I’ll never forget the first time I tried making my own Crumbl Copycat Sugar Cookies. It was the week before Christmas, snow was piling up outside, and my kitchen smelled like vanilla and happiness. I wanted that soft, thick texture Crumbl is famous for, but with a holiday twist—so I went all in with red and green sprinkles and a fluffy cream cheese frosting that made them look (and taste!) like little edible presents. My kids’ eyes lit up when they saw the counter covered in frosting and sprinkles—it turned into the messiest, most joyful decorating session. And you know what? The cookies weren’t perfect, but that’s kind of the point. They were sweet, festive, and full of that homemade love that makes holiday baking so special.
Why You’ll Love These Crumbl Copycat Sugar Cookies
Trust me, these cookies are about to become your new holiday obsession. Here’s why:
- That dreamy soft texture – Just like the real deal! The secret? A perfect balance of butter and cream cheese that makes them melt-in-your-mouth tender.
- Festive enough for Santa’s plate – Those colorful Christmas sprinkles aren’t just pretty – they add little bursts of crunch and joy to every bite.
- So easy a reindeer could do it (okay, maybe not – but close!). No fancy skills needed, just mix, bake, and decorate with your favorite holiday sprinkles.
- The ultimate holiday crowd-pleaser – Whether it’s cookie exchanges, teacher gifts, or just treating yourself (no judgment here!), these cookies spread cheer wherever they go.
Honestly? The hardest part is waiting for them to cool before frosting!
Ingredients for Crumbl Copycat Sugar Cookies
Okay, let’s gather our holiday baking squad! Here’s everything you’ll need to make these festive cookies sing. I’ve split it into two parts – the cookie dough (where the magic starts) and that dreamy cream cheese frosting (because let’s be real, that’s the best part).
For the Cookie Dough:
- 1270 g (2 cups) all-purpose flour – Spoon and level it, friends! No packed flour here.
- 4 g (1 tsp) baking powder – Our little rising helper.
- 1 tsp salt – Balances all that sweetness perfectly.
- 170 g (1.5 sticks / 0.75 cup) unsalted butter, softened – Leave it out for an hour or so. When you press it, your finger should leave a dent but not sink right through.
- 200 g (1 cup) granulated sugar – The sweet stuff!
- 1 large egg, room temperature – Cold eggs can make the butter seize up – learned that the hard way!
- 1 Tbsp vanilla extract – The good stuff, please! It makes all the difference.
- 0.5 tsp almond extract (optional) – My secret weapon for that “what IS that amazing flavor?” factor.
- 54 g (0.25 cup) Christmas jimmies sprinkles – The more colorful, the merrier!
For the Cream Cheese Frosting:
- 283 g (10 oz) full-fat cream cheese, softened – None of that reduced-fat stuff here. We’re making holiday magic!
- 184 g (13 Tbsp) salted butter, softened – Same rules as the cookie butter – dent-able but not melty.
- 2 tsp vanilla extract – Yes, more vanilla. Always more vanilla.
- 0.5 tsp salt – Cuts through the sweetness just right.
- 150 g (1 cup) powdered sugar, sifted – No lumps allowed in our frosting!
- 180 ml (0.75 cup) heavy cream, very cold – This makes the frosting extra fluffy – trust me on this one.
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.) – For that final festive touch!
See? Nothing too crazy – just good, simple ingredients that come together to make something magical. Now let’s get mixing!
How to Make Crumbl Copycat Sugar Cookies
Okay, let’s turn these ingredients into holiday magic! I promise it’s easier than wrapping presents (and way more fun). Follow these steps, and you’ll have cookies so good, Santa might just leave extra gifts.
- Preheat that oven! Get it to 350°F (175°C) and line your baking sheets with parchment paper. No parchment? A light butter dusting works too, but parchment’s my holiday hero.
- Whisk the dry team – flour, baking powder, and salt in a bowl. Just until they’re friends – no heavy mixing needed here.
- Cream the butter and sugar like they’re starring in a holiday rom-com. Beat them with a mixer (or strong arms!) for 2-3 minutes until fluffy and pale. This step makes all the difference for that perfect soft texture!
- Add the egg and extracts – mix just until combined. Overmixing now = tough cookies later, and nobody wants that.
- Gradually add dry ingredients in two parts. I use a wooden spoon here – it’s gentler than a mixer. Stop when you stop seeing flour streaks – a few lumps are totally fine!
- Fold in those festive sprinkles gently. Watch the colors swirl – this is when the holiday spirit really kicks in!
- Portion with a 3-Tbsp cookie scoop (or eyeball golf ball-sized chunks). Pro tip: If your hands get sticky, dampen them slightly – the dough won’t stick as much.
- Roll into balls and flatten slightly – just a gentle press keeps them thick and bakery-style. Space them 2 inches apart – they’ll spread a little while baking.
- Bake for 9-11 minutes until the edges just start turning golden. They’ll look underdone in the center – that’s perfect! They firm up as they cool.
- Shape them into perfect circles right when they come out of the oven (if needed) using a round cookie cutter or just your fingers (careful, they’re hot!).
- Cool on the sheet for 5 minutes before moving to a rack. I know it’s hard to wait, but this prevents cookie breakage!
While they cool, let’s whip up that dreamy frosting. Check out my festive peppermint bread if you want another holiday baking project later!
