Best CRUMBL snickerdoodle cupcake

These CRUMBL snickerdoodle cupcake cookies bring together the best qualities of a soft cinnamon sugar cookie and a rich cream cheese frosting. They are thick, chewy, and perfectly spiced with cinnamon, offering a cozy treat that feels both homemade and bakeryworthy. The luscious cream cheese frosting adds a smooth and tangy finish, making every bite feel indulgent and satisfying.

I first made this recipe after trying the original CRUMBL version and knew I had to recreate it at home. Since then, it has become a favorite in my household, especially for chilly evenings when a warm comfort treat is just what you need.

Ingredients

• Butter: provides richness and tenderness for both the cookies and frosting, choose unsalted for better control over salt
• Brown sugar and granulated sugar: the combination yields a soft chewy texture and balanced sweetness
• Egg: acts as a binder to hold all the ingredients together
• Vanilla extract: adds a warm, sweet flavor that enhances cinnamon
• All purpose flour: the foundation of the cookies, use fresh flour for best results
• Cornstarch: helps give the cookies a tender crumb
• Cream of tartar: essential for the traditional snickerdoodle texture and tang
• Baking powder and baking soda: work together to give the cookies a good rise and light texture
• Ground cinnamon: the star spice that gives snickerdoodles their signature flavor, use fresh ground for maximum aroma
• Salt: balances the sweetness and enhances flavor
• Cream cheese: use full fat and softened for smooth, creamy frosting
• Powdered sugar: sweetens and thickens the frosting evenly

Instructions

Scoop the dough and roll in cinnamon sugar mixture:

Scoop the dough and roll each ball in a cinnamon sugar mixture to coat evenly.

Sauté the Aromatics:

Although this stage is more about prepping the dough, start by creaming the softened butter with brown and granulated sugar. Use an electric mixer on medium speed and beat until the mixture is light and fluffy. This usually takes about 3 to 5 minutes and is crucial to achieve the best cookie texture.

Add the Egg and Vanilla:

Crack in the egg and pour in the vanilla extract. Continue mixing on medium speed until smooth and fully combined. The mixture should look creamy and slightly glossy.

Combine Dry Ingredients:

In a separate bowl, whisk together the all purpose flour, cornstarch, cream of tartar, baking powder, baking soda, ground cinnamon, and salt. Make sure everything is evenly mixed before adding it to the wet ingredients.

Incorporate the Dry Ingredients:

Slowly add the dry ingredients to the wet mixture while running the mixer on low speed. Mix just until the flour mixture disappears and the dough looks uniform. Overmixing can lead to tough cookies, so stop as soon as everything is combined.

Prepare the Cookie Dough Balls:

Use a cookie scooper or spoon to portion out dough balls of equal size. Roll each ball in a bowl of cinnamon sugar, making sure every side is coated. Place them spaced apart on a baking sheet lined with parchment paper. Press down gently with your fingers or the bottom of a glass to about one inch thickness.

Bake the Cookies:

Preheat your oven to 350 degrees Fahrenheit. Bake the cookies for 12 to 14 minutes or until the edges are set but the centers remain soft. Remove the baking sheet from the oven and let the cookies cool for at least 10 minutes before frosting.

Make the Cream Cheese Frosting:

While the cookies cool, beat together softened cream cheese, butter, vanilla extract, and powdered sugar until the frosting is smooth, thick, and creamy. Using softened ingredients here is key to avoid lumps and ensure easy spreading.

Frost and Finish:

Generously spread or pipe the cream cheese frosting on each cooled cookie. Sprinkle a little extra cinnamon sugar on top for a perfect finishing touch.

Cinnamon is my favorite ingredient here because it transforms simple cookie dough into something irresistibly warm and cozy. A memorable moment was sharing these cookies during a holiday gathering where everyone kept going back for more, praising their perfect balance of flavors and textures.

Storage Tips

Store these cookies in an airtight container in the fridge for up to seven days to keep the cream cheese frosting fresh. If you prefer to keep them at room temperature, store the unfrosted cookies in an airtight container and frost them just before serving to avoid spoilage.

Ingredient Substitutions

If you do not have cream of tartar, replace it with lemon juice using a ratio of one half teaspoon lemon juice for every quarter teaspoon of cream of tartar. Add the lemon juice along with the wet ingredients. You can also substitute butter for a plant based margarine if you want a dairy free version but the texture may vary.

Serving Suggestions

These cookies are wonderful on their own or paired with a warm cup of chai tea or coffee to complement the cinnamon and cream cheese flavors. For a festive presentation, garnish with a light dusting of cinnamon or a few edible gold sprinkles to elevate their cupcake feel.

Enjoy these snickerdoodle cupcake cookies warm or chilled. They make a cozy treat for gatherings.

Common Recipe Questions

→ What can I use instead of cream of tartar in snickerdoodles?

You can substitute cream of tartar with lemon juice at a 1:2 ratio (use twice the amount of lemon juice). Add it with egg and vanilla for best results.

→ How should I store snickerdoodle cupcake cookies?

Store in an airtight container in the fridge for up to 7 days to keep the frosting fresh. Unfrosted cookies can be kept at room temperature.

→ Can these cookies be frozen?

Yes, freeze cookies and frosting separately in airtight containers. Thaw overnight in the fridge, then whip frosting before applying.

→ What ingredients provide the classic snickerdoodle flavor?

Cinnamon combined with cream of tartar creates the signature texture and tangy flavor typical of snickerdoodles.

→ How do I achieve soft, chewy cookies?

Using both brown and granulated sugar helps maintain softness, while careful baking ensures a chewy texture.

→ Is this a one-bowl preparation?

Yes, most mixing is done in one bowl, simplifying cleanup without compromising the cookie’s texture.