Crumbl Christmas Sugar Cookies are the treat everyone seems to crave once the tree goes up and the lights come out. Maybe you tried one in the shop and wondered how on earth they get that soft bite with the thick frosting. I’ve been there. After a lot of cozy weekend testing, this is the version I make on repeat for family nights, school swaps, and last minute cookie trays. If you’re after that bakery-style thickness with a tender center and a creamy almond-vanilla frosting, you’re in the right place. Let’s make Deliciously Soft Crumbl Christmas Sugar Cookies at home without any fuss.
What is a Crumbl cookie?
A Crumbl cookie is a big, bakery-style cookie that’s soft in the middle, slightly firm around the edges, and very generous with frosting. The brand rotates flavors every week, but the classic Christmas sugar cookie is a fan favorite for a reason. It’s thick and moist, sweet without being cloying, and usually features a creamy, smooth frosting with a hint of almond. Think of it as the perfect mix of sugar cookie comfort and bakery polish.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Deliciously Soft Crumbl Christmas Sugar Cookies was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Crumbl Christmas Sugar Cookies are the treat everyone seems to crave once the tree goes up and the lights come out. Maybe you tried one in…
When I tested this copycat at home, I focused on texture first. That means creaming the butter and sugar just right, adding a touch of cornstarch for tenderness, and baking just until the tops look set but still pale. The frosting is the finishing touch, and it’s what makes these feel festive. A little gel color and a shower of sprinkles, and suddenly your kitchen feels like a cookie shop.
By the way, if you’re building a whole dessert tray, you might also love these cheerful ideas like Christmas cutout cookies or these crunchy-sweet Christmas chocolate bark. They stack beautifully next to big sugar cookies.
Bottom line These are large, thick, soft sugar cookies with creamy frosting and classic holiday vibes. If that’s what you’re craving, you’ll be thrilled with this homemade version of Deliciously Soft Crumbl Christmas Sugar Cookies. 
Why this Crumbl copycat recipe is great
Plenty of sugar cookie recipes promise soft and chewy, but this one nails the pillowy, bakery-style texture without complicated steps. I added a little cornstarch for tenderness and just enough almond extract to give that signature nostalgic flavor. The dough is straightforward, easy to scoop, and holds its shape when you bake it. The cookies keep their softness for days, which is perfect for gifting and cookie exchanges.
This recipe is also flexible. You can tint the frosting any holiday color, mix and match sprinkles, or switch almond extract for extra vanilla if you prefer. They’re thick by design, so they feel special and look great on a tray. And no, you don’t need to chill the dough, though a quick chill can give you neater edges if you’re particular about shape.
“I brought a batch to my neighbor’s party and watched people circle back to the plate twice. Someone asked where I bought them, which is basically the best review a home baker can get.”
If you’re planning a baking day, check out the rest of my holiday picks in the Christmas archive for simple, reliable treats that look festive without the stress. This recipe fits right in with the line-up and tastes exactly how you want a sugar cookie to taste at this time of year. 
Helpful kitchen tools
You don’t need fancy gear to make Deliciously Soft Crumbl Christmas Sugar Cookies, but a few basics make a big difference.
- Stand mixer or hand mixer for fluffy, well-creamed butter and sugar
- Cookie scoop, 3 tablespoons size, for thick, uniform cookies
- Rimmed baking sheets and parchment paper for easy, even baking
- Offset spatula to smooth frosting into tidy swirls
- Digital scale for accurate flour measurement if you have one
- Cooling racks so cookies set properly before frosting
If you’re a soft cookie lover, you might also try these cozy soft sour cream sugar cookies which have a similar tender crumb and old-school bakery feel.
Tips and tricks
Measure flour lightly Spoon it into the cup and level it off, or use a scale. Too much flour makes cookies dry and cakey.
Cream butter and sugar properly Beat 2 to 3 minutes until pale and fluffy. This traps air so the cookies bake tall and tender.
Do a quick chill if you want ultra clean edges Even 20 to 30 minutes in the fridge helps the dough hold shape. Not mandatory, but helpful if your kitchen runs warm.
Underbake just a bit Pull them when the tops look set but still pale. The carryover heat finishes the centers and keeps them soft.
Frost once the cookies are cool Warm cookies will melt the frosting. If you’re rushed, pop the trays into the fridge for 10 minutes.
Flavor tip Almond extract is classic, but if you prefer pure vanilla, swap the almond for more vanilla and add a tiny pinch of extra salt to balance sweetness.
Decorating shortcut Use gel food color so the frosting stays thick and doesn’t water down the texture. Finish with festive sprinkles for that joyful holiday look.
And if you’re filling a cookie box, round it out with something chocolaty like these chocolate spritz cookies for a crisp, buttery contrast.
