Crumbl Snickerdoodle Cupcake Cookie
Indulge in the Crumbl Snickerdoodle Cupcake Cookie—a soft, cinnamon-sugar cookie topped with creamy frosting for the perfect sweet and spiced treat.
Ingredients
Cookies
- ½ cup butter unsalted, 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
- 2 tbsp sugar
- ½ tsp cinnamon
Frosting
- 4 oz cream cheese softened
- 4 tbsp butter softened
- ½ tsp vanilla
- 1 cup confectioners’ sugar
- Milk (as needed)
Instructions
- 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.
Nutrition
Calories: 500kcalCarbohydrates: 73gProtein: 6gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 461mgPotassium: 111mgFiber: 1gSugar: 25gVitamin A: 1000IUVitamin C: 0.01mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!