Best Crumbl Snickerdoodle Cupcake (Printer-Friendly Version)

Thick cinnamon cookie base topped with creamy frosting and cinnamon sugar for a perfect sweet treat.

# Ingredients Needed:

→ Cookie Base

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon cream of tartar
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon (for rolling)

→ Cream Cheese Frosting

13 - 4 ounces full-fat cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 1/2 teaspoon vanilla extract
16 - 1 to 1 1/2 cups powdered sugar, sifted
17 - Extra cinnamon sugar for topping

# Step-by-Step Directions:

01 - Using an electric mixer, blend the butter with granulated and brown sugars until the mixture is light and fluffy.
02 - Add the egg and vanilla extract to the creamed butter mixture and beat until fully combined and smooth.
03 - In a separate bowl, whisk together all-purpose flour, cornstarch, cream of tartar, baking powder, baking soda, and salt.
04 - Gradually add the dry ingredients into the wet mixture and mix until no flour pockets remain, forming a soft dough.
05 - Using a cookie scoop, portion the dough into uniformly sized balls. Roll each ball in the cinnamon sugar mixture until fully coated.
06 - Place the coated dough balls onto a parchment-lined baking sheet, gently pressing them to approximately 1 inch thickness. Bake in a preheated oven at 350°F for 10–12 minutes or until edges are lightly golden.
07 - While cookies cool, blend softened cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
08 - Frost the cooled cookies generously with cream cheese frosting, sprinkle additional cinnamon sugar on top, and serve.

# Helpful Hints:

01 - For an alternative to cream of tartar, substitute with twice the amount of lemon juice added with the wet ingredients.
02 - Store cookies in an airtight container refrigerated for up to 7 days due to the cream cheese frosting.
03 - Cookies and frosting can be frozen separately and thawed overnight in the refrigerator before assembling.

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