Copycat Crumbl Cinnamon Swirl Cookies
These Copycat Crumbl Cinnamon Swirl Cookies are made with a thick buttery cookie base topped with a cinnamon sugar topping and hypnotic swirls of cream cheese frosting. They taste just like cinnamon rolls in cookie form!
Servings: 12 -14 cookies
Ingredients
Cookie Base
- 1 cup salted butter (227g)
- 1 1/4 cups granulated sugar (250g)
- 3 large eggs
- 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 salted butter
- 1 cup brown sugar
- 1 Tablespoon ground cinnamon
Frosting
- 4 ounces cream cheese softened
- 1/4 cup salted butter softened
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 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.1 cup salted butter, 1 1/4 cups granulated sugar, 3 large eggs, 2 teaspoons vanilla extract
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined, scraping the bottom and sides of the bowl.4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon
- 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.
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.)1/2 cup salted butter, 1 cup brown sugar, 1 Tablespoon ground cinnamon
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.4 ounces cream cheese, 1/4 cup salted butter, 2 Tablespoons milk, 1 teaspoon vanilla extract, Pinch of salt, 4 cups powdered sugar
- 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
- Storage: You can leave these cookies out overnight even though they have cream cheese frosting because the sugar in the frosting acts as a preservative. But if it is longer than that or your house is warm, then you will want to stick them in the fridge until shortly before you are ready to serve them.
- Freezing: You can freeze these cookies for 2-3 months whether they are frosted or unfrosted. Just thaw at room temperature for a couple of hours before serving.
- Microwave: If you want to make the cinnamon sugar topping in the microwave, combine the butter, sugar, and cinnamon in a medium microwave-safe bowl and heat for 3 minutes, stopping each minute to stir well, until it bubbles.
- Smaller cookies: As written, this makes intentionally large cookies, just like the ones served at Crumbl Cookies stores. You can make smaller versions, if you prefer, and bake them for only 8-10 minutes.
Nutrition
Calories: 750kcal | Carbohydrates: 112g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 611mg | Potassium: 115mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
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