This Crumbl copycat is just like the original! A cinnamon and sugar cookie topped with a vanilla cream cheese frosting with cinnamon sugar on top. These cookies are Snickerdoodle heaven!
Snickerdoodle Cupcake Cookies
If you know me you know that I am all about Crumbl Cookies! With a rotating menu of different and incredible cookies, you can get new cookies every week…and believe me, I want to!
But sometimes I just can’t wait for my favorite cookies to rotate back around again, so I made it my mission to come up with perfect Crumbl copycats! Whether its the original sugar cookie, cookies and cream milkshake cookies or chocolate Heath cake cookies, these copycats are as good as the original (if not better. Honestly, I think they’re better.)
When I tried this Snickerdoodle Cupcake Cookie I knew I had to learn to make it at home! They taste just like a warm cinnamon roll. My kids are obsessed with all things cinnamon and sugar. They absolutely LOVE snickerdoodles! But how do you make a snickerdoodle even better? You top it with frosting and sprinkle it with even more cinnamon and sugar! These cookies are an absolute hit!
Ingredients In Snickerdoodle Cupcake Cookies
For The Cookie
- Butter- I use salted butter. You will want to make sure that it is softened though so that you can cream it together with the sugar.
- Granulated Sugar- Nothing fancy here, just plain old white sugar.
- All Purpose Flour
- Baking Powder
- Cinnamon and Sugar For Rolling
For The Frosting
- Butter- Again this should be softened.
- Cream Cheese- This should also be room temperature in order to incorporate it fully into the frosting.
- Powdered Sugar
- Milk or Cream- Just a small splash to get the frosting to the right consistency.
How To Make Snickerdoodle Cupcake Cookies
Preheat the oven to 350 degrees.
While the oven is preheating, make the dough by creaming together your butter and sugar until it is light in color and fluffy. Scrape the sides and add in your eggs and vanilla and beat again.
Scrape the sides again and add your dry ingredients. Mix again until the dough comes together but do not overmix the dough once the flour has been added. Overmixing will result in dry, tough cookies.
Scoop out 1/3 cup of dough and roll it into a ball. Do this with all of the dough. You should end up with about 12 cookies. Roll each of the dough balls in the cinnamon sugar mixture and then flatten them slightly in your hands so that the dough ball looks like a hockey puck.
Place the dough balls on a cookie sheet. The cookies will spread a bit as they bake, so I only put 6 cookies per pan.
Bake at 350 degrees for 14-17 minutes being careful not to overbake. You will know the cookies are done when they have puffed up in the center and the tops no longer look glossy.
While the cookies are cooling, make your frosting by whipping the butter, cream cheese and vanilla together until smooth. Next, add the powdered sugar in one cup at a time. When your powdered sugar is mixed in, add your milk or cream 1 tsp at a time until your frosting as reached the desired consistency. Be careful not to add too much liquid to the frosting at a time. A little goes a long way when you are working with powdered sugar.
Add the frosting to a gallon size zip top bag. Cut the tip of the corner off the bag and use it to pipe the frosting onto your cookie in a spiral.
Sprinkle more cinnamon and sugar on the top of the cookie.
Can you freeze Crumbl Cookies?
Most of the time, they freeze wonderfully! This Snickerdoodle cookie is no exception. Just freeze in a zip top bag or another air tight container and pull them out and let them sit at room temperature for 30 minutes before serving. The frosting freezes and thaws beautifully right on the cookie.
More Crumbl Copycat Recipes
- Chocolate Chip Cookie
- Chocolate Oreo Cookie
- Red Velvet White Chip Cookie
- S’mores Brownie Cookie
- Raspberry Cheesecake Cookie
Snickerdoodle Cupcake Cookie
Cinnamon and Sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Vanilla Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1/4 cup butter softened
- 2 tsp vanillla extract
- 4 cups powdered sugar
- milk to thin, if needed
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs, and vanilla extract. Beat until mixed.
- Scrape the sides and add in the flour, baking powder and cinnamon. Mix until thoroughly combined.
- Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
- Combine the sugar and cinnamon in a bowl, seperate out a few tbsp worth of the cinnamon sugar and reserve it for sprinkling on top of the cookie after frosting.
- Roll and press the cinnamon and sugar onto the cookie dough. Flatten the cookie dough by gently so it is in the shape of a hockey puck. Repeat with remaining dough.
- Arrange 6 cookies per pan. Bake at 350° for 14-17 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.
- Add the powdered sugar, one cup at a time.
- Add milk a tsp at a time until you've reached your desired consistency, if needed.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Sprinkle some extra cinnamon and sugar on top- serve warm!