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If you love the soft, bakery-style Crumbl Snickerdoodle Cupcake Cookies with creamy cinnamon sugar and tangy cream cheese frosting, this copycat version delivers the same warm, melt-in-your-mouth experience at home. These cookies are thick in the center, lightly crisp on the edges, and finished with a swirl of frosting and extra cinnamon sugar, just like the real bakery treat.
When Crumbl brought this cookie back to their menu, I knew I had to recreate it. After testing and tweaking, this version delivers that signature soft texture and rich flavor without needing a trip to the bakery.
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.
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!
Table of Contents
- What Makes Crumbl Snickerdoodle Cupcake Cookies Different?
- Why You’ll Love This Copycat Recipe
- How These Cookie Taste
- Ingredients for this Snickerdoodle cupcake cookie recipe
- How to make CRUMBL snickerdoodle cupcake cookies
- How to store snickerdoodle cupcake cookies?
- Cinnamon Sugar Coating Tips
- Frequently asked questions – FAQ
- CRUMBL Snickerdoodle Cupcake Cookies Recipe
What Makes Crumbl Snickerdoodle Cupcake Cookies Different?
Unlike traditional snickerdoodles, Crumbl’s version is thicker and softer, almost like a cupcake-shaped cookie. Instead of being rolled thin, the dough is gently pressed before baking to create that signature bakery-style thickness. They’re then topped with a generous swirl of cream cheese frosting and finished with cinnamon sugar for the perfect sweet and tangy balance.
Why You’ll Love This Copycat Recipe
- Soft, thick bakery-style cookies just like Crumbl
- Balanced cinnamon flavor with tangy cream cheese frosting
- One-bowl cookie base = less cleanup
- Freezer-friendly for make-ahead baking
- Smaller batch option so you don’t have to make a full dozen
How These Cookie Taste
- Slightly crisp edges
- Soft & thick like the Crumbl original
- Warm cinnamon sugar flavor
- Cream cheese frosting balanced with cookie sweetness
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.
- Cornstarch
- Cream cheese– Full-fat cream cheese makes the frosting rich and smooth.
- 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 tartar, 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 your cookies, and sprinkle with the leftover cinnamon-sugar and serve.
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!
Cinnamon Sugar Coating Tips
For the most authentic Crumbl-style finish, roll the cookie dough generously in cinnamon sugar before baking. Don’t just lightly coat, press the dough ball gently into the mixture so it fully adheres.
For extra flavor, sprinkle a little more cinnamon sugar on top right after frosting. That final dusting gives the cookies that signature bakery look and enhances the warm cinnamon aroma.
Frequently asked questions – FAQ
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 1/4 tsp cream of tartar, you’ll need to use 1/2 tsp 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.
Crumbl Snickerdoodle Cupcake Cookies are officially served warm. They feature a soft, cinnamon-sugar cookie base topped with cream cheese frosting and an extra dusting of cinnamon sugar, creating that fresh-from-the-oven experience Crumbl is known for. For the most authentic bakery-style result at home, enjoy these cookies slightly warm with the frosting added right before serving.
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.
These are indulgent bakery-style cookies and aren’t considered low-calorie. They’re perfect as an occasional treat, especially when shared with family and friends.
Yes, you can enjoy the snickerdoodle cookie base on its own. The frosting adds a tangy sweetness, but the cookie can be served plain or with a simple cinnamon sugar coating.
Yes! Freeze the baked cookies (without frosting) for up to 3 months. Thaw at room temperature and add the frosting before serving for the best texture.
