Sugar Cookie Base and Crumble for Cheesecake Recipe
This recipe creates a delightful sugar cookie base and crumble topping, perfect for cheesecake crusts or enjoyed on their own as a festive dessert. With a tender, buttery sugar cookie crust and a crunchy, sweet crumble sprinkled with colorful Christmas jimmies, it’s a versatile and delicious treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes
- Yield: One 9-inch crust with crumble topping, serves approximately 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 it with non-stick spray and lining the bottom with parchment paper. In a medium bowl, whisk together 2 cups flour, ½ tsp baking soda, and ½ tsp salt. In a stand mixer, cream ¾ cup softened butter and ½ cup cane sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 tsp vanilla extract until well incorporated, about 1-2 minutes. Gradually add the dry ingredients on low speed until a soft dough forms; be careful not to overmix. Press the dough evenly into the prepared pan. Bake for 12-15 minutes until the edges turn lightly golden. Remove from the oven and cool completely on a wire rack.
- Prepare Sugar Cookie Crumble (Topping): While the base cools, combine 1.25 cups flour, ½ tsp salt, and 1.5 cups cane sugar in a bowl. Add ½ cup melted butter, 1 egg yolk, 1 tsp vanilla extract, and 5 tbsp milk. Mix ingredients 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. Remove from oven and let cool completely before breaking into smaller, irregular pieces.
- Assemble and Garnish: Once the sugar cookie base is fully cooled, sprinkle the prepared sugar cookie crumble generously over it. Finish by sprinkling ⅓ cup Christmas sprinkles (jimmies) on top for a festive touch.
- Serve: Serve the sugar cookie base with crumble and sprinkles as a delicious standalone dessert, or use it as the foundational sugar cookie element in a larger ‘Sugar Cookie Cheesecake’ by adding cheesecake filling separately (not included in this recipe).
Notes
- Ensure all eggs and butter are at room temperature to help with proper mixing and texture.
- Do not overmix the dough when combining dry ingredients to avoid tough cookies.
- The sugar cookie crumble can be stored in an airtight container for up to one week.
- This sugar cookie base and crumble are perfect for using as a crust or topping for cheesecakes or other layered desserts.
- You can customize the sprinkles or omit them according to dietary preferences or celebrations.
Keywords: sugar cookie base, sugar cookie crumble, cheesecake crust, holiday dessert, Christmas sprinkles, sugar cookie topping, sugar cookie crust
