Name: CRUMBL Snickerdoodle Cupcake Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter; 1/2 cup granulated sugar; 2 tbsp brown sugar; 1 large egg; 1 tsp vanilla bean paste; 1 & 1/2 cups all purpose flour; 2 tbsp corn starch; 1/4 tsp cream of tartar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 3 tbsp granulated sugar; 1/2 tsp cinnamon; 5 oz cream cheese (softened); 4 tbsp butter (softened); 1/2 tsp vanilla bean paste; 1 to 1 & 1/2 cups powdered sugar (Add another 1/2 cup if the frosting seems too thin)

Jump to Recipe· 4.1 from 5 reviews

If you have a soft spot for cookies that taste like your favorite childhood treat and cupcakes that make your day sweeter, then you are going to absolutely adore this CRUMBL Snickerdoodle Cupcake Cookies Recipe. This delightful combination brings the best of both worlds: the chewy, cinnamon-sugar magic of snickerdoodles baked into a cookie, topped with a luscious cream cheese frosting that swirls like cupcake icing. Every bite delivers a warm, cozy hug of flavors and textures that will have you reaching for seconds and thirds before you know it. Whether you’re making a batch for a gathering or just treating yourself, these cookies are sure to become a beloved staple in your recipe box.

Ingredients You’ll Need

The image shows six small white bowls arranged on a white marbled surface. The largest bowl at the center contains a heap of white flour with a small pile of brown cinnamon powder on top. Above it, a smaller bowl holds soft cream cheese or a similar white creamy ingredient. On the right side near the flour bowl, another small white bowl is filled with white powdered sugar. Below, a medium bowl contains a yellowish solid, likely butter. To the left of that, a small white bowl has a raw egg yolk with clear egg white. Another small bowl on the left holds two light brown round cookies and white sugar. Lastly, a small bowl at the bottom has white sugar mixed with a small amount of brown spice, possibly cinnamon. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the fun part because each one plays a starring role in creating the rich flavor and tender crumb of these cookies. The balance of spices and baking agents is key to getting that perfect snickerdoodle texture and flavor, while the cream cheese frosting adds the dreamy finishing touch.

Butter (1/2 cup): Provides richness and a tender crumb while helping the dough hold together.

Granulated sugar (1/2 cup): Adds sweetness and contributes to the cookie’s crisp edges.
Brown sugar (2 tbsp): Brings moisture and a subtle caramel note to the dough.
Large egg (1): Helps bind ingredients and adds tenderness.
Vanilla bean paste (1 tsp + 1/2 tsp): Infuses the dough and frosting with warm, natural vanilla flavor.

All-purpose flour (1 1/2 cups): The foundation that gives the cookies their structure.
Corn starch (2 tbsp): Keeps cookies soft and chewy by limiting gluten development.
Cream of tartar (1/4 tsp): Essential for that classic snickerdoodle tang and texture.

Baking powder (1/2 tsp): Helps the cookies rise slightly for a tender bite.
Baking soda (1/4 tsp): Balances acidity and promotes browning.
Cinnamon (1/2 tsp + 1/2 tsp for rolling): The signature spice that gives snickerdoodles their irresistible flavor.
Salt (1/4 tsp): Enhances all the sweet and spicy flavors.

Granulated sugar (3 tbsp for cinnamon-sugar mixture): Creates that classic crackly, cinnamon-sugary topping.
Cream cheese, softened (5 oz): The star of the frosting, lending creamy tanginess.
Butter, softened (4 tbsp for frosting): Ensures the frosting is silky and luscious.

Powdered sugar (1 – 1 1/2 cups): Sweetens and thickens the frosting to perfect pipeable consistency.

How to Make CRUMBL Snickerdoodle Cupcake Cookies Recipe

Step 1: Prepare the Cookie Dough

Start by creaming together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy—this takes about 2 to 3 minutes with a hand mixer. Adding the egg and vanilla bean paste next keeps the dough nice and moist while infusing it with that irresistible vanilla aroma.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt. This combination is crucial to achieving the signature snickerdoodle chew and the perfect level of rise.

Step 3: Mix Wet and Dry Ingredients

Gently fold your dry ingredients into the wet mixture just until no flour streaks remain. Overmixing will make your cookies tough, so keep it light and easy.

Step 4: Make the Cinnamon Sugar Mixture

In a small bowl, combine the granulated sugar and cinnamon that you’ll use to coat your cookie dough balls. This mixture creates the signature crackly, sweet shell on these cookies and amps up the flavor.

