Sugar Cookie Base with Crumble and Sprinkles Recipe
This recipe details how to make a delicious sugar cookie base and crumble topping, perfect as a dessert on its own or as the foundational layer for a larger sugar cookie cheesecake. The base is a buttery, soft sugar cookie crust baked to golden perfection, topped with a sweet, crumbly mixture and festive Christmas sprinkles for added crunch and color.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes
- Yield: 9-inch springform pan 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
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
Garnish
- ⅓ cup Christmas sprinkles (jimmies)
Instructions
- Prepare Sugar Cookie Base (Crust): Preheat your oven to 350°F (175°C). Spray and line a 9-inch springform pan with parchment paper. In a bowl, whisk together 2 cups of flour, ½ teaspoon baking soda, and ½ teaspoon salt. In a mixer, cream ¾ cup softened butter and ½ cup cane sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract for 1 to 2 minutes. Gradually add the dry ingredients mixing on low speed just until a soft dough forms—do not overmix. Press the dough evenly into the prepared pan and bake for 12 to 15 minutes until the edges turn lightly golden. Remove and cool completely on a wire rack.
- Prepare Sugar Cookie Crumble/Topping: In a separate bowl, combine 1.25 cups flour, ½ teaspoon salt, and 1.5 cups cane sugar. Add ½ cup melted butter, 1 egg yolk, 1 teaspoon vanilla extract, and 5 tablespoons milk. Mix with a fork until moist clumps form. Spread this mixture evenly on a parchment-lined baking sheet. Bake in the preheated 350°F (175°C) oven for 10 to 12 minutes until lightly golden. Let cool completely, then break into smaller, irregular crumble pieces.
- Assemble and Garnish: After the sugar cookie base has cooled completely, sprinkle the prepared sugar cookie crumble generously over the top. Finish by garnishing with ⅓ cup of Christmas sprinkles (jimmies) to add vibrant color and festive flair.
- Serve: Enjoy the sugar cookie base topped with the crumble and sprinkles as a delightful standalone dessert. Alternatively, use this as the foundational sugar cookie elements for a larger ‘Sugar Cookie Cheesecake’ by adding a cheesecake filling separately (not included in this recipe).
Notes
- Make sure all dairy and eggs are at room temperature to ensure proper mixing and texture.
- Press the base dough evenly for uniform baking and structure.
- Do not overmix the dough when adding dry ingredients to keep the cookies tender.
- Allow both base and crumble to cool completely before assembling to prevent melting or sogginess.
- Christmas sprinkles add festive color but can be substituted or omitted based on preference.
- Store crumble in an airtight container if making ahead to maintain crispiness.
Keywords: sugar cookie base, sugar cookie crumble, cheesecake crust, holiday dessert, Christmas sprinkles, sugar cookie topping
