Let me take you back to a snowy December evening when I first sank my teeth into a Crumbl sugar cookie. The soft, buttery center… the smooth swirl of frosting… and just the right pop of festive crunch from those Christmas sprinkles. It was love at first bite. Ever since, these cookies have been my go-to holiday magic-makers. Whether you’re baking with little ones or showing off at a cookie swap, these sweet little gems wrap up all the joy and nostalgia of the season in every chewy, frosted bite.
Let’s recreate the magic in your kitchen, shall we?
Why You’ll Love This Recipe
- Bakes in 30 minutes — perfect for last-minute cookie cravings.
- Super soft texture — chewy centers and buttery edges every time.
- Bright & festive — those holiday sprinkles bring instant cheer.
- Cream cheese frosting — rich, fluffy, and finger-lickin’ good.
- Fun to decorate — great for kids, parties, or edible gifts.
- Custom flavor options — swap in almond, peppermint, or hazelnut for a twist.
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Cookies | American | 15 mins | 10 mins | 25 mins | 20 | Easy |
Ingredients
- All-purpose flour — the base for our chewy cookie dough.
- Baking powder — gives our cookies that soft puff.
- Salt — enhances the sweet and balances flavors.
- Unsalted butter — rich, creamy, and oh-so essential.
- Granulated sugar — sweetens and helps the edges crisp slightly.
- Egg — binds everything together for tender texture.
- Vanilla extract — gives our cookies that classic sugar-cookie warmth.
- Almond extract (optional) — adds a subtle, nutty note.
- Christmas jimmies sprinkles — festive and fun!
- Cream cheese — base of the decadent, smooth frosting.
- Salted butter — adds depth to our frosting.
- More vanilla extract — because we can never have too much.
- Salt — just a pinch to balance the sweetness.
- Powdered sugar — creates a smooth, pipeable frosting.
- Heavy cream — makes the frosting extra fluffy.
- Assorted Christmas sprinkles — go wild with trees, stars, or snowflakes.
Full recipe card is below.
How to Make It
Preheat Your Oven
Set the oven to 350°F and let it heat while you prep. Cozy smells are on the way!
Prep the Pans
Line your baking sheets with parchment paper—easy cleanup and perfect cookie bottoms.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside like a little gift to your future self.
Cream Butter and Sugar
Beat the softened butter and sugar until it’s light and fluffy—1 to 2 minutes should do the trick. This is where the magic starts!
Add the Egg and Extracts
Mix in the egg, vanilla, and almond extract until just combined. Your dough should smell like pure holiday joy at this point.
Bring It All Together
Slowly add in your dry ingredients, mixing on low until just incorporated. Don’t overdo it—we want tender, soft cookies.
Fold in Sprinkles
Gently fold in those Christmas jimmies. This is the moment the dough turns festive!
Scoop and Shape
Scoop out about 3 tablespoons of dough per cookie. Roll into balls, then flatten slightly with your palm or a glass. Keep ’em thick for chewy centers.
Bake to Perfection
Bake for 9–11 minutes, until edges are set but the centers are still pale. Pull them out before they brown!
Round and Cool
Optional but fun: use a round cutter to gently swirl around each cookie while warm to make them perfectly round. Let cool completely before frosting.
Whip Up the Frosting
Beat the cream cheese and butter until smooth. Add vanilla and salt. Then slowly beat in the powdered sugar.
Add Heavy Cream
Drizzle in cold heavy cream and beat until the frosting forms soft peaks—light, fluffy, cloud-like.
Frost and Decorate
Pipe or spread frosting onto each cookie, then sprinkle with extra festive love.
Pro Tips for Success
- Use cold heavy cream for fluffier frosting—it whips better when chilled.
- Don’t overbake! Cookies should stay pale on top for that soft chew.
- Chill the dough for 15 minutes if your kitchen is warm—it helps prevent spreading.
- Make them ahead and decorate the next day for easier hosting.
- Use a cookie cutter trick for perfectly round, bakery-style cookies.
Flavor Variations
- Peppermint Kiss: Add ¼ tsp peppermint extract and crushed candy cane on top.
- Chocolate Sugar Cookie: Swap ¼ cup of flour for cocoa powder.
- Gingerbread Twist: Add ½ tsp cinnamon + ¼ tsp nutmeg to the dough.
- Vanilla Confetti: Skip the almond extract and load up on rainbow sprinkles.
Serving Suggestions
Serve with hot cocoa, eggnog, or even mulled wine. Arrange on a holiday platter with other cookies or wrap in cellophane for a charming edible gift.
Make-Ahead & Storage
Make dough up to 3 days ahead—just wrap and chill. Baked cookies can be stored (frosted or unfrosted) in an airtight container for up to 1 week.
Leftovers
Crush leftover cookies into crumbles and sprinkle over vanilla ice cream, hot cocoa whipped cream, or yogurt parfaits. Or sneak them in as a midnight treat—no shame here!
Freezing
Freeze unfrosted cookies in layers between parchment. Thaw at room temp, then frost fresh. You can also freeze the frosting separately and re-whip after thawing.
Reheating
Pop cookies in a 300°F oven for 3–4 minutes to freshen them up, or microwave for 10 seconds if you’re feeling impatient.
FAQs
Can I skip the almond extract?
Yes! It’s optional. Just use extra vanilla or try peppermint instead.
How do I store the frosting?
Refrigerate in an airtight container for up to 5 days. Re-whip before using for fluffier texture.
Do I need a mixer for this recipe?
A hand mixer works great, but you can also use a sturdy spoon and some elbow grease!
Can I freeze the dough?
Absolutely—roll into balls, flash freeze, then store in a freezer bag for up to 1 month.
Final Thoughts
These Crumbl copycat Christmas sugar cookies aren’t just sweet—they’re little bundles of holiday joy. Baking them fills your kitchen with warmth, laughter, and that unmistakable Christmas aroma. Whether you’re sharing them with family, neighbors, or sneaking one with your morning coffee, I hope they bring magic to your holiday season.
With flour-dusted fingers and a full heart,
Chef Caroline
TasteItRecipes.com
Christmas Sugar Cookies
Ingredients
Cookie Ingredients
- 270 g 270 g (2¼ cups) all-purpose flour Make sure it’s fresh for the best results!
- 4 g 4 g (1 tsp) baking powder This will give the cookies a lovely lift.
- ¼ tsp ¼ tsp salt Enhances sweetness and balances flavors.
- 170 g 170 g (1½ sticks / ¾ cup) unsalted butter, softened Let it warm up to room temperature for easy mixing!
- 200 g 200 g (1 cup) granulated sugar The key to sweetness!
- 1 large 1 large egg, room temperature Binds everything together.
- 1 Tbsp 1 Tbsp vanilla extract Essential for flavor!
- ¼ tsp ¼ tsp almond extract (optional) Adds a delightful twist.
- 54 g 54 g (⅓ cup) Christmas jimmies sprinkles For visual appeal!
Frosting Ingredients
- 283 g 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened Secret to creamy frosting.
- 184 g 184 g (13 Tbsp) salted butter, softened Adds depth to sweetness.
- 2 tsp 2 tsp vanilla extract More sweet warmth.
- ⅛ tsp ⅛ tsp salt Enhances frosting flavor.
- 150 g 150 g (1¼ cups) powdered sugar, sifted For a smooth frosting.
- 80 ml 80 ml (⅓ cup) heavy cream, very cold Makes frosting fluffy.
- 24 g 24 g (2 Tbsp) Christmas sprinkles For decoration.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add egg and vanilla extract, mix on medium-low speed until combined, about 30 seconds.
- Gradually add the dry mixture to the butter mixture in two parts, mixing on low speed until just combined.
- Gently fold in the Christmas jimmies sprinkles with a spatula.
- Use a cookie scoop to portion the dough, rolling each scoop into a ball and placing them on baking sheets, about 2 inches apart.
- Slightly flatten each dough ball with fingers or the bottom of a glass to about ½-inch thick.
Baking
- Bake for 9-11 minutes, or until edges are set and tops look soft, not glossy.
- Immediately rotate a larger cookie cutter around the cookies to create round edges.
- Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.
Frosting
- In a clean mixer bowl, beat cream cheese and butter on low speed until smooth and lump-free, about 1-2 minutes.
- Add vanilla extract and salt; mix until well combined.
- Gradually add powdered sugar in three parts, mixing on low speed until just combined.
- Drizzle cold heavy cream in while whisking on low speed until stiff peaks form, about 1-1½ minutes.
- Pipe or spread frosting over cooled cookies and top with sprinkles before serving.