Crumbl Christmas Sugar Cookies recipe with cream cheese frosting and festive sprinkles. Soft, thick, and bakery-perfect every time. Your new holiday favorite!
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
These Crumbl Christmas Sugar Cookies? Pure holiday magic. I first attempted them after waiting in a two-hour Crumbl line last December, thinking “I can totally recreate these at home.” Spoiler alert: my first batch looked like pancakes. But after seven test batches (yes, seven), I finally cracked the code to those signature thick, pillowy cookies with cloud-like cream cheese frosting.
Now I make them every December, and they disappear faster than wrapping paper on Christmas morning. The secret? It’s all about temperature control and not overthinking the dough. Let me show you exactly how to nail these bakery-style beauties in your own kitchen.
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Table of Contents
What Makes These Christmas Sugar Cookies Special
These aren’t your grandma’s flat sugar cookies. Crumbl’s signature style features an ultra-thick base (at least ½-inch), soft centers, and that iconic swirl of tangy cream cheese frosting. The addition of Christmas jimmies baked right into the dough creates festive pops of color throughout.
What sets this copycat recipe apart is the precise ingredient temperatures. Room temperature butter (68-72°F specifically) creates the perfect creamy texture without spreading too thin. I’ve tested these cookies at various temperatures, and trust me, those few degrees make all the difference between thick bakery cookies and disappointing flat discs.
The cream cheese frosting uses cold heavy cream whipped to stiff peaks—a technique borrowed from professional pastry chefs. This creates that signature fluffy, pipeable texture that holds its shape beautifully. No grainy buttercream here!
Crumbl Christmas Sugar Cookies
Equipment
- Baking sheets
- Parchment paper
- stand mixer or hand mixer
- 3-tablespoon cookie scoop
- piping bag with #1A or #2A tip
- 3-inch round cookie cutter
Ingredients
For the Sugar Cookies
- 2¼ cups all-purpose flour spoon and level
- 1 tsp baking powder aluminum-free preferred
- ¼ tsp salt fine sea salt
- ¾ cup unsalted butter softened to 68-72°F
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 Tbsp vanilla extract pure
- ¼ tsp almond extract optional
- ½ cup Christmas jimmies sprinkles
For the Cream Cheese Frosting
- 10 oz cream cheese softened, block style
- 13 Tbsp salted butter 68-72°F
- 2 tsp vanilla extract
- ⅛ tsp salt omit if using salted butter
- 1¼ cups powdered sugar sifted
- ⅓ cup heavy cream cold
Topping
- ¼ cup Christmas sprinkles
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until pale and fluffy.
- Add egg, vanilla, and almond extract; mix to combine.
- Add dry ingredients in two additions and mix just until combined.
- Fold in Christmas jimmies gently.
- Portion dough into 48–50g balls, flatten slightly, and place on baking sheets.
- Bake 9–11 minutes until edges are set but not browned.
- Shape hot cookies with a round cutter and cool completely.
- For frosting: beat cream cheese and butter until smooth.
- Add vanilla and salt, then mix in powdered sugar gradually.
- Slowly add cold heavy cream and whip to stiff peaks.
- Pipe or spread frosting onto cooled cookies and top with sprinkles.
Notes
Ingredient Selection Guide
For the cookies, use high-quality vanilla extract—not imitation. The flavor shines through in these simple sugar cookies. Look for Madagascar or Tahitian vanilla at Target or Whole Foods for the best results.
Choose full-fat cream cheese in the brick form (like Philadelphia), never the spreadable tub version. The spreadable kind contains stabilizers that prevent proper whipping. Your cream cheese should feel slightly firm when you unwrap it, then soften at room temperature for about 45 minutes.
Select European-style butter with higher fat content (82% vs. 80%) if available. Brands like Kerrygold or Plugrá create richer flavor and better texture. For sprinkles, jimmies work best because they hold their shape during baking—nonpareils tend to melt and bleed color.
Ingredients
For the Sugar Cookies
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| All-purpose flour | 2¼ cups | 270 g | Spoon and level method |
| Baking powder | 1 tsp | 4 g | Aluminum-free preferred |
| Salt | ¼ tsp | — | Fine sea salt |
| Unsalted butter, softened | ¾ cup (1½ sticks) | 170 g | 68-72°F exactly |
| Granulated sugar | 1 cup | 200 g | Regular white sugar |
| Large egg | 1 | — | Room temperature |
| Vanilla extract | 1 Tbsp | 15 ml | Pure, not imitation |
| Almond extract | ¼ tsp | — | Optional but recommended |
| Christmas jimmies sprinkles | ½ cup | 80 g | Red, green, white mix |
For the Cream Cheese Frosting
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Full-fat cream cheese | 10 oz (1¼ bricks) | 283 g | Block style, softened |
| Salted butter | 13 Tbsp | 184 g | 68-72°F exactly |
| Vanilla extract | 2 tsp | 10 ml | Pure extract |
| Salt | ⅛ tsp | — | Omit if using salted butter |
| Powdered sugar | 1¼ cups | 150 g | Sifted before measuring |
| Heavy cream | ⅓ cup | 80 ml | Very cold from fridge |
Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Christmas sprinkles | ¼ cup (40 g) | Mix of jimmies, nonpareils, trees |
Substitutions & Shopping Tips
Can’t find almond extract? Add an extra ½ teaspoon vanilla instead. The almond adds subtle depth, but it’s not essential.
