Deliciously Soft Crumbl Christmas Sugar Cookies are my answer to the December baking panic. You know that moment when you promised festive treats for a party, the kids, and your neighbors… and then realized you also have a million other things to do? These cookies save the day. They’re thick, pillowy soft, and super cute without being complicated. You can bake ahead, frost fast, and watch them disappear. Let me walk you through exactly how I make them so they’re tender, sweet, and holiday ready every single time.
The Story Behind This Recipe
Here’s why I love this Irresistibly Deliciously Soft Crumbl Christmas Sugar Cookies: it’s budget-friendly and it tastes like a weekend dinner. Deliciously Soft Crumbl Christmas Sugar Cookies are my answer to the December baking panic. You know that moment when you promised festive treats for a party,…
What is a Crumbl cookie?
If you’ve ever bitten into a big bakery style sugar cookie that’s soft through the center with a gentle chew and a creamy frosting swirl, you’re in the right spot. A Crumbl cookie is usually oversized, buttery, and baked just until set so it stays tender. It’s not crunchy. It’s not thin. It’s a cozy, thick treat with a barely golden edge and a soft middle that tastes like a hug.
The Christmas version usually gets a vanilla almond vibe and a colorful top. Think soft, snowy cookie with silky buttercream in jolly red or green, then a sprinkle shower. The goal is a soft bite, steady shape, and frosting that sits proud and pretty on top. That’s exactly what these Deliciously Soft Crumbl Christmas Sugar Cookies deliver.
I’ve tested this dough to keep the cookie plush without spreading too much. A blend of butter, sugar, and a touch of cornstarch keeps the crumb delicate. Almond extract is optional, but it adds that bakery taste that makes people go whoa, what’s in this?
One more thing you’ll love. These cookies stay soft for days. You can bake one night, frost the next, and still show up with a perfect tray that tastes fresh.
Why this Crumbl copycat recipe is great
Here’s the honest truth. I’m not trying to reinvent a classic. I just want a cookie that tastes amazing, looks festive, and doesn’t stress me out. This copycat does all three. The dough mixes up easily with basic pantry stuff. It’s sturdy enough to roll and stamp, but it stays soft and cakey in the best way. The frosting is smooth and creamy without being heavy or cloying.
Highlights I think you’ll appreciate:
Perfect texture. Tender and thick with a melt in your mouth feel. That little bit of cornstarch helps, and so does pulling the cookies right when the edges set.
Festive finish. Add almond or keep it classic vanilla. Tint frosting a tiny bit green or red, then finish with sprinkles. They look bakery perfect with very little effort.
Make ahead friendly. Bake, cool, and freeze the cookies plain if you need to prep early. Frost the day you serve for that fresh look.
Kid approved. Easy to decorate and even easier to eat. They’re soft enough for little teeth and cheerful enough for any party tray.
“I made these for a holiday cookie exchange and everyone asked for the recipe. Soft, thick, and the almond frosting was spot on. My new December tradition.”
Want more inspiration for your dessert lineup this season? Browse my favorite finds in Christmas holiday treats to round out your cookie trays and dessert tables. 
Helpful kitchen tools
You don’t need special equipment to make Deliciously Soft Crumbl Christmas Sugar Cookies, but a few simple tools make the process easier and help you nail that signature shape.
- Cookie scoop to portion even balls of dough. A medium scoop gives you that chunky bakery look.
- Flat bottom glass or measuring cup to gently press dough balls into thick disks before baking.
- Parchment paper for easy release and even baking.
- Stand mixer or hand mixer to whip butter and sugar properly. Creaming is key for a light texture.
- Cooling racks so cookies set without getting soggy bottoms.
- Piping bags or zip bags for a clean frosting swirl, or just use a spoon and swirl it on.
If you’re building a holiday cookie box, pair these with a classic like Christmas butter cookies for a pretty mix of shapes and textures.
Tips and tricks
Measure flour the easy way. Spoon and level your flour rather than scooping straight from the bag. Too much flour makes cookies dry and dense.
Soft butter matters. It should press in easily with a finger but not look greasy. Cold butter won’t cream well, and melted butter will make cookies spread.
Chill if your kitchen is warm. If your dough feels sticky or your cookies spread, pop the dough in the fridge for 20 to 30 minutes. You want it pliable, not sticky.
Press before baking. After you scoop, press each ball into a thick disk with a flat glass. That gives the classic shape and a flat spot for frosting.
Don’t overbake. Pull the cookies when the edges look set but pale. The centers should still look a touch soft. They’ll finish on the sheet.
Cool completely before frosting. Warm cookies will melt the buttercream. If you’re in a rush, chill the baked cookies for 10 minutes first.
Frosting flavor options. Vanilla almond is my top pick, but peppermint is fun. Add a pinch of salt to keep the frosting from tasting too sweet.
