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Home » Desserts

The Best CRUMBL Snickerdoodle Cupcake Cookies

Updated: Jul 1, 2022 · Published: Jul 7, 2021

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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.

Since you’re here, you need to try Tropical Chilled CRUMBL Coconut Lime Cookies, CRUMBL Chocolate Cake Cookies copycat recipe, CRUMBL Peaches and Cream Cookies, CRUMBL Red Velvet Chocolate Chip Cookies as well as CRUMBL Cinnamon Swirl Cookies copycat recipe.

CRUMBL Snickerdoodle Cupcake Cookies

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.

Close up overhead shot of cream cheese swirls on cookie

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 CRUMBL snickerdoodle cupcakes cookies

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.
CRUMBL Snickerdoodle Cupcake Cookies

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!

  1. Cream the butter brown sugar and granulated sugar together.
  2. Add in the egg and vanilla and mix until smooth and creamy.
  3. Mix in the flour, corn starch, cream of tartat, baking powder, baking soda, and salt until the flour mixture disappears.
  4. 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.
  5. Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
  6. Frost yout cookies, and sprinkle with the leftover cinnamon-sugar and serve.
Creamed butter with egg
CRUMBL snickerdoodle cookie dough
Cookie dough balls on baking sheet
Cookie dough ball in cinnamon sugar mixture
Baked snickerdoodles
Frosted cRUMBL snickerdoodle cupcake cookies

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.

Overhead shot of a cookie with a bite taken out of it.

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

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

CRUMBL Snickerdoodle Cupcake Cookies

Snickerdoodle Cupcake Cookies CRUMBL Snickerdoodle cupcake cookies are the ultimate treat. They are easy to make and taste just the best snickerdoodle cookie topped with cream cheese frosting.
5 from 403 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 13 minutes mins
chill time 15 minutes mins
Total Time 53 minutes mins
Course Dessert
Cuisine American
Servings 7 cookies
Calories 617 Calories

Ingredients
 
 

Cookies base

  • ½ cup butter
  • 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

Calories: 617CaloriesCarbohydrates: 89gProtein: 5gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 101mgSodium: 403mgPotassium: 98mgFiber: 1gSugar: 66gVitamin A: 915IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Keyword Cream cheese frosting, CRUMBL cookies, crumbl snickerdoodle cupcake cookies, snickerdoodle cupcake cookies
Tried this recipe?Follow us and tag us on Instagram! @chahinez_tbt

Thank you for making it all the way down here 🙂

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If you enjoyed this CRUMBL Snickerdoodle Cupcake cookies recipe make sure to pin it for later!

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Filed Under: Cookies, Desserts Tagged With: CRUMBL cookies, CRUMBL copycat cookies, crumbl snickerdoodle cupcake cookies

Reader Interactions

Comments

  1. Alice

    April 05, 2025 at 5:57 pm

    5 stars
    So so sooo good just needed a little extra frosting🙂

    Reply
    • Chahinez

      April 24, 2025 at 3:39 pm

      the more frosting the better 🙂

      Reply
  2. Elizaybeth D

    March 04, 2025 at 9:08 am

    5 stars
    Words can’t describe how amazing these are!
    They come out thick, soft, and chewy. they cookie base is not too sweet but the cream cheese frosting is the cherry on top, it gives it that sweetness that it needs and it just goes so well perfectly together. Although I always need to make double the recipe! And they usually come out to 14-15 cookies every time I make 2x the amount and they still come out pretty big!

    Reply
    • Chahinez

      March 06, 2025 at 12:06 pm

      The combination between the cookie and the frosting is chef’s kiss!

      Reply
  3. Megan

    February 22, 2025 at 1:15 pm

    5 stars
    It makes me snicker at how amazing these snickerdoodles are🤤 recipe is amazing and they come out perfect each time! Love making these

    Reply
  4. bebop

    February 07, 2025 at 3:58 pm

    can you substitute anything for cream of tartar?

    Reply
    • Chahinez

      February 09, 2025 at 1:50 pm

      Use some lemon juice instead!

      Reply
  5. Deena

    January 27, 2025 at 9:59 am

    5 stars
    Loved this recipe! So easy to make, and the cookies were a hit at our event. They were gone so fast. I doubled the recipe and got 30 cookies (cookie dough balls were roughly 1.5 inches). Delicious!

    Reply
    • Chahinez

      February 09, 2025 at 2:13 pm

      I am so glad these cookies were a hit!

      Reply
  6. Julie

    August 15, 2024 at 7:05 pm

    5 stars
    First time making these. They were amazing! Took them to work and several people asked for the recipe. I will be making these again and again. Thank you for sharing your talent with all of us.

    Reply
    • Chahinez

      January 08, 2025 at 4:07 pm

      Aww that’s so sweet I appreciate your nice review 🙂

      Reply
  7. Polina

    July 30, 2024 at 8:36 pm

    5 stars
    Soooo soft and tasted just like crumbl!

    Reply
  8. Jade

    June 30, 2024 at 8:37 pm

    5 stars
    I’m not a good baker.. AT ALL but I gave these my best shot and they came out amazing!! My husband was very impressed. In fact.. he told me they were so bad that I should leave them in his office and he will dispose of them for me 😉 anyway, thank you for the great recipe! Looking forward to making them next time I have to bring a dessert to a party.

    Reply
    • Chahinez

      February 09, 2025 at 3:57 pm

      Hahah that’s hilarious! I love that your husband pretended they were ‘too bad’ to keep! I’m so glad they turned out amazing despite you not being a self-proclaimed baker! It sounds like you nailed it. Thank you so much for trying the recipe and sharing your funny story!

      Reply
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5 from 403 votes (299 ratings without comment)

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Hey there! My name is Chahinez, and I’m the brains behind the blog, Lifestyle of a Foodie. LOAF was started back in 2018 during my last semester ...

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