Copycat Crumbl Cinnamon Swirl Cookies
Crumbl Copycat Cinnamon Swirl Cookies are soft, bakery-style cookies with a buttery cinnamon swirl, creamy frosting, and a final sprinkle of cinnamon sugar. Cozy, rich, and perfect for dessert or sharing.
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
Serving: 1cookieCalories: 307kcalCarbohydrates: 35gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 200mgPotassium: 38mgFiber: 1gSugar: 31gVitamin A: 620IUVitamin C: 0.04mgCalcium: 42mgIron: 0.3mg
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.
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