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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.
These are soooo good! I’m a huge Crumbl fan and these are just as amazing! I think I used too big of a tip for my pastry bag because I ran out of the frosting lol, but it’s easy to double the recipe next time too!
Thanks for sharing this recipe, I’ll be back to try all of them!
You’re welcome Steph!!! You can never go wrong with a bit of extra frosting!
These turned out perfect and tasted amazing. I like them without the cream cheese frosting too. Will make every year for Christmas.
So glad to hear that!
I am about to make this cookies but have made the Strawberry short cake cookie, the new style cheese cake cookie and then I just made the Kentucky butter cake cookie Friday and now they want more. So I am going to make this one tonight or tomorrow
Love that, Talan! Sounds like your kitchen is turning into a CRUMBL bakery. Can’t wait for you to try this one, it’s a personal favorite. 😊
These were easy to make and absolutely wonderful!!! Thank you
You’re welcome Cher!
so yummy
Yup! They’re the best!
I cant seem to get a hold of cornstarch in Australia!! Only corn flour and I’ve read they are different. What would you suggest I do ❤️
Hi Andrea, cornstarch is commonly called cornflour in Australia as well as the UK.
Corn flour is called maize flour in those countries. Hope this helps!
i like turdles
🙂
Are they supposed to still be soft when you take them out?!
Yes! They should still be soft in the center when you take them out, they’ll finish baking on the hot tray and set up as they cool. That’s what keeps them extra soft and chewy.
Hello,
Im tripling your recipe
*flour says- 3 & 1.5 cups is that ……4 1/2 cups ? or 3 1/2 cups?
*powdered sugar say 3- 3 & 1.5 cups ?? so many 3’s not sure how much it all means. Thank you eager to make!
Hi Sabrina! When tripled, the flour is 4 ½ cups total, and the powdered sugar is 3–4 ½ cups depending on your frosting preference. The “3 & 1.5 cups” wording is just the recipe card’s way of showing it, but I know it can be confusing, I’m updating the notes to list the totals clearly.
Hello, Im trying to understand your powdered sugar measurements.
3-3 & 1.5 cups (im tripling)
Hi Sabrina! When tripled, the flour is 4 ½ cups total, and the powdered sugar is 3–4 ½ cups depending on your frosting preference. The “3 & 1.5 cups” wording is just the recipe card’s way of showing it, but I know it can be confusing, I’m updating the notes to list the totals clearly.
Excited to try these! Do you use unsalted or salted butter?
You can use whatever butter you have. Enjoy!😁
My fav! Can we make these pumpkin snickerdoodle’s and if so how?
I’ll work on it this fall! You will not be able to turn this cookie recipe into a pumpkin snicker doodle without the correct measurements unfortunately.
I’ll work on it this fall! You will not be able to turn this cookie recipe into a pumpkin snicker doodle without the correct measurements, unfortunately.
Hi! I think May Lane was referring to the 2x recipe, where it says “2 & 1” cup flour. When the computer automatically converts the recipe to double it, the 1 becomes a 2 and the 1/2 becomes a 1. It is 3 cups total.
You’re right, Kathleen, the 2x recipe for flour should be 3 cups total. The recipe card auto-format can make the numbers look strange, but I’m adding a clear note to fix that confusion.
First time making these and they came out perfect! Found my new go-to cookie recipe. Thank you!
Great to hear! Thank you!