Crumbl Christmas Sugar Cookies – Soft, Frosted & Festive

Introduction

Crumbl Christmas sugar cookies are the ultimate holiday treat — thick, soft-baked sugar cookies topped with a dreamy swirl of pink almond-flavored frosting. Inspired by the famous Crumbl cookie bakery, these copycat cookies are rich, buttery, and absolutely melt-in-your-mouth delicious.

What makes them stand out is their texture: a cross between a soft sugar cookie and a cake-like shortbread, with a thick layer of sweet, creamy frosting that’s tinted a cheerful holiday pink. While Crumbl offers these cookies year-round under different names, their Christmas version is extra festive with colorful sprinkles and vibrant frosting hues.

If you’re planning cookie boxes, dessert platters, or a fun family baking day, these cookies are a must — easy to make, freezer-friendly, and totally crowd-pleasing.

Ingredients Overview

Let’s take a closer look at the ingredients that make these cookies so iconic and how you can customize them for your own festive flair.

All-Purpose Flour

Provides structure for the cookie. Use spoon-and-level method to avoid adding too much — which can make cookies dry.

Tip: Don’t overmix once the flour goes in, to keep the texture tender.

Cornstarch

Cornstarch softens the cookie and gives it a meltaway texture. It also helps the cookies keep their thick, round shape.

Baking Powder

Gives a gentle rise and helps create the soft, pillow-like texture of Crumbl cookies. Avoid baking soda, which can make them spread too much.

Salted Butter

Butter adds rich flavor. Crumbl cookies are known for their buttery taste. You can use unsalted butter and add ¼ tsp salt separately.

Granulated Sugar

Provides sweetness and helps with the crisp-tender exterior. No brown sugar here — this is a true sugar cookie.

Egg

One egg binds the dough and helps create structure. Room temperature is best for even mixing.

Almond Extract & Vanilla Extract

Almond extract gives these cookies their signature bakery-style flavor. Use real almond extract for that nostalgic Crumbl taste.

Variation: You can replace almond with peppermint for a candy cane twist or stick to pure vanilla.

Powdered Sugar (For Frosting)

This gives the frosting a silky smooth texture that pairs beautifully with the soft cookie base.

Butter (For Frosting)

Use softened butter to make a whipped, fluffy frosting. Either salted or unsalted is fine — taste and adjust.

Milk or Cream

Just a splash thins out the frosting to a smooth, pipeable consistency.

Red or Pink Gel Food Coloring

Gives the frosting that festive Crumbl-pink hue. Gel coloring is more vibrant and won’t water down the frosting.

Sprinkles (Optional)

Holiday sprinkles or white sugar pearls make these cookies extra festive and fun.

Step-by-Step Instructions

1. Make the Cookie Dough

In a large bowl, cream together:

• ¾ cup (1½ sticks) softened butter
• ¾ cup granulated sugar

Beat until light and fluffy, about 2–3 minutes.

Add:

• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract

Mix until well combined.

In a separate bowl, whisk together:

• 2¼ cups all-purpose flour
• 2 tsp cornstarch
• 1½ tsp baking powder
• ¼ tsp salt

Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be thick but soft.

2. Shape & Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a large cookie scoop or ¼ cup measure, form dough into balls. Flatten slightly with your palm or the bottom of a glass — Crumbl cookies are thick, but not mounded.

Bake for 9–11 minutes, until the edges are set but the centers are still pale. Do not overbake — they will continue cooking as they cool.

Cool on the sheet for 5 minutes, then transfer to a wire rack.

3. Make the Frosting

In a medium bowl, beat:

• ½ cup (1 stick) softened butter
• 2 cups powdered sugar
• ½ tsp almond extract
• ½ tsp vanilla extract

Add:

• 2–3 tbsp milk or cream, one tablespoon at a time

Beat until fluffy and spreadable. Add a drop or two of red or pink gel food coloring and mix to your desired shade.

4. Frost & Decorate

Once cookies are completely cool, frost with a thick swirl of buttercream. You can use a piping bag with a round tip or spread with an offset spatula.

Top with holiday sprinkles or edible glitter for a Christmas sparkle.

5. Let Set & Serve

Let the frosting set slightly at room temperature, or chill in the fridge for 10–15 minutes if stacking or packaging.

Enjoy with a mug of cocoa, coffee, or chilled milk.

Tips, Variations & Substitutions

• Make Ahead: You can refrigerate the dough for up to 48 hours before baking. Let it sit for 10–15 minutes before scooping.
• Freeze for Later: Baked cookies (unfrosted) freeze well for up to 3 months. Frost after thawing.
• No Almond Extract? Use only vanilla or swap in lemon or peppermint extract for a new twist.
• Thicker Frosting: For a stiffer frosting, reduce milk slightly and beat until very fluffy.

Creative Variations:

• Candy Cane Crumbl: Use peppermint extract in the frosting and top with crushed candy canes.
• Grinch Cookies: Tint frosting green and add a red candy heart.
• Snowball Version: Skip the frosting and roll the warm cookies in powdered sugar.

Serving Ideas & Occasions

These Christmas sugar cookies are perfect for:

• Holiday cookie boxes
• Classroom or office parties
• Christmas Eve dessert trays
• DIY cookie decorating nights
• Baking with kids

Pair them with:

• Hot cocoa with whipped cream
• Peppermint mochas
• Eggnog or spiced milk
• Gingerbread or molasses cookies for contrast

They’re soft, nostalgic, and bring instant holiday cheer to any gathering.

Nutritional & Health Notes

These are rich, bakery-style cookies — a treat meant for indulgence!

Per cookie (with frosting, based on 12 large cookies):

• Calories: ~320
• Fat: ~17g
• Carbs: ~40g
• Sugar: ~24g
• Protein: ~2g

To make them lighter:

• Use smaller scoops to make 18–20 smaller cookies
• Reduce frosting or spread a thinner layer
• Use plant-based butter and milk for dairy-free

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FAQs

Q1: Can I make these cookies without almond extract?

Yes. While almond extract gives the signature Crumbl taste, you can omit it or replace it with vanilla, lemon, or peppermint.

Q2: Why did my cookies turn out dry?

Overbaking is the most common reason. Pull them when the centers are still pale and the edges are just barely set.

Q3: Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Let thaw slightly before scooping.

Q4: How do I get that perfect pink frosting?

Use a gel food coloring, not liquid, and start with just a drop. You can build the color slowly until you reach that iconic Crumbl pink.

Q5: Can I double this recipe?

Yes! This dough doubles well. Just be sure to bake in batches and rotate the pans halfway for even baking.

Q6: What kind of frosting tip should I use?

For that bakery-style swirl, use a large round tip or open star tip like a Wilton 1M. You can also spread it with a spatula for a rustic look.

Q7: How should I store these cookies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Let come to room temp before serving for soft texture.

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