Crumbl-Style Frosted Sugar Cookies
There is something undeniably comforting about a classic frosted sugar cookie. Soft, thick, and buttery with a swirl of fluffy frosting on top, it’s the kind of dessert that feels nostalgic and indulgent all at once. These Crumbl-style frosted sugar cookies are my small-batch take on that bakery favorite—perfectly soft, subtly flavored with vanilla and almond, and finished with festive New Year’s sprinkles that make them feel extra special.
This recipe makes eight generously sized cookies, which I personally love. It’s just enough to feel celebratory without overwhelming your kitchen (or your willpower). They’re ideal for ringing in the New Year, bringing to a small gathering, or baking simply because a frosted sugar cookie sounds like exactly what you need right now.
What makes these cookies so good is the texture. Using both butter and oil gives you the best of both worlds: rich flavor from the butter and an ultra-soft, tender crumb thanks to the oil. The combination of granulated sugar and powdered sugar keeps the cookies light and bakery-soft, while a bit of cornstarch helps them stay thick and pillowy instead of spreading too much.
And then there’s the frosting. Creamy, fluffy, and just sweet enough, it complements the cookie without overpowering it. A tiny pinch of almond extract adds that subtle bakery-style flavor that makes people ask, “What’s in these?” without quite being able to put their finger on it.
To finish them off, I topped these cookies with the cutest New Year’s themed sprinkles from Foliay. The mix includes soft pastel colors, tiny balloon shapes, classic round sprinkles, and longer jimmies. They’re festive without being over-the-top and add the perfect celebratory touch to these cookies.
If you love soft sugar cookies with thick frosting, this recipe is absolutely for you.
IngredientsFor the Cookies
- 2 ½ tbsp (35 g) unsalted butter, room temperature
- 1 ½ tbsp (21 g) vegetable oil
- 6 tbsp (75 g) granulated sugar
- 6 tbsp (45 g) powdered sugar
- 1 large egg (50 g), room temperature
- 1 tsp (5 g) vanilla extract
- Pinch almond extract (~0.5 g)
- ½ tsp (2.5 g) milk
- 1 cup (120 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- ¼ tsp (1 g) baking powder
- 1 ⅛ tsp (6 g) baking soda
- ¼ tsp (1.5 g) salt
For the Frosting
4 tbsp (57 g) unsalted butter, room temperature
1 ½ cups (180 g) confectioners’ sugar
1 tbsp (15 g) milk
½ tsp (2.5 g) vanilla extract
Pinch almond extract (~0.5 g)
1 ⅛ tsp (6 g) salt
Directions
Step 1: Make the Cookies
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the butter and vegetable oil. Mix on low speed until combined, then gradually increase to medium-high speed and whisk until smooth and homogeneous, about 2 minutes.
With the mixer running, slowly pour in the granulated sugar. Once incorporated, turn off the mixer, add the powdered sugar, and mix on low speed, gradually increasing to medium speed until fully combined.
Add the egg, vanilla extract, almond extract, andmilk. Beat on medium-high speed until the mixture is smooth and creamy, about 1 minute, scraping down the sides and bottom of the bowl as needed.
Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low speed until just combined and no dry streaks remain. Do not overmix.
Using a 2-tablespoon cookie scoop or a large spoon, portion the dough into equal-sized balls. Roll each portion gently between your hands to smooth the edges, then place the dough balls 2 inches apart on the prepared baking sheet. Gently flatten the tops slightly with your fingers or the palm of your hand.
Bake for 10–12 minutes, or until the cookies have puffed, the edges are set, and the centers are still soft and pale.
Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 20–25 minutes.
Step 2: Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, milk, vanilla extract, almond extract, and salt.
Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is smooth and fluffy, about 1 minute.
Once the cookies are completely cool, use an offset spatula or spoon to spread about 1 tablespoon of frosting evenly over each cookie. Top with rainbow sprinkles, let the frosting set slightly, and enjoy.
Storage Tips
These frosted sugar cookies store beautifully, making them perfect for baking ahead or enjoying over a few days.
- Room temperature: Store the frosted cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent the frosting from sticking.
- Refrigerator: For longer storage, keep the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best soft, bakery-style texture.
- Freezing: The unfrosted cookies freeze very well. Place cooled cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature, then frost before serving. Frosted cookies can also be frozen, but the sprinkles may bleed slightly once thawed.
Make-Ahead Tips
These cookies are a great option if you want to break up the baking process.
- Cookie dough: The dough can be made up to 24 hours in advance and stored covered in the refrigerator. Let it sit at room temperature for about 10–15 minutes before scooping and baking.
- Baked cookies: The cookies can be baked a day ahead and stored unfrosted in an airtight container. Frost them the day you plan to serve for the freshest look and flavor.
- Frosting: The frosting can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and re-whip briefly before spreading.