
- 270 g (2¼ cups) all-purpose flour
- 4 g (1 tsp) baking powder
- ¼ tsp salt
- 170 g (1½ sticks / ¾ cup) unsalted butter, softened (68-72°F)
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 54 g (⅓ cup) Christmas jimmies sprinkles
- 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened (68-72°F)
- 184 g (13 Tbsp) salted butter, softened (68-72°F)
- 2 tsp vanilla extract
- ⅛ tsp salt
- 150 g (1¼ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream, very cold
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.)
When making Christmas Sugar Cookies (Crumbl Copycat), you can substitute the all-purpose flour with a gluten-free blend if you have dietary restrictions. The cookies will still turn out delicious!
Directions
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, 1-2 minutes. Pause to scrape down the bowl once or twice.
- Add the egg and vanilla extract, and beat on medium-low speed until combined, about 30 seconds.
- Gradually add the dry ingredients to the butter mixture in two parts, mixing on low speed until just combined. Do not overmix.
- Gently fold in the Christmas jimmies sprinkles using a spatula until evenly distributed.
- Use a 3-Tablespoon cookie scoop to portion the dough (48-50 g each).
- Roll each scoop into a ball and place them on the prepared baking sheets about 2 inches apart.
- Slightly flatten each dough ball with your fingers or the bottom of a glass, keeping the cookies at least ½-inch thick.
- Bake for 9-11 minutes, or until the edges are set and the tops look soft and no longer glossy. The cookies should not brown.
- Remove from the oven, then immediately shape into a perfect circle by gently rotating a cookie cutter or glass larger than the cookies around each cookie to lightly bring in the edges.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the cream cheese and butter on low speed until smooth, creamy, and lump-free, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and salt, then beat on low until just combined.
- Add the sifted powdered sugar in three parts, beating on low speed until just combined, about 10-15 seconds each. Stop to scrape the bowl as needed.
- Gradually drizzle in the cold heavy cream (about 1 tablespoon at a time) while whisking on low speed until stiff peaks form, about 1-1½ minutes. Be careful not to overwhip the heavy cream or your frosting will split or become greasy.
- Pipe the frosting in a spiral pattern over the cookies with a #2A or #1A piping tip, starting from the center and working outward. Alternatively, spread with a spatula to create decorative swirls.
- Just before serving, sprinkle Christmas sprinkles over the frosting (less is more!).
Check out our [Delicious Pumpkin Banana Bread Recipe](https://tastyfitrecipes.com/delicious-pumpkin-banana-bread-recipe/) for another delightful baked good to enjoy!
How to serve Christmas Sugar Cookies (Crumbl Copycat)
Present your Christmas Sugar Cookies (Crumbl Copycat) on a festive platter and pair them with a hot cup of cocoa or coffee for a delightful holiday treat. These cookies are perfect for gatherings, cookie exchanges, or simply as a sweet indulgence after dinner. If you’re counting nutritional values, remember that enjoying these treats in moderation can still fit within a healthy diet.
How to store
For optimal freshness, store your Christmas Sugar Cookies (Crumbl Copycat) in an airtight container at room temperature for up to 5 days. You can also refrigerate them for a longer shelf life of up to 10 days. For longer storage, freeze the cookies for up to 3 months. To enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
For safe storage timing, see USDA FoodData Central.
Tips to make Christmas Sugar Cookies
- Consistency Check: Ensure your butter is perfectly softened for a smoother dough.
- Don’t Overwork: Mixing just until combined helps keep cookies soft.
- Dough Chilling: For thicker cookies, try chilling the dough for 30 minutes before baking.
- Sprinkle Timing: Add sprinkles right before serving to keep them vibrant and prevent moisture.
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
- Flavor Adjustments: Experiment with different extracts like lemon or peppermint for a unique flavor twist.
- Add-Ins: Mix in chocolate chips, nuts, or dried fruits for varied textures and tastes.
FAQs
Can I use a different frosting for my Christmas Sugar Cookies (Crumbl Copycat)?
Absolutely! You can switch out the cream cheese frosting for traditional buttercream or royal icing. Each will bring a unique flavor profile to your cookies.
How do I prevent my cookies from spreading too much?
Make sure your butter is at the right temperature and avoid overmixing the dough, as this can make them spread more. Also, chilling your dough can help maintain the shape.
Can I freeze my Christmas Sugar Cookies (Crumbl Copycat) before baking?
Yes! You can freeze the cookie dough. Scoop and roll into balls, place them on a baking sheet to freeze, then transfer to a zip-top bag. Bake them straight from the freezer; just add a couple of minutes to the baking time.
For more health tips, explore information from Healthline.
Christmas Sugar Cookies (Crumbl Copycat) are a delightful addition to your holiday festivities. Try this recipe and share your experience in the comments below! Enjoy the magic of the season with these sweet treats!
Christmas Sugar Cookies (Crumbl Copycat)
Ingredients
Method
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, 1-2 minutes.
- Add the egg and vanilla extract, and beat on medium-low speed until combined, about 30 seconds.
- Gradually add the dry ingredients to the butter mixture in two parts, mixing on low speed until just combined. Do not overmix.
- Gently fold in the Christmas jimmies sprinkles using a spatula until evenly distributed.
- Use a 3-Tablespoon cookie scoop to portion the dough (48-50 g each).
- Roll each scoop into a ball and place them on the prepared baking sheets about 2 inches apart.
- Slightly flatten each dough ball with your fingers or the bottom of a glass, keeping the cookies at least ½-inch thick.
- Bake for 9-11 minutes, or until the edges are set and the tops look soft and no longer glossy. The cookies should not brown.
- Remove from the oven, then immediately shape into a perfect circle by gently rotating a cookie cutter or glass larger than the cookies around each cookie to lightly bring in the edges.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the cream cheese and butter on low speed until smooth, creamy, and lump-free, about 1-2 minutes.
- Add the vanilla extract and salt, then beat on low until just combined.
- Add the sifted powdered sugar in three parts, beating on low speed until just combined, about 10-15 seconds each. Stop to scrape the bowl as needed.
- Gradually drizzle in the cold heavy cream (about 1 tablespoon at a time) while whisking on low speed until stiff peaks form, about 1-1½ minutes.
- Pipe the frosting in a spiral pattern over the cookies with a #2A or #1A piping tip, starting from the center and working outward, or spread it with a spatula.
- Just before serving, sprinkle Christmas sprinkles over the frosting.
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