Christmas Crumbl Sugar Cookies Recipe
These Christmas Crumbl Sugar Cookies are a festive delight that brings the holiday spirit to your kitchen. Their soft, buttery texture pairs perfectly with the creamy vanilla buttercream frosting, making each bite a joy. Topped with colorful holiday sprinkles, these cookies are as fun to look at as they are to eat—a perfect treat for sharing or gifting during the most wonderful time of the year.
Ingredients Overview
The magic of these cookies lies in the carefully selected ingredients that come together to create the perfect holiday treat.
The cookies themselves rely on a blend of cake flour and all-purpose flour. This combination provides a balanced texture—soft and tender with enough structure to hold their shape. Cold butter is essential for achieving the signature crumbly yet moist bite, while canola oil adds an extra layer of richness. Granulated and powdered sugars combine to give the cookies a light sweetness that melts in your mouth. Vanilla extract adds a warm, fragrant undertone, while cornstarch keeps the dough tender.
For the buttercream, softened butter and cream cheese are whipped to perfection, creating a creamy, luxurious base. Powdered sugar provides sweetness and stability, while vanilla extract enhances the flavor. A touch of heavy cream ensures the frosting is smooth and easy to pipe. The final touch—Christmas sprinkles—adds a playful, festive charm to these delectable cookies.
When substituting ingredients, use high-quality butter for the best flavor, and opt for real vanilla extract instead of imitation to make these cookies truly shine. If cake flour is unavailable, a simple mix of all-purpose flour and cornstarch can replicate its light texture.
How to Make Christmas Crumbl Sugar Cookies
Creating these cookies is as enjoyable as eating them. Each step ensures a perfect result.
Begin by preparing the dough. Cold butter is a key ingredient—its firmness during mixing prevents over-creaming, which can make the cookies spread too much. Combine the butter, canola oil, and sugars in a stand mixer, and whip them to a light, airy consistency. This process creates a sturdy yet tender dough. Gradually mix in the eggs and vanilla extract, ensuring a cohesive blend.
Incorporate the dry ingredients next. Combining the flours, cornstarch, baking soda, and salt separately before mixing them into the wet ingredients prevents overworking the dough. The result is a moist, pliable dough perfect for shaping.
Shaping and chilling are essential steps. Use a large cookie scoop to portion the dough evenly, ensuring uniform sizes for even baking. Gently flatten each ball to the desired thickness, then chill the cookies. Chilling firms up the butter, helping the cookies maintain their shape in the oven.
When it’s time to bake, set your oven to 400°F. Bake each tray individually to ensure consistent heat distribution. The cookies are done when their bottoms are lightly golden—a sign of the perfect bake. Let them cool completely on the baking sheets to avoid breaking their delicate texture.
Crafting the Perfect Vanilla Buttercream
The buttercream frosting elevates these cookies to holiday perfection. Begin by beating softened butter and cream cheese together until fluffy. This step ensures the frosting has a creamy, melt-in-your-mouth texture.
Add powdered sugar gradually to avoid lumps, mixing thoroughly after each addition. The frosting should be smooth and thick. Adjust the consistency by adding small amounts of heavy cream. This step is crucial to achieving a texture that is easy to pipe yet firm enough to hold its shape.
Flavor the frosting with high-quality vanilla extract for a warm, sweet aroma that pairs beautifully with the cookies. Whip the frosting for a few extra minutes to create a light, airy finish.
Decorating Tips for Festive Cookies
Once your cookies are cool and the frosting is ready, it’s time to decorate. Use a piping bag with a large round tip for precision or a resealable plastic bag with a small corner snipped off for a simple alternative. Pipe the frosting in a spiral pattern, starting at the center and working outward for an elegant design.
Top the cookies with festive sprinkles to add a touch of holiday cheer. Choose colors and shapes that complement your theme—red, green, and gold sprinkles work wonderfully for Christmas.
Store the decorated cookies in an airtight container to maintain their freshness. If gifting, package them in decorative tins or clear cellophane bags tied with festive ribbons for a professional touch.
