CRUMBL snickerdoodle cupcake cookies (Printer-Friendly)
Thick cinnamon sugar cookies topped with luscious cream cheese frosting and extra cinnamon sugar.
# What You’ll Need:
→ Cookie Base
01 -
1/2 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1/4 cup light brown sugar, packed
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 1/4 cups all-purpose flour
07 -
1 tablespoon cornstarch
08 -
1/2 teaspoon cream of tartar
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon baking soda
11 -
1/4 teaspoon salt
12 -
1 tablespoon ground cinnamon (for rolling)
13 -
2 tablespoons granulated sugar (for rolling)
→ Cream Cheese Frosting
14 -
3 ounces full-fat cream cheese, softened
15 -
2 tablespoons unsalted butter, softened
16 -
1/2 teaspoon vanilla extract
17 -
3/4 cup powdered sugar
# Steps to Follow:
01 -
Cream together softened butter with granulated and brown sugars until light and fluffy.
02 -
Add the egg and vanilla extract to the creamed mixture and mix until smooth and well combined.
03 -
In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking powder, baking soda, and salt until evenly distributed.
04 -
Gradually add the dry mixture into the wet ingredients, mixing until no streaks of flour remain and the dough is homogenous.
05 -
Using a cookie scoop, portion the dough into equal-sized balls. Roll each ball in a cinnamon-sugar blend made from cinnamon and granulated sugar.
06 -
Place coated dough balls onto a baking sheet and gently press to flatten to approximately 1 inch thickness. Bake in a preheated oven at 175°C (350°F) for 10-12 minutes or until edges are set and centers remain soft.
07 -
While cookies cool, beat together softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
08 -
Once cooled, spread or pipe the cream cheese frosting atop each cookie. Sprinkle extra cinnamon sugar on top to finish.
# Helpful Hints:
01 -
Cookies can be stored in an airtight container in the refrigerator for up to 7 days due to the cream cheese frosting.
02 -
For cream of tartar substitution, use twice the amount of fresh lemon juice added with wet ingredients.
03 -
Cookies freeze well unfrosted; thaw and frost before serving.