Crumbl Copycat Cinnamon Swirl Cookies

I still remember the first time I bit into a warm cinnamon swirl cookie from Crumbl. It was soft, sweet, and comforting in that bakery-fresh way that makes you pause for a second bite. Ever since, I have wanted to recreate that feeling at home, right from my own oven.

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These cookies quickly became a favorite in my kitchen. I make them when I want something cozy but a little special, and they always disappear faster than expected. There is something deeply satisfying about baking a copycat recipe that tastes just as indulgent, if not better, than the original.

A Cozy Cinnamon Moment

There is something about cinnamon and sugar baking in the oven that instantly makes a home feel warmer. These cookies are perfect for slow weekends, holiday baking trays, or an evening treat with a cup of coffee or tea. The smell alone feels like comfort, and that creamy frosting on top makes each bite feel extra indulgent.

Ingredients

For the cookies

• unsalted butter, softened
• sugar
• brown sugar
• egg
• vanilla
• flour
• cornstarch
• baking powder
• baking soda
• salt
• cinnamon

For the cinnamon sugar topping

• unsalted butter, softened
• sugar
• brown sugar
• cinnamon
• flour

For the frosting

• cream cheese, softened
• unsalted butter, softened
• vanilla
• powdered sugar

For the cinnamon sugar sprinkle

• sugar
• cinnamon
  

How to Make Crumbl Copycat Cinnamon Swirl Cookies

Start by preheating your oven to 350 degrees and lining a few baking sheets with parchment paper. I love using parchment paper because it helps the cookies bake evenly and makes cleanup almost effortless.

In the bowl of a stand mixer, cream together the softened butter, sugar, and brown sugar until the mixture looks light and smooth. A stand mixer makes this step quick and ensures the butter and sugars fully blend, which helps create that soft cookie texture. Add the egg and vanilla, then mix again until fully incorporated.

Next, add the flour, cornstarch, baking powder, baking soda, cinnamon, and salt to the bowl. Mix until the dough comes together, stopping to scrape down the sides as needed. Don’t worry if the dough feels soft. That softness is exactly what gives these cookies their tender centers.

Using a large ice cream scoop, portion the cookie dough onto the prepared baking sheets. Make sure to leave plenty of space between each scoop since these cookies spread as they bake. I like an ice cream scoop because it keeps the cookies uniform in size, which helps them bake evenly.

In a separate bowl, mix together the softened butter, sugar, brown sugar, cinnamon, and flour for the cinnamon topping. Use a spatula or spoon and scrape the sides well so everything blends evenly.

Scoop the topping mixture and divide it into portions matching the number of cookies. Roll each portion gently into a ball, place it on top of the cookie dough, and lightly press them together to form one thick disc. This step creates that signature cinnamon swirl look once baked.

Bake the cookies for about 10 to 12 minutes, just until the edges turn lightly golden and the centers are set. Try not to overbake. The cookies will continue to firm up as they cool. Let them cool completely on the baking sheet before decorating.

For the frosting, beat the cream cheese and butter together in your stand mixer until smooth and creamy. Add the powdered sugar and vanilla, then mix again, scraping down the sides as needed. The frosting should be smooth and easy to pipe. Transfer it to a piping bag, which makes decorating neat and simple.

In a small bowl, mix together the remaining sugar and cinnamon for the sprinkle.

Once the cookies are completely cool, pipe a round of frosting on top of each cookie, then finish with a generous sprinkle of cinnamon sugar. This final touch adds just the right amount of sweetness and spice.

Serving Suggestions

These cookies are wonderful served slightly chilled or at room temperature. I love pairing them with coffee, chai, or a cold glass of milk. They also look beautiful on a dessert platter for gatherings, especially when you want something bakery-style without leaving home.

Storage Tips

Store the cookies in an airtight container in the refrigerator for up to three days. If you want to make them ahead, you can bake the cookies in advance and frost them the day you plan to serve. They also hold their shape well when stacked gently with parchment paper between layers.

More Recipes You’ll Love

If these cinnamon swirl cookies made your kitchen smell amazing, you might also enjoy my Crumbl Copycat Churro Cookies, which bring that same cinnamon sugar comfort with a bakery-style finish. For another cozy dessert moment, Peppermint Sugar Cookie Bars are perfect during the holidays and pair beautifully with a warm drink. If you’re craving something rich and classic, Mississippi Mud Pie delivers layers of chocolatey goodness that always impress. And for an easy, nostalgic treat, Old-Fashioned Peanut Butter Fudge is a simple recipe that’s perfect for gifting or keeping in the fridge for sweet cravings.