Recipe Tips
- Cold Butter Technique: Cold butter prevents excessive spreading and creates a tender crumb. Dice it into small cubes for easier mixing.
- Avoid Overmixing: Overmixing can develop gluten, resulting in tough cookies. Mix just until the dough comes together.
- Scaling the Recipe: Double or halve the ingredient quantities depending on your needs, ensuring precise measurements for consistent results.
What to Serve With This Recipe
Pair these cookies with cozy holiday beverages. A steaming mug of hot cocoa, creamy spiced eggnog, or a warm cup of coffee enhances their flavors.
For dessert platters, combine them with other holiday favorites like gingerbread cookies or peppermint bark. Their festive design makes them a standout addition to any spread.
If you’re gifting these cookies, consider creative packaging. Use holiday-themed boxes or tins and include a handwritten note for a personal touch. These cookies make thoughtful gifts for friends, family, or coworkers.
Frequently Asked Questions
- Can I Freeze the Dough or Finished Cookies? Yes, the dough can be frozen for up to three months. Shape the cookies before freezing and bake directly from frozen, adding a few extra minutes to the baking time. Finished cookies can also be frozen, though it’s best to add the frosting after thawing.
- What If I Don’t Have Cake Flour? Substitute cake flour with a mix of all-purpose flour and cornstarch. For every cup of cake flour, use ¾ cup all-purpose flour and 2 tablespoons of cornstarch.
- How Long Will These Cookies Stay Fresh? Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Frosted cookies should be stored in a single layer to preserve their decorations.
These Christmas Crumbl Sugar Cookies are a joyful addition to any holiday celebration. Their soft texture, creamy frosting, and festive decorations make them a crowd-pleaser. Whether you’re sharing them at a party, gifting them to loved ones, or enjoying them with a cup of cocoa by the fire, these cookies bring the spirit of the season to life.
Ingredients
Crumbl Sugar Cookies
- 1 ½ cups cake flour
- 2 cups all-purpose flour
- ¾ cup (1.5 sticks) butter, cold and diced into small cubes
- ¼ cup canola oil
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Vanilla Buttercream
- ¾ cup (1.5 sticks) butter, softened
- 1.5 oz cream cheese, softened
- 3 ¾ cups powdered sugar
- 1.5 teaspoons vanilla extract
- ¾ – 1 ½ tablespoons heavy cream (add more if needed)
- Christmas sprinkles
Instructions
Crumbl Sugar Cookies
In a stand mixer or a large mixing bowl, combine the cold butter, canola oil, and both sugars. Begin mixing on low speed for about 30 seconds, scrape down the sides, then increase the speed to medium for another 30 seconds. Finally, mix on high speed for 30 seconds until the mixture is fluffy and well-aerated.
Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until fully incorporated. Scrape the bowl to ensure everything is well blended.
In a separate medium-sized bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, creating a soft and moist dough. Scrape down the bowl to make sure no pockets of flour remain.
Using a 3.25 oz cookie scoop or measuring about â…“ cup plus 1 tablespoon per cookie, portion the dough onto parchment-lined baking sheets. Space the cookies generously, with no more than six per sheet.
Gently flatten each dough ball to about ¾ inch thickness using the base of a flat measuring cup. Place the baking sheets in the refrigerator to chill for 30 minutes.
While the cookies chill, preheat the oven to 400°F. Bake each sheet individually for 9–10 minutes, or until the bottoms are lightly golden. Leave the cookies to cool completely on the baking sheets before handling.
Vanilla Buttercream
As the cookies cool, prepare the buttercream. In a large bowl, beat the softened butter and cream cheese on medium speed until the mixture becomes light and fluffy.
Reduce the speed to low and add half of the powdered sugar. Mix until it begins to come together, then add the remaining powdered sugar. Increase the speed to medium and beat for about a minute.
Incorporate the vanilla extract and ½ tablespoon of heavy cream. Beat the mixture for another 2 minutes until it reaches a smooth and airy consistency. If needed, add additional cream in small increments until the frosting is soft enough to pipe while still holding its shape.
