These Christmas Sugar Cookies are soft, buttery, and topped with a creamy frosting and bright sprinkles that make them perfect for the holiday table.

introduction

These Christmas Sugar Cookies (Crumbl Copycat) are a simple holiday treat you can make at home. The dough is soft and not too sweet, and the cream cheese frosting adds a small tang that balances the sugar. I like to make a batch and share them with friends and family during the holidays. If you enjoy simple shortbread-style cookies, you might also like this easy brown sugar shortbread cookies for another tea-time cookie idea.

Why You’ll Love This Christmas Sugar Cookies (Crumbl Copycat)

You will love these cookies because they are soft, not dry, and taste rich without being heavy. The cookies bake up with smooth tops that hold the cream cheese frosting well. The sprinkles give a fun look that kids and adults enjoy. They stay soft for several days if stored right, and the frosting is creamy and stable when you chill the cookies for a short time before serving.

Why Make This Recipe

Make this recipe when you want an easy cookie with a special look. The method is simple and uses common ingredients. The dough is easy to scoop and shape. The frosting comes together fast and pipes nicely for a pretty finish. These cookies work well for cookie swaps, holiday plates, or as a gift in a box.

What You Need for Christmas Sugar Cookies (Crumbl Copycat)

You do not need any fancy tools. Here is what helps:

Stand mixer or hand mixer
Paddle attachment or mixing bowl and sturdy spoon
Measuring cups and spoons or a kitchen scale
3-tablespoon cookie scoop (or a spoon)
Baking sheets and parchment paper
Glass or cookie cutter to gently shape tops
Piping bag and a small round tip (#1A or #2A) or an offset spatula

How to Make Christmas Sugar Cookies (Crumbl Copycat)

I break this into dough, bake, and frosting. Work step by step and give the dough a little chill if needed.

Ingredients:

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.)

Directions:

Preheat the oven to 350°F and line 2–3 baking sheets with parchment paper. Keep oven racks in the center.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
In the bowl of a stand mixer with the paddle (or use a hand mixer), beat the softened butter and granulated sugar on medium speed for 1–2 minutes. Stop once or twice to scrape the sides. Beat until light and a bit fluffy.
Add the egg and vanilla extract (and almond extract if using). Beat on medium-low until mixed, about 30 seconds.
Add the dry ingredients in two parts. Mix on low speed until just combined. Do not overmix. The dough should be soft and slightly sticky.
Gently fold the Christmas jimmies into the dough with a spatula so they spread evenly.
Use a 3-tablespoon cookie scoop (about 48–50 g each) to portion the dough. Roll each portion into a smooth ball and place them about 2 inches apart on the prepared baking sheets.
Slightly flatten the tops with your fingers or the bottom of a glass. Keep each cookie at least ½ inch thick so they stay soft.
Bake for 9–11 minutes. The edges should set and the tops lose their shiny look but should not brown. The center will still look soft.
Remove the cookies from the oven. Immediately use a cookie cutter or glass a little larger than the cookie to gently rotate around the edge and bring the cookie into a neat round shape. This step keeps the look uniform.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting, put the cream cheese and salted butter in the mixer bowl with the whisk or paddle. Beat on low until smooth and lump-free, about 1–2 minutes. Scrape down the bowl.
Add the vanilla and salt. Mix on low until combined.
Add the sifted powdered sugar in three parts, mixing on low a few seconds each time until it blends. Scrape the bowl as needed.
Gradually add the very cold heavy cream, about a tablespoon at a time, while whisking on low. Whisk until you reach stiff peak consistency—this takes about 1–1½ minutes. Do not overwhip or the frosting can split.
Pipe the frosting in a spiral from the center outward with a #2A or #1A tip, or spread with a spatula in small swirls. Finish with a light sprinkle of the Christmas sprinkles just before serving.

Best Ways to Serve Christmas Sugar Cookies (Crumbl Copycat)

Serve these cookies at room temperature. They pair well with hot cocoa, coffee, or milk. Place a few on a holiday plate with other cookies for a pretty mix. For parties, arrange them on a platter and keep them covered with a lid until it is time to serve. If you bring them to a party, store them in a single layer or put parchment between layers in a cookie tin so the frosting stays neat.

How to Store Christmas Sugar Cookies (Crumbl Copycat)

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If they are frosted, place them in a single layer or use parchment between layers and refrigerate for up to 5 days. Bring frosted cookies to room temperature before serving for best texture and flavor. You can also freeze the unfrosted cookie dough balls for up to 3 months; thaw in the fridge overnight, shape, and bake. For frosted cookies, freeze on a tray until solid, then stack with parchment and store in a freezer-safe container for up to 2 months. Thaw in the fridge then bring to room temperature before serving.

