Description
This recipe features a delightful sugar cookie base and crumble designed as a perfect foundation and topping for cheesecakes or enjoyed on its own. The sugar cookie base is tender and buttery, baked to a light golden perfection, while the crumble topping adds a sweet, slightly crunchy texture enhanced with festive Christmas sprinkles. The combination provides a versatile and delicious canvas for various desserts.
Ingredients
Scale
Sugar Cookie Base
- 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
- â…“ 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 it with cooking spray and lining the bottom with parchment paper. In a bowl, whisk together 2 cups of flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. In a mixer, cream ¾ cup softened butter and ½ cup cane sugar until the mixture is 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 and mix on low speed until a soft dough forms; be careful not to overmix. Press the dough evenly into the prepared pan, then bake for 12 to 15 minutes until the edges are lightly golden. Remove from oven and cool completely on a wire rack.
- Prepare Sugar Cookie Crumble/Topping: While the base is baking, in a separate bowl combine 1.25 cups flour, ½ teaspoon salt, and 1.5 cups cane sugar. Add in ½ cup melted butter, 1 egg yolk, 1 teaspoon vanilla extract, and 5 tablespoons milk. Mix using a fork until moist clumps form. Spread this crumble mixture evenly on a parchment-lined baking sheet. Bake in the same 350°F (175°C) oven for 10 to 12 minutes or until lightly golden. Let it cool completely, then break it into smaller, irregular pieces to create the crumble topping.
- Assemble and Garnish: Once the sugar cookie base has completely cooled, sprinkle the prepared sugar cookie crumble generously over the base. Garnish by evenly scattering â…“ cup of festive Christmas sprinkles (jimmies) over the crumble for an appealing look and added flavor.
- Serve: Serve the sugar cookie base topped with crumble and sprinkles as a delicious standalone dessert. Alternatively, use this as the foundational sugar cookie elements for a larger Sugar Cookie Cheesecake by adding a separate cheesecake filling, which is not included in this recipe.
Notes
- Ensure all eggs and butter are at room temperature for best mixing results.
- Do not overmix the dough to prevent tough cookies.
- The crumble topping can be prepared in advance and stored airtight for up to 3 days.
- Use a springform pan to easily remove the cookie base without damaging it.
- For a more festive look, feel free to adjust the sprinkles to match any holiday or occasion.
