Martha Stewart's Crumbl Cookie Recipe: Press-And-Bake Holiday Magic

Martha Stewart’s crumbl cookie recipe transforms holiday baking with its signature press-and-bake magic—no rolling required. These cookies deliver crispy edges, tender centers, and that signature crumbly texture that makes them irresistible.

I’ve perfected the dough consistency and baking technique to ensure every batch turns out like the ones from your favorite bakery.

The secret lies in the dough’s precise balance of butter, sugar, and flour, which creates just the right crumbly yet cohesive texture. Unlike traditional cookies, these press-and-bake beauties require no shaping—just press the dough into a pan, bake, and watch them develop those coveted golden edges and soft interiors.

The technique is foolproof, making it perfect for holiday gatherings when you need reliable results.

By the time they emerge from the oven, these cookies will be warm, fragrant, and ready to be topped with your favorite sprinkles, chocolate chips, or a dusting of powdered sugar.

Their rich buttery flavor and satisfying crunch make them ideal for gift-giving or serving alongside hot cocoa during the holidays. Let’s get baking!

This recipe scales beautifully for parties, and the dough can be prepped ahead, so you’re not stuck in the kitchen during the festivities. Whether you’re a seasoned baker or a beginner, these cookies deliver professional-quality results with minimal effort. Here’s how to make them perfect every time.

Ingredients for martha stewart crumbl cookie

Buttery, crumbly perfection with no rolling required—just press and bake holiday magic.

The butter is non-negotiable here—European-style or high-fat American brands like Land O'Lakes work best. Grab the coldest butter from the fridge (the kind that holds its shape) and cut it into uniform cubes. King Arthur Flour is my go-to for all-purpose flour—it's sifted and consistent, which matters for that signature crumbl texture. The sugars? Superfine sugar dissolves faster, but if you only have regular granulated, pulse it in a food processor for 10 seconds. Vanilla extract should be pure—McCormick or Nielsen-Massey are reliable brands. For chocolate chips, Ghirardelli or Hershey's Special Dark deliver the best melt-in-your-mouth experience.

No vanilla extract? Vanilla bean paste works in a pinch, or scrape seeds from a pod. Short on brown sugar? White sugar plus 1 tsp molasses mimics the moisture and flavor. The sprinkles can be swapped for crushed candy canes or colored sugar if you're feeling festive. For chocolate lovers, skip the white chips and add dark chocolate chunks instead. The dough is forgiving—if it feels too dry, add 1 tbsp milk; too sticky, chill it 15 minutes. And trust me on the room-temperature eggs—they mix in smoother than cold ones.

This dough keeps for 48 hours in the fridge, wrapped tightly in plastic. For longer storage, freeze portions in 1/2-cup balls—they thaw in 10 minutes. Baked cookies stay fresh for 5 days in an airtight container, or freeze for 3 months between parchment layers. I always bake an extra batch—these disappear faster than you'd think. The secret to reheating? 30 seconds in the microwave with a damp paper towel. Crispy edges, warm centers every time.

Step-by-step instructions for Martha Stewart's crumbl cookie recipe

Here's how to create Martha's signature press-and-bake cookies with perfect texture every time.

In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed) with the 0.75 cup granulated sugar and 0.75 cup light brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten slightly as air incorporates—this is crucial for those signature crackly tops.

I like to press down on the butter mixture with a spatula occasionally to ensure even creaming. The texture should be smooth and pale, almost like whipped cream. If you're using a hand mixer, work in 30-second bursts to prevent overheating. This step builds the foundation for your cookies' signature texture—don't rush it.

Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 1 teaspoon vanilla extract and mix for another 10 seconds. The mixture will look slightly curdled at first, but that's normal—the vanilla will blend completely once you add the dry ingredients.

Here's the thing—room temperature eggs mix more smoothly, so if your eggs are straight from the fridge, let them sit in warm water for 5 minutes first. The mixture should be thick but pourable at this stage. If it's too stiff, you can gently warm the bowl over a pot of barely simmering water for 10 seconds to loosen it slightly.

In a separate bowl, whisk together the 2.25 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 45-60 seconds until just combined. You should still see small flour streaks—overmixing develops gluten and makes cookies tough.

Remove the bowl from the mixer and fold in the 1.5 cups chocolate chips, 0.5 cup white chocolate chips, and 0.25 cup sprinkles using a silicone spatula. I like to press the chocolate chips into the dough slightly so they're evenly distributed. The dough should be thick and hold its shape when pressed—if it's too sticky, chill it for 10 minutes before proceeding.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). This chilling step is non-negotiable for crumbl cookies—it prevents excessive spreading and allows the flour to fully hydrate. The cold dough will hold its shape beautifully when you press it into the pan.

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. I like to use a light-colored pan for these cookies—they brown beautifully and you can see when they're done. The dough will firm up significantly during chilling, making it much easier to handle and press.

Using a cookie press (or a piping bag with a large star tip), press 1-inch circles of dough onto the prepared baking sheets, spacing them 2 inches apart. The dough should hold its shape well—if it's too soft, chill it another 15 minutes. Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft.

Here's where Martha's magic happens: the cookies will continue cooking on the hot pan after you remove them. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, dust the tops generously with the 0.25 cup powdered sugar for that signature holiday finish. Serve immediately for the best texture—these cookies are best enjoyed fresh from the oven!

Storing and reheating this martha stewart crumbl cookie

Fridge Storage Tips

After baking, let your crumbl cookies cool completely on the baking sheet before transferring them to an airtight container lined with parchment paper. Store them at room temperature for up to 3 days—they’ll stay fresh and maintain that perfect crumbly texture.

I like to separate layers with parchment to prevent sticking. For best results, keep them away from strong-smelling foods like onions or garlic. 🧈

Freezer-Friendly Method

For longer storage, freeze baked cookies in a single layer on a baking sheet for 1 hour before transferring to a freezer-safe bag. This prevents them from sticking together. They’ll keep for up to 3 months—just thaw at room temperature for 10-15 minutes before serving.

I find this method preserves their texture perfectly, so they taste almost as good as fresh-baked. ❄️

Reheating for Warmth

To revive the oven-fresh warmth, place cookies on a baking sheet and bake at 325°F for 3-4 minutes until edges are golden. For a quick fix, microwave them on medium power for 10-12 seconds—cover with a damp paper towel to prevent drying.

I avoid the microwave unless I’m in a hurry because it can make them slightly rubbery. The oven method keeps that signature crispy edge. 🔥

Dough Prep Ahead

Unbaked dough can be refrigerated for up to 48 hours or frozen in ½-cup portions for up to 3 months. Thaw frozen dough in the fridge overnight for best results. I often prep dough the night before baking—it’s one less thing to worry about on busy holiday mornings.

Just let it sit at room temperature for 10 minutes before pressing and baking. ✨

Gift-Giving Packaging

For holiday gifts, package cookies in cellophane bags tied with ribbon and a sprinkle of powdered sugar on top. Store them in a cool, dark place for up to 5 days before gifting. If shipping, use insulated packaging with ice packs to keep them fresh during transit.

I’ve sent these cookies across the country this way—they arrive just as delicious as the day they were baked. 🎁

Texture Preservation

To keep cookies soft and prevent them from drying out, store them in a container with a silicone gel packet or a slice of bread (the starchy residue helps retain moisture).

Avoid plastic containers with tight seals—they trap moisture and make cookies soggy. For extra crunch, reheat for 1 minute at 300°F before serving. 💫

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