Snickerdoodle Crumbl Cookie

Recipe

By Marianna Ferrari

Have you ever wanted to try a Crumbl cookie? But can’t because it’s only in America? Well then, this recipe is for you! Delicious soft chewy cookies with a hint of cinnamon are the perfect balance for the beginning of fall. So make sure to try this recipe.

picture from: https://www.thepalatablelife.com/copycat-crumbl-snickerdoodle-cupcake-cookies/

──────────────── Ingredients ────────────────

For the cookies :

225 g butter
200g brown sugar
100g white sugar
2 eggs
1 tsp vanilla extract
420 g flour
1 tbsp cornflour
1 tsp baking soda
1 tsp cinnamon
1 tbsp white sugar

For the Frosting:

115g Butter
225g Cream cheese
360g Powdered sugar
1tsp Vanilla extract

──────────────── Steps ────────────────

Preheat the oven to 175 degrees. Add butter, brown sugar, and white sugar to a stand mixer. Mix for 2-3 minutes. Add eggs and vanilla, and mix again. Make sure that it is fully combined.
Add flour, cornstarch, and baking soda. Mix until combined: Make sure that the batter is not lumpy but smooth.
Combine cinnamon and sugar in a small bowl. For Crumbl-sized cookies, scoop 1 ice cream scoop of dough and roll it into a ball. Drop the dough into the bowl with cinnamon and sugar and roll to coat the ball.
Add up to 6 cookies on a cookie sheet. Flatten the balls slightly. Bake for 9-11 minutes.
While the cookies cool, make the frosting. Combine the butter and cream cheese in a stand mixer and mix for 2 minutes. Add powdered sugar and vanilla and mix for another 2 minutes.
Pipe the frosting onto the cookies and enjoy!

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