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Snickerdoodle Crumbl Cookies

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Thick, bakery-style snickerdoodle cookies with soft, chewy centers, cinnamon-sugar edges, and a generous spiral of tangy cream cheese frosting.

Ingredients

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar

1 egg

1 tsp vanilla extract

1 ½ cups all-purpose flour

2 tbsp cornstarch

¼ tsp cream of tartar

½ tsp baking powder

¼ tsp baking soda

½ tsp cinnamon

¼ tsp salt

¼ cup granulated sugar, for coating

1 tsp cinnamon, for coating

5 oz cream cheese, softened

4 tbsp unsalted butter, softened, for frosting

½ tsp vanilla extract, for frosting

2 cups confectioner’s sugar

Additional cinnamon, optional, for garnish

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together ½ cup softened butter, brown sugar, and ½ cup granulated sugar. Add the egg and 1 teaspoon vanilla extract and mix until smooth.
  3. Add the flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon, and salt. Mix until the dough pulls away from the sides of the bowl. The dough may appear slightly crumbly but should hold together when pressed.
  4. Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl to make the cinnamon-sugar coating.
  5. Divide the cookie dough into 9 equal-sized balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
  6. Arrange the dough balls on the prepared baking sheet. Flatten each with the bottom of a drinking glass or another flat-bottomed object until about ¾ inch thick. Sprinkle with additional cinnamon sugar if desired.
  7. Bake for 10 minutes, until the edges are set but the centers remain soft. Do not overbake. Allow the cookies to cool completely before frosting.
  8. To make the frosting, beat the softened cream cheese, 4 tablespoons softened butter, and ½ teaspoon vanilla extract until combined. Add the confectioner’s sugar one cup at a time and mix until smooth and creamy.
  9. Transfer the frosting to a piping bag fitted with a piping tip. Starting in the center of each cooled cookie, pipe the frosting outward in one continuous spiral, stopping just before the edge.
  10. Finish with a light sprinkle of cinnamon, if desired, and serve.

Notes

Measure the flour carefully and avoid overbaking to keep the cookies soft and chewy.

The dough may look somewhat crumbly but is ready if it holds together when pressed.

For smaller cookies, divide the dough into smaller portions and begin checking for doneness earlier.

The cream cheese frosting can be spread with an offset spatula instead of piped.

For extra spice, add a small amount of pumpkin pie spice or apple pie spice to the cinnamon-sugar coating.

The cookies can be served without frosting for a simpler cinnamon-sugar snickerdoodle.

Store frosted cookies in an airtight container in the refrigerator, separating layers with parchment paper if needed.

Let refrigerated cookies sit briefly at room temperature before serving for a softer texture and creamier frosting.

Unfrosted baked cookies can be frozen in a freezer-safe container. Thaw completely before frosting.

Avoid reheating frosted cookies because the cream cheese frosting can melt.

Nutrition

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