This Christmas Crumbl Sugar Cookies recipe beats all others! Ultra-thick and soft with a perfect crinkly edge, these mouthwatering cookies are a vanilla version of the classic Chilled Sugar Cookies. Topped with a creamy vanilla buttercream and festive Christmas sprinkles, they’re the very best copycat Crumbl cookies for your holiday season.
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If you’re looking for the best Crumbl cookie copycat recipe, you just found it! These Christmas Crumbl Sugar Cookies are super moist, perfectly soft, and absolutely huge. Add a swirl of vanilla buttercream and you have the best sugar cookies I have ever tasted. No joke, we have served these to several groups with RAVE reviews.
What makes the Crumbl cookie shop so special? Well they are known for their giant size, soft and tender texture, and specialty flavors. Some of their different flavors include muddy buddy, rocky road, sea salt toffee, raspberry cheesecake, confetti cake, biscoff lava, churro cookies, coconut lime, milk chocolate chips and orange creamsicle, just to name a few.
But the one flavor they almost always sell is their Chilled Sugar Cookies with pink frosting (kind of like a swig cookie). Traditionally these have almond icing, but today we’re sharing our vanilla copycat Crumbl cookies with a Christmas twist that honestly might even be better than the original! You should also check out this amazing Crumbl Peanut Butter Cookie Copycat recipe, these Crumbl Chocolate Peanut Butter Cookies, and our other Desserts Recipes.
🏅 Why this Crumbl copycat recipe is great
- These cookies are huge! We’ve got the secret for making an extra-large, thick cookie just like the bakery sells. And what’s better than a giant, fresh-from-the-oven cookie?
- The texture is spot-on! Super soft and chewy with a slightly crisp outer edge.
- Affordable! Crumbl Bakery cookies come in a famous pink box and cost $4 a cookie. For less than the cost of two cookies, you can have a baker's dozen of these Crumbl Sugar Cookies with no need to drive to a Crumbl store!
- Simple to make. As far as frosted sugar cookies go, this recipe is just as easy to make with a far better result.
🍪 Ingredients
A full list of ingredients for this Crumbl cookie recipe is in the recipe card below, but here are a few noteworthy tips:
- Flour: Both all-purpose flour and cake flour are used to help create a super tender cookie. Don’t substitute the cake flour, it makes a big difference. If you don’t have any, use this cake flour substitute method.
- Oil: Canola or vegetable oil makes a really moist sugar cookie.
- Butter: Unlike your typical cookie recipe, this recipe starts with cold butter in small cubes. It helps the cookie maintain its shape while remaining thick and fluffy.
- Cornstarch: A little bit of cornstarch is a secret ingredient used in many bakery-style cookies that ensure the tender texture and slightly crispy edges.
- Vanilla extract: Most Crumbl sugar cookie recipes use almond extract, but this is a copycat of the vanilla sugar cookie instead. Tons of delicious vanilla flavor!
🔪 How to make copycat Crumbl cookies
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.
Beat in the eggs, one at a time. Then add the vanilla extract. Scrape the sides of the bowl well.
In a medium bowl, combine the dry ingredients: cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the flour mixture to the butter mixture and combine on low until just combined. Scrape the bowl well.
To get giant cookies like the ones at Crumbl, use a 3.25 ounce cookie scoop (affiliate) or a ⅓ cup plus 1 tablespoon of dough. Scoop the cookies onto a baking sheet, no more than 6 cookies per sheet pan. Then use a flat measuring cup to gently flatten the cookie dough balls to about ¾ inch thick (see picture). Chill dough for 30 minutes.
Once chilled, preheat the oven to 400°F. For best results, 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).
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.
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. The best thing is how easy it is!
🙋 Questions and Answers
Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a flat cookie sheet, then store in a freezer zipper bag. Bake straight from frozen for an extra minute or two, then frost with fresh buttercream.
The fully baked cookies can also be frozen, although the frosting may not turn out perfectly. Place on a cookie sheet and freeze completely. Then wrap tightly and place in a freezer bag. Thaw before eating.
These Christmas Crumbl Sugar Cookies will stay soft for 2-3 days when stored in an airtight container at room temperature.
The most common reasons for dry and hard cookies is incorrectly measuring the flour or overbaking. When measuring the flour, be sure to fluff it up first so that it is light and loose when measuring. When baking, pull them out after 9-10 minutes when they are slightly golden on the bottom. You should end up with soft sugar cookies every time.
👨🏼🍳 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 substitute the cake flour. All purpose flour will make a heavy cookie.
- If you don’t have any, use this cake flour substitute method.
- Don't skip the refrigerating. I know it's an annoying 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.
- Note: This recipe is not ideal for doubling. I recommend making one batch at a time.
🥄 Materials we used
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📋 Recipe
Christmas Crumbl Sugar Cookies
Equipment
- 3.25 oz cookie scoop
- 2A piping tip (or large zipper bag with corner cut off)
Ingredients
Crumbl Sugar Cookies
- ¾ cup (1.5 sticks) butter cold and cut in small cubes
- ¼ cup canola oil
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups cake flour
- 2 cups all-purpose flour
Vanilla Buttercream
- ¾ cup (1.5 sticks) butter softened
- 1.5 oz cream cheese softened
- 3 ¾ cups powdered sugar
- 1.5 teaspoon vanilla
- ¾ - 1 ½ tablespoon heavy cream plus more as needed
- Christmas sprinkles (affiliate)
Instructions
Crumbl Sugar Cookies
- In a stand mixer or a large bowl with hand beaters, 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, or until very light and fluffy.¾ cup (1.5 sticks) butter, ¼ cup canola oil, 1 cup granulated sugar, ½ cup powdered sugar
- Beat in the eggs, one at a time. Add the vanilla. Scrape well.2 eggs, 1 teaspoon vanilla
- In a medium bowl, combine the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the flour mixture to the butter mixture and combine on low until just combined. The dough should be very moist. Scrape the bowl well.1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 ½ cups cake flour, 2 cups all-purpose flour
- Using a 3.25 oz cookie scoop (or ⅓ cup plus 1 tbsp), scoop cookies onto baking sheets lined with parchment paper. Put no more than 6 cookies on each sheet.
- Use a flat measuring cup to gently flatten the cookies to about ¾ inch thick. Then chill in the fridge for 30 minutes.
- 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. Cool completely on the cookie sheet.
Vanilla Buttercream
- While the cookies are cooling, beat the softened butter and cream cheese on medium speed until fluffy.¾ cup (1.5 sticks) butter, 1.5 oz cream cheese
- Reduce speed to low and add half the powdered sugar. Mix until just combined, then add the remaining powdered sugar. Beat on medium for 1 minute.3 ¾ cups powdered sugar
- Add vanilla and ½ tablespoon of cream. Beat for 2 more minutes or until light and fluffy. Add additional cream if needed until the frosting is loose enough to pipe, but stiff enough to hold its shape.1.5 teaspoon vanilla, ¾ - 1 ½ tablespoon heavy cream
Decorating
- To decorate, fit a large icing 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.Christmas sprinkles
Notes
- 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 substitute the cake flour. All purpose flour will make a heavy cookie.
- If you don’t have any, use this cake flour substitute method.
- Don't skip the refrigerating. I know it's an annoying 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.
- Note: This recipe is not ideal for doubling. I recommend making one batch at a time.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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