For international readers using salted butter in the cookies, reduce the added salt to ⅛ teaspoon. European butter typically runs saltier than American brands. If you’re in the UK or Australia, use caster sugar instead of granulated for finer texture.
Look for Christmas sprinkles in the baking aisle at Walmart, Target, or Kroger starting in November. Buy extra—they sell out fast! Store brands work just as well as Wilton or fancy versions.
Don’t have a stand mixer? A hand mixer works perfectly for both the cookies and frosting. Just add about 30 seconds to each beating time.
Equipment You’ll Need
You’ll need 2-3 baking sheets lined with parchment paper—never wax paper or bare metal. Parchment prevents sticking and promotes even browning. I keep a roll from King Arthur Baking Company on hand year-round.
A stand mixer or hand mixer is crucial for achieving the right texture. Manual mixing won’t incorporate enough air into the butter and sugar. If you only have a hand mixer, that’s totally fine—I used one for my first three test batches.
Grab a 3-tablespoon cookie scoop (also called a #20 scoop) for perfectly uniform cookies. This ensures even baking and that signature Crumbl size. Amazon and Williams-Sonoma both carry them for under $10.
You’ll need a large piping bag fitted with either a #1A or #2A round tip for frosting. These create those gorgeous swirled peaks. Alternatively, use a zip-top bag with the corner snipped off—cut a ½-inch opening for similar results.
Keep a 3-inch round cookie cutter or drinking glass handy for shaping. This step transforms irregular blobs into perfect circles. Any round object slightly larger than your cookies works beautifully.
How To Bake Christmas Cookies
Prepare Your Workspace
Preheat your oven to 350°F and position racks in the upper and lower thirds. Line 2-3 baking sheets with parchment paper, cutting pieces to fit exactly. This prevents the paper from curling up during baking.
Pull your butter, egg, and cream cheese from the fridge 45-60 minutes before starting. Room temperature means around 68-72°F—the butter should leave a slight indent when pressed but not feel greasy or melty. Cold ingredients won’t cream properly and create dense, tough cookies.
Mix the Dry Ingredients
Whisk together flour, baking powder, and salt in a medium bowl until completely uniform. This distributes the leavening evenly so every cookie rises consistently. I learned this from Jacques Pépin, who always emphasizes the importance of proper dry ingredient mixing.
Set this bowl aside while you work on the wet ingredients. Don’t skip this whisking step—clumps of baking powder create bitter spots in your finished cookies.
Cream Butter and Sugar
Beat softened butter and granulated sugar on medium speed for 1-2 minutes until the mixture turns pale yellow and fluffy. You’ll notice the texture change dramatically—it should look almost like whipped frosting. This incorporates air that helps the cookies stay thick.
Stop halfway through to scrape down the bowl with a spatula. Butter loves to hide in the bottom corners where the paddle can’t reach. Well, I once forgot this step and ended up with butter chunks in half my cookies—not cute!
Add Egg and Extracts
Crack your room-temperature egg into the bowl along with vanilla and optional almond extract. Beat on medium-low for about 30 seconds until just combined. The mixture might look slightly curdled—that’s totally normal.
Scrape the bowl again to ensure everything incorporates evenly. You want a smooth, homogeneous mixture before adding flour. The almond extract adds a subtle depth that makes people ask, “What’s that amazing flavor?”
Incorporate Flour Mixture
Add half the flour mixture to the butter mixture and mix on low speed until almost combined—about 10-15 seconds. Stop the mixer, add the remaining flour, and mix just until no dry streaks remain. The dough will look thick and slightly shaggy.
Overmixing develops gluten and creates tough, chewy cookies instead of tender ones. As soon as you can’t see dry flour, stop mixing immediately. Thomas Keller calls this “respecting the dough,” and he’s absolutely right.
Fold in Sprinkles
Remove the bowl from the mixer and gently fold in Christmas jimmies using a silicone spatula. Use a folding motion—cut down through the center, scrape along the bottom, and flip up the side. Repeat until sprinkles distribute evenly throughout the dough.
This gentle hand-mixing prevents breaking the sprinkles and keeps the dough from becoming overworked. You’ll see red, green, and white specks throughout—it looks so festive!
