Crumbl Snickerdoodle Cupcake Sourdough Cookies
These Crumbl Snickerdoodle Cupcake Sourdough cookies are soft and chewy cinnamon sugar cookies topped with a delicious cream cheese frosting.
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).