Crumbl’s Snickerdoodle Cupcake Cookie
There’s something truly special about the warm, cinnamon-spiced aroma wafting through the kitchen when making Snickerdoodle Cupcake Cookies. This delightful twist on traditional snickerdoodle cookies brings together the soft and chewy texture of a cupcake with the sweetness of a cookie, making it the perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a cozy family gathering, or just indulging yourself, these cookies are sure to impress. Plus, they come topped with a luscious cream cheese frosting that’s irresistible!
Why you’ll love this dish
These cookies blend the classic flavors of snickerdoodles with the ease of a cupcake, making them a hit among various age groups. The combination of soft dough and sweet frosting offers a unique treat that’s perfect for any setting, whether it’s a cookie swap or a casual weeknight dessert. Not only are they easy to make, but they also have an irresistible appeal that will have your friends and family asking for seconds.
"These cookies are the perfect mix of soft and chewy. The frosting takes them over the top!"
How to make Crumbl’s Snickerdoodle Cupcake Cookie
To craft these delightful cookies, start by preparing your ingredients and setting up your work area. This ensures a smooth cooking process as you layer in flavors and textures. Once you gather everything, the preparation becomes a fun and straightforward affair.
Ingredients
Here’s what you’ll need to whip up your very own batch of Snickerdoodle Cupcake Cookies:
- 1 cup (unsalted) butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Additional cinnamon sugar for topping
This ingredient list is straightforward, making it easy to gather what you need for baking. Don’t hesitate to experiment with a few substitutions, such as using a sugar alternative if you’re aiming for a lighter option.
Directions
Now, let’s walk through the steps to create your mouthwatering cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract, blending until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes or until the edges appear set but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Once the cookies are completely cooled, frost each one generously with the cream cheese frosting and sprinkle with additional cinnamon sugar for that perfect finishing touch.
- Enjoy your Snickerdoodle Cupcake Cookies—share them with loved ones or keep them all to yourself!
Best ways to enjoy it
These cookies shine on their own, but you can elevate the experience by pairing them with a scoop of vanilla ice cream or a warm cup of coffee or tea. For gatherings, serve them on a decorative platter, garnished with a sprinkle of cinnamon and perhaps a few chocolate-covered espresso beans for contrast. The soft texture goes wonderfully with creamy beverages, making for a satisfying treat.
How to store
To keep your Snickerdoodle Cupcake Cookies tasting fresh, store them in an airtight container at room temperature. They are best enjoyed within a week, but you can freeze them if you want to save some for later. Just ensure they are completely cooled, then stack them with parchment paper between layers and place them in a freezer-safe bag. When you’re ready to enjoy them again, thaw at room temperature or warm them in the microwave for a few seconds.
Pro chef tips
To ensure your cookies come out perfectly every time, make sure your butter is at the right temperature—softened but not melted. It’s also key to measure your flour accurately, as too much can lead to dry cookies. For added flavor, consider incorporating a pinch of nutmeg alongside the cinnamon in the dough. This can give your cookies a delightful twist that pairs beautifully with the cream cheese frosting.
Creative twists
Feeling adventurous? Switch up the frosting by adding a hint of lemon zest for a bright citrusy flavor or try a maple-flavored frosting for a seasonal spin. You could even sandwich two cookies with frosting in the middle for a sweet cookie sandwich option, or drizzle melted chocolate over the top for an indulgent touch!
Your questions answered
How long does it take to make these cookies?
Preparation and baking will take about 30-40 minutes total, making these a relatively quick treat.
Can I use a different type of sugar?
Yes! You can substitute some of the granulated sugar with coconut sugar for a slightly different flavor and nutritional profile.
How do I know when the cookies are done?
You’ll want the edges to be set, but the centers can remain slightly soft. They will continue to firm up as they cool.
Can I freeze the dough?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Just bake them directly from the freezer, adding a minute or two to the baking time.
With these Snickerdoodle Cupcake Cookies, you’re not just baking; you’re creating cherished moments filled with warmth and sweetness. Enjoy every bite!
Snickerdoodle Cupcake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract, blending until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges appear set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Once the cookies are completely cooled, frost each one generously with the cream cheese frosting and sprinkle with additional cinnamon sugar.
