Copycat Crumbl Cinnamon Swirl Cookies
User Reviews
5
Copycat Crumbl Cinnamon Swirl Cookies
Description
This recipe begins by creaming salted butter and granulated sugar, then incorporating eggs and vanilla. The dry ingredients include all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to flavor the dough. The dough is shaped into large scoops, pressed slightly, and baked until set but not overbaked to maintain softness.
The cinnamon sugar topping is made by melting butter with brown sugar and cinnamon, then spooned over the warm cookies to form a swirled sugary layer. The final frosting combines cream cheese, butter, milk, vanilla, salt, and powdered sugar to achieve a smooth, spreadable topping that adds tang and moisture.
The cookies can be served at room temperature and kept overnight outside the refrigerator due to the preservative effect of the sugar in the frosting. They can also be frozen with or without frosting for up to 2-3 months, making them convenient for advance preparation. An alternative method for the topping allows using a microwave to melt ingredients instead of the stovetop.
Ingredients
Cookie Base
- 1 cup butter 227g, salted
- 1 1/4 cups granulated sugar (250g)
- 3 egg large
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour scooped & leveled (564g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Topping
- 1/2 cup butter salted
- 1 cup brown sugar
- 1 Tablespoon ground cinnamon
Frosting
- 4 ounces cream cheese softened
- 1/4 cup butter softened, salted
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- salt pinch
- 4 cups powdered sugar
Instructions
Cookie Base
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar by beating for 2-3 minutes. Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined, scraping the bottom and sides of the bowl.
- Scoop large scoops of cookie dough onto the prepared baking sheet, spacing them a couple inches apart. Flatten them slightly by pressing down on the top of each bowl with your hand or a flat-bottomed cup until they are approximately 3/4-inch thick.
- Bake for 10-12 minutes until set, but do not overbake. Cool completely.
Cinnamon Sugar Topping
- Combine the butter, brown sugar, and cinnamon in a small saucepan. Cook over medium-high heat until the butter is melted and the mixture comes to a boil, then remove from the heat and spoon 2-3 teaspoons of the mixture over each cookie. Let cool. (See notes for microwave approach.)
Frosting
- In a large bowl, beat the cream cheese and butter until creamy and smooth. Add the milk, vanilla, and salt, then beat again. Add the powdered sugar, 1 cup at a time, mixing between each addition until smooth, about 1 minute.
- Transfer the frosting to a piping bag fitted with a round open tip or a Ziploc bag with one corner cut off. Pipe thick spiral ropes of frosting on top of each cookie once the cinnamon sugar topping has cooled.
Notes
- You can leave these cookies out overnight despite cream cheese frosting as sugar preserves them; refrigerate if longer storage is needed or if warm conditions prevail.
- Freeze frosted or unfrosted cookies for 2-3 months; thaw at room temperature before serving.
- Make cinnamon sugar topping in microwave by heating butter, brown sugar, and cinnamon in intervals, stirring each minute until bubbling.
- This recipe intentionally yields large cookies, but you can make smaller ones baking for 8-10 minutes if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 cookies
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 112g | 37% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 611mg | 25% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
