Our beginning
The story behind Sugar & Crumbs
A home bakery built on generous cookies, thoughtful details, and the joy of sharing.
Sugar & Crumbs began where the best baking stories often do: at home. After nearly two decades of learning by doing, Ruthie turned a love of baking into Cookiecuturie boxes and desserts made to bring people together.
Our signature is a substantial 90-gram cookie: deeply flavoured with browned butter, crisp at the edge, and thick and soft at the centre. Every flavour is designed to feel familiar and surprising at once.
This collection opens our kitchen to yours. Read the full recipe before starting, weigh whenever you can, and remember that your oven and ingredients have their own personality. Trust the cues as much as the clock.
Ruthie’s best advice
Use a scale. A few extra spoonfuls of flour can turn a soft cookie dry. Bring eggs to room temperature, cool browned butter before mixing, and never crowd the pan.
Packaging & serving
- Cool cookies completely before packing.
- Use food-safe boxes or heat-sealed bags.
- Separate flavours with parchment liners.
- Label the flavour, packed-on date, allergens, and storage.
- Serve at room temperature for the best texture.
- Warm briefly for gooey centres.
- Pair chocolate with coffee, ube with tea, maple pecan with cider.
- Always disclose allergens and prevent cross-contact.
From the kitchen
Baking notes & stories
September 2026
Why I brown my butter (and why you should too)
Browned butter is the heart of every Sugar & Crumbs cookie. Here's what those five extra minutes at the stove actually do.
September 2026
In defence of the 90-gram cookie
Yes, my cookies are big. There's a reason — and it's not just appetite.
September 2026
Chill your dough — patience is an ingredient
Two to four hours in the fridge feels like forever. Here's why I never skip it.
From your kitchens
Baking stories & reviews
Baked one of our recipes or shared a Cookiecuturie box? Tell us how it went — we read every note.