Decorating shortcut. Spread frosting in a gentle spiral, then top with sprinkles right away so they stick. If using colored sugar, a light touch looks best.
If you’re planning a full cookie platter, rich little bites like double chocolate snowball cookies balance the soft sugar cookies with a fudgy crunch. And for a colorful classic, consider slipping in a few Italian rainbow cookies for holiday drama.
How to make Christmas Crumbl sugar cookies
Ingredients you’ll need
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract, optional but delicious
- 2 and 3/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream or milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- Pinch of salt
- Red or green gel food coloring, sprinkles to finish
Step by step directions
- Cream the butter and sugar: Beat softened butter with sugar on medium until light and fluffy, about 2 to 3 minutes. Don’t rush this step.
- Add eggs and flavor: Beat in the egg, yolk, vanilla, and almond extract if using. Scrape the bowl.
- Mix dry ingredients: In a separate bowl whisk flour, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture on low until just combined. The dough should be soft but not sticky.
- Portion and press: Scoop dough into 2 tablespoon balls and place on a parchment lined sheet. Gently press each ball into a thick disk using a flat bottom glass.
- Bake: 350 F for 9 to 11 minutes, until the edges look set and tops are still pale. Do not overbake. Let them rest on the sheet for 5 minutes, then move to a rack.
- Make frosting: Beat butter until creamy. Add powdered sugar, cream, vanilla, almond extract, and a pinch of salt. Beat until fluffy and spreadable, adding tiny splashes of cream if needed. Tint with gel color.
- Frost and decorate: Once cookies are fully cool, swirl frosting on top. Add sprinkles and let set for 20 minutes so the frosting crusts slightly.
Storage note: Store frosted cookies in a single layer in an airtight container for up to 3 days at room temp or in the fridge if your kitchen is warm. Unfrosted cookies freeze well for up to 2 months. When I build a dessert spread, I like to mix textures by adding a fruity bite like old fashioned fruitcake cookies to keep things interesting.
If you’ve made it this far, you’re basically a pro at Deliciously Soft Crumbl Christmas Sugar Cookies. They’re forgiving, they’re festive, and they’re crowd pleasers every time.
Common Questions
How do I keep my cookies from spreading?
If the dough feels sticky or your kitchen is warm, chill the dough for about 20 minutes before scooping. Also make sure your butter was softened, not melted, and that you didn’t over cream.
Can I skip the almond extract?
Yes. Use all vanilla for a classic sugar cookie taste. Almond just adds a subtle bakery note that many people love.
What if I want smaller cookies?
Use a small cookie scoop and reduce bake time by 1 to 2 minutes. They should still be pale on top with set edges.
How do I get super smooth frosting?
Sift your powdered sugar, beat the butter well first, and add cream a little at a time until it’s silky. Gel color also helps avoid thinning the frosting.
Can I make these ahead?
Yes. Bake and cool cookies, then freeze unfrosted in a sealed bag. Thaw at room temp, frost day of serving, and enjoy those Deliciously Soft Crumbl Christmas Sugar Cookies with zero stress.
A sweet little send off
Holiday baking is supposed to feel happy, not hectic. With these Deliciously Soft Crumbl Christmas Sugar Cookies, you get that soft bakery bite, cute colors, and easy decorating without fuss. If you want to compare styles or try another approach, I love the ideas and tips in Copycat Crumbl Christmas Sugar Cookies – The Café Sucre Farine, which pairs perfectly with this method. And if you’re building a full dessert spread, try fun extras like cookies and cream red velvet brownies to balance the sweetness and add a little wow. Now grab some butter, put on your coziest playlist, and bake a batch that’ll make your kitchen smell like pure December joy.
Christmas Sugar Cookies
Ingredients
Method
- Cream the butter and sugar: Beat softened butter with sugar on medium until light and fluffy, about 2 to 3 minutes. Don’t rush this step.
- Add eggs and flavor: Beat in the egg, yolk, vanilla, and almond extract if using. Scrape the bowl.
- Mix dry ingredients: In a separate bowl whisk together flour, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture on low until just combined. The dough should be soft but not sticky.
- Portion and press: Scoop dough into 2 tablespoon balls and place on a parchment lined sheet. Gently press each ball into a thick disk using a flat bottom glass.
- Bake: Bake in a preheated oven at 350°F for 9 to 11 minutes, until the edges look set and tops are still pale. Do not overbake. Let them rest on the sheet for 5 minutes, then move to a rack.
- Make frosting: Beat butter until creamy. Add powdered sugar, cream, vanilla, almond extract, and a pinch of salt. Beat until fluffy and spreadable, adding tiny splashes of cream if needed. Tint with gel color.
- Frost and decorate: Once cookies are fully cool, swirl frosting on top. Add sprinkles and let set for 20 minutes so the frosting crusts slightly.
