Crumbl Snickerdoodle Cookies

Why You’ll Love This Recipe

Crumbl Snickerdoodle Cookies are everything you want in a classic Snickerdoodle cookie—chewy, buttery, and coated in cinnamon-sugar. The addition of cream of tartar gives them that signature tangy taste that makes Snickerdoodles so special. These cookies are easy to make, and with their soft texture and sweet-spicy flavor, they’re sure to be a crowd-pleaser. The cinnamon-sugar coating gives them an extra touch of flavor that makes each bite irresistible.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar, divided

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ¼ teaspoon salt

For the Cinnamon-Sugar Coating:

• 2 tablespoons granulated sugar

• 2 teaspoons ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the eggs and vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could make the cookies tough.

Shape and Bake the Cookies:

6. Form the dough balls: Scoop about 1-2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

7. Make the cinnamon-sugar coating: In a small bowl, combine the 2 tablespoons of granulated sugar and the ground cinnamon.

8. Coat the dough balls: Roll each dough ball in the cinnamon-sugar mixture, coating it evenly on all sides. For an extra layer of flavor, you can press the dough balls down slightly with the back of a spoon or your fingers to flatten them slightly.

9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to cook as they cool, so be careful not to overbake them.

10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

11. Enjoy: Serve these delicious Crumbl Snickerdoodle Cookies warm with a glass of milk or enjoy them as a sweet snack at any time of day!

Servings and Timing

• Servings: About 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10-12 minutes

• Total Time: 25-30 minutes

Variations

• Add a twist with white chocolate chips: For an extra touch of sweetness, add white chocolate chips or cinnamon chips to the dough for a new flavor combo.

• Make them gluten-free: You can use a gluten-free 1:1 flour blend to make these cookies gluten-free.

• Add nuts: Add chopped walnuts or pecans to the dough for a bit of crunch and a nutty flavor.

• Chill the dough for thicker cookies: For a thicker, chewier cookie, chill the dough in the refrigerator for at least 30 minutes before baking.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.

• Freezing: You can freeze the unbaked dough balls for up to 3 months. When ready to bake, bake directly from frozen, adding a couple of minutes to the baking time.

• Reheating: To reheat, microwave the cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for 3-4 minutes.

FAQs

Can I use regular baking powder instead of cream of tartar?

While cream of tartar is a key ingredient in Snickerdoodles, it helps give them that tangy flavor. If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or vinegar mixed with 1 teaspoon of baking soda, but the flavor and texture might be slightly different.

Can I make these cookies without cinnamon-sugar?

You can omit the cinnamon-sugar coating, but it’s the signature feature of Snickerdoodles! If you skip it, you may want to add more cinnamon to the dough for that signature flavor.

How do I prevent the cookies from spreading too much?

If you’re worried about the cookies spreading too much, chill the dough for 30 minutes before baking. This will help the dough firm up, resulting in thicker, chewier cookies.

Can I freeze these cookies?

Yes! You can freeze the baked cookies for up to 2-3 months. Just store them in an airtight container or freezer bag, and when ready to eat, allow them to thaw at room temperature or microwave them for a few seconds.

How can I make these cookies softer?

To keep the cookies soft, be sure to not overbake them. Once they’re golden around the edges, remove them from the oven. Let them cool on the baking sheet for a few minutes to help them retain their soft texture.

Conclusion

Crumbl Snickerdoodle Cookies are a warm, soft, and chewy treat that combines the buttery richness of Snickerdoodles with the perfect balance of cinnamon and sugar. With their signature cinnamon-sugar coating and slight tang from the cream of tartar, these cookies are sure to become a family favorite. Whether you’re baking for a party or simply enjoying a sweet snack at home, these Snickerdoodles are sure to hit the spot!