CRUMBL Snickerdoodle Cupcake (Printer-Friendly)
A thick cinnamon sugar cookie crowned with smooth cream cheese frosting and a sprinkle of cinnamon sugar.
# What You’ll Need:
→ Cookie Base
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed light brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups all-purpose flour
07 -
2 tablespoons cornstarch
08 -
3/4 teaspoon cream of tartar
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon fine salt
12 -
2 tablespoons ground cinnamon (for rolling)
13 -
1/4 cup granulated sugar (for rolling)
→ Cream Cheese Frosting
14 -
4 ounces cream cheese, softened
15 -
2 tablespoons unsalted butter, softened
16 -
1 teaspoon vanilla extract
17 -
3/4 cup powdered sugar
# Steps to Make This:
01 -
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
02 -
Blend in the egg and vanilla extract until smooth and well incorporated.
03 -
Sift together the flour, cornstarch, cream of tartar, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined and no flour streaks remain.
04 -
In a separate bowl, combine ground cinnamon with granulated sugar for rolling the dough balls.
05 -
Scoop uniform portions of dough using a cookie scoop, roll each ball in the cinnamon sugar mixture, then place them on a baking sheet lined with parchment paper. Gently press each to approximately 1 inch thickness.
06 -
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are lightly golden but centers remain soft.
07 -
While cookies cool, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth, creamy, and spreadable.
08 -
Spread the cream cheese frosting evenly on cooled cookies, then lightly sprinkle additional cinnamon sugar on top before serving.
# Additional Notes:
01 -
For best texture, do not overbake the cookies; centers should remain soft to achieve the ideal snickerdoodle consistency.
02 -
Store cookies in an airtight container refrigerated for up to 7 days due to the cream cheese frosting.