Name: Christmas Crumbl Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Ingredients: 3/4 cup (1.5 sticks) butter (cold and cut in small cubes); 1/4 cup canola oil; 1 cup granulated sugar; 1/2 cup powdered sugar; 2 eggs; 1 tsp vanilla; 1 tsp cornstarch; 1 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 cups cake flour; 2 cups all-purpose flour; 3/4 cup (1.5 sticks) butter (softened); 1.5 oz cream cheese (softened); 3 3/4 cups powdered sugar; 1.5 tsp vanilla; 3/4 - 1 1/2 tbsp heavy cream (plus more as needed); Christmas sprinkles ((affiliate))

↓ Jump to Recipe

I've never been one to jump on every food trend, but these Christmas Crumbl Sugar Cookies have been an exception! It took some trial and error to get the recipe just right, but I think we've nailed it! They're huge, incredibly soft and tender, crinkly on the edges, slightly crispy on the edges, and topped with the perfect vanilla frosting. Plus they are so easy to make at home, more affordable than buying from your local shop, and easy to decorate for any holiday celebration.

Copycat Crumbl cookies on parchment paper with Christmas sprinkles and twinkle lights.

When I was a kid, every Christmas our family would make these Classic Sugar Cookies with softened butter and oil to keep them moist. I still love that recipe, but since discovering the magic of the Crumbl cookie copycat, it's a battle to decide which to make.

We have served these to several groups with RAVE reviews. We even turned these into Fourth of July Sugar Cookies because they've been so popular.

Recipe Notes from Danielle & Misty

I'm not kidding when I say we made many versions of this recipe before we landed on our true favorite. Making an extra large cookie like this means you have to throw a few of the usual cookie rules out the window and do some things differently.

What makes this recipe work is using cold butter (this will help the dough hold it's shape), using cake flour (this will keep them extra soft), adding cornstarch (to get those crispy edges), and baking them at an extra high temperature (this helps the edges crisp while the middle stays soft).

These are AMAZING! My baking doesn't normally turn out but these did! 🎉

⭐⭐⭐⭐⭐ - Sierra

Ingredients for Christmas Crumbl sugar cookies

A full list of ingredients is in the recipe card below, but here are a few tips that are really important for success.

Ingredients for Crumbl sugar cookies recipe in glass bowls with text labels.

Cake flour: If you use only all-purpose flour in cookies this large, they will turn out a little too dense and tough. Cake flour has a lower protein content and is milled extra fine, so it helps baked goods turn out extra tender. If you don't have any on hand, I have used this cake flour substitute method successfully.
Butter: Unlike your typical cookie recipe, this recipe starts with cold butter in small cubes. The cold temperature really helps the cookies maintain their thick, fluffy shape instead of spreading flat. Cutting it into small cubes helps it break down faster in the mixer without hurting the machine.
Cornstarch: Even though we use cake flour, we add even a little more cornstarch too. If you make these without the extra cornstarch, you'll notice that the edges don't have quite the same slightly crispy texture.
Vanilla extract: Most Crumbl sugar cookie recipes use almond extract. I won't lie... I don't keep almond extract around my house because it's just not a flavor I enjoy. We use vanilla extract instead and it's excellent in this recipe!

Helpful kitchen tools

How to make Christmas Crumbl sugar cookies

Four steps for making Crumbl cookie copycat recipe in glass bowl.

Step 1: In a stand mixer or a large mixing bowl with a hand mixer, beat the cold butter, oil, and sugars on low for 30 seconds. Scrape the bowl, then increase to medium speed for another 30 seconds, then high speed for 30 seconds. The mixture should be very light and fluffy.

Step 2: Beat in the eggs, one at a time. Then add the vanilla extract. Scrape the sides of the bowl well.

Step 3: In a medium bowl, combine the dry ingredients: cornstarch, baking soda, salt, cake flour, and all-purpose flour.

Step 4: Add the flour mixture to the butter mixture and combine on low until just combined. Scrape the bowl well.

Pressing scooped sugar cookies flat with a silver measuring cup.

Step 5: Using a 3.25 ounce cookie scoop or a ⅓ cup plus 1 tablespoon of dough, scoop 6 cookies onto each baking sheet. Then use a flat measuring cup to gently flatten the cookie dough balls to about ¾ inch thick. Chill dough for 30 minutes.

Step 6: Once chilled, preheat the oven to 400°F. Bake one cookie sheet at a time for 9-10 minutes, until the cookies are slightly golden on the bottom. Then cool completely on the cookie sheet (no need for a cooling rack).

Overhead up close view of Crumbl sugar cookies decorated with Christmas sprinkles.

How to frost and decorate these sugar cookies

Step 7: While the cookies are cooling, beat the butter and cream cheese on medium speed until fluffy. Reduce to low and add the powdered sugar, then beat for 1 minute. Add the vanilla and ½ tablespoon of cream. Beat for another 2 minutes, or until the buttercream is light and fluffy, adding more cream if needed.

Step 8: To decorate, fit a large piping bag with a 2A piping tip, or use a zipper bag with the corner cut off. Swirl the frosting in a circle spiral, then add Christmas sprinkles (you can use literally any sprinkles you like! We linked one of the options we've used before, but there are constantly different varieties available on Amazon or at the grocery store.)

Four staggered Christmas sugar cookies on parchment paper

Tips & Tricks

Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don't pack it in.
Don't skip the refrigerating. I know it's an extra step, but it's so worth it to keep the cookies thick instead of flat.
Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.
Add sprinkles quickly, before the buttercream dries on top.