Portion and Shape Cookies
Use a 3-tablespoon cookie scoop to portion dough into 48-50g balls. Level off each scoop against the bowl edge for consistency. You should get about 12 cookies from this recipe.
Roll each portion between your palms to form smooth balls, then place them 2 inches apart on prepared baking sheets. These cookies spread slightly, so give them room to breathe. Space no more than 6 cookies per standard sheet.
Gently flatten each ball with your fingers or the bottom of a glass until they’re ½ to ¾ inch thick. Don’t press too thin—thick cookies are the whole point! The dough should feel soft and pliable, not sticky.
Bake to Perfection
Bake for 9-11 minutes, rotating sheets halfway through if your oven has hot spots. The cookies are done when edges look set and tops appear matte instead of glossy or wet. They should NOT brown—any golden color means they’re overbaked.
The centers will look slightly underdone. That’s exactly what you want! They’ll continue cooking on the hot pan after removal. I once left mine in for 13 minutes trying to get “done” centers and ended up with cookie hockey pucks. Learn from my mistakes!
Shape While Hot
Immediately after removing from the oven, place a 3-inch round cookie cutter or glass around each cookie. Gently rotate it in small circles to guide the edges inward, creating perfect rounds. The cookies are soft and pliable right now, so they’ll conform easily.
Work quickly while they’re still hot—you have about 60-90 seconds before they firm up too much. This technique mimics how Crumbl gets those flawless circles without any jagged edges.
Let cookies cool on the baking sheet for exactly 5 minutes. This allows them to set without falling apart. Transfer to a wire rack to cool completely before frosting—warm cookies will melt the frosting.
Make Cream Cheese Frosting
Beat softened cream cheese and butter together on low speed for 1-2 minutes until completely smooth with zero lumps. Stop to scrape the bowl at least twice. Any lumps now mean lumpy frosting later—no fixing it once you add other ingredients.
Add vanilla extract and salt, then beat briefly on low just until incorporated. You’re not trying to add air yet, just combine flavors evenly throughout the base.
Add Powdered Sugar
Sift your powdered sugar before measuring to remove any lumps. Add it in three parts, beating on low speed for 10-15 seconds after each addition. The frosting will look thick and almost crumbly—don’t panic!
Stop after each addition to scrape down the bowl. Powdered sugar loves to poof up into clouds, so keep the mixer on the lowest setting. You’re building structure slowly.
Whip in Heavy Cream
Drizzle cold heavy cream into the frosting very slowly (about 1 tablespoon at a time) while whisking on low speed. Watch the texture transform from thick paste to fluffy frosting. Once all cream is incorporated, continue whisking until stiff peaks form—this takes 1 to 1½ minutes.
Stop immediately when you see stiff peaks. Overwhipping causes the frosting to split or become greasy as the butter separates out. The frosting should hold its shape when you lift the whisk, forming peaks that stand straight up.
Frost and Decorate
Transfer frosting to a piping bag fitted with a #2A or #1A round tip. Start at the center of each cookie and pipe in a spiral motion, working outward in concentric circles. Apply steady pressure for even lines.
Alternatively, spread frosting with an offset spatula in decorative swirls for a more rustic look. Either method tastes amazing! The piped version just looks more bakery-professional.
Top with additional Christmas sprinkles just before serving. Press them gently into the frosting so they stick but don’t sink. For a fun twist, try different sprinkle patterns on each cookie—trees on some, jimmies on others, nonpareils on a few.
Expert Tips for Perfect Cookies Every Time
Temperature control makes or breaks these cookies. Set butter and cream cheese out exactly one hour before baking. Too cold means poor incorporation; too warm causes excessive spreading. Invest in an instant-read thermometer to check that 68-72°F sweet spot.
Don’t skip the cookie cutter shaping step right after baking. Those 60 seconds transform homemade cookies into bakery-quality circles. My first batch looked like amoebas before I discovered this trick!
For the fluffiest frosting, make sure your heavy cream is ice-cold straight from the fridge. Room-temperature cream won’t whip to stiff peaks and creates runny frosting. Keep it in the coldest part of your fridge until the exact moment you need it.
Rotate your baking sheets halfway through baking for even coloring. Most ovens have hot spots that cause uneven baking. This simple step ensures consistent results across all cookies.
Let cookies cool completely before frosting—we’re talking 30-45 minutes at room temperature. Rushing this step causes melted, runny frosting that slides right off. I learned this the hard way at 11 PM before a holiday party!
Creative Variations to Try
Peppermint Twist Version
Replace almond extract with ½ teaspoon peppermint extract in the cookie dough. Add ½ cup crushed candy canes to the frosting and garnish with peppermint bark pieces. This screams Christmas morning!
Gingerbread Spice Sugar Cookies
Add 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg to the dry ingredients. Use molasses sprinkles if you can find them. Frost with the same cream cheese frosting and top with mini gingerbread men.
