Best Crumbl Snickerdoodle Cupcake

These CRUMBL Snickerdoodle Cupcake Cookies bring together the best of both worlds—a soft and chewy cinnamon sugar cookie base topped with a luscious cream cheese frosting and a sprinkle of cinnamon sugar for the perfect finish. They are a comforting and impressive treat that manages to stay simple enough for home bakers to enjoy anytime.

I first tried this recipe after craving that bakery-quality cookie experience at home. Ever since, my family asks for these cookies whenever we want a cozy, sweet pick-me-up and they never disappoint.

Ingredients

• Butter: for both the cookie base and cream cheese frosting, choose unsalted for better control over flavor
• Granulated sugar and brown sugar: to give the cookies moisture and chewiness, brown sugar especially adds a subtle caramel note
• Egg: as the binding agent holding the cookie dough together
• Vanilla extract: for a warm, sweet aroma that enhances the flavors
• All purpose flour: to create the perfect cookie structure
• Baking soda and baking powder: to help the cookies rise and get that soft texture
• Cream of tartar: which is key for the authentic snickerdoodle chew and tang
• Cinnamon: for that signature snickerdoodle taste, use fresh ground for the best aroma
• Salt: to balance all the sweetness and boost flavors
• Full fat cream cheese: for the rich and tangy frosting
• Powdered sugar: for smooth, sweet frosting that pipes beautifully

Instructions

Sift and Combine Dry Ingredients:

Carefully measure the all purpose flour, baking soda, baking powder, cream of tartar, cinnamon, and salt. Sift them together into a bowl to avoid lumps and ensure even distribution of leavening agents. Set aside.

Cream Butter and Sugars:

Using a mixer, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about three to five minutes. This aerates the dough and builds the structure for soft cookies.

Add Egg and Vanilla:

Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth and creamy. This step helps bind the dough while adding richness.

Incorporate Dry Ingredients:

Slowly add the dry ingredients to the wet mixture while mixing on low speed. Mix until no flour streaks remain but avoid overmixing which can make cookies tough.

Prepare the Cinnamon Sugar Coating:

Combine cinnamon and granulated sugar in a small bowl. This will coat the cookie dough balls and create that classic snickerdoodle exterior.

Shape and Coat the Dough:

Using a cookie scoop, portion the dough into balls of equal size. Roll each dough ball thoroughly in the cinnamon sugar mixture to coat. Place on a baking sheet lined with parchment paper, spacing them about three inches apart. Press gently down to a thickness of about one inch so they bake evenly.

Bake:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake the cookies on the center rack for about 12 to 15 minutes until the edges are set but the centers remain soft. Remove from oven and allow to cool completely on a wire rack before frosting.

Prepare the Cream Cheese Frosting:

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar until the frosting reaches a fluffy consistency fit for piping.

Frost and Finish:

Pipe or spread the cream cheese frosting generously on the cooled cookies. Finish with a sprinkling of the cinnamon sugar mixture for extra flavor and a pretty touch.

One of my favorite things about these cookies is the cream cheese frosting which adds a tangy richness that pairs beautifully with the warm cinnamon cookie. I remember sharing a batch with friends during a chilly afternoon and realizing this cookie is truly a joy to make and share year-round.

Storage Tips

Store these cookies in an airtight container in the refrigerator for up to seven days to keep the cream cheese frosting fresh and safe. If you want to keep the cookies longer, freeze them unfrosted in a sealed container for up to three months and store the frosting separately. When ready to enjoy, thaw overnight in the fridge and whip the frosting before applying.

Ingredient Substitutions

If you do not have cream of tartar, lemon juice is a good substitute using twice the amount. Add it together with the egg and vanilla to maintain the texture. For the flour, if you prefer a softer bite, you can replace a tablespoon with cornstarch to create a more tender crumb.

Serving Suggestions

Serve these alongside a cup of warm chai tea or coffee for a comforting pairing. They make a lovely dessert for gatherings or even wrapped as homemade gifts. For a summer twist, try frosting them with a lighter cream cheese glaze or topping with fresh berries. Around the holidays, add a pinch of nutmeg or cardamom to the dough for extra warmth.

These CRUMBL Snickerdoodle Cupcake Cookies are an easy, crowd-pleasing treat that come together with simple pantry ingredients. Enjoy them fresh or freeze unfrosted for later.

Common Recipe Questions

→ What can replace cream of tartar in the dough?

Lemon juice works well as a substitute; use twice the amount called for cream of tartar, adding it with the wet ingredients for similar texture and tang.

→ How should these snickerdoodle cupcakes be stored?

Store in an airtight container in the fridge for up to 7 days to keep the cream cheese frosting fresh and safe.

→ Is freezing an option for these treats?

Yes, freeze unfrosted cupcakes and frosting separately in airtight containers. Thaw in the fridge overnight before assembling and serving.

→ What gives these treats their soft texture?

A combination of cream of tartar, baking soda, and both brown and granulated sugars creates the signature soft and chewy texture.

→ Can the cinnamon sugar topping be adjusted?

Absolutely, you can add more or less cinnamon sugar to suit your taste preferences for sweetness and spice.