Crumbl Snickerdoodle Cupcake Cookies (Soft Cinnamon Sugar Cookies with Cream Cheese Frosting)
These Crumbl Snickerdoodle Cupcake Cookies are thick, soft, and coated in cinnamon sugar, then topped with a rich cream cheese frosting just like the bakery favorite. This easy copycat recipe delivers the perfect balance of sweet, tangy, and warmly spiced flavors with that signature Crumbl texture—ideal for parties, holidays, or whenever you’re craving gourmet cookies at home.
Servings 10 large cookies
Calories 420kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (large, ~¼ cup)
- Baking sheet
- Parchment paper
- Cooling rack
- Piping bag or spatula (for frosting)
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon lemon juice optional
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Add flour, cornstarch, baking soda, salt, and ground cinnamon. Mix until just combined. Do not overmix.
- In a small bowl, stir together the granulated sugar and cinnamon for the coating.
- Scoop large dough balls (about ¼ cup each) and roll them in the cinnamon sugar mixture.
- Place dough balls on the baking sheet, spaced apart. Bake for 9–11 minutes, until edges are set and centers are soft. Do not overbake.
- Let cookies cool completely on the baking sheet.
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, salt, and optional lemon juice. Beat until fluffy.
- In a small bowl, mix the cinnamon sugar topping.
- Frost cooled cookies, then lightly sprinkle cinnamon sugar over the frosting.
Notes
- For the best Crumbl snickerdoodle cupcake cookies, slightly underbake the cookies so the centers stay soft, thick, and bakery-style.
- Cornstarch helps create the signature soft, thick Crumbl cookie texture—don’t skip it.
- Use room temperature butter and eggs for a smooth dough and even baking, which improves overall cookie texture and consistency.
- A small amount of cinnamon in the dough enhances the classic cinnamon sugar cookie flavor without overpowering it.
- Roll the dough generously in cinnamon sugar to get that iconic snickerdoodle coating.
- For the most authentic Crumbl copycat cookies, keep the cookies pale and avoid overbaking.
- Always frost completely cooled cookies so the cream cheese frosting stays thick and fluffy.
- For a bakery-style finish, pipe or spread a thick layer of frosting and sprinkle cinnamon sugar on top.
- Store cookies in the refrigerator for freshness, but bring to room temperature before serving for the best soft cookie texture and flavor.