Red, White, & Blue Sugar Cookies (Crumbl Copycat)

Notes

1. Servings: Makes 14-15 large (3-Tbsp) cookies or 20–22 regular (2-Tbsp) cookies. Reduce bake time to 7–10 minutes for smaller cookies.
2. Storage: Store frosted cookies at room temp for up to 4 hours, or in an airtight container in the fridge for up to 5 days. Freeze unfrosted cookies for up to 3 months.
3. Mixer: A hand mixer can replace a stand mixer, but a whisk won’t provide the same results.
4. No Frosting: If skipping the frosting, these cookies taste great plain, or try rolling dough balls in granulated sugar before baking.
5. Baking Time: These cookies should stay soft and chewy, not golden or crispy. Stop baking just as the top stops looking underbaked.
6. Oven Temperature: Accurate temperatures are key for a nice dome. We use an oven thermometer to monitor throughout the bake. Tip: We always bake one test cookie first to check dough consistency and oven temp before baking the full batch.
7. Frosting Temp: Ensure the cream cheese and butter are the same temperature to prevent the frosting from becoming lumpy and separated. The butter should be soft enough to leave an imprint on the surface with your finger, but not squishy. Measuring the internal temps of both with a candy thermometer helps a lot. Adding the heavy cream in portions while you mix will help prevent the mixture from seizing, which can happen if added at once from the shock of the cold.
8. *Frosting Fixes: Thin: If your frosting becomes too thin, it may have gotten too warm—chill it for 10 minutes or add 1–2 Tbsp of cold cream and whip on low. You can also add more powdered sugar, ¼ cup at a time. Grainy: Be careful not to overwhip the heavy cream (low and slow is key). If the texture turns grainy, clumpy, or full of air pockets, gently fold in 1–2 Tbsp of cold cream with a spatula until smooth. Curdled: If it curdles, forms large chunks, or turns back into liquid, it’s overwhipped and will need to be remade.
9. Frosting Sweetness: This frosting is intentionally less sweet. For a sweeter version, increase powdered sugar to 180–240 g (1½–2 cups).
10. Piping: If making frosting in advance, pipe onto the cookies first then refrigerate. It can be hard to work with after hardening since there’s extra heavy cream.
11. Sprinkles: Jimmies usually hold up better than other sprinkle types, but we've found some brands start to bleed during baking or after sitting for a few days. We made a blend of these red, white, and blue jimmies—they baked well, tasted great, and didn't bleed.

Happy baking! ❤️
Emma & Eric