Crumbl Snickerdoodle Cupcake Sourdough Cookies
by sourdoughjesha on October 16, 2024
These Crumbl Snickerdoodle Cupcake Sourdough cookies are soft and chewy cinnamon sugar cookies topped with a delicious cream cheese frosting.
These copycat Crumbl Snickerdoodle Cupcake Sourdough Cookies are soft and chewy cinnamon sugar cookies topped with a rich cream cheese frosting and dusted with cinnamon sugar. They are just like Crumbls but dare I say better. They taste just like a warm cinnamon roll and are gut-healthy, thanks to sourdough!
Looking for more sourdough cookie recipes? Check out my Crumbl Cookies and Cream Sourdough Cookies, Chocolate Chip Sourdough Cookies, or my newest obsession, Chai Sourdough Cookies.
As soon as Crumble released their Snickerdoodle Cupcake Cookies I knew I had to recreate them at home! This recipe is an amazing twist on all-time classic flavor.
Thick, soft-baked ooey gooey cinnamon sugar cookies are topped with a rich cream cheese frosting and finished with a generous dusting of sweet cinnamon sugar. They’re super easy to make with my recipe tutorial and all you need is simple ingredients that you probably have on hand already.
Plus these cookies are sourdough and naturally fermented with sourdough starter.
Why I love this recipe:
- Easy to Make: All you need is a few simple ingredients and some basic kitchen equipment to whip up the most amazing copycat Crumbl cookies at home!
- Sourdough: These cookies are naturally leavened with sourdough starter so they’re not only more flavorful, they’re gut-healthy.
- Crumbl Copy Cat: This is the perfect copycat Crumbl recipe (with a twist since it’s sourdough!) and makes delicious soft and thick cookies.
How to Make Snickerdoodle Cupcake Sourdough Cookies (9 Easy Steps!):
- Cream: Start by creaming together the butter and sugar.
- Add the Wet Ingredients: Next, add your sourdough starter, egg, egg yolk, and vanilla extract and mix until combined.
- Add Dry Ingredients: Whisk all of the dry ingredients together in a separate bowl and then add to the wet ingredients and mix until combined.
- Ferment the Dough: Cover the dough and let ferment at room temperature for 8-12 hours. After fermentation is done you can move the dough to the fridge to chill. A long an slow fermentation helps predigest the flour, a process that releases nutrients, breaks down gluten, and makes grains easy to digest.
- Shape: Shape the cookie dough into balls. You can do giant Crumbl-sized cookies or smaller regular-sized cookies, depending on your preference.
- Roll in Cinnamon Sugar: Roll the cookie dough balls on every side to coat in cinnamon sugar.
- Chill Cookie Dough Balls: Chill your cookies to prevent spreading!
- Bake the Cookies: While your cookies are baking you can get started on the frosting!
- Make Cream Cheese Frosting: Make your cream cheese frosting, then add it to a piping bag and top your snickerdoodle cookies.
Ingredients You’ll Need for These Crumbl Snickerdoodle Cupcake Sourdough Cookies
- All-Purpose Flour: I like to use organic all-purpose flour for my cookie recipes. You can sub in bread flour but may need to add slightly less flour.
- Sourdough Starter: I use active sourdough starter, not sourdough discard. You can use discard for this recipe without comprising flavor or texture but discard may provide a less effective fermentation.
- Baking Powder: This helps with rise and texture
- Cinnamon: The key ingredient for any snickerdoodle cookie recipe!
- Unsalted butter, softened at room temperature
- Granulated Sugar: All you need is granulated sugar for the cookie dough base
- Egg: Eggs are used as a binder for the ingredients
- Vanilla Extract: For a perfect rich flavor!
Cream Cheese Frosting is a Must
This recipe calls for a delicious and rich cream cheese frosting. All you’ll need is cream cheese, butter, powdered sugar, vanilla extract, and a touch of salt. The creaminess of the frosting will pair perfectly with the soft and chewy texture of the cookies.
Here’s what you’ll need:
- Cream Cheese: Make sure to use full-fat brick cream cheese, softed at room temperature.
- Butter: I use unsalted butter so I can control the saltiness of the frosting. Let the butter soften at room temperature.
- Powdered Sugar: Also known as confectioners sugar, it’s best to sift your sugar before adding to the mixing bowl.
- Vanilla Extract
- Salt
Sample Cookie Baking Schedule
Here’s my typical baking schedule for making sourdough cookies. I usually like to mix the dough in the mornings so that my cookies are ready to bake at night for dessert.
- The Night Before: Feed your sourdough starter the night before so it’s ready to use in the morning.
- Morning: Mix the cookie dough and let it ferment at room temperature.
- Late Afteroon/Evening: Transfer your dough to the fridge to chill.
- Night: Bake cookies, prepare frosting, serve, and enjoy!
Sourdough Cookie FAQs
How do I Store Crumbl Snickerdoodle Cupcake Sourdough Cookies?
Once the frosting is applied, these snickerdoodle cupcake sourdough cookies can be stored in an airtight container in the refrigerator for up to 7 days. Unfrosted cookies can be stored in an airtight container for 7 days at room temperature. Any leftover frosting can be stored in the refrigerator for up to 5 days or frozen for 2 months.
How do I Store Unbaked Cookie Dough?
Unbaked cookie dough can be stored in the refrigerator in an airtight container for up to 3 days. You can also freeze your raw cookie dough to use at a later date. To freeze unbaked cookie dough, roll your cookie dough into a log and wrap in plastic wrap. Place in the freezer for up to 30 months. Remember to label and date your cookie dough so you don’t forget what is it!
Can I make Smaller Crumbl Cookies?
Yes, you can make smaller cookies by measuring out 60g cookie dough balls. Reduce baking time to 8-10 minutes.
Tools I used for this recipe (with Amazon Links)
- Weck Jars (for my sourdough starter)
- Best Baking Scale
- My Stand Mixer
- Breville Countertop Oven
If You Love these Crumbl Snickerdoodle Cupcake Sourdough Cookies, Try These Recipes Next:
- Cookies and Cream Sourdough Cookies (Crumbl inspired)
- Chocolate Chip Sourdough Bread
- Sourdough Blueberry Bagels
- How to Make Sourdough Croissants
- Matcha Sourdough Cookies (With White Chocolate)
Crumbl Snickerdoodle Cupcake Sourdough Cookies
Ingredients
Cookies base
- 340 g all-purpose flour
- 47 g active sourdough starter 100% hydration
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 1 tsp cinnamon
- 226 g (2 sticks) unsalted butter, at cool room temperature
- 250 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon sugar mixture
- 70 g ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Cream cheese frosting
- 8 ounces 226g full-fat brick cream cheese, softened to room temperature
- 113 g ½ cup or 8 Tbsp unsalted butter, softened to room temperature
- 360 g 3 cups confectioners' sugar, plus ⅓ cup (40g) extra for thicker frosting, if needed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Cream the Butter and Sugar: In a stand mixer fitted with a paddle attachment (or by hand), beat the butter and 250g granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the sourdough starter (47g), egg, and vanilla extract. Beat until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Slowly beat the dry ingredients into the wet mixture until just combined.
- Ferment the Dough: Cover the dough tightly and ferment at room temperature for 8-12 hours or overnight. After fermentation, you can refrigerate the dough. Before baking, bring it back to room temperature for 1-2 hours.
- Make the Cinnamon Sugar Mixture: Mix the ⅓ cup of granulated sugar with 1 teaspoon cinnamon in a shallow bowl.
- Preheat, Shape, and Chill: Roll the dough into large balls, 160g for Crumbl-sized giant cookies or about 60g each for standard large cookies. Roll the dough balls in the cinnamon-sugar mixture. Arrange the balls three inches apart on a baking sheet. Cover the baking sheet and place in the fridge for 1 hour or in the freezer for 15 minutes.
- Bake the Cookies: Preheat your oven to 350°F (177°C) and bake for 15 minutes for Crumbl-sized cookies, or 8-10 minutes for large cookies, until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheet before applying the frosting.
- Make Cream Cheese Frosting and Top: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter until creamy. Gradually add the confectioners' sugar, followed by the vanilla extract and salt. Continue beating until smooth and creamy. For a thicker frosting, add an additional ⅓ cup of confectioners' sugar. Frost the cookies after they’ve cooled, using a piping bag. Sprinkle with extra cinnamon sugar for the perfect look! Enjoy!
Notes
Storage Instructions:
Unfrosted Cookies: Store at room temperature in an airtight container for up to 7 days.Frosted Cookies: Store in the refrigerator for up to 7 days.
Cream Cheese Frosting: Leftover frosting can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. If freezing, thaw in the refrigerator and beat again until creamy (about 10 seconds).
Absolutely loved this recipe!
This is a really good and well written recipe. I made the crumbl sized cookies just for fun tonight. My advice after making these cookies are 1) if you’re making the crumbl sized, absolutely take the option to chill the dough before you roll out the cookies. Not only will it make it easier to handle, but my cookies spread out quite a bit on the baking tray. Additionally, my bake time was longer than the recipe recommended … About 17 minutes or so at 350 to bake all the way through. Finally, I used neufchatel cheese instead of cream cheese and the icing turned out wonderfully – so if someone is looking to go a little lighter but still have the frosting, that is an option!
Thank you for sharing your recipe, Jesha!
New to sourdough and had to try these cookies! OMG! They are delicious! Definitely a process of waiting during the fermenting stage, but definitely worth the wait! I cooked them with 60g each and had to induce the cooking time, due to living up in high altitude. Other than that. Super yummy and delicious! Will be making more of her yummy recipes!
These cookies are incredible. I love that they are fermented and you can use cane sugar instead of refined sugar. Literally the best cookie I have ever made. Only downfall is waiting for fermentation 😂 Thanks Jesha, can’t wait to try more of your cookies! 😊