Crumbl 🙀 Snickerdoodle Cupcake Cookies

Snickerdoodle Cupcake Cookies CRUMBL Snickerdoodle cupcake cookies are the ultimate treat. They are easy to make and taste just the best snickerdoodle cookie topped with cream cheese frosting.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line baking sheet with parchement paper; set aside. Mix 3T sugar with ½t cinnamon in shallow bowl.

Step 2

Cream butter & sugars together until light & creamy. Add egg & vanilla; mix until smooth.

Step 3

Gently mix in flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon, & salt until flour mixture disappears.

Step 4

Scoop out equally sized cookie dough balls; top with the cinnamon-sugar mixture. Place on baking sheet; gently flatten to about 1”-thick.

Step 5

Roll cookie dough balls in cinnamon-sugar before baking. (save rest of the cinnamon sugar for later)

Step 6

Bake cookies (10 min.); cool cookies on baking sheet until fully cool.

Step 7

Cream butter, cream cheese, powdered sugar, & vanilla together until smooth & creamy. If frosting is too thin to pipe, add the extra ½ cup powdered sugar; mix again.

Step 8

Fill piping bag with cream cheese frosting; pipe frosting all around to create a beautiful swirl design, sprinkle with the leftover cinnamon sugar. Enjoy.

Step 9

Store in an airtight container in fridge (up to 7 days). Because they have cream cheese frosting it’s better not to leave them out at room temp.

Step 10

If you do prefer to leave them out at room temp. though, leave them unfrosted in an airtight container. Whenever you’re ready to enjoy them, frost & enjoy!

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