Copycat Crumbl Christmas Sugar Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
20 servings
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Course
Dessert, Baked Goods
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Cuisine
American
Copycat Crumbl Christmas Sugar Cookies
Description
The cookie dough begins by creaming very soft salted butter with granulated sugar until smooth. Eggs and vanilla extract add moisture and flavor. Baking powder and salt provide leavening and balance, while all-purpose flour creates the dough’s structure. Chilling the dough for an hour helps with handling and prevents spreading during baking.
Forming the dough into scoops that are rolled into balls and then flattened with a glass preserves a uniform thickness for even baking. Baking at 350˚F until the edges lightly brown produces cookies that have a soft center and gently crisp edges without overbaking.
This recipe includes a butter-based icing made from powdered sugar, butter, half-and-half, and flavor extracts like peppermint, almond, and vanilla to add seasonal notes. The cookies and icing together replicate a popular Christmas treat, ideal for holiday gatherings or gift giving.
Ingredients
For the cookies:
- ¾ cup butter very soft, salted
- ¾ cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
For the icing:
- 4 tablespoons butter very soft
- 2 cups powdered sugar
- ½ teaspoon salt if using unsalted butter
- 2¼-2 ½ tablespoons half-and-half
- ½ teaspoon peppermint extract or other
- ½ teaspoon vanilla extract ⅛ teaspoon almond extract
- ½ teaspoon almond extract ⅛ teaspoon almond extract
Instructions
For the cookies:
- In a large bowl, combine the butter and sugar and stir until nice and creamy. Add the eggs and vanilla and stir until combined.
- Add the baking powder and salt and stir to combine. Lastly, add the flour and stir until it’s completely incorporated. Cover the bowl with plastic wrap and place in the refrigerator to chill for one hour.
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup.
- Scoop up the dough into 1½-3 tablespoon scoops. Roll the scoops into balls and place about 2 inches apart on the prepared sheet pan. With a flat bottom glass, press each dough ball down to create a ½-inch tall cookie. I like to place a small piece of parchment paper on top of the dough ball before pressing to flatten it. The parchment will keep the dough from sticking to the bottom of the glass.
- Bake for 12-16 minutes or until the cookies are just beginning to turn golden at the edges. Don’t overbake.
- Remove the cookies from the oven and transfer to a wire rack to cool completely before frosting.
For the icing:
- While the cookies are cooling make the icing by combining the soft butter, powdered sugar, 2 tablespoons of the half and half and extracts in a medium-size bowl. Stir together until creamy and well combined. If icing is stiff add more half and half, a teaspoon at a time until desired consistency is reached. You want a thick, but nicely spreadable consistency. Add 2-4 drops of green food coloring to get a pretty green color
- To frost the cookies, spread each cookie with a generous spoonful of frosting and spread to just within the edges of the cookies. You can also use a piping bag with a large round tip. Pipe the icing, starting in the center and working your way to near the edges. Then use a small offset knife to spread the icing with a circular motion. Sprinkle the cookies with Christmasy nonpareils right away, before the icing dries. Allow the icing to set for about 30 minutes.
- Once set, cover and store the cookies in an airtight container (separate layers with parchment or wax paper) for 2-3 days or freeze for longer storage.
User Reviews
Overall Rating
5
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