How to make Christmas Crumbl sugar cookies
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all purpose flour, about 330 grams
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 tablespoons sour cream
For the frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 to 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of salt
- Red or green gel food color and holiday sprinkles
Make the dough
1. Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Scrape down the bowl.
2. Add egg, yolk, and extracts. Beat in the egg and extra yolk until smooth, then mix in the vanilla and almond.
3. Combine dry ingredients. In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
4. Bring it together. Add the dry mixture to the butter bowl in two additions, mixing on low just until nearly combined. Add sour cream and mix briefly until a soft dough forms. Avoid over-mixing.
Bake and cool
5. Scoop and flatten. Line baking sheets with parchment. Scoop dough in 3 tablespoon portions and roll into balls. Press each to about 1/2 inch thick for that classic thick cookie look.
6. Optional chill. For sharper edges, chill the shaped cookies 20 to 30 minutes.
7. Bake. Bake at 350 F for 10 to 12 minutes, rotating the pan once. The tops should look set and pale with no browning.
8. Cool. Let cookies rest on the pan 5 minutes, then move to a rack to cool completely before frosting.
Frost and decorate
9. Make frosting. Beat butter until creamy. Add powdered sugar, 2 tablespoons cream, vanilla, almond, and a pinch of salt. Beat until smooth and fluffy, adding a little more cream if needed. Tint with a small amount of gel color.
10. Frost generously. Spread a thick layer on each cooled cookie with an offset spatula. Swirl the top and add sprinkles. That signature festive finish is what makes Deliciously Soft Crumbl Christmas Sugar Cookies stand out.
Yield and storage This batch makes about 14 to 16 large cookies. Store in an airtight container at room temperature for 2 to 3 days, or refrigerate up to 5 days. For freezing, place unfrosted cookies in a sealed bag for up to 2 months, then thaw and frost fresh before serving. If you need one more treat for your holiday boxes, toss in shards of Christmas chocolate bark for texture and sparkle.
Once you try this method, you’ll understand why I come back to Deliciously Soft Crumbl Christmas Sugar Cookies every December. They’re easy, forgiving, and guaranteed to disappear.
Common Questions
Do I have to chill the dough? No. The cookies bake beautifully without chilling. A quick chill helps with tidy edges if your kitchen is warm.
Can I skip the almond extract? Absolutely. Replace it with equal vanilla. Almond gives that nostalgic bakery note, but vanilla-only tastes great too.
How do I keep them soft for days? Underbake slightly and store airtight. For extra insurance, add a small piece of sandwich bread in the container to help maintain moisture.
Can I make them smaller? Yes. Use a 1.5 tablespoon scoop and bake 7 to 9 minutes. Keep an eye on the color since smaller cookies bake fast.
Can I freeze frosted cookies? You can, but for the best look I freeze unfrosted cookies and frost after thawing. If freezing frosted ones, freeze on a tray first, then bag once firm.
Ready to bake a batch that tastes like the holidays?
With a soft, thick crumb and a creamy, festive frosting, Deliciously Soft Crumbl Christmas Sugar Cookies are the kind of cookie everyone grabs first. Use the tips above, don’t over-bake, and you’ll get that bakery texture right at home. If you want another look at the style, this helpful guide from Copycat Crumbl Christmas Sugar Cookies – The Café Sucre Farine is a great reference. Bake a batch, pour some cocoa, and watch them vanish. I can’t wait for you to try them and share with the people you love.
Crumbl Christmas Sugar Cookies
Ingredients
Method
- Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Scrape down the bowl.
- Add egg, yolk, and extracts. Beat in the egg and extra yolk until smooth, then mix in the vanilla and almond.
- Combine dry ingredients. In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
- Bring it together. Add the dry mixture to the butter bowl in two additions, mixing on low just until nearly combined. Add sour cream and mix briefly until a soft dough forms. Avoid over-mixing.
- Scoop and flatten. Line baking sheets with parchment. Scoop dough in 3 tablespoon portions and roll into balls. Press each to about 1/2 inch thick for that classic thick cookie look.
- Optional chill. For sharper edges, chill the shaped cookies 20 to 30 minutes.
- Bake. Bake at 350 F for 10 to 12 minutes, rotating the pan once. The tops should look set and pale with no browning.
- Cool. Let cookies rest on the pan for 5 minutes, then move to a rack to cool completely before frosting.
- Make frosting. Beat butter until creamy. Add powdered sugar, 2 tablespoons cream, vanilla, almond, and a pinch of salt. Beat until smooth and fluffy, adding a little more cream if needed. Tint with a small amount of gel color.
- Frost generously. Spread a thick layer on each cooled cookie with an offset spatula. Swirl the top and add sprinkles.
