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Christmas Sugar Cookies

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Soft and chewy Christmas Sugar Cookies inspired by Crumbl cookies, perfect for festive occasions.

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 (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.)

Instructions

  1. Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Scrape down the bowl once or twice.
  4. Add the egg and vanilla extract, and beat on medium-low speed until combined, about 30 seconds.
  5. Gradually add the dry ingredients to the butter mixture in two parts, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the Christmas jimmies sprinkles using a spatula until evenly distributed.
  7. Use a 3-Tablespoon cookie scoop to portion the dough (48-50 g each). Roll each scoop into a ball and place them on the prepared baking sheets about 2 inches apart.
  8. Slightly flatten each dough ball with your fingers or the bottom of a glass, keeping the cookies at least ½-inch thick.
  9. Bake for 9-11 minutes, or until the edges are set and the tops look soft and no longer glossy. The cookies should not brown.
  10. Remove from the oven, then immediately shape into a perfect circle by gently rotating a cookie cutter or glass larger than the cookies around each cookie to lightly bring in the edges.
  11. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  12. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on low speed until smooth and creamy, about 1-2 minutes.
  13. Add the vanilla extract and salt, then beat on low until just combined.
  14. Add the sifted powdered sugar in three parts, beating on low speed until just combined, about 10-15 seconds each. Stop to scrape the bowl as needed.
  15. Gradually drizzle in the cold heavy cream while whisking on low speed until stiff peaks form, about 1-1½ minutes, being careful not to overwhip.
  16. Pipe the frosting in a spiral pattern over the cookies or spread with a spatula, then sprinkle with Christmas sprinkles before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze cookies and frosting separately for longer storage.

Nutrition

Keywords: Christmas cookies, holiday baking, festive treats

Find it online: https://www.recipessmart.com/christmas-sugar-cookies-crumbl-copycat/