Ultra-thick, perfectly soft, and topped with a swirl of creamy vanilla buttercream and festive sprinkles, these Christmas Crumbl Sugar Cookies are a holiday favorite! Inspired by Crumbl’s famous Chilled Sugar Cookies, this vanilla version is even better with its melt-in-your-mouth texture and holiday flair.
Course: Dessert
Cuisine: American
Yield: 10 large cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Calories: 390 kcal per cookie
Ingredients
Sugar Cookies:
- 3/4 cup (1.5 sticks) butter, cold and cubed
- 1/4 cup canola oil
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups cake flour (do not substitute)
- 2 cups all-purpose flour
Vanilla Buttercream:
- 3/4 cup (1.5 sticks) butter, softened
- 1.5 oz cream cheese, softened
- 3 3/4 cups powdered sugar
- 1.5 teaspoons vanilla extract
- 3/4 to 1 1/2 tablespoons heavy cream, more as needed
- Christmas sprinkles
Special Equipment: 3.25 oz cookie scoop, 2A piping tip or large zipper bag with corner snipped off
Instructions
- Mix the Dough: In a stand mixer or large bowl with hand beaters, combine cold butter, oil, granulated sugar, and powdered sugar. Beat on low for 30 seconds, then medium for 30 seconds, and finally on high for 30 seconds until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and scrape down the bowl.
- In a separate bowl, whisk together cornstarch, baking soda, salt, cake flour, and all-purpose flour.
- Add dry ingredients to the wet mixture and mix on low until just combined. Scrape down the bowl.
- Scoop dough using a 3.25 oz scoop (or 1/3 cup + 1 tbsp) and place no more than 6 cookies per parchment-lined sheet.
- Flatten each cookie to 3/4 inch thick using a flat-bottomed measuring cup.
- Chill the dough on trays in the fridge for 30 minutes.
- Preheat oven to 400°F. Bake one tray at a time in the center of the oven for 9-10 minutes, until just golden on the bottom.
- Cool completely on the baking sheet.
Make the Frosting:
- Beat softened butter and cream cheese on medium until fluffy.
- Reduce speed, add powdered sugar gradually, and beat until combined.
- Add vanilla and 1/2 tablespoon cream. Beat for 2 more minutes, adding cream as needed for piping consistency.
Decorate:
- Pipe frosting in a swirl using a 2A tip or zipper bag.
- Add sprinkles immediately before the buttercream sets.
Tips & Tricks
- Measure flour lightly using the spoon and level method. Don’t pack it in.
- Don’t skip the chill time, it helps keep the cookies thick.
- Bake one sheet at a time in the center of the oven for even results.
- Add sprinkles right after frosting before it sets.
- Not ideal for doubling, make one batch at a time for best results.
Storage & Freezing
Storage: Keep in an airtight container at room temp for 2-3 days. Freezing dough: Scoop, flatten, and freeze dough on a tray. Store in a freezer bag. Bake straight from frozen (add 1-2 mins). Freezing baked cookies: Freeze frosted cookies on a tray, then wrap and store. Thaw before eating. Note: Frosting texture may change. Without frosting? Roll cookie dough in sugar before baking for a sweet crust.
Nutrition (per cookie):
Calories: 390 kcal
Carbohydrates: 52g
Protein: 3g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 59mg
Sodium: 254mg
Sugar: 35g
Fiber: 1g
Disclaimer: Nutrition facts are estimated using online tools and may vary. Please consult a nutritionist for specific dietary needs.
