Sugar Cookie Crumble Base with Christmas Sprinkles Recipe
This Sugar Cookie Base & Crumble recipe offers a delightful sweet crust and crunchy topping perfect for cheesecakes or standalone desserts. The base is a buttery sugar cookie baked until lightly golden, while the crumble topping adds a tender, sweet texture with festive Christmas sprinkles for a colorful finish.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes
- Yield: One 9-inch springform pan of sugar cookie base with crumble topping (serves 8-10) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Sugar Cookie Base (Crust)
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup Regenerative Organic Certified® Cane Sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
For the Sugar Cookie Crumble (Topping)
- 1.25 cups all-purpose flour
- ½ tsp salt
- 1.5 cups Regenerative Organic Certified® Cane Sugar
- ½ cup unsalted butter, melted
- 1 egg yolk, room temperature
- 1 tsp pure vanilla extract
- 5 tbsp milk
For Garnish
- ⅓ cup Christmas sprinkles (jimmies)
Instructions
- Prepare Sugar Cookie Base (Crust): Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying and lining with parchment paper. In a bowl, whisk together 2 cups flour, ½ tsp baking soda, and ½ tsp salt. In a mixer, cream ¾ cup softened butter with ½ cup cane sugar until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 tsp vanilla extract for 1-2 minutes. Gradually add the dry ingredients, mixing on low speed until a soft dough forms. Do not overmix. Press dough evenly into the prepared pan and bake for 12-15 minutes until the edges turn lightly golden. Cool completely on a wire rack.
- Prepare Sugar Cookie Crumble (Topping): In a separate bowl, combine 1.25 cups flour, ½ tsp salt, and 1.5 cups cane sugar. Add the remaining ½ cup melted butter, 1 egg yolk, 1 tsp vanilla extract, and 5 tablespoons milk. Mix gently with a fork until moist clumps form. Spread the crumble mixture evenly on a parchment-lined baking sheet. Bake in the preheated 350°F (175°C) oven for 10-12 minutes or until lightly golden. Allow to cool completely, then break into smaller, irregular pieces.
- Assemble and Garnish: Once the sugar cookie base has cooled, evenly sprinkle the prepared sugar cookie crumble over the top. Garnish with ⅓ cup Christmas sprinkles (jimmies) to add festive color and texture.
- Serve: Enjoy this sugar cookie base with crumble and sprinkles as a delightful stand-alone dessert or use it as the foundational sugar cookie elements for a larger sugar cookie cheesecake by adding your preferred cheesecake filling separately.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the dough to keep the cookies tender.
- Cool each baked component completely before assembling to prevent sogginess.
- Use a springform pan for easy removal of the cookie base.
- The crumble topping can be stored in an airtight container and added just before serving for extra crunch.
- Sprinkles add a festive touch but can be omitted or substituted based on preference.
Keywords: sugar cookie base, sugar cookie crumble, cheesecake crust, crumble topping, holiday sprinkles, sugar cookie dessert
