Description
These Copycat Crumbl Christmas Sugar Cookies capture the festive spirit with soft, buttery cookies topped with a creamy, peppermint-flavored icing. Perfectly tender with a subtle vanilla base, these cookies are ideal for holiday gatherings and gifting.
Ingredients
Scale
For the Cookies
- ¾ cup very soft salted butter
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
For the Icing
- 4 tablespoons very soft butter
- 2 cups powdered sugar
- ½ teaspoon salt (if using unsalted butter)
- 2¼–2 ½ tablespoons half & half
- ½ teaspoon peppermint extract OR ½ teaspoon vanilla extract and ⅛ teaspoon almond extract
- Optional: 2-4 drops green food coloring
- Christmas nonpareils for decorating
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the very soft salted butter and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, and stir until fully combined.
- Add Dry Ingredients: Mix in the baking powder and salt, then gradually add the all-purpose flour, stirring until the dough is fully incorporated. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour to firm up.
- Preheat Oven & Prepare Pans: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate cleanup.
- Shape and Flatten Cookies: Scoop dough in 1½ to 3 tablespoon portions, roll into balls, and place them about 2 inches apart on the baking sheets. To shape, press each dough ball down to about ½ inch thickness using a flat-bottom glass covered with a small piece of parchment paper to avoid sticking.
- Bake the Cookies: Bake for 12 to 16 minutes or until the edges just begin to turn golden brown. Be careful not to overbake to keep the cookies tender.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before icing.
- Prepare the Icing: In a medium bowl, combine the very soft butter, powdered sugar, 2 tablespoons of half & half, and your choice of extracts (peppermint, or vanilla with almond). Mix until creamy and smooth. If the icing is too stiff, add more half & half, a teaspoon at a time, until the desired thick but spreadable consistency is achieved. Add green food coloring if desired for a festive touch.
- Frost the Cookies: Spread a generous amount of frosting onto each cooled cookie with a spoon or a piping bag fitted with a large round tip. Smooth the icing just inside the edges using a small offset knife with circular motions. Immediately sprinkle with Christmas-themed nonpareils before the icing sets.
- Set and Store: Let the icing set for about 30 minutes. Once set, store the cookies in an airtight container with layers separated by parchment or wax paper. They keep well for 2-3 days at room temperature or can be frozen for longer storage.
Notes
- For best results, ensure the butter is very soft but not melted for both the dough and icing.
- Chilling the dough helps prevent spreading and maintains the cookies’ shape during baking.
- You can customize the icing flavor by choosing peppermint extract or a combination of vanilla and almond extracts.
- If you prefer less sweetness, adjust the powdered sugar in the icing slightly but keep enough for proper consistency.
- Use parchment paper on the glass when flattening dough balls to avoid sticking.
- Store cookies in layers separated by parchment to prevent sticking and maintain frosting appearance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Christmas cookies, sugar cookies, Crumbl copycat, holiday baking, festive cookies, peppermint frosting