Easy Tips to Make Christmas Sugar Cookies (Crumbl Copycat)

Measure flour by spooning into the cup or use a kitchen scale for best results.
Keep butter and cream cheese at 68–72°F for smooth mixing. If too cold, the frosting can be lumpy; if too warm, the frosting can be loose.
Do not overmix the dough after adding flour. Overmixing makes cookies tough.
Use a scoop for even cookie sizes so they bake the same.
If cookies spread too much, chill the dough scoops 10–15 minutes before baking.
Add sprinkles gently to avoid overcoloring the dough with dye.

Try These Variations of Christmas Sugar Cookies (Crumbl Copycat)

Lemon twist: Add 1 teaspoon fresh lemon zest to the dough and 1 teaspoon lemon juice to the frosting for a fresh flavor.
Chocolate chip: Stir ½ cup mini chocolate chips into the dough instead of sprinkles for a classic twist.
Peppermint: Add ¼ teaspoon peppermint extract to the frosting and top with crushed candy canes.
Maple cream cheese: Replace 1 tablespoon of heavy cream with 1 tablespoon maple syrup for a warm maple note.
Gluten-free: Use a 1:1 gluten-free flour blend and check texture; you may need a touch more liquid.

Common Questions About Christmas Sugar Cookies (Crumbl Copycat)

Q: Can I make the dough ahead?
A: Yes. You can make dough and keep it in the fridge for 24–48 hours. Let it warm a little before scooping. You can also freeze dough balls for up to 3 months.

Q: Why did my cookies spread too much?
A: Common causes are too-warm butter, too little flour, or baking sheets that are too warm. Chill the dough briefly and make sure butter is at the right temperature.

Q: Can I skip the cream cheese in the frosting?
A: Yes, you can make a simple buttercream instead. Use 1 cup (2 sticks) unsalted butter and 3–4 cups powdered sugar with a splash of cream until you reach the right consistency.

Q: How do I keep cookies soft?
A: Store them in an airtight container and add a slice of bread or a dab of apple to the container for a day or two to help keep them soft.

Q: Can I use different sprinkles?
A: Yes. Use any oven-safe sprinkles for the dough and the frosting. Do not use non-heat-stable sprinkles inside dough that will melt and bleed color.

Final Thoughts

These Christmas Sugar Cookies (Crumbl Copycat) are a friendly recipe for bakers of all skill levels. The dough is easy to handle, the cookies bake evenly, and the frosting gives a nice look and flavor. Make them for school parties, family gatherings, or a cozy night by the tree. Small steps, like measuring well and keeping the right butter temperature, will give you consistent results.

Conclusion

If you want another guide and a tested copycat version, see this detailed write-up on Copycat Crumbl Christmas Sugar Cookies – The Café Sucre Farine. Ready to make these cookies? Try the steps here and enjoy fresh, festive treats at home.

Christmas Sugar Cookies (Crumbl Copycat)

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Author: nobakedessertsrecipes_admin
Total Time: 41 minutes
Yield: 24 servings 1x
Diet: Vegetarian

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Description

These Christmas Sugar Cookies are soft, buttery, and topped with a creamy frosting and bright sprinkles, perfect for the holiday table.

Ingredients

Scale

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
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
184 g (13 Tbsp) salted butter, softened
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, etc.)

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Instructions

Preheat the oven to 350°F and line 2–3 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat the softened butter and granulated sugar on medium speed until light and fluffy.
Add the egg, vanilla extract (and almond extract if using) and mix until combined.
Add the dry ingredients in two parts, mixing until just combined.
Fold the Christmas jimmies into the dough with a spatula.
Use a 3-tablespoon scoop to portion the dough, roll into balls, and place on prepared baking sheets.
Slightly flatten the tops and bake for 9–11 minutes until edges set.
Remove from oven and shape cookies with a glass if needed. Let cool for 5 minutes before transferring to a wire rack.
For the frosting, beat cream cheese and salted butter until smooth. Add vanilla and salt, mixing to combine.
Gradually add sifted powdered sugar and mix until blended.
Add cold heavy cream gradually while whisking until stiff peaks form.
Pipe or spread frosting on cooled cookies and decorate with sprinkles.

Notes

Store unfrosted cookies at room temperature for up to 3 days; frosted cookies can be refrigerated for up to 5 days.

Prep Time: 30 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg