Snickerdoodle Crumbl Cookies
Equipment
Ingredients
Cookie Dough
butter (softened)
226 g
brown sugar
200 g
white sugar
100 g
eggs
2 piece
vanilla extract
5 ml
all-purpose flour
420 g
cornstarch
8 g
baking soda
5 g
salt
5 g
Cinnamon Sugar Coating
white sugar
15 g
cinnamon
3 g
Cream Cheese Frosting
butter (room temperature)
113 g
cream cheese (room temperature)
225 g
powdered sugar
360 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 175°C.
Cream butter and sugars
Add butter, brown sugar, and white sugar to a stand mixer. Mix for 2-3 minutes until light and fluffy.
Add eggs and vanilla
Add eggs and vanilla extract to the creamed mixture and mix until combined.
Add dry ingredients
Add flour, cornstarch, baking soda, and salt. Mix until just combined.
Prepare cinnamon sugar coating
Combine cinnamon and sugar in a small bowl.
Shape and coat cookies
Scoop 1/2 cup of dough and roll into a ball. Drop the dough into the cinnamon sugar bowl and roll to coat completely.
Prepare for baking
Place up to 6 cookies on a cookie sheet. Flatten the dough balls slightly.
Bake cookies
Bake for 9-11 minutes until cookies look just set, possibly still slightly doughy in the center.
Cool cookies
Remove cookies from oven and let them cool completely on the baking sheet.
Make cream cheese frosting
While cookies cool, combine butter and cream cheese in a stand mixer and mix for 2 minutes until smooth.
Finish frosting
Add powdered sugar and vanilla extract to the butter-cream cheese mixture and mix for another 2 minutes until light and fluffy.
Frost and serve
Pipe frosting onto each cooled cookie and dust with extra cinnamon sugar. Enjoy!
Original recipe
Storage
Store frosted cookies in refrigerator. Unfrosted cookies can be frozen for up to 1 month. Thaw at room temperature before frosting.
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