Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Overhead view of six baked Crumbl cinnamon swirl cookies on a wire cooling rack, each topped with cream cheese frosting and finished with a light cinnamon sugar sprinkle.

Crumbl Cinnamon Swirl Cookies (Copycat Recipe)

Recipe by Rebekah Winscott

These easy Crumbl cinnamon swirl cookies are thick, soft, and chewy with a sweet cinnamon filling and creamy frosting. This copycat dessert recipe tastes just like the bakery favorite and is simple to make at home.

  • Total Time0 hours
  • Yield8-10 cookies 1x

Ingredients

Units Scale

For the cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For the cinnamon sugar topping

  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons flour

For the frosting

  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

For the cinnamon sugar sprinkle

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
  2. In the bowl of a stand mixer, combine the softened butter and sugars. Cream until smooth and fluffy.
  3. Add the egg and vanilla and mix until fully combined.
  4. Add the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Mix thoroughly, scraping down the sides of the bowl often until a soft dough forms.
  5. Using a large ice cream scoop, divide the cookie dough onto the prepared baking sheets, spacing the cookies well apart. Set aside.
  6. In another bowl, combine the butter, sugar, brown sugar, cinnamon, and flour for the cinnamon swirl topping. Mix well until a soft dough forms.
  7. Divide the cinnamon topping into the same number of portions as the cookies. Roll each portion into a ball and place one on top of each cookie dough scoop.
  8. Gently press the topping and cookie dough together so they form one thick disc-shaped cookie.
  9. Bake for about 12 minutes, or until the edges are lightly golden and the centers are set.
  10. Allow the cookies to cool completely on a rack before decorating.
  11. To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer and cream until smooth.
  12. Add the powdered sugar and vanilla and mix until creamy, scraping the sides of the bowl as needed.
  13. Transfer the frosting to a piping bag.
  14. In a small bowl, combine the remaining sugar and cinnamon to make the cinnamon sugar sprinkle.
  15. Once the cookies are cool, pipe a spiral of frosting onto each cookie.
  16. Sprinkle lightly with the cinnamon sugar mixture and serve.

Notes

  • Use room temperature butter and cream cheese for the smoothest cookie dough and frosting.
  • Cornstarch helps keep the cookies thick and soft, similar to bakery-style cookies.
  • Leave plenty of space between cookies on the baking sheet since these are large cookies.
  • For perfectly round cookies, gently shape the edges with a spatula right after baking while they are still warm.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 358 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Find it online: https://thisnanacancook.com/crumbl-cinnamon-swirl-cookies/