Step 5: Shape and Coat the Cookies

Scoop out equal-sized balls of cookie dough—aim for about 1.5 tablespoons each. Roll each ball in the cinnamon sugar mixture so they’re generously coated all over. Place them on a parchment-lined baking sheet and gently press them down to about 1 inch thick; this helps them spread evenly without becoming too flat.

Step 6: Bake and Cool

Bake the cookies at 350 degrees Fahrenheit for 10 minutes. Once out of the oven, allow them to cool completely on the baking sheet. This resting period helps the cookies set with that perfect chewy texture.

Step 7: Prepare the Cream Cheese Frosting

While the cookies cool, beat together softened cream cheese, butter, powdered sugar, and vanilla bean paste until the frosting is smooth and creamy. If the frosting feels too thin to pipe, simply add an extra half cup of powdered sugar and whip again until it holds its shape beautifully.

Step 8: Frost the Cookies

Transfer your frosting into a piping bag or a sturdy ziplock bag with a corner snipped off. Pipe pretty swirls atop each cookie, then sprinkle with the leftover cinnamon sugar for added sparkle and flavor. Now, get ready to enjoy your homemade masterpiece!

How to Serve CRUMBL Snickerdoodle Cupcake Cookies Recipe

The image shows a stack of two light brown cookies with a soft texture, each separated by a thick layer of creamy white frosting. The top cookie has a swirl of the same white frosting with a light dusting of cinnamon or spice powder and a visible bite taken out of it, revealing the soft inside. The cookies and frosting sit on a silver cooling rack placed on a white marbled textured surface. In the background, there are cinnamon sticks blurred softly to add a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a tiny sprinkle of cinnamon on the frosting takes these cookies from amazing to show-stopping. You can even add a sprinkle of finely chopped toasted pecans or a tiny drizzle of caramel syrup for extra indulgence—getting creative is half the fun!

Side Dishes

These cookies shine alongside a warm cup of chai tea, coffee, or even a cold glass of milk. Serve them at brunch with fresh fruit or next to a bowl of vanilla ice cream for a dessert that feels like a hug in every bite.

Creative Ways to Present

Arrange your CRUMBL Snickerdoodle Cupcake Cookies on a rustic wooden board with small bowls of cinnamon sticks, fresh apples, or dried orange slices for a charming autumnal display. For parties, try stacking them like mini cookie towers or wrapping individual cookies in cute parchment bags tied with twine—the perfect edible gift!

Make Ahead and Storage

Storing Leftovers

If you have any cookies left over (though it’s unlikely!), store them in an airtight container at room temperature for up to 3 days. Keep the frosting side up to prevent smudging and maintain that beautiful swirl.

Freezing

You can freeze the baked cookies without frosting by placing them on a baking sheet to firm up and then storing them in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw at room temperature and pipe fresh cream cheese frosting on top for best results.

Reheating

Warm your cookies slightly in a microwave for about 10 seconds to bring out their soft texture before frosting. This step revives that just-baked warmth and makes the cream cheese frosting taste even more luscious.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! While vanilla bean paste provides those lovely specks and a rich vanilla flavor, regular vanilla extract will work just fine and still give your cookies a wonderful aroma.

What if I don’t have cream of tartar? Can I omit it?

Cream of tartar is important for that classic snickerdoodle tang and texture, but if you don’t have it, you can substitute with equal parts baking powder instead, since it contains an acid to help with leavening.

Can I make these cookies gluten-free?

To make these cookies gluten-free, try using a 1:1 gluten-free baking flour blend that contains xanthan gum. It may slightly alter the texture but should still taste delicious!

How do I get the frosting to pipe nicely?

Make sure your cream cheese and butter are well softened before mixing. If the frosting is too thin, add powdered sugar a little at a time until it holds stiff peaks but remains smooth enough to pipe.

Can I skip the frosting and just enjoy them as snickerdoodle cookies?

Definitely! These cookies are lovely on their own with the cinnamon-sugar coating, so feel free to skip the frosting if you prefer a simpler treat or want a lighter option.

Final Thoughts

I truly can’t recommend enough that you try the CRUMBL Snickerdoodle Cupcake Cookies Recipe—it’s one of those rare treats that feels nostalgic and indulgent at the same time. Perfectly soft, sweet, and spiced, with a frosting that adds just the right amount of creamy tang, these cookies are destined to be crowd favorites. Whip up a batch and watch them disappear fast; I promise you’ll be so happy you did!