Funfetti Birthday Version
Swap Christmas sprinkles for rainbow funfetti (same amount). Add ½ teaspoon butter extract to the dough for that signature cake flavor. Perfect for celebrating December birthdays!
Brown Butter Sugar Cookies
Brown 1½ sticks of butter in a saucepan until golden and nutty-smelling, then chill until solidified before using in the recipe. This adds incredible depth and caramel notes. Follow the rest of the recipe exactly as written.
Chocolate-Dipped Elegance
Skip the frosting and instead dip half of each cooled cookie in melted white chocolate. Immediately sprinkle with crushed peppermint or festive jimmies before the chocolate sets. So simple yet impressive!
Storage and Make-Ahead Instructions
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Layer parchment paper between rows to prevent sticking. They actually taste even better on day two as flavors meld.
Frosted cookies keep in the refrigerator for up to 4 days in an airtight container. Bring to room temperature for 20-30 minutes before serving for the best texture and flavor. Cold frosting tastes muted and firm.
Freeze unfrosted cookies for up to 3 months in a freezer-safe container or bag. Thaw at room temperature for 1-2 hours, then frost as normal. The texture remains perfect after freezing!
You can also freeze the cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 extra minutes to the baking time. This is perfect for last-minute holiday entertaining!
Storage Times Reference
| Storage Method | Unfrosted Cookies | Frosted Cookies | Cookie Dough |
|---|---|---|---|
| Room Temperature | 5 days | Not recommended | 2 days |
| Refrigerator | 7 days | 4 days | 3 days |
| Freezer | 3 months | 1 month | 3 months |
Perfect Pairings and Serving Ideas
Serve these alongside hot chocolate topped with marshmallows for the ultimate cozy Christmas combination. The tangy cream cheese frosting cuts through the sweetness beautifully. Check out this complete collection of holiday cookie recipes for building an impressive cookie platter.
Create an impressive dessert board by arranging these cookies with berry pavlova, candy cane fudge snowballs, and fresh raspberries. The color contrast looks stunning on holiday tables.
For kids’ parties, set up a decorating station with plain frosted cookies, extra sprinkles, edible glitter, and mini chocolate chips. They’ll love customizing their own treats! This works beautifully for classroom parties too.
Serve with creamy mac and cheese for kids who want a savory-sweet combo. My niece demands this exact pairing every Christmas Eve, and honestly? She’s onto something.
Crumbl Christmas Sugar Cookies FAQs
Did Crumbl discontinue the sugar cookie?
Did Crumbl discontinue the sugar cookie? No, Crumbl still features sugar cookies seasonally, especially during holidays like Christmas. The classic sugar cookie appears regularly on their rotating weekly menu, though specific decorated versions change throughout the year. This copycat recipe lets you enjoy them anytime without waiting for them to appear on the menu again!
Does Crumbl do Christmas cookies?
Does Crumbl do Christmas cookies? Yes, Crumbl releases special Christmas-themed sugar cookies every December featuring holiday sprinkles, festive frosting colors, and seasonal toppings. They typically debut in early December and rotate weekly through the holiday season. This homemade version captures that same bakery magic with thick, soft cookies and signature cream cheese frosting you can make whenever the craving hits.
How do you keep sugar cookies from spreading?
How do you keep sugar cookies from spreading? Use properly softened (not melted) butter at 68-72°F and chill your dough balls for 15-20 minutes before baking if they feel too soft. Also, make sure your baking sheets aren’t still warm from a previous batch—hot pans cause immediate spreading. These Crumbl-style cookies naturally spread less because of their thick starting shape and the cookie cutter shaping technique right after baking.
Best way to frost sugar cookies without making a mess?
Best way to frost sugar cookies without making a mess? Use a piping bag with a large round tip (#1A or #2A) for clean, controlled frosting application. If you don’t have piping equipment, spread frosting with an offset spatula in smooth, even strokes from the center outward. Always frost completely cooled cookies on a parchment-lined surface for easy cleanup, and have damp paper towels nearby to wipe your hands between cookies.
Final Thoughts
You know what? These Crumbl Christmas Sugar Cookies prove that bakery-quality treats are totally achievable at home. No special skills required—just attention to ingredient temperatures and a little patience letting things cool properly.
The thick, pillowy texture combined with tangy cream cheese frosting creates something truly special. These cookies taste like Christmas memories in edible form. Plus, making them yourself means you control the sprinkle situation (always go heavy on sprinkles, in my opinion).
So grab that cookie scoop and get baking! Your kitchen will smell like a holiday wonderland, and you’ll have gorgeous cookies to share. What festive sprinkle combinations will you try first? Drop a comment and let me know how your batch turns out!
Ready to expand your Christmas baking repertoire? These cookies pair perfectly with other holiday treats. Happy baking
