Copycat Crumbl Cinnamon Swirl Cookies That Taste Just Like the Original

These cinnamon swirl cookies are the kind of treat that make the whole kitchen smell amazing while they bake. You know the ones I mean, the thick, bakery-style cookies that feel a little bit special, like something you’d usually pick out of a pink box at the mall. They’re soft in the middle, lightly crisp around the edges, and packed with cozy cinnamon flavor in every bite.

What really makes these stand out is all the layers going on. You’ve got a buttery cookie base, a sweet cinnamon swirl baked right on top, and then a creamy layer of frosting that finishes everything off just right. They’re rich without being over the top, and each cookie feels like its own little dessert moment. I love that they look fancy, but the steps are actually very doable at home.

These are the cookies I make when I want something fun and comforting at the same time. They’re perfect for sharing, gifting, or just keeping on the counter for sneaking one with your afternoon coffee. If you’re a cinnamon lover or a fan of big, soft cookies, you’re going to have a hard time stopping at just one.

Ingredients

For the cookies

• ½ cup unsalted butter, softened: This gives the cookies that rich, buttery base, so make sure it’s nice and soft for easy mixing.

• ½ cup sugar: Adds sweetness and helps the cookies bake up soft with lightly crisp edges.

• ¼ cup brown sugar: Brings extra moisture and a subtle caramel flavor that makes the cookies feel extra cozy.

• 1 egg: Helps bind everything together and keeps the cookies tender instead of crumbly.

• 1 tsp vanilla: Adds that warm, bakery-style flavor that makes homemade cookies taste extra special.

• 1 ½ cups flour: This is the structure of the cookies, giving them their thick, bakery-style shape.

• 2 tbsp cornstarch: The secret to soft, pillowy centers that stay tender even after cooling.

• ½ tsp baking powder: Gives the cookies a gentle lift so they don’t bake up too dense.

• ½ tsp baking soda: Helps with spread and creates those lightly golden edges.

• ½ tsp salt: Balances the sweetness and brings out all the flavors.

• ½ tsp cinnamon: Adds a warm hint of spice right into the dough for extra flavor in every bite.

For the cinnamon sugar topping

• 4 tbsp unsalted butter, softened: Holds the topping together and melts into the cookie as it bakes.

• 2 tbsp sugar: Adds sweetness and helps create that classic cinnamon swirl texture.

• 2 tbsp brown sugar: Gives the topping a richer flavor and keeps it soft instead of crumbly.

• 2 tsp cinnamon: The star of the swirl, bringing all that cozy cinnamon goodness.

• 2 tbsp flour: Helps the topping hold its shape so it stays swirled on top instead of melting away.

For the frosting

• 4 oz cream cheese, softened: Makes the frosting smooth, creamy, and just slightly tangy.

• 4 tbsp unsalted butter, softened: Adds richness and helps create a fluffy, spreadable texture.

• 1 tsp vanilla: Rounds out the frosting with a soft, sweet flavor.

• 1 cup powdered sugar: Sweetens the frosting and gives it that classic, silky finish.

For the cinnamon sugar sprinkle

• ¼ cup sugar: Adds a final touch of sweetness and a little crunch on top.

• 1 tbsp cinnamon: Brings everything together with one last cozy hit of cinnamon flavor.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer, cream together the softened butter and sugars until light and smooth.

3. Add the egg and vanilla extract, mixing until fully incorporated.

4. Mix in the flour, cornstarch, baking powder, baking soda, cinnamon, and salt, scraping down the sides of the bowl as needed, until a soft dough forms.

5. Using a large ice cream scoop, portion the cookie dough onto the prepared baking sheets and set aside.

6. In a separate bowl, combine the unsalted butter, granulated sugar, brown sugar, cinnamon, and flour. Mix until well blended, scraping the sides as needed.

7. Scoop the cinnamon topping dough and divide it evenly to match the number of cookie portions. Roll each portion into a ball, place it on top of the cookie dough, and gently press together to form one thick, disc-shaped cookie. Leave plenty of space between cookies for spreading.

8. Bake for about 12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely before decorating.

9. To make the frosting, beat the cream cheese and butter together in a stand mixer until smooth and creamy.

10. Add the powdered sugar and vanilla extract, mixing well and scraping down the sides as needed.

11. Transfer the frosting to a piping bag and set aside.

12. In a small bowl, stir together the remaining cinnamon and sugar.

13. Once the cookies have cooled, pipe a round of frosting onto the top of each cookie.

14. Finish by sprinkling the cookies with the cinnamon-sugar mixture.

Tips for Perfect Copycat Crumbl Cinnamon Swirl Cookies

• Don’t rush the butter: Make sure all the butter is properly softened, not melted. Soft butter creams better and gives you that thick, bakery-style texture instead of flat cookies.

• Use a large scoop: These cookies are meant to be big and indulgent, so a large cookie scoop helps keep them uniform and gives you that true Crumbl-style look.

• Press the swirl gently: When you add the cinnamon topping, lightly press it onto the dough. You want it to stick, but not flatten the cookie too much.

• Watch the bake time closely: Pull them when the edges are just set and lightly golden. The centers should still look soft because they’ll finish setting as they cool.

• Let them cool completely before frosting: It’s tempting to frost them warm, but waiting keeps the frosting thick and creamy instead of melting into the cookie.

• Go easy on the frosting at first: Pipe or spread a little, then add more if needed. You want a pretty swirl, not a cookie that’s completely covered.

• Finish with the cinnamon sugar sprinkle: That final dusting adds flavor and makes the cookies look bakery-perfect with almost no extra effort.

Get Creative!

• Swap the frosting style: Try spreading the frosting instead of piping it, or go with a thicker swirl right in the center for a more rustic, bakery look.

• Add a little extra cinnamon: If you love bold cinnamon flavor, sprinkle a pinch into the cookie dough or the frosting for an extra cozy kick.

• Make them mini: Use a smaller scoop and shorten the bake time for cute, shareable cookies that are perfect for parties or bake sales.

• Drizzle instead of frost: Skip the full frosting swirl and drizzle a simple vanilla glaze over the top for a lighter, less sweet option.

• Turn them into sandwich cookies: Add frosting between two cookies for an extra indulgent treat that feels straight out of a bakery case.

• Play with the topping: Mix a pinch of nutmeg or a dash of pumpkin spice into the cinnamon sugar topping for a fun seasonal twist.

• Dress them up for holidays: Add festive sprinkles to the cinnamon sugar topping to match the season and make them extra fun for sharing.

Serving & Storing

• Serve them slightly chilled or at room temperature: The frosting sets up nicely, and the flavors really shine once everything has had time to come together.

• Perfect with coffee or milk: These cookies are especially good alongside a hot cup of coffee or a cold glass of milk for a simple treat moment.

• Store in an airtight container: Keep them in a single layer or with parchment between layers so the frosting stays neat.

• Refrigerate if stacking: If you need to stack them, pop them in the fridge first so the frosting firms up and doesn’t smudge.

• They keep well for several days: Stored properly in the fridge, they’ll stay soft and delicious for up to four days.

• Let them sit out before serving: Pull them from the fridge about 15 minutes before serving so they’re soft and creamy again.

Continue to Content

Yield: 8-10

Copycat Crumbl Cinnamon Swirl Cookies

Print

These copycat cinnamon swirl cookies are thick, soft, and packed with cozy cinnamon flavor in every bite. Each cookie is topped with a buttery cinnamon swirl, finished with creamy cream cheese frosting, and sprinkled with cinnamon sugar for that bakery-style look and taste. They’re easy to make at home and perfect for sharing, gifting, or treating yourself to something a little extra special.

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

For the cookies:

• ½ cup unsalted butter, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cup flour
• 2 tbsp corn starch
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon

For the cinnamon/sugar topping:

• 4 tbsp unsalted butter, softened
• 2 tbsp sugar
• 2 tbsp brown sugar
• 2 tsp cinnamon
• 2 tbsp flour

For the frosting:

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla
• 1 cup powdered sugar

For the cinnamon/sugar sprinkle:

• ¼ cup sugar
• 1 tbsp cinnamon

Instructions

1. Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, cream together the softened butter and sugars until light and smooth.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Mix in the flour, cornstarch, baking powder, baking soda, cinnamon, and salt, scraping down the sides of the bowl as needed, until a soft dough forms.
5. Using a large ice cream scoop, portion the cookie dough onto the prepared baking sheets and set aside.
6. In a separate bowl, combine the unsalted butter, granulated sugar, brown sugar, cinnamon, and flour. Mix until well blended, scraping the sides as needed.
7. Scoop the cinnamon topping dough and divide it evenly to match the number of cookie portions. Roll each portion into a ball, place it on top of the cookie dough, and gently press together to form one thick, disc-shaped cookie. Leave plenty of space between cookies for spreading.
8. Bake for about 12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely before decorating.
9. To make the frosting, beat the cream cheese and butter together in a stand mixer until smooth and creamy.
10. Add the powdered sugar and vanilla extract, mixing well and scraping down the sides as needed.
11. Transfer the frosting to a piping bag and set aside.
12. In a small bowl, stir together the remaining cinnamon and sugar.
13. Once the cookies have cooled, pipe a round of frosting onto the top of each cookie.
14. Finish by sprinkling the cookies with the cinnamon-sugar mixture.

Notes

• Make sure all the butter and cream cheese are fully softened before mixing to keep the dough and frosting smooth and easy to work with.
• Use a large cookie scoop for that thick, bakery-style look, and try to keep the portions even so the cookies bake at the same rate.
• The cookies may look slightly underbaked in the center when they come out of the oven, but they’ll firm up as they cool and stay soft inside.
• Let the cookies cool completely before frosting so the cream cheese frosting holds its shape and doesn’t melt.
• For cleaner frosting swirls, chill the frosting for a few minutes if it feels too soft before piping.
• Store frosted cookies in the refrigerator and bring them to room temperature before serving for the best texture and flavor.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 640Total Fat: 30gSaturated Fat: 18gUnsaturated Fat: 12gCholesterol: 101mgSodium: 332mgCarbohydrates: 91gFiber: 2gSugar: 69gProtein: 4g