Introduction
Amidst the joyful bustle of the holiday season, where scents of pine and spice mingle in the air, a cookie emerges that feels like the very embodiment of a festive hug: the Holiday Sugar Crumbl Cookie. This isn’t just any cookie; it’s a textural masterpiece. It features a uniquely soft, thick, and tender base that nearly melts at the touch, crowned with a cloud of velvety vanilla frosting and a vibrant confetti of red and green sprinkles. These cookies are the culinary stars of holiday parties, a beloved project for family baking days, and a gift that communicates pure, unadulterated sweetness. The secret to their signature “crumbl” texture lies in the gentle combination of cornstarch and careful mixing, resulting in a treat that is delightfully delicate. This recipe guides you step-by-step to recreate this beloved holiday icon, promising to fill your kitchen with warmth and your cookie jar with pure, frosted joy.
Tips for Successful Cooking
Achieving the perfect Crumbl-style cookie texture and presentation requires a bit of finesse. Keep these tips in mind to ensure your cookies are flawless:
- Butter Temperature is Key: “Softened” butter should be at cool room temperature, yielding slightly to a gentle press but not greasy or shiny. If it’s too cold, you won’t achieve a light, fluffy creamed mixture. If it’s melted or too warm, your cookies will spread excessively.
- Don’t Over-Cream: While creaming the butter and sugars for 2-3 minutes is important for incorporating air, overdoing it (5+ minutes) can incorporate too much air, causing the cookies to rise and then fall, creating an overly crumbly texture.
- Gentle Mixing for Dry Ingredients: Once you add the flour mixture, mix just until the dough comes together and no dry streaks remain. Overmixing at this stage develops gluten, which can lead to tougher cookies. A soft, slightly sticky dough is what you want.
- The Cornstarch Secret: The cornstarch is non-negotiable. It is the primary agent that gives these cookies their signature soft, tender, and cake-like “crumbl” texture. Do not substitute it.
- Perfect Portioning: Use a medium cookie scoop (about 3 tablespoons) for uniform, bakery-style cookies. This ensures even baking and a consistent, thick shape.
- Press, Don’t Flatten: Before baking, a gentle press on the top of each dough ball is enough. This helps them bake evenly without spreading into flat discs.
- Cool Completely: The cookies must be completely cool to the touch before frosting. If they are even slightly warm, the frosting will melt and slide right off.
- Frosting Consistency: For a fluffy, pipeable frosting that holds its shape, start with 2 tablespoons of heavy cream and add the third only if needed. The frosting should be thick and smooth, not runny.
Frequently Asked Questions (FAQ)
Q: Can I make the cookie dough ahead of time?
A: Yes! You can scoop the dough balls, place them on a baking sheet, and freeze them solid. Then, transfer the frozen balls to a zip-top bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Q: Why are my cookies flat and thin?
A: This is typically due to butter that was too warm or melted, an oven that wasn’t fully preheated, or over-creaming the butter and sugar. Ensure your ingredients are the correct temperature and your oven is ready.
Q: Can I use salted butter?
A: You can, but omit the added 1/2 teaspoon of salt in the cookie dough to avoid over-salting.
Q: My frosting is too thick/too thin. How can I fix it?
A: If too thick, add more heavy cream, 1 teaspoon at a time. If too thin, add more sifted powdered sugar, a few tablespoons at a time, until you reach the desired consistency.
Q: How should I store these frosted cookies?
A: Store them in a single layer in an airtight container at room temperature for up to 3 days. If stacking is necessary, place parchment paper between layers to protect the frosting and sprinkles.
Q: Can I use milk instead of heavy cream in the frosting?
A: Heavy cream provides a richer flavor and more stable, fluffier texture. Milk can be used in a pinch, but the frosting may be less luxurious and more prone to being thin or sweet.
The Recipe: Holiday Sugar Crumbl Cookies
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: 290 kcal | Servings: 18 cookies
These iconic holiday cookies boast an incredibly soft, thick base and a sweet, fluffy vanilla frosting, all dressed up with festive sprinkles.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) powdered sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (360g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (60g) cornstarch
For the Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2–3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Red and green sprinkles, for decorating
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together the softened butter, granulated sugar, and powdered sugar on medium speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs and the tablespoon of vanilla extract. Mix on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and cornstarch until thoroughly combined.
- Form the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a soft, cohesive dough forms and no dry flour remains. Do not overmix.
- Scoop and Shape: Using a medium cookie scoop (about 3 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the top of each dough ball just to slightly flatten the peak.
- Bake: Bake for 10-12 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden brown. The centers should still look soft.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies cool, prepare the frosting. In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating on low to combine. Add 2 tablespoons of heavy cream and the teaspoon of vanilla. Beat on medium-high speed for 2-3 minutes, until very light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream.
- Frost and Decorate: Once the cookies are completely cool, frost them generously using a knife, offset spatula, or piping bag. Immediately decorate with red and green sprinkles before the frosting sets.
Conclusion
The Holiday Sugar Crumbl Cookie is more than a dessert; it’s a festive experience. It captures the magic of the season in a form that’s both beautiful and deeply satisfying to eat. From their uniquely soft, yielding crumb to their joyful, frosted tops, these cookies are guaranteed to become a treasured part of your holiday traditions. Whether you’re leaving them out for Santa, sharing them with neighbors, or simply enjoying one with a cup of hot cocoa by the tree, they are a delicious testament to the sweetness of sharing. So gather your ingredients, preheat your oven, and get ready to bake a batch of pure holiday cheer.
