Best CRUMBL Snickerdoodle Cupcake

These CRUMBL Snickerdoodle Cupcake Cookies bring together the soft chewiness of a classic snickerdoodle cookie and the creamy sweetness of a luscious cream cheese frosting. This treat delivers the best of both worlds with a generous sprinkle of cinnamon sugar on top for that perfect finish.

I first baked these on a cozy weekend and immediately fell in love with how the cinnamon sugar topping elevates the flavors. Now they are my goto when I want a comforting sweet treat that feels special but is incredibly easy to make.

Ingredients

• Butter: provides richness for both cookie base and frosting use unsalted for balance
• Granulated sugar and brown sugar: brown sugar adds moisture and chewiness while granulated sugar helps with crisp edges
• Egg: acts as a binder to hold the cookie dough together
• Vanilla extract: adds a warm, subtle flavor to enhance the cookie
• Allpurpose flour: forms the structure of the cookie sift for the best texture
• Baking soda and baking powder: work together to give the cookies a light rise
• Cream of tartar: essential for that traditional snickerdoodle tang and texture
• Ground cinnamon: the star spice giving snickerdoodles their iconic flavor
• Salt: balances the sweetness and enhances the other flavors
• Cream cheese: full fat makes the frosting smooth and creamy
• Powdered sugar: sweetens the frosting and helps it pipe beautifully

Instructions

Cream the butter and sugars:

Using a stand mixer or hand mixer, beat softened butter with both granulated and brown sugar until light, fluffy, and fully combined. This usually takes about 3 to 5 minutes. Be patient here as this step impacts the final cookie texture.

Incorporate the egg and vanilla:

Add the egg and vanilla extract to your creamed mixture and beat until completely smooth. This creates a creamy base that will help bind all ingredients seamlessly.

Mix in the dry ingredients:

In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda, salt, and ground cinnamon. Gradually add this dry mix into the wet ingredients, mixing gently until no flour streaks remain. Avoid overmixing to keep cookies tender.

Shape and coat the cookie dough balls:

Use a cookie scooper to portion the dough into equal balls. Roll each ball in a cinnamon sugar mixture generously until fully coated. Place the coated dough balls on a baking sheet lined with parchment paper. Gently press each ball with your palm or bottom of a glass to about one inch thick. This ensures even baking and that classic snickerdoodle shape.

Bake the cookies:

Preheat your oven to 350 degrees Fahrenheit (about 175 Celsius). Bake the cookies for 12 to 15 minutes or until the edges are set but the centers remain soft. The cookies will firm up as they cool.

Prepare the cream cheese frosting:

While the cookies cool on a wire rack, beat together softened cream cheese, butter, vanilla extract, and powdered sugar until the mixture is smooth, creamy, and spreadable. This frosting should be thick enough to hold its shape but easy to pipe or spread.

Frost and garnish:

Once the cookies are completely cool, generously frost each with the cream cheese mixture using a piping bag or a knife. Sprinkle a little more cinnamon sugar on top for the finishing touch before serving.

Cinnamon is my alltime favorite ingredient here because it perfectly balances warm spice and sweetness. One special memory is sharing these cookies with friends on chilly evenings, everyone immediately asking for the recipe. They truly feel like a hug in cookie form.

Storage Tips

Store cookies in an airtight container in the refrigerator due to the cream cheese frosting. They last up to seven days without losing texture or flavor. If you want to keep them fresh longer, frost them just before serving instead of storing with frosting applied.

Ingredient Substitutions

If you do not have cream of tartar, lemon juice works well to bring that snickerdoodle tang. Use double the amount of lemon juice as cream of tartar and add it with wet ingredients. You can substitute part of the flour with cornstarch for even softer cookies, about two tablespoons per cup of flour.

Serving Suggestions

These cookies are great on their own but also pair wonderfully with a cup of hot tea or coffee. Try serving them slightly chilled in summer for a refreshing twist or warmed for extra coziness in winter. They also make beautiful treats at parties or holiday gatherings.

These CRUMBL Snickerdoodle Cupcake Cookies are a comforting, crowd pleasing treat that balances warm cinnamon spice with creamy frosting. Enjoy them slightly chilled or warmed for different serving experiences.

FAQs About This Recipe

→ What can replace cream of tartar in snickerdoodles?

Lemon juice works well as a substitute. Use twice the amount of lemon juice compared to cream of tartar, adding it with the wet ingredients to maintain texture and tang.

→ How to store snickerdoodle cupcakes with cream cheese frosting?

Store them in an airtight container in the fridge for up to 7 days to keep the frosting fresh and prevent spoilage.

→ Is freezing snickerdoodle cupcakes possible?

Yes, freeze the cookies and frosting separately in airtight containers. Thaw in the refrigerator overnight before assembling and enjoying.

→ What gives snickerdoodles their characteristic texture?

The combination of cream of tartar, baking soda, and baking powder creates the classic soft and chewy texture unique to snickerdoodles.

→ Why add cinnamon sugar before baking?

Rolling the dough balls in cinnamon sugar before baking enhances the spicy-sweet flavor and creates a delightful crust on each bite.