Christmas Crumbl Sugar Cookies

Christmas Crumbl sugar cookie decorated with vanilla frosting and sprinkles.

5 from 4 votes

Christmas Crumbl Sugar Cookies

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.

Prep Time20

Cook Time10

Chill Time30

Course: Dessert

Cuisine: American

Servings: cookies, about

Calories: 390kcal

Author: Borrowed Bites

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

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.

Freezing Instructions

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.

Notes:

You can make these cookies without the buttercream frosting, but I recommend you roll them in sugar before baking for a little extra texture and sweetness.

Nutrition