5 from 68 votes
Copycat Crumbl Cinnamon Swirl Cookies
Copycat Crumbl Cinnamon Swirl Cookies are large, soft cookies with a buttery base spiced with cinnamon and layered with a rich cinnamon sugar topping. Finished with cream cheese frosting, these cookies balance sweetness, spice, and a tender crumb suitable for sharing or indulgence.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
12
-14 cookies
Calories:
750 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 -14 cookies
Amount Per Serving
Calories 750
% 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.