Soft, thick sugar cookies are topped with cinnamon filling and a swirl of smooth maple buttercream in this epic dessert! If you’d like to experience heaven on earth, whip up a batch of these Copycat Crumbl Cinnamon Roll Cookies.
For the Sugar Cookies
- 3 cups (390g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 1 tbsp vanilla extract
For the Cinnamon Filling
- 6 tbsp (84g) unsalted butter, room temperature
- 1/2 cup (112g) light brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup (33g) all-purpose flour
For the Maple Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 2–3 tbsp maple syrup
Prepare the Dough
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s combined, use a rubber spatula to help it come together to form a more cohesive ball. Set aside.
Add the Filling & Bake
- To make the cinnamon mixture, add the butter, brown sugar, cinnamon and flour to a medium sized bowl and stir together until well combined. Set aside.
- Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.
- Place the cookie dough balls onto the prepared baking sheets. I baked 4 cookies at a time. Press the balls down a bit with the underside of a cup or something similar. They will spread a good bit, so you don’t need to press them down too much, but you do need a place to put the cinnamon mixture on top. After pressing my cookie dough balls down, they were about 2 1/2 inches in diameter. They should crack a little around the edges.
- Divide the cinnamon mixture evenly between the 8 cookies, about 2 tablespoons per cookie. Place the cinnamon mixture on top of the cookie and spread it a bit so that it comes close to where the cracks around the edges begin, but not all the way. You don’t want the cinnamon mixture to overflow off the sides of the cookie when baking.
- Bake the cookies for 12-15 minutes or until the cookies look done and are just about to brown on the edges.
- Allow the cookies to cool for 5-10 minutes, then move to a cooling rack to cool completely before adding the frosting.
Make the Buttercream & Assemble
- Add the butter to a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, maple extract and 1 tablespoon of maple syrup and mix until smooth and well combined.
- Add the remaining powdered sugar and mix until smooth and well combined.
- Add more maple syrup until desired the consistency and taste is reached.
- Pipe the buttercream on top of the cooled cookies in a swirl design, then serve. I used Ateco tip 806.
- To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cookies onto a baking sheet and freeze until frosting is frozen solid (1-2 hours). Once firm, transfer cookies to a freezer-safe container or storage bag and freeze for up to 3 months. Thaw on the counter before enjoying.
- Serving Size:
- Calories: 796
- Sugar: 66.6 g
- Sodium: 322 mg
- Fat: 38.5 g
- Carbohydrates: 107.8 g
- Protein: 6.5 g
- Cholesterol: 122.4 mg
Keywords: copy cat crumbl cookies, gourmet cookies, cinnamon roll frosting