Decorating
Fill a large piping bag fitted with a 2A tip, or use a resealable plastic bag with a small corner snipped off. Pipe the frosting in a spiral pattern onto each cooled cookie. Top with festive Christmas sprinkles to finish.
Christmas Crumbl Sugar Cookies Recipe
Ingredients
Crumbl Sugar Cookies
- 1 ½ cups cake flour
- 2 cups all-purpose flour
- ¾ cup 1.5 sticks butter, cold and diced into small cubes
- ¼ cup canola oil
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Vanilla Buttercream
- ¾ cup 1.5 sticks butter, softened
- 1.5 oz cream cheese softened
- 3 ¾ cups powdered sugar
- 1.5 teaspoons vanilla extract
- ¾ – 1 ½ tablespoons heavy cream add more if needed
- Christmas sprinkles
Instructions
Crumbl Sugar Cookies
- In a stand mixer or a large mixing bowl, combine the cold butter, canola oil, and both sugars. Begin mixing on low speed for about 30 seconds, scrape down the sides, then increase the speed to medium for another 30 seconds. Finally, mix on high speed for 30 seconds until the mixture is fluffy and well-aerated.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until fully incorporated. Scrape the bowl to ensure everything is well blended.
- In a separate medium-sized bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, creating a soft and moist dough. Scrape down the bowl to make sure no pockets of flour remain.
- Using a 3.25 oz cookie scoop or measuring about â…“ cup plus 1 tablespoon per cookie, portion the dough onto parchment-lined baking sheets. Space the cookies generously, with no more than six per sheet.
- Gently flatten each dough ball to about ¾ inch thickness using the base of a flat measuring cup. Place the baking sheets in the refrigerator to chill for 30 minutes.
- While the cookies chill, preheat the oven to 400°F. Bake each sheet individually for 9–10 minutes, or until the bottoms are lightly golden. Leave the cookies to cool completely on the baking sheets before handling.
Vanilla Buttercream
- As the cookies cool, prepare the buttercream. In a large bowl, beat the softened butter and cream cheese on medium speed until the mixture becomes light and fluffy.
- Reduce the speed to low and add half of the powdered sugar. Mix until it begins to come together, then add the remaining powdered sugar. Increase the speed to medium and beat for about a minute.
- Incorporate the vanilla extract and ½ tablespoon of heavy cream. Beat the mixture for another 2 minutes until it reaches a smooth and airy consistency. If needed, add additional cream in small increments until the frosting is soft enough to pipe while still holding its shape.
Decorating
- Fill a large piping bag fitted with a 2A tip, or use a resealable plastic bag with a small corner snipped off. Pipe the frosting in a spiral pattern onto each cooled cookie. Top with festive Christmas sprinkles to finish.
Notes
- Measure Flour Carefully: Use the spoon-and-level method or fluff the flour with a fork before measuring to avoid packing it. Over-measuring can result in dense cookies.
- Stick to Cake Flour: Substituting cake flour with all-purpose flour will result in heavier cookies. If you’re out of cake flour, try using a trusted substitute method.
- Don’t Skip Chilling: Refrigerating the dough is essential for maintaining thick, beautifully shaped cookies instead of flat ones.
- Bake One Sheet at a Time: For even and uniform results, place one baking sheet in the center of the oven at a time.
- Decorate Promptly: Add sprinkles immediately after frosting the cookies, before the buttercream sets.
- One Batch at a Time: This recipe isn’t ideal for doubling; prepare each batch separately for the best results.
- Freezing the Dough: Prepare the dough as directed, scoop it into portions, and gently flatten them. Freeze the cookie portions on a baking sheet until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra minute or two to the baking time, and frost with fresh buttercream.
- Freezing Fully Baked Cookies: Although freezing fully frosted cookies isn’t ideal, it’s possible. Freeze the baked cookies on a baking sheet until firm, then wrap tightly and place in a freezer bag. Thaw completely before serving.
- Without Frosting Option: For a simpler version, bake the cookies without frosting and roll them in sugar before baking for added sweetness and texture.