Decorating Your Festive Cookies
Now for the fun part! Wait until cookies are completely cool (frosting melted cookies = sad puddle). Spread that fluffy cream cheese frosting with a butter knife or offset spatula. Immediately add sprinkles – they stick best to fresh frosting. Go wild with colors and shapes! Pro tip: Put sprinkles in small bowls so little hands can decorate without dumping the whole jar (learned that one the hard way).
Tips for Perfect Crumbl Copycat Sugar Cookies
After making these cookies more times than I can count (holiday baking obsession, anyone?), I’ve picked up some tricks that’ll take your cookies from good to “oh-my-goodness-can-I-have-another?” Here’s what I’ve learned:
- Room temp is your BFF – That butter and cream cheese need to be soft enough to leave a fingerprint indent, but not greasy. Cold ingredients don’t mix well and can make your cookies dense. I usually pull mine out 1-2 hours before baking.
- Underbake slightly – Pull them out when the edges are just set but centers still look a tad underdone. They’ll finish cooking on the baking sheet – this keeps them soft for days!
- Store them like a pro – Layer cooled cookies between parchment in an airtight container. A slice of bread in the container works magic to keep them soft (the cookies steal moisture from the bread – kitchen science is cool!).
- Freeze like a champ – Unfrosted cookies freeze beautifully for up to 3 months. Just thaw and frost when ready to serve. The dough balls freeze well too – bake straight from frozen, adding 1-2 extra minutes.
Follow these tips, and you’ll have cookies so good, your family might start requesting them year-round (mine definitely does!).
Storage and Freezing Instructions
Okay, let’s talk about keeping these holiday treasures fresh! Frosted cookies need to stay in the fridge (that cream cheese frosting is worth it) – they’ll keep for about 4 days in an airtight container. Unfrosted cookies? Room temp is fine for up to a week in a cookie tin or sealed bag – just pop a slice of bread in there to keep them soft (weird but works!).
Want to get ahead? Freeze the dough balls on a tray first, then bag them up – they’ll keep for 3 months. Bake straight from frozen, adding a minute or two. Already baked cookies freeze great too – just freeze them naked (no frosting) and decorate when thawed. Pro tip: Write the date on freezer bags – future you will be so grateful when cookie cravings hit in February!
Nutritional Information
Just so you know, these numbers are estimates – your exact counts might dance a little depending on your ingredients and how generous you are with those sprinkles! Here’s the scoop per cookie (based on 24 servings):
- Calories: 180
- Sugar: 12g
- Fat: 9g (5g saturated)
- Carbs: 22g
- Protein: 2g
Honestly? During the holidays, I focus more on the joy-per-bite ratio than the numbers – and these cookies deliver big time on that front!
FAQs About Crumbl Copycat Sugar Cookies
I get asked about these cookies all the time – here are the answers to the questions that pop up most often in my kitchen (and my DMs!).
Can I skip the almond extract?
Absolutely! It adds a lovely depth, but if you’re not a fan or don’t have any, just use an extra ½ tsp of vanilla instead. The cookies will still be delicious – promise!
Why did my cookies spread too much?
Oh no! Usually this means your butter was too soft or your dough got warm. Try chilling the shaped dough balls for 20 minutes before baking. Also, make sure your baking powder is fresh – old leaveners don’t work as well.
What’s the best type of sprinkles to use?
For the dough, jimmies (those long sprinkle rods) hold up best during baking. For decorating, go wild with nonpareils, quins, or even edible glitter! Just avoid super delicate sprinkles in the dough – they can bleed color. Check out my Valentine’s cookie post for more sprinkle inspiration year-round!
Can I make these ahead of time?
You bet! The dough keeps refrigerated for 3 days or frozen for 3 months. Baked cookies (without frosting) stay fresh at room temp for a week or freeze beautifully. Frost right before serving for the prettiest presentation.
My frosting is too runny – help!
No worries! Just pop the bowl in the fridge for 15 minutes to firm up the butter and cream cheese. If it’s still too soft, add a bit more powdered sugar (1 Tbsp at a time) until it’s spreadable but holds its shape.
Print
Crumbl Copycat Sugar Cookies (Christmas Edition)
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft sugar cookies with festive sprinkles and cream cheese frosting, perfect for holiday baking.
Ingredients
- 1270 g (2 cups) all-purpose flour
- 4 g (1 tsp) baking powder
- 1 tsp salt
- 170 g (1.5 sticks / 0.75 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- 0.5 tsp almond extract (optional)
- 54 g (0.25 cup) Christmas jimmies sprinkles
- 283 g (10 oz) full-fat cream cheese, softened
- 184 g (13 Tbsp) salted butter, softened
- 2 tsp vanilla extract
- 0.5 tsp salt
- 150 g (1 cup) powdered sugar, sifted
- 180 ml (0.75 cup) heavy cream, very cold
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, trees, etc.)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Beat softened butter and sugar until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- Gradually add dry ingredients in two parts. Mix until just combined.
- Fold in Christmas jimmies sprinkles.
- Portion dough with a 3-Tbsp cookie scoop.
- Roll into balls and place on baking sheets.
- Flatten slightly to keep cookies thick.
- Bake for 9-11 minutes until edges set.
- Shape cookies into circles while warm.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
- Use room-temperature ingredients for best texture.
- Do not overmix the dough.
- Decorate with frosting and sprinkles after cooling.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: holiday baking, Christmas treats, easy desserts, party food, festive cookies