Copycat Crumbl Cinnamon Swirl Cookies
Add Preferred SourceI LOVE Crumbl cookies, but I don’t love their price, so I’ve made my own! These copycat Crumbl Cinnamon Swirl Cookies are all kinds of good! They’re buttery and have a sweet pop of cinnamon that puts them over the top!
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When’s the last time you bought a dozen Crumbl cookies? Ouch; am I right? Well, with a few ingredients, you can make these replica cookies at home, and do you know what? They’re every bit as good.
The cinnamon topping melts into the cookie as it bakes, creating layers of flavor and that signature swirl effect. Finished with a smooth cream cheese frosting, these cookies are rich, comforting, and perfect for when you want a bakery-style treat without leaving the house.
And the best part? You can save some cash and pop these into the freezer to enjoy later with a cup of coffee on an afternoon when you need a pick-me-up.
Ingredients
For the Cookies
- Unsalted butter – I start with unsalted butter so I can control the salt level in a sweet cookie like this.
- Granulated sugar
- Brown sugar – Light or dark brown sugar both work.
- Large egg – Large eggs work best, so the dough stays properly balanced.
- Vanilla extract – Pure or artificial, both work here.
- All-purpose flour – Spoon and level for accurate measuring so the cookies don’t turn dense.
- Cornstarch – Don’t skip this. It makes the cookies soft and tender.
- Baking powder – Make sure it’s fresh so the cookies rise properly.
- Baking soda – Baking soda encourages spread and browning; too much will make the cookies thin.
- Salt – I use Kosher salt.
- Ground cinnamon – Warm, sweet, and essential for that cinnamon roll vibe.
For the Cinnamon Swirl Topping
- Unsalted butter – Must be soft or it won’t mix into a spreadable paste.
- Granulated sugar – Helps the swirl caramelize as the cookies bake.
- Brown sugar – Brown sugar adds moisture and caramel notes to the swirl.
- Ground cinnamon – Cinnamon is the main flavor here; use fresh for the best aroma.
- All-purpose flour – This thickens the swirl so it doesn’t melt into the dough.
For the Frosting
- Cream cheese – Must be softened or you’ll get lumps in the frosting.
- Unsalted butter – Blends with the cream cheese for a light, pipeable texture.
- Vanilla extract – Again, artificial vanilla is just fine.
- Powdered sugar – It keeps the frosting smooth; a few small lumps are fine.
For the Cinnamon Sugar Sprinkle
- Granulated sugar – Adds sparkle and a little crunch on top.
- Ground cinnamon – Use fresh cinnamon so the aroma comes through on top.
How to Make Crumbl Copycat Cinnamon Swirl Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg and vanilla extract and mix until fully incorporated.
Add the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Mix on low speed until a thick cookie dough forms and no dry flour remains. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
Use a large cookie scoop to portion the dough into evenly sized mounds and place them on the prepared baking sheets. Set aside.
In a separate bowl, combine the softened butter, granulated sugar, brown sugar, cinnamon, and flour for the topping. Mix until a soft, cohesive dough forms. Divide the cinnamon topping into portions equal to the number of cookies. Roll each portion into a small ball.
Place one cinnamon topping ball on top of each cookie dough mound. Gently press the topping and cookie dough together to form a thick disc, keeping the topping centered. Leave plenty of space between cookies to allow for spreading.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool completely on the baking sheets.
Add the softened cream cheese and butter to the bowl of a stand mixer. Beat on medium speed until smooth and creamy. Add the powdered sugar and vanilla extract. Mix on low speed until combined, then increase to medium speed and beat until smooth and fluffy, scraping down the sides as needed. Transfer the frosting to a piping bag or a resealable bag with the corner snipped off.
In a small bowl, mix the granulated sugar and cinnamon for the topping. Once the cookies are completely cool, pipe a swirl or round of frosting onto each cookie. Sprinkle the tops with the cinnamon sugar mixture and serve.
Chef Jenn’s Recipe Notes
- So many cookies get derailed right in the first step. Take the time to beat the butter and sugars until the mixture is light and fluffy. If your butter is too hard, this won’t work. It should be soft enough to easily press into it with a finger, but cool enough to still hold its shape.
- Cornstarch may seem like an odd ingredient for a cookie that’s not shortbread, but it really does help the texture.
- If the frosting feels too soft, chill it for 10 to 15 minutes before piping.
- These cookies spread, so give them plenty of room on the baking sheet.
Serving Suggestions
Serve Crumbl Copycat Cinnamon Swirl Cookies chilled or at room temperature so the cream cheese frosting stays perfectly set. These cookies pair especially well with hot coffee, chai tea, or a cold glass of milk. They’re a great addition to dessert trays and cookie boxes alongside Crumbl Copycat Pink Velvet Cookies and Copycat Crumbl Twix Cookies for a fun, bakery-style assortment at home. This trio works beautifully for parties, holidays, or gifting since each cookie brings a different flavor and texture to the table. For an extra indulgent treat, serve the cookies with vanilla ice cream or enjoy one slightly warmed with a mug of coffee for a cozy dessert moment.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Copycat Crumbl Cinnamon Swirl Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the Cinnamon Swirl Topping
- 4 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
For the Frosting
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For the Cinnamon Sugar Sprinkle
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
- Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides.
- Add the egg and vanilla extract and mix until fully combined. Add the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Mix on low speed until a thick cookie dough forms and no dry flour remains, scraping down the bowl as needed.
- Use a large cookie scoop to portion the dough into evenly sized mounds and place them on the prepared baking sheets.
- In a separate bowl, combine the softened butter, granulated sugar, brown sugar, cinnamon, and flour for the topping. Mix until a soft dough forms.
- Divide the cinnamon topping into portions equal to the number of cookies. Roll each portion into a small ball and place one on top of each cookie dough mound. Gently press together to form thick discs, leaving space between cookies.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool completely.
- Add the cream cheese and butter to a stand mixer and beat until smooth. Add the powdered sugar and vanilla and mix until creamy, scraping down the sides. Transfer the frosting to a piping bag.
- In a small bowl, combine the granulated sugar and cinnamon for the topping. Once the cookies are completely cool, pipe frosting onto each cookie and finish with a sprinkle of cinnamon sugar.
Video
Notes
Chef Jenn’s Recipe Notes
- Take the time to beat the butter and sugars until the mixture is light and fluffy. If your butter is too hard, this won’t work. It should be soft enough to easily press into it with a finger, but cool enough to still hold its shape.
- Cornstarch may seem like an odd ingredient for a cookie that’s not shortbread, but it really does help the texture.
- If the frosting feels too soft, chill it for 10 to 15 minutes before piping.
- These cookies spread, so give them plenty of room on the baking sheet.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
