These Christmas Crumble Cookies bake up soft in the center with a thick, golden edge, a sweet peppermint crunch on top, and a buttery crumble that melts as they cool. You’ll find all the traits of a gourmet cookie here, yet the process stays practical. That’s why I come back to this one every December when my kitchen smells like vanilla, sugar, and candy canes.
This is a Crumbl Christmas cookie copycat that skips the fuss and brings something more comforting. Homemade texture, no overly sweet icing, and a balanced peppermint note that doesn’t mask the base. Think of it as the best part of peppermint bark, reworked into a cookie you can share.
The Cookie Dough That Holds Its Shape and Stays Soft for Days
I start with softened unsalted butter for structure and smooth mixing. Salted butter shifts the final texture, so I stick to unsalted here. Granulated sugar keeps things classic and allows the peppermint topping to shine. I’ve tested this with brown sugar too, but the flavor dulled the candy.
One egg binds the dough without making it cakey. Vanilla brings warmth. The flour, baking soda, and salt combination gives enough lift to hold the crumble without making the cookie dry. I always reserve half a cup of dough for the topping it’s essential.
Why I Use Reserved Dough Instead of a Separate Streusel
Instead of mixing up a separate streusel or crumble base, I use the same dough you’ve already prepared. A little flour and sugar added to the reserved portion creates coarse crumbs that hold their shape in the oven.
I’ve tried oat-based crumbles too. They made the cookie look rustic, but the oats never quite softened, especially when the cookies cooled. If you want a true bakery-style top that melts just enough, this method delivers.
Crushed Peppermint Adds the Snap
I use crushed candy canes or peppermint candies. Both work, though the candies give a finer texture. Add them before baking to let some of the sugar melt into the crumble. Then, once the cookies cool, sprinkle extra for color and contrast.
That mix of baked-in peppermint and fresh crushed topping is the trick. It brings the flavor without overwhelming the base. A light dust of powdered sugar at the end ties everything together.
How to Shape and Top the Cookies
Each cookie starts with about two tablespoons of dough, rolled into a ball. Once flattened slightly, the crumble goes on top. Press it into the center instead of scattering it around. This keeps the edges clean and the center soft.
Sprinkle the crushed peppermint after the crumble. Don’t press it too hard or it will melt flat. A final pinch of granulated sugar gives the surface a sparkle that catches light once cooled.
Oven Tips from My Notes
Bake at 350°F for about 12 minutes. Look for barely golden edges and set centers. If you wait for the top to brown, the bottoms will go too far.
Let them cool on the tray for five minutes before moving to a rack. If you transfer too soon, the centers may break. That extra tray time lets the bottom set without hardening the cookie overall.
How They Store and Travel
These cookies stay soft for four days at room temperature in an airtight container. I don’t recommend freezing the dough with the topping already added, but you can freeze the dough balls and add crumble and peppermint right before baking.
Once baked and cooled, these travel well. The crumble settles into the top, so it doesn’t flake off in containers. For cookie swaps or holiday gifting, that makes things easier.
Helpful Comparison: Brown vs White Sugar for Crumble Texture
I’ve tested brown sugar in the topping for a deeper flavor. While it added warmth, it also made the crumble spread too much during baking. Granulated sugar gave a cleaner shape with more contrast. If you want a defined, bakery-style look, stick with white sugar.
Holiday Pairings and Other Ideas
These cookies pair well with simpler classics that don’t fight for attention. Try Stained Glass Cookies or Pinwheel Cookies alongside these for a varied cookie tray.
If you’re building a tray with bold flavors, you could include Peppermint Bark Cookies. They mirror the mint in these, but with a darker chocolate base.
And if you’re decorating with kids, keep Reindeer Cookies nearby for a fun, themed set.
Save, Share, and Make These Again
Christmas baking recipes should earn their space in the kitchen. This one does, and I come back to it every year. Pin this to your Holiday Baking or Gourmet Cookies board so you have it ready.
And if you make them, let me know in the comments how they turned out. I’d love to hear if you tried a variation—or if you brought them to a swap and they disappeared like mine always do.
Festive Peppermint Christmas Crumble Cookies
Christmas crumble cookies bake up soft and thick with peppermint flavor and a buttery crumble topping that melts into the top as they cool. I use this Christmas crumble cookies recipe when I want a Crumbl Christmas cookie copycat that feels homemade and still a little extra. The dough holds its shape, the texture stays soft for days, and the peppermint flavor comes through without overpowering. These are the kind of gourmet cookies that disappear fast at cookie swaps. I save them with other holiday baking favorites under crumble cookie recipe ideas that work for gifting or Christmas cooking marathons. If you like festive cookies with a bakery-style twist, this one’s worth the tray space.
Ingredients
- FOR THE COOKIE DOUGH
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- FOR THE CRUMBLE TOPPING
- ½ cup cookie dough (reserved from above)
- ¼ cup all-purpose flour
- 1 tbsp sugar
- FOR THE TOPPING
- ½ cup crushed peppermint candies or candy canes
- ¼ cup granulated sugar (for sprinkling)
- Powdered sugar, for dusting
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- MAKE THE DOUGH: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, then mix until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a dough forms. Reserve ½ cup of the dough for the crumble topping.
- MAKE THE CRUMBLE: In a small bowl, combine the reserved ½ cup of dough with ¼ cup of all-purpose flour and 1 tablespoon of sugar. Use a fork or your fingers to mix until the texture resembles coarse crumbs.
- SHAPE AND TOP: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets and flatten each ball slightly. Press a generous pinch of crumble topping onto the center of each cookie. Add a spoonful of crushed peppermint candies over the crumble, then sprinkle each cookie with a pinch of granulated sugar.
- BAKE AND COOL: Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Crushed peppermint will melt slightly during baking—add extra after baking if you want a brighter look.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 183Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 122mgCarbohydrates 38gFiber 1gSugar 22gProtein 2g
