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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.
Best Snickerdoodle recipe! My family and I loved these cookies. Easy recipe to follow and so delicious. Thank you!
I am so glad you like them!
they don’t sell cream of tartar in my country, and i’ve been dying to make this recipe. do i just move on and don’t add cream of tartar or is there a substitute?
Hi Jana! You can substitute the cream of tartar with an equal amount of lemon juice or white vinegar, or simply leave it out, the cookies will still be soft and delicious. It just adds a little extra tang and chew.
The recipe says 2 & 1 c of flour…and 2 – 2 & 1 c powdered sugar. I’m assuming it should read 2 1/2 c flour and 2 – 2 1/2 c powdered sugar?
Hi Jane! The measurement is 1 ½ cups flour (not “2 & 1”). For powdered sugar, it’s 2–2 ½ cups depending on how thick you like the frosting. The recipe card’s auto-multiplier sometimes formats the numbers strangely, I’m updating the notes to make it clearer.
Do these make the classic CRUMBL sized cookies ? If so, do you know how many medium sized cookies I’d get out of one batch?
Yes they do! you can get 14 cookies if you make your cookies with 2 tbsp of cookie dough! (Just bake them for 2-3 minutes less)
I rarely comment on a recipe because most fail to impress this 64 year old, who has been baking most of my life, but this is the exception. I am so impressed with how these turned out. I didn’t change a thing, even went completely by the bake time. I doubt you will find a better recipe anywhere. Make these now!
That means so much to me thank you for saying that. I hope everyone else enjoys them as much as you did.
I usually don’t comment, but I had to say how absolutely delicious these cookies are! Soft and yummy! I substituted the AP Flour with King Arthur Gluten Free Measure to Measure Flour, so I can attest to the fact that if you use GF Flour, it will not sacrifice the taste one bit. These were so good, they didn’t make it to the frosting part! This is definitely my go-to Snickerdoodle cookie recipe from here on out!
That’s awesome! I’m happy you liked the recipe!
Huge Hit! Super moist! very impressed you’ll definitely want to make these again! Store in tight container set on counter. I wish I could post pics of my cookies I made. I didn’t have a pipping tool so, I just used a spoon & smeared each one. Awesome super soft cookies!
Thank you so much!😁
Phenomenally soft, thick and delicious!
Thank you so much!
These look amazing! Does the frosting firm up enough to stack cookies on top of each other?
Hi Dee! The frosting stays soft at room temperature, so for stacking I recommend chilling the cookies first, then placing parchment paper between each layer. Once chilled, the frosting firms up enough to handle stacking.
How do you get the icing to set so you can store them?
Chilling the cookies is the best way to get the frosting to set. Tho store them, separate each cookie with wax paper to keep them from sticking to each other.
gave it a go, but my dough was extremely crumbly.. i chilled and had to form balls and reroll a few times to hold shape which caused them to taste a bit doughy.
is the dough intended to be crumbling before chill? or did i do something wrong here…
thanks!! 🙂
Hi Mir! The dough shouldn’t be super crumbly,that usually means a bit too much flour was added. For best results, spoon and level the flour instead of scooping or better yet, use a scale! If it still seems dry, you can mix in 1–2 teaspoons of milk until it comes together.