There’s something so heartwarming about the smell of freshly baked cookies wafting through the house during the holiday season. One of my all-time favorites is Christmas sugar cookies. These delightful treats remind me of cozy family gatherings and festive celebrations. With their soft, chewy texture and vibrant festive sprinkles, these Christmas sugar cookies (Crumbl copycat) are sure to be a hit. They come together seamlessly and allow you to indulge in the spirit of the season without spending all day in the kitchen.
Not only are these cookies incredibly delicious, but they also offer the perfect balance of sweetness with a creamy frosting that just melts in your mouth. They’re perfect for holiday parties, cookie exchanges, or just a sweet afternoon snack. If you’re looking for a fun and delicious decoration project to do with family or friends, these cookies are also just the right canvas for your creativity. Trust me; once you bake a batch, the aroma and taste will make each moment feel like Christmas.
Reasons to try it
- Promises a soft and chewy texture.
- Brightly festive and visually appealing.
- Ideal for holiday gatherings and cookie exchanges.
- Easy to make with simple ingredients.
- Delicious cream cheese frosting adds extra flavor.
“These cookies are a holiday must-have—so easy and festive!”
Step-by-step overview
Making these Christmas sugar cookies involves mixing the dry ingredients, creaming butter and sugar, and then bringing everything together to form a delightful dough. After a quick chill, you’ll bake the cookies until they are perfectly soft and then top them with a luscious cream cheese frosting decorated with sprinkles. It’s a straightforward process that yields delightful results!
What you’ll need
- 270 g (2¼ cups) all-purpose flour
- 4 g (1 tsp) baking powder
- ¼ tsp salt
- 170 g (1½ sticks / ¾ cup) unsalted butter, softened (68-72°F)
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 54 g (⅓ cup) Christmas jimmies sprinkles
- 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened (68-72°F)
- 184 g (13 Tbsp) salted butter, softened (68-72°F)
- 2 tsp vanilla extract
- ⅛ tsp salt
- 150 g (1¼ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream, very cold
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.)
Ingredient notes & swaps
- Butter: Can be substituted with margarine for a dairy-free option.
- Egg: Try a flaxseed or chia egg for a vegan version.
- Cream cheese: Use vegan cream cheese for a plant-based frosting.
How to make it
These Christmas sugar cookies are fun to make and perfect for decorating. Follow these steps for delicious results:
- Preheat your oven to 350°F and line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 1-2 minutes. Remember to stop and scrape down the bowl as needed.
- Add the large egg, vanilla extract, and almond extract (if using), and beat on medium-low speed until combined, about 30 seconds.
- Gradually add the dry ingredient mixture to the butter mixture in two parts, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the Christmas jimmies sprinkles with a spatula, ensuring they are evenly distributed.
- Using a 3-Tablespoon cookie scoop, portion out the dough (approximately 48-50 g each). Roll each scoop into a ball and place them on the prepared baking sheets about 2 inches apart.
- Slightly flatten each dough ball using your fingers or the bottom of a glass, keeping all cookies at least ½-inch thick.
- Bake for 9-11 minutes, just until the edges are set, and the tops appear soft without a glossy finish. Important: do not let the cookies brown.
- Remove the cookies from the oven, and while they are still warm, gently rotate a cookie cutter or a glass larger than the cookies around each cookie to create perfect circles.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, in a clean bowl for your stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened cream cheese and salted butter on low speed until smooth and creamy, about 1-2 minutes, scraping the bowl as needed.
- Mix in the vanilla extract and salt, then beat on low until just combined.
- Gradually add the sifted powdered sugar in three parts, mixing each addition on low speed until just combined.
- Slowly drizzle the cold heavy cream into the mixture, about 1 tablespoon at a time, whisking on low speed until stiff peaks form, around 1-1½ minutes. Be cautious not to overwhip the heavy cream, as this can lead to a split or greasy frosting.
- Pipe the frosting in a spiral pattern over each cooled cookie using a piping tip, or alternatively, spread with a spatula for decorative swirls.
- Just before serving, finish with a sprinkle of additional Christmas sprinkles over the frosting for that festive touch.
Helpful cooking tips
- Make sure your butter is at room temperature to ensure it creams well.
- Be cautious not to overmix once you incorporate the dry ingredients; this keeps the cookies tender.
- For perfectly uniform cookies, use a cookie scoop.
Best ways to enjoy it
These cookies are delightful on their own, but pair them with a glass of milk or a warm cup of hot cocoa for a complete holiday experience. You might also consider serving them alongside a festive cheese platter for a playful contrast of flavors.
Storage & reheating tips
Store your Christmas sugar cookies in an airtight container at room temperature, keeping them fresh for about a week. If you want to keep them around longer, consider freezing the baked cookies in a freezer-safe bag or container. Just be sure to layer parchment paper between them so they don’t stick together.
How to fix common issues
- Dry Cookies: If your cookies turn out too dry, make sure not to overbake them. The edges should be set, but they need to appear underbaked in the center.
- Too Sweet: If the cookies are overly sweet, consider reducing the granulated sugar in the dough or the powdered sugar in the frosting next time.
- Spilling Sprinkles: If the sprinkles start to slide off the frosted cookies, put them on while the frosting is still soft.
Recipe variations
Feel free to customize your Christmas sugar cookies! Try swapping out the almond extract for peppermint extract for a refreshing twist. You could also add a layer of flavor with finely chopped nuts or switch the sprinkles for crushed candy canes for a festive crunch.
Common questions
Can I make the dough in advance?
Absolutely! Prepare the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Bring it to room temperature before scooping and baking.
How can I make these cookies ahead of time?
Baked cookies can be frozen; just ensure they are completely cool before placing them in an airtight container. They can last up to 3 months in the freezer. Allow them to thaw at room temperature before decorating.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may differ slightly, but they should still hold up beautifully.
Is it necessary to chill the cookie dough?
Chilling the dough isn’t required but can help if you find it too sticky to scoop or shape.
What types of frosting can I use besides cream cheese?
While cream cheese frosting is a favorite, you can also use royal icing or a simple buttercream frosting if you’d like. Each offers its unique texture and taste profile.
Baking these Christmas sugar cookies can become a delightful tradition for you and your loved ones, creating magical memories during the festive season. So gather your friends and family, roll up your sleeves, and enjoy the sweet journey of baking together!
Christmas Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F and line 2-3 baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 1-2 minutes.
- Add the large egg, vanilla extract, and almond extract (if using), and beat on medium-low speed until combined, about 30 seconds.
- Gradually add dry ingredients in two parts, mixing on low speed until just combined.
- Gently fold in the Christmas jimmies sprinkles with a spatula until evenly distributed.
- Using a 3-Tablespoon cookie scoop, portion out the dough (48-50 g each) and roll into balls. Place on prepared baking sheets about 2 inches apart.
- Slightly flatten each dough ball to keep cookies at least ½-inch thick.
- Bake for 9-11 minutes, until edges are set and tops appear soft without a glossy finish. Do not let cookies brown.
- Remove cookies from the oven, and while warm, gently rotate a cookie cutter or larger glass around each cookie to create perfect circles.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a mixer fitted with the whisk attachment, beat the softened cream cheese and salted butter on low speed until smooth and creamy, about 1-2 minutes.
- Mix in vanilla extract and salt, then gradually add sifted powdered sugar in three parts, mixing each addition on low speed.
- Slowly drizzle in the cold heavy cream, whisking until stiff peaks form, around 1-1½ minutes. Be cautious not to overwhip.
- Pipe or spread the frosting over each cooled cookie and sprinkle additional Christmas sprinkles on top before serving.