Get ready to indulge in the ultimate homemade treat that rivals your favorite bakery-style cookies! These copycat Crumbl Snickerdoodles are designed to be incredibly soft, delightfully tender, and reminiscent of a giant, buttery sugar cookie generously coated in a shimmering cinnamon sugar crust, baked to golden perfection. If you’ve ever dreamt of recreating that iconic Crumbl experience in your own kitchen, this is the recipe you’ve been waiting for.
Experience Bakery-Quality Snickerdoodles, Freshly Made in Your Own Kitchen
For those fortunate enough to live near a Crumbl Cookies establishment, the joy of their colossal, perfectly flavored cookies is a familiar delight. Among their rotating menu of sensational sweets, the Snickerdoodle stands out as a timeless classic, reimagined in grand scale. Now, imagine bringing that exact magic, that irresistible texture, and that signature cinnamon-sugar warmth directly into your home. This copycat Crumbl Snickerdoodle recipe promises to deliver a cookie experience so authentic and delicious, your friends and family will be raving. Forget ordinary snickerdoodles – this version offers an unparalleled softness and a chewy center that sets it apart. Plus, baking them yourself is significantly more cost-effective than frequent trips to the cookie store, granting you the luxury of enjoying these magnificent treats whenever the craving strikes, no matter where you are.
Frequently Asked Questions About Baking Snickerdoodles
Before you dive into baking these incredible cookies, let’s address some common curiosities and essential tips to ensure your copycat Crumbl Snickerdoodles turn out perfectly every time.
The whimsical name “Snickerdoodle” is a topic of much playful speculation among bakers and food historians. It’s widely believed that the name is a charming combination of two German words: “Schnickel,” meaning “twisted” or “wrinkled,” and “Doodle,” which can refer to a type of dumpling or even just a playful, nonsensical term. While modern snickerdoodles may not appear particularly twisted or dumpling-like, perhaps their earliest renditions or the method by which they were formed inspired such a description. It’s a fun piece of culinary trivia that these delightful cookies have graced tables since at least 1891, proving their enduring popularity and timeless appeal.
The unmistakable, comforting flavor of snickerdoodles comes almost exclusively from ground cinnamon. It’s the star spice, not only mixed into the sugar coating but also sometimes subtly hinted within the dough itself. Its warm, sweet, and slightly woody notes perfectly complement the buttery cookie base, creating that classic taste that makes snickerdoodles so beloved.
Cream of tartar is a crucial ingredient for achieving the iconic texture of snickerdoodles. This acidic ingredient, a byproduct of winemaking, reacts with baking soda to give the cookies their distinct soft, chewy interior and slightly tangy flavor. It also helps prevent the sugar in the dough from crystallizing, contributing to their signature crinkled tops and maintaining that desired tenderness. Without cream of tartar, your snickerdoodles would likely be flatter, crispier, and lack their characteristic chewiness and subtle tang.
Absolutely! While this recipe aims to replicate the generous, larger-than-life size of Crumbl cookies, you can certainly make smaller versions if you prefer. Crafting smaller cookies from this batch will yield a greater quantity, perfect for sharing at parties or enjoying as bite-sized treats. Be aware that reducing the size will necessitate adjusting the baking time. Smaller cookies will bake more quickly, likely requiring less than the recommended 14-15 minutes. Unfortunately, specific timing for smaller cookies has not been tested with this particular recipe, so you’ll need to keep a close eye on them, removing them from the oven as soon as the edges are set and the centers appear dry.
For an authentic Crumbl Snickerdoodle experience, the primary cinnamon flavor typically comes from the generous coating. In this copycat recipe, we’ve focused on that exterior cinnamon burst. Given the substantial size of these cookies, the cinnamon-sugar exterior provides a delicate, balanced hint of spice without overpowering the rich, buttery dough. However, if you desire a more pronounced cinnamon flavor throughout the entire cookie, feel free to incorporate an additional teaspoon of ground cinnamon directly into the cookie dough mixture alongside the other dry ingredients. This simple addition will deepen the spice profile for a truly cinnamon-forward treat.
To maintain their exquisite softness and prevent them from drying out, store your delicious snickerdoodles in an airtight container at room temperature. When stored properly, they will remain wonderfully fresh for up to 5 days. If you’ve baked a large batch or simply want to enjoy these cookies over a longer period, they freeze exceptionally well. Place them in a freezer-safe bag or container, and they will stay fresh for up to 3 months. Thaw them at room temperature for a quick and easy indulgence.
Essential Ingredients for Perfect Crumbl Snickerdoodles
Creating these incredible cookies starts with gathering the right ingredients. Each component plays a vital role in achieving that signature Crumbl texture and flavor. Here’s a closer look at what you’ll need and why each element matters:
- All-Purpose Flour: The foundation of our cookies. Proper measurement is paramount! If you don’t have a kitchen scale, avoid scooping directly from the flour bag, as this compacts the flour and can result in overly dry cookies. Instead, spoon the flour into your measuring cup, then level it off with the flat edge of a knife for an accurate measurement.
- Cream of Tartar: This is a non-negotiable ingredient for authentic snickerdoodles. As mentioned in our FAQs, it’s the secret to their unique chewiness, soft interior, and subtle tangy flavor, which prevents sugar crystallization and contributes to their classic crinkled appearance. Do not skip it!
- Baking Soda: A crucial leavening agent that works in conjunction with the cream of tartar to give our cookies their characteristic rise and spread. Always ensure your baking soda is fresh; an old, inactive batch can lead to flat, dense cookies. Test its freshness by mixing a small amount with vinegar – if it fizzes vigorously, it’s good to go!
- Salt: Essential for balancing the sweetness and enhancing all the other flavors in the cookie. We’re using regular table salt here, but if you prefer, a fine sea salt can be substituted to provide a slightly more nuanced flavor.
- Unsalted Butter: Using unsalted butter allows you to precisely control the salt content in your recipe. It’s vital that the butter is softened to room temperature, which ensures it creams beautifully with the sugar, creating a light and airy base for the dough.
- Granulated Sugar: Provides sweetness and contributes to the cookie’s tender texture. While this recipe hasn’t been tested with sugar substitutes, granulated sugar is key for the traditional snickerdoodle taste and texture.
- Large Eggs: Ideally, your eggs should be at room temperature. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother, more cohesive batter. This leads to a lighter, fluffier cookie with a superior texture.
- Vanilla Extract: A splash of high-quality vanilla extract deepens the overall flavor profile, adding a warm, aromatic note that complements the cinnamon beautifully. Use your favorite pure vanilla extract for the best results.
- Ground Cinnamon (for coating): The star