Best Crumbl Snickerdoodle Cupcake

These CRUMBL snickerdoodle cupcake cookies bring together the best of both worlds—a soft and chewy cinnamon sugar cookie base crowned with a rich, creamy cream cheese frosting. They are perfect for any occasion when you want something indulgent but homemade. These cookies have become my goto comfort treat, especially during chilly evenings when a little sweetness feels extra rewarding.

I first whipped up this recipe on a cozy weekend, and since then, my family can’t get enough. The combination of classic snickerdoodle flavors with the cupcakelike frosting makes it truly irresistible.

Ingredients

• Butter: essential for both the cookie base and the frosting for richness choose unsalted for better control of seasoning
• Granulated sugar and brown sugar: brown sugar adds moisture and chewiness while granulated sugar provides structure
• Egg: acts as the binding agent giving the cookies their perfect texture
• Vanilla extract: brings depth and warmth to the cookie flavor
• Allpurpose flour: provides the right balance of structure and tenderness
• Baking soda and baking powder: work together to give the cookies a slight rise and delicate crumb
• Cream of tartar: key to achieving the distinctive snickerdoodle texture and tang
• Cinnamon: the star spice for that signature warm aromatic flavor use freshly ground if possible
• Salt: balances sweetness and enhances flavors throughout
• Cream cheese: full fat for the smoothest richest frosting
• Powdered sugar: sweetens and thickens the frosting for that creamy finish
• Cinnamon sugar mixture: for rolling the cookie dough to create the classic snickerdoodle coating

Instructions

Cream the Butter and Sugars:

Start by softening the butter and then beat it together with the brown sugar and granulated sugar until light and fluffy This will take about 3 to 5 minutes and is crucial for a tender cookie Be patient here—proper creaming traps air and builds the base for a soft texture.

Add Egg and Vanilla:

Crack in the egg and pour in the vanilla extract then mix everything together until the mixture is smooth and creamy This helps bind the ingredients and adds flavor depth.

Combine Dry Ingredients:

In a separate bowl whisk the allpurpose flour corn starch cream of tartar baking powder baking soda salt and cinnamon until evenly mixed This ensures an even distribution of the leavening agents and spices.

Mix Dry into Wet Ingredients:

Slowly add the dry ingredients to the creamed butter mixture Stir thoroughly just until the flour is fully absorbed Avoid overmixing to keep your cookies soft and tender.

Form the Cookie Dough Balls:

Use a cookie scooper to create evenly sized dough balls Roll each ball in a cinnamon sugar mixture ensuring they’re well coated This step guarantees the signature snickerdoodle outer crust.

Prepare Cookies for Baking:

Place the coated dough balls onto an ungreased baking sheet Gently press each ball down to about one inch thickness This slight flattening ensures even baking and a chewy inside.

Bake the Cookies:

Preheat your oven to 350 degrees Fahrenheit Bake the cookies for around 12 minutes until they are puffed and slightly golden on the edges but still soft to the touch in the center This timing helps retain their chewy texture.

Make the Cream Cheese Frosting:

While the cookies cool whip together softened cream cheese butter vanilla extract and powdered sugar until the frosting is smooth and creamy This luscious topping complements the spiced cookie base perfectly.

Frost and Finish:

Once the cookies have cooled spread or pipe the cream cheese frosting generously on top Finish with an extra sprinkle of cinnamon sugar for added crunch and visual appeal.

I love the cinnamon sugar coating most of all—it’s the very definition of cozy. Baking these brings me back to my first winter in America when snickerdoodles became my favorite yearround pickmeup. This recipe transformed those memories into a delicious treat I make often.

Storage Tips

Store these cookies in an airtight container in the refrigerator for up to one week due to the cream cheese frosting. If you want to keep them at room temperature store them unfrosted and add frosting just before serving. This helps preserve the freshness and texture.

Ingredient Substitutions

If you don’t have cream of tartar lemon juice is an excellent substitute—use twice the amount called for the cream of tartar. For a dairy free version swap the butter and cream cheese with plant based alternatives but keep in mind the texture might vary slightly.

Serving Suggestions

These cookies are perfect with a cup of hot coffee or chai tea. They also make a festive addition when served alongside fresh fruit or a scoop of vanilla ice cream for a special dessert.

Enjoy these snickerdoodle cupcake cookies warm with a cup of coffee or chai. They make a cozy crowd pleasing treat any time.

Common Questions About Recipes

→ What can replace cream of tartar in this dish?

Lemon juice works well as a substitute. Use twice the amount of lemon juice as cream of tartar, adding it with the wet ingredients for best results.

→ How to store these cinnamon sugar treats?

Keep them in an airtight container in the refrigerator for up to seven days to maintain freshness, especially because of the cream cheese frosting.

→ Is freezing recommended for these baked goods?

Yes. Freeze the unfrosted base and frosting separately in airtight containers. Thaw both in the refrigerator overnight before assembling.

→ What makes the texture tender yet chewy?

The combination of brown and granulated sugars, along with the cream of tartar and baking soda, contributes to both tenderness and chewiness.

→ Can this be made with other frostings?

Absolutely. While cream cheese frosting adds a tangy contrast, buttercream or a simple glaze can also complement the cinnamon sugar flavor.