So About These Christmas Sugar Crumbl Cookies…
I have to confess: every year without fail, I bake (far too many?) Cookies in December. There’s always one tray that ends up a bit burnt because I get distracted wrapping presents or—no joke—once I got stuck in a YouTube gift wrapping rabbit hole. But these Christmas Sugar Crumbl Cookies? Oh, buddy, they’re the ones I hide in a tin on the top shelf just for me. My cousin tried finding my stash last year; little did she know, I moved it to the laundry room (I doubt she’ll ever read this, but let’s not tell her?).
Why You’ll Love This (And Why I Make It… Constantly)
Whenever family starts trickling in, I whip these up, usually with Christmas music blaring way too loud. I make this when (a) I want to get into the Christmas spirit but don’t have the energy to tackle fiddly gingerbread, or (b) my kids start begging for something sweet that isn’t from a package. Simple ingredients, big nostalgia. Oh, and my spouse says they taste like those fancy bakery cookies, except better (and, bonus, no weird aftertaste). I had to tweak the original recipe because the first few rounds were a little too sweet—not that anyone complained! If you’re thinking, “Will this recipe finally make me the person who brings ‘the good cookies’ to the party?” I’d say, probably. Unless you forget the baking powder. (Ask me how I know.)
What You’ll Need – Ingredients (Substitutions in Parentheses!)
- 2 cups all-purpose flour (or hey, white whole wheat works in a pinch; my friend swears by it)
- 1 cup granulated sugar (I sometimes do half white, half brown for chewiness, but classic is classic)
- 3/4 cup unsalted butter, softened (salty butter? Just leave out the extra pinch of salt I mention later)
- 1 large egg (room temp, but honestly, I always forget and microwave it in water for 30 seconds)
- 1 1/2 tsp vanilla extract (or almond if you’re feeling fancy, or both if you’re indecisive like me)
- 1/2 tsp baking powder
- 1/4 tsp salt (Grandma always insisted on Morton, but any will do—I’ve even used flaky sea salt for kicks)
- Festive sprinkles, sanding sugar, or colored icing (because…what is Christmas without over-the-top decorations?)
- (Optional) 2 tbsp cream cheese for extra tang—I do this when I’m craving a softer cookie
How I Make ‘Em (And Sometimes Mess Up…)
- Preheat your oven to 350°F (about 180°C). I always forget to start this early, so if you forget too, you’re in good company.
- In a big bowl, beat the butter and sugar together until creamy. I use a hand mixer but a wooden spoon and some elbow grease work fine (albeit with more grumbling). Sometimes my butter is too cold. In those cases, I just cut it into tiny cubes or give it a minute near the warmth of the stovetop.
- Add the egg and vanilla. This is where I usually sneak a taste—raw eggs be damned. (You do you. I live on the edge.)
- Toss in the flour, baking powder, and salt (plus cream cheese if you want to try the tangy variation). Mix until just combined. Don’t overmix—seriously, stop when you can’t see streaks. At this stage, the dough looks a bit sticky; that’s normal. Actually, I find it works better if I chill the dough, but if you’re impatient, just dust your hands with flour.
- Scoop out small balls (about a tablespoon each) and gently flatten them on a parchment-lined tray. Sprinkle on all the sparkle, or wait to ice them after baking. Up to you—I like both. If you want big, bakery-style cookies, just use a bigger scoop and bake a minute or two longer.
- Bake for 9-11 minutes if you want them soft; a bit longer if you like crunchy edges. Don’t worry if they seem underbaked in the center—they set up as they cool (though, honestly, I kind of love them gooey).
- Let cool for a few minutes on the tray. You could transfer them to a wire rack, but if, like me, you don’t own one, a cutting board works just fine.
Little Notes (Learned the Hard Way)
- One year I used melted butter thinking it would make them chewier. Nope. They spread into sad puddles. Lesson learned.
- If you don’t chill the dough, just dust your hands with flour when rolling—less fuss than it sounds.
- Every oven runs a little different. My old apartment oven took 13 minutes; my new one takes just 9. Check ’em early.
Variations I’ve Tried (And One Fail…)
- Orange zest in the dough? Delightful.
- Swapping out almond for peppermint extract—festive, but maybe a bit toothpastey. My nephew still loved them though.
- Tried adding cocoa powder once (like a chocolate crumbl). They just… weren’t right. Not my best move!
- If you’re dairy-free, coconut oil works. The flavor’s different but still magic.
Equipment (And If You’re Missing Something…)
- Big bowl and spoon (or hand mixer if you’re fancy)
- Baking tray
- Parchment paper (or in a pinch, just grease the tray—clean-up is slightly more of a pain though, oh well)
- Cookie scoop is nice, but two spoons and stubbornness work too
- Wire rack or a cutting board, or frankly a clean tea towel on the counter, for cooling
How to Store (Sort Of—They Go Fast…)
If you manage to have leftovers, airtight tin or container on the counter keeps them nice for 3 days. Fridge works for up to a week, I guess, though honestly, in my house it never lasts more than a day! You can also freeze the raw dough balls and thaw later—good for last-minute cookie emergencies (these exist, don’t they?).
How We Serve These (And You Should Too, Probably)
I love dunking these in hot chocolate while watching old Christmas movies (“Home Alone” is the classic here). My sister crushes a few into vanilla ice cream, bless her. Around here, we sometimes plop a dollop of Nutella or lemon curd between two for a makeshift sandwich—don’t knock it till you try it.
Things I Learned The Hard Way (And You Don’t Have To)
- I once tried skipping the parchment paper to “save time”—nope. Cookies got stuck and crumbled. Lesson: lazy isn’t always quicker!
- Rushing the chill time because I was hangry… resulted in flatter cookies. Actually, I suggest at least a 10-minute chill if you want ‘em a bit thicker.
FAQ – Stuff People Actually Ask Me
Q: Can I make these gluten-free?
A: Yep! Try this gluten-free 1-to-1 flour (I usually grab Bob’s Red Mill), but heads up: texture’s a bit more sandy. Still tasty.
Q: How far ahead can I prepare the dough?
A: Overnight’s fine—or longer, really. I did three days once by accident (I forgot! Oops), and it was totally still good.
Q: Do I have to decorate them?
A: Who am I, the cookie police? Festive sprinkles are fun, but plain’s lovely. Or try a super quick glaze like Sally’s cookie icing—I use it every time I remember.
Q: What if I don’t have a mixer?
A: Good luck arm workout! Wooden spoon is honestly how my grandma did it for years. Cookies turned out lush regardless.
If you want more Christmassy baking inspo, I sometimes browse King Arthur Baking’s holiday recipes—they’re brilliant and not too fussy.
Well, that about wraps it. That’s my real, messy, lovely Christmas Sugar Crumbl Cookie guide. Save a few for yourself (or don’t; it’s Christmas).
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the icing: 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, assorted holiday sprinkles
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3Add the egg, vanilla extract, and almond extract to the mixture and beat until combined.
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4Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients and mix until a soft dough forms.
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5Roll the dough into large balls (about 3 tablespoons each), place on baking sheets, and gently flatten with your hand or the bottom of a glass.
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6Bake for 11-13 minutes or until the edges are set but not browned. Cool completely before icing.
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7For the icing, whisk together powdered sugar, milk, and vanilla until smooth. Frost cooled cookies and decorate with holiday sprinkles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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