Patriotic Frosted Crumbl Cookies
Thick, soft, buttery Crumbl-style sugar cookies topped with creamy vanilla buttercream frosting and festive red, white, and blue sprinkles. The ultimate 4th of July cookie!
Servings: 12 cookies
Calories: 473kcal
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer (hand or stand)
- 1/4-cup or 1/3-cup cookie scoop
- Cooling rack
Ingredients
Sugar Cookie Base
- 1 cup unsalted butter cold and cubed
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vanilla Buttercream Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- Red white & blue sprinkles
Instructions
Make the Sugar Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream 1 cup cold cubed butter and 1 cup granulated sugar until light and fluffy.
- Mix in 1 large egg and 1 tablespoon vanilla extract until combined.
- Add 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until a soft dough forms.
- Scoop large 1/4-cup or 1/3-cup dough balls. Roll smooth and slightly flatten the tops.
- Bake 9-11 minutes for 1/4-cup cookies, or 11-13 minutes for larger 1/3-cup cookies. Edges should look set while centers stay soft and pale.
- Let cookies cool completely on the pan before frosting.
Make the Vanilla Buttercream
- Beat 1/2 cup softened butter until creamy.
- Add 2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1 tablespoon heavy cream.
- Beat until smooth and fluffy, adding more cream only if needed for a thick, spreadable consistency.
Decorate
- Spread or pipe a generous swirl of vanilla buttercream on each cooled cookie.
- Add red, white & blue sprinkles immediately so they stick to the frosting.
Notes
Storage: Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Freeze unfrosted cookies in a freezer-safe bag for up to 2 months. Thaw and frost before serving.
Tip: Use cold, cubed butter for the cookie dough to get thick, tall cookies that don't spread too thin.
Tip: Don't overbake! Pull cookies out when centers still look slightly underdone. They firm up as they cool.
Nutrition values are estimates.
Nutrition
Calories: 473kcal | Carbohydrates: 61g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 153mg | Potassium: 83mg | Fiber: 1g | Sugar: 37g | Vitamin A: 747IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 2mg