Crumble Christmas Sugar Cookies
Crumble Christmas Sugar Cookies feature a buttery, tender crumb with a delicate vanilla flavor, finished with festive sprinkles. These no-roll cookies offer holiday charm with minimal effort, making them perfect for seasonal celebrations.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 ½ teaspoons vanilla extract or ½ teaspoon almond extract + 1 teaspoon vanilla for variation
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup holiday-colored sprinkles or sparkling sugar
- Optional: ½ teaspoon lemon or orange zest for a citrus twist
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Cream the butter and sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Don’t rush this step—proper creaming creates the perfect crumbly texture.
- Add the egg and vanilla extract and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. The dough should be somewhat crumbly but hold together when pressed.
- Scoop tablespoon-sized portions of dough and roll into balls (about 1½-inch diameter). Place on the prepared baking sheets about 2 inches apart.
- Gently flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking. Don’t press too hard—just enough to create a thick disc.
- Sprinkle the tops generously with holiday sprinkles or sparkling sugar, gently pressing them into the surface.
- Bake for 10-12 minutes until the edges are just barely turning golden. The centers will look slightly underdone, which is perfect for a crumbly texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool while maintaining their delicate, melt-in-your-mouth texture.
Notes
- The dough can be made ahead and refrigerated for up to 3 days. Just let it sit at room temperature for about 15 minutes before scooping.
- For extra richness, replace half a cup of all-purpose flour with almond flour.
- If your dough seems too crumbly to hold together, add 1-2 teaspoons of milk.
- These cookies freeze beautifully for up to 3 months, both as dough balls and as baked cookies.
- For a fun variation, sandwich two cookies with a thin layer of frosting or jam.