Copycat Crumbl Snickerdoodle Cupcake Cookie

Snickerdoodles are the epitome of comfort cookies. From their tender bite, to their warming cinnamon, they’re pretty much a perfect cookie. Now add cream cheese frosting to that perfection, and you’ve got the most delicious cookie/cupcake/cinnamon roll hybrid you’ve ever tasted. 

If you want these cookies to have the signature Crumbl swirl but don’t have a piping bag, you can always use a ziploc bag. Just fill the bottom corner of the bag, and then twist the rest of the bag so that your frosting is all gathered in one corner. Snip off the tip (start small, you can always make it bigger, you can’t make it smaller), and start piping! 

Cookies Ingredients:

• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 ½ cups AP flour
• 2 Tbsp cornstarch
• ¼ tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt

Rolling Sugar Ingredients:

• 2 tbsp sugar
• ½ tsp cinnamon

Frosting Ingredients:

• 4 oz cream cheese, softened
• 4 Tbsp butter, softened
• ½ tsp vanilla
• 1 cup confectioners’ sugar
• Milk (as needed)

Directions:

Preheat oven to 350°F. Combine 2 Tbsp sugar with ½ tsp cinnamon for rolling, and set aside. 

Cream butter and sugar until light and fluffy, about 2 minutes with a mixer.

Add egg and vanilla, and mix until thoroughly combined.

Combine flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, and salt. 

Add flour mixture to egg and butter mixture in three parts, mixing thoroughly between additions.

Once dough is just combined, divide into 6 balls, rolling each ball in cinnamon sugar mixture. 

Arrange on a baking sheet with plenty of space between cookies, and press down on dough balls lightly with the bottom of a glass until they resemble hockey pucks. 

Bake for 9 minutes, or until edges have just begun to color. 

Let cool on a baking rack.

Beat softened cream cheese until smooth and soft.

Add butter, and beat until thoroughly combined.

Add vanilla and confectioners sugar and pulse until combined.

Add milk as needed until desired piping consistency is reached.

Frost cookies, then sprinkle with cinnamon sugar. 

Tips

• The cornstarch is key to keeping this cookie from spreading, don’t skip it! 
• The cookies will look deceptively domed when you remove them from the oven, they’ll shrink to their trademark wrinkly tops as they cool.
• Don’t worry about making your dough balls perfectly round, the less you handle your dough, the more tender your cookies will be. 
• Cookies will keep beautifully in the freezer for up to 1 month. 

Variations

• Adding mulling spices to your cinnamon base makes these cookies even more perfect for the holidays, not that you ever need an excuse to make snickerdoodles!
• To give your cookies a nice coffee kick, add ½ Tbsp of instant coffee to your butter/egg mixture (before step #4).
• To make mini-sized cookies, split each of the 6 dough balls into 4, giving you 24 cookies. You’ll want to reduce your baking time to 5-7 minutes.