CRUMBL Snickerdoodle Cupcake Cookies
Ingredients
Cookies base
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 & 1/2 cup all purpose flour
- 2 tbsp corn starch
- 1/4 tsp cream of tartar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Cinnamon sugar mixture
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Cream cheese frosting
- 5 oz cream cheese softened
- 4 tbsp butter softened
- 1/2 tsp vanilla extract
- 1- 1 & 1/2 cup powdered sugar Add another 1/2 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 1/2 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 1/2 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
-
When using the “2x” or “3x” button in the recipe card, the flour and powdered sugar measurements may display in a slightly confusing format (e.g., “2 & 1 cup” instead of “3 cups”). Here’s the correct breakdown:
- 2x flour = 3 cups
- 3x flour = 4 ½ cups
- 2x powdered sugar = 2–3 cups (depending on frosting thickness preference)
- 3x powdered sugar = 3–4 ½ cups
- For minis, use about 3 tablespoon of dough per cookie and reduce bake time to 7–8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! If I wanted to make this into a cookie cake, what changes would you recommend?
Hi Shannen! You can press the dough into a parchment-lined 8-inch round pan and bake at 325°F for about 18–22 minutes, then cool completely before frosting. I have never tried making a cookie cake with this one, but that’s what I would do if I were to try it! Let us know how it goes 🙂
These are so amazing!!! Turned out PERFECT!!
Thank you so much 🙂
My favorite cookie from Crumbl is the snickerdoodle cupcake. I was looking for a copycat recipe, and oh my… these are pretty close to exact. They are moist, flavorful, and simply fantastic! I doubled the recipe and made mine bigger. Thank you for this amazing recipe!!
Yay Alana! I’m so glad you loved them and that doubling the recipe worked out for you. Bigger cookies are always a win in my book. Thanks for taking the time to share your feedback, it means a lot!
Undercooked at 10 minutes. had to put back in the oven. Also the cookies are quite fluffy at 1″. Made 7 cookies of 71 grams each and they should be flattened closet to 3/4 inch.
Thanks for the feedback, Jun! Ovens can vary, so if they’re still underbaked at 10 minutes, baking for 1–2 more minutes should do the trick. Flattening the dough closer to ¾ inch (instead of 1 inch) also helps them bake through more evenly.
Do you use salted or unsalted butter?
You can use whatever butter you have. Enjoy!
Whewww – these are so good. I took down the sugar a bit because the first time I made it was too sweet for me and added a little bit more butter and they literally MELTED in your mouth and were so light and airy. Insane – this will be my new thing.
Bravo on the great adjustments! I’m glad you enjoyed the recipe 😁
If I could give these 10 stars I would. Looking forward to sharing these with friends at a tea I’m going to. These are sure to impress.
Thank you so much! Glad you enjoyed the cookies 😁
Made mini versions of these using 1.5 oz. of cookie dough each. They were SO GOOD! Baked them for about 11 minutes and frosted once cooled. Brought them to class and everyone was obsessed. Classroom favorite by far.
How many cookies did it make for you?
How many did it make? I want to make mini versions of them as well.
Hi Amber! Minis are adorable, and they will make a little more to feed a crowd! Use about 2 tablespoon of dough per cookie and bake for 7–8 minutes. Keep an eye on them because they bake up fast when small.
UHHH for the cream cheese frosting it should be grams for butter. In metric it shows as tbsp lmao. We do not need 21 sticks of butter
That’s so weird. I just checked and it looked fine on the metric side. I will check with the plugin help center.
Ohhhhh my word these are amazing!!!! So happy to have found your page! Your recipes never disappoint!
Thank you so much for sharing! Enjoy!
I bake a lot and am very particular about how things look and taste! These were so good and got rave reviews from my tasters! It’s definitely a keeper recipe. I used a cookie scoop and made 15 medium sized cookies.
Thank you!
Hi Linda! What size cookie scoop did you use? I don’t see a mention of 1, 2 or 3 tablespoon size anywhere in the recipe. Thanks!
I use dairy free butter and skip the frosting and these are a big hit for the whole family! Thank you for this recipe!!
Great to hear they were a hit with the family!!
hi was curious if the dough is made in advance, how long should it be “thawed” before it goes in the oven? should I take it out at room temp for a bit roll into balls then chill for 15 again?
Let it get back to room temperature before baking Joshua!
are the calories for all of the cookies together or for just one cookie??
Hi Samantha! The calories listed are for one frosted cookie when the recipe makes 7 large cookies. If you make them smaller, the calorie count will be lower per cookie.