Crumbl Snickerdoodle cupcake cookies are a play on your traditional snickerdoodles. They combine a soft and chewy cinnamon sugar cookie base then top that with a luscious cream cheese frosting and an extra sprinkle of cinnamon sugar topping for the perfect finish.
This week CRUMBL release their popular snickerdoodle cupcake cookie recipe and I couldn’t be happier! On Monday, I ran to grab one for us to share and I immediately got to developing this recipe. Since I already had the Chewy CRUMBL Churro Cookies Copycat Recipe, this task was actually super easy.
I tweaked the recipe a little bit to make a smaller batch and then topped that with a homemade cream cheese frosting and a generous sprinkle of cinnamon sugar because cinnamon sugar makes everything better!
This is the best snickerdoodle cupcake cookie recipe ever!
When I moved to America, I thought snickerdoodle cookies were only supposed to be enjoyed around the holidays or Christmas time. But I’m here to tell you I changed my mind. These cookies should be an all-year-round thing. They’re the ultimate comfort food and you need them in case you’re ever feeling a little down.
Why you need to make this recipe!
- It’s the ultimate snickerdoodle dessert.
- It tastes just like the CURMBL bakery cookie, mybe even better!
- It’s impressive yet simple to make.
- Perfect for all the cinnamon lovers.
- One bowl recipe, AKA less dishes recipe!
- Takes a Snickerdoodle cookies and a cupcakes and gets this beauty of a creation.
Ingredients for this Snickerdoodle cupcake cookie recipe
Here are the ingredients you will need to make these cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You will need butter for both the cookies base as well as the cream cheese frosting.
- Granulated & brown sugar– this cookie recipe uses both brown and granulated sugar to give you the softest cookie ever.
- Egg– The egg is the binding agent of this cookie recipe.
- Vanilla extract– The vanilla extract will add a little subtle vanilla flavoring.
- Flour– You will need All purpose flour for this recipe.
- Baking soda & baking powder– The baking powder and baking soda will give some height to your cookie recipe.
- Cream of tartar– The creamf of tartar will give you that iconic snickerdoodle texture.
- Cinnamon– The cinnamon is one of the main flavor profiles of snickerdoodle cookies.
- Salt– The salt will help balance out the sweetness of this cookie recipe.
- Cream cheese– You will need full fat cream cheese to make the cream cheese frosting for this recipe.
- Powdered sugar- The powdered sugar is used to make the cream cheese frosting as well.
How to make CRUMBL snickerdoodle cupcake cookies
This is how you can make these cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter brown sugar and granulated sugar together.
- Add in the egg and vanilla and mix until smooth and creamy.
- Mix in the flour, corn starch, cream of tartat, baking powder, baking soda, and salt until the flour mixture disappears.
- Using a cookie scooper, scoop out equally sized cookies dough balls, roll in the cinnamon sugar mixture, place on a baking sheet, gently press to about 1 inch in thickness, and bake in the preheated oven.
- Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
- Frost yout cookies, and sprinkle with the leftover cinnamon-sugar and serve.
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More CRUMBL recipes you’ll love
- Tropical Chilled CRUMBL Coconut Lime Cookies
- CRUMBL Chocolate Cake Cookies copycat recipe
- CRUMBL Peaches and Cream Cookies
- CRUMBL Red Velvet Chocolate Chip Cookies
- CRUMBL Cinnamon Swirl Cookies copycat recipe
Frequently asked questions – FAQ
What to use instead of cream of tartar in snickerdoodles?
If you don’t have the cream of tartar don’t be scared, you can still enjoy these giant snickerdoodle cookies.
Use lemon juice at a 1:2 ratio. So for every ¼ teaspoon cream of tartar, you’ll need to use ½ teaspoon lemon juice. Instead of adding it with the dry ingredients, you can add it with the vanilla and egg and mix everything together then continue with the recipe.
How to store snickerdoodle cupcake cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature.
If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container, and then whenever you’re ready to enjoy, frost them and enjoy!
Can I freeze CRUMBL snickerdoodle cupcake cookies?
Absolutely! I usually prefer freezing the cookies without frosting them in an airtight container. I also freeze the frosting in a separate air tight container. Whenever I’m ready to enjoy these cookies, I thaw both the frosting and the cookies in the fridge overnight.
Whip the frosting before piping it on the cookies and enjoying them.
Crumbl snickerdoodle cupcake cookies copcyat recipe
If you made these CRUMBL Snickerdoodle cupcake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton.
CRUMBL Snickerdoodle Cupcake Cookies
Ingredients
Cookies base
- 1 stick butter softened ( ½ cup or 8 tbsp)
- ½ cup granulated sugar
- 2 tablespoon brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cup all purpose flour
- 2 tablespoon corn starch
- ¼ teaspoon cream of tartar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Cinnamon sugar mixture
- 3 tablespoon granulated sugar
- ½ teaspoon cinnamon
Cream cheese frosting
- 5 oz cream cheese softened
- 4 tablespoon butter softened
- ½ teaspoon vanilla extract
- 1- 1 & ½ cup powdered sugar Add another ½ cup if the frosting seems too thin
Instructions
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth.
- Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.
- Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture, place on the baking sheet, and gently flatten to about 1 inch in thickness. (Read make the cinnamon-sugar mixture below to see how to make it)
- Bake the cookies in the preheated oven for 10 minutes then let the cookies sit on the baking sheet until fully cool.
Make the cinnamon sugar mixture
- Mix the 3 tablespoons of granulated sugar with the ½ teaspoon of cinnamon in a shallow bowl.
- Roll the cookie dough balls in this cinnamon sugar before baking. (save the rest of the cinnamon sugar for later)
Make the cream cheese frosting
- Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. If the frosting is too thin to pipe, add the extra ½ cup powdered sugar and mix again.
- Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design, sprinkle with the leftover cinnamon sugar, and enjoy.
Notes
How to store snickerdoodle cupcake cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature. If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container and then whenever you’re ready to enjoy them frost them and enjoy!Nutrition
Thank you for making it all the way down here 🙂
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May lane
Hi I have question, what do you mean by 1&2 cups of flour? Like is it 3 cups in total?
Chahinez
1 & 1/2 cups of flour means 1 cup of flour + 1/2 cup of flour. Hope this helps!
Gidget
These were amazing!! I made them smaller so it made 16 cookies. They were the perfect softness and that cream cheese frosting on top makes it sooo good! I’ve only had Crumbl 2 times but this recipe was way better!!! Snickerdoodle always reminds me of being a kid and I’m about to make another batch for my mom for mother’s day tomorrow. Thank you so much for sharing!!
Chahinez
I am so glad to hear you loved these!! Enjoy them and happy mother’s day to your mama!
Ryan
These look incredible! How big of a cookie scoop are we talking?
Chahinez
1/4 1/3 cup cookie scoop. They’re pretty large 🙂
MaryKate
Wow! Amazing cookie
I made a few changes to it to fit my diet needs, I used jovial flour (from Italy) and arrow root starch instead of cornstarch. Lastly I made her churro frosting from a different recipe instead and WOW WOW is all I can say!
Chahinez
That sounds amazing! Enjoy!
Linda
OMG! Made these for my husband who did a favor for me. He deserved a reward! Snickerdoodles are his favorite. I used the largest cookie scoop that I had and got 13 beautiful cookies. We couldn’t wait for them to cool. They are outstanding!!! I doubled the cinnamon sugar mixture to be sure I had enough. I think I’m going to line up 6 ziplock bags and put all of the dry ingredients in each one. That will make it easy for when I make them in the future. I love this site. I’ll be making lots more!!!
Chahinez
So so so happy to hear this! Thank you for sharing such a great review!
Corinne Brubaker
I am a DIE HARD Crumbl fan but I dont live close to a location 🙁 I have been following this blog for awhile now and decided to try a recipe out….AMAZING!! I now plan on coming back to this blog for all my sweet tooth cravings.
Chahinez
YAY!! What an honor! Enjoy!
Elizabeth Sterling
OK hands-down the best website I have ever ran into for making these amazing cookies I have made her peanut butter or Reese‘s peanut butter cup ones and they are out of this world delicious I am so excited to try this recipe the snickerdoodle one is next on my list.
Chahinez
Thank you so much Elizabeth! This means the world to me! I think you will love it!
Chahinez
Gizzmo
This is my new favorite cookie recipe! The cookies came out so fluffy and soft. Everything smelled and tasted so good! I like these more than crumbl 🤫
Chahinez
YAY! I am so glad that you love these more than the Crumbl ones too!
Chahinez
Heather
What size scoop should I use to get the 7 cookies (approx)? Thanks!
Tia
Hi Chahinez! Can you please tell me how you get perfectly round and flat cookies? After using the scoop should we place on the pan right from the scoop in that same shape? Or roll into a ball? Flatten the ball slightly?
Thanks for your help! xoxo
Chahinez
Hi Tia!
To get these cookies round, scoop them out, roll them in between the palm of your hands then in the cinnamon sugar, place them on a baking sheet and gently flatten to about 1 inch in thickness then bake!
Hope this helps 🙂
Chahinez
Ally
Somehow… this is so much better than Crumbl! Super easy to bake, one bowl prep (!!!!!), and tastes amazing. Only downside is I am now responsible for baking these for every get together, lol
Chahinez
hahaha best review ever! Homemade is always better than storebought, you’ll always find me saying that haha!
Chahinez
Nicole
Omg. Seriously the best cookie I’ve ever made. I can’t wait to try your other recipes! THANK YOU!
Chahinez
YAY! Thank you for trusting me with your baking!
Chahinez