Crumbl 🙀 Christmas 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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat cold butter, oil, & sugars on low (30 sec.) Scrape bowl, increase to med. (30 sec.). Finally, increase to high (30 sec,) until very light & fluffy.

Step 2

Beat in eggs, one at a time. Add vanilla; scrape well.

Step 3

In med. bowl, combine cornstarch, baking soda, salt, cake flour, & AP flour. Add this flour mixture to butter mixture: combine on low until just combined. (The dough should be very moist.) Scrape bowl well.

Step 4

Using a 3.25 oz cookie scoop (or ⅓C plus 1T), scoop cookies onto baking sheets lined with parchment paper. Put no more than 6 cookies on each sheet.

Step 5

Use flat measuring cup to gently flatten cookies to about ¾” thick. Chill in fridge (30 min.)

Step 6

Once chilled, preheat oven. Bake one cookie sheet at a time (9-10 min.) until cookies are slightly golden on bottom. Cool completely on cookie sheet.

Step 7

While cookies cool, beat softened butter & cream cheese on med. until fluffy.

Step 8

Reduce speed to low; add half of powdered sugar. Mix until just combined; add remaining powdered sugar. Beat on med. (1 min.)

Step 9

Add vanilla & ½T cream. Beat (2 more min.) until light & fluffy. (Add additional cream if needed until the frosting is loose enough to pipe, but stiff enough to hold its shape.)

Step 10

To decorate, fit a large icing bag with a 2A piping tip (or use a zipper bag with the corner cut off). Swirl frosting in circular spiral; add Christmas sprinkles.

Step 11

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.

Step 12

Don’t substitute the cake flour. (AP flour will make a heavy cookie.)

Step 13

Don't skip the refrigerating. (it's so worth it to keep cookies thick instead of flat.)

Step 14

Bake one sheet pan at a time in center of oven for evenly baked, uniform cookies.

Step 15

Add sprinkles quickly, before the buttercream dries on top.

Step 16

Note: This recipe is not ideal for doubling. I recommend making one batch at a time.

Step 17

Freezing raw Cookies: Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a flat cookie sheet; store in freezer zipper bag. Bake from frozen for an extra 1-2 min., then frost with fresh buttercream.

Step 18

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

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