Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Watch how to make this recipe.
Copycat Snickerdoodle Cupcake Cookies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 618
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 6 g
- Cholesterol
- 117 mg
- Sodium
- 269 mg
Inspired by the bakery chain Crumbl’s beloved flavor, these snickerdoodles are large, soft sugar cookies with a kiss of cinnamon and a cream cheese swirl topping. Cornstarch and cream of tartar in the dough keeps the cookies tender. Shaping the cookies extra thick gives them their signature height and softness. The frosted treats are amazing served warm—simply gently heat them in the microwave at half power for twenty to thirty seconds.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 618
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 6 g
- Cholesterol
- 117 mg
- Sodium
- 269 mg
Ingredients
Cookies:
Coating:
Frosting:
Directions
Special equipment:
a piping bag fitted with a round tip.- For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
- Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
- Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
- For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
- Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
- Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
- For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners’ sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
- Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
