Crumbl Snickerdoodle Recipe With A Frosting Twist
This Crumbl Snickerdoodle Recipe delivers soft, thick sugar cookies with a generous cinnamon sugar coating and a swirl of cream cheese frosting. You get that iconic Crumbl Cookie flavor, fresh from your own kitchen.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
Instructions
- 1
In a large mixing bowl, beat softened butter and sugar together until light and fluffy—about 2-3 minutes. Add eggs and vanilla extract. Mix until fully incorporated. In a separate bowl, whisk together flour, baking powder, and cinnamon. Slowly add the dry mixture to the wet, mixing on low until just combined. The dough should be thick.
- 2
In a small bowl, mix ¼ cup sugar with 1 tsp cinnamon. Scoop out dough (about ¼ cup per cookie) and roll into balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- 3
Preheat oven to 350°F (175°C). Place the coated dough balls on a lined baking sheet, leaving 3 inches between each. Bake for 10-12 minutes. The edges will look set, but the center should still be soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- 4
Beat cream cheese and butter until smooth. Add vanilla extract, then gradually add powdered sugar. If the frosting is too thick, add milk 1 tablespoon at a time.
- 5
Once cookies are completely cool, pipe or spread a swirl of frosting on top. Lightly dust with extra cinnamon sugar if desired.