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Copycat Crumbl Snickerdoodles
These copycat Crumbl Snickerdoodles are so soft and tender and are like a giant sugar cookie covered in cinnamon sugar then baked!
FRESHLY MADE IN YOUR OWN KITCHEN
If you’re one of the lucky ones who have a Crumbl bakery near you‚ you may be familiar with these gigantic and delicious cookies they sell. Perfectly baked and perfectly flavored‚ these copycat Crumbl Snickerdoodles are no different! Dusted with cinnamon sugar‚ these homemade cookies are going to be ones that everyone rants and raves about. They are like no other snickerdoodle! This version is (much!) cheaper to make than it is to buy and you can have them at home anytime even if you are nowhere near the cookie store!
FREQUENTLY ASKED QUESTIONS: Â
Why are they called snickerdoodles? It’s believed that the name comes from a combination of two German words‚ “Schnickel” and “Doodle”. The first word means “twisted or wrinkled” and the second word means “dumpling”. I’m not sure they look twisted or like a dumpling but perhaps at one point when they were first created‚ they did or it was a process of how they were made. Another fun fact is that they’ve been around since at least 1891! What spice does Snickerdoodles contain? It is the ground cinnamon that gives snickerdoodle their signature flavor. Why do Snickerdoodles need cream of tartar? Cream of tartar gives these snickerdoodles their signature softness and chewiness. Without it‚ they would make them a bit more crispy. Can I make smaller cookies? Sure. These are the larger sizes like you’d get from a bakery and they’re great for sharing. Obviously if you make smaller cookies‚ you’ll end up with more cookies from this one batch recipe. Also‚ know that you may need to adjust the baking time and I have not tested baking these in a smaller size. Can I add more cinnamon? In staying true to the authentic Crumbl recipe‚ I didn’t add cinnamon to the dough. Considering the generous size of these cookies‚ the cinnamon on the exterior offers a delicate hint of cinnamon flavor. If you want more of a pronounced cinnamon taste in these larger cookies‚ I recommend adding a teaspoon of ground cinnamon directly into the cookie dough itself. How to store leftover snickerdoodles? These delicious treats maintain their softness when covered and stored at room temperature‚ staying fresh for up to 5 days. Alternatively‚ you can freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
all-purpose flour – if you aren’t a regular baker‚ then you need to know how important it is to measure flour when you don’t have a scale. Do not ever measure flour from the bag. You will end up with way too much flour and dry cookies. Pour the flour into a bowl and stir it around. Take your measuring cup and dip it into the flour (do not pack the flour in) then scoop off the excess with the flat end of the butter knife.
cream of tartar – as I mention above‚ this is key to giving these cookies that signature tenderness that these snickerdoodles are known for. Do not skip it.
baking soda – if you aren’t baking very often‚ make sure your baking soda is fresh. The one that has been sitting in your pantry for the last couple years has probably lost its potency so make sure to check for freshness before baking.
salt – I’m just using regular table salt but if you prefer sea salt‚ you can use that. I would probably just use a fine sea salt.
unsalted butter – To keep control of the salt levels‚ we are using unsalted butter and then will add the salt separately to make sure we don’t add too much.
granulated sugar – I haven’t actually tried this cookie with a sugar substitute but I don’t see why it wouldn’t work.
large eggs – I mention in the recipe that eggs should be at room temperature if possible. Room temperature eggs are what you ideally want for baked goods. they mix into the batter much easier and can help produce a lighter and fluffier cookie.
ground cinnamon – you want to use your favorite brand of ground cinnamon here. It’s kind of the star of the show so you really want one that you really enjoy. That doesn’t necessarily mean expensive – just tasty! If you like it on your cinnamon toast‚ you’ll like it here.
HOW TO MAKE CRUMBL SNICKERDOODLES
Preheat the oven to 350°F. Line a couple of large baking trays with parchment paper (or spray with nonstick cooking spray) and set aside. In a large bowl‚ add the all-purpose flour‚ cream of tartar‚ baking soda‚ and salt and stir together. Set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer‚ beat the butter with the sugar for 3 minutes until light and fluffy.
Add the eggs in one at a time. You want to mix it fully before adding the next egg. Then pour in the vanilla extract and mix. Add the flour mixture (in three separate batches)‚ making sure it mixes in all the way before adding the next batch. The reasoning for this is if you try to add the flour all at once‚ it will fly all over the place. If using a stand mixer‚ scrape down the sides as needed.
For the coating: in a shallow bowl‚ stir together the sugar and cinnamon. Portion the cookie dough into 12 even-sized portions. It may help to use a cookie scoop. Roll them into a smooth ball‚ then roll them into the cinnamon sugar mixture.
Place the cookie dough balls on the prepared baking sheets about 6 inches apart. These are large cookies and they will spread quite a bit‚ so you will have to bake in batches.
Gently press down on the cookie dough balls and flatten them out into a large flat circle. You can use your fingers or even the bottom of a glass.
Bake for about 14-15 minutes‚ on the center rack‚ until lightly golden brown‚ slightly puffed‚ and appear dry in the center of the cookies. Don’t bake more than one baking sheet at a time. Let the cookies cool completely on the sheet trays before transferring them to a wire rack.
Then enjoy!
CRAVING MORE RECIPES?
Crumbl Twix CookiesCrumbl Chocolate Cupcake CookiesCrumbl Chocolate Cake CookiesSnickerdoodle BiscuitsApple Cinnamon Snickerdoodles (+video)Cinnamon Roll CookiesPie Crust Cinnamon RollsTikTok Cinnamon RollsHomemade Cinnamon Roll CakeCinnamon Bun Casserole
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Crumbl Snickerdoodles
These copycat Crumbl Snickerdoodles are so soft and tender and are like a giant sugar cookie covered in cinnamon sugar then baked!
Course DessertCuisine AmericanKeyword Crumbl Snickerdoodles
Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes
Servings 12 servings
Calories 527kcal
Author Brandie @ The Country Cook
Ingredients4 ½ cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda1 teaspoon salt1 ½ cups unsalted butter‚ softened to room temperature1 ½ cups granulated sugar3 large eggs‚ room temperature1 Tablespoon vanilla extractFor the coating:½ cup granulated sugar2 ½ Tablespoons ground cinnamon
InstructionsPreheat the oven to 350°F. Line a couple of large baking trays with parchment paper (or spray with nonstick cooking spray) and set aside.In a large bowl‚ add the all-purpose flour‚ cream of tartar‚ baking soda‚ and salt and stir together. Set aside. In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer‚ beat the butter with the sugar for 3 minutes until light and fluffy. Add the eggs in one at a time. You want to mix it fully before adding the next egg. Pour in the vanilla extract and mix. Add the flour mixture (in three separate batches)‚ making sure it mixes in all the way before adding the next batch. The reasoning for this is if you try to add the flour all at once‚ it will fly all over the place. If using a stand mixer‚ scrape down the sides as needed. For the coating: in a shallow bowl‚ stir together the sugar and cinnamon. Portion the cookie dough into 12 even-sized portions. It may help to use a cookie scoop. Roll them into a smooth ball‚ then roll them into the cinnamon sugar mixture. Place the cookie dough balls on the prepared baking sheets about 6 inches apart. These are large cookies and they will spread quite a bit‚ so you will have to bake in batches. Gently press down on the cookie dough balls and flatten them out into a large flat circle. You can use your fingers or even the bottom of a glass. Bake for about 14-15 minutes‚ on the center rack‚ until lightly golden brown‚ slightly puffed‚ and appear dry in the center of the cookies. Don’t bake more than one baking sheet at a time.Let the cookies cool completely on the sheet trays before transferring them to a wire rack. Then enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Store covered at room temperature for up to 5 days. Freeze these for up to 3 months.
NutritionCalories: 527kcal | Carbohydrates: 71g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 306mg | Potassium: 164mg | Fiber: 2g | Sugar: 34g | Vitamin A: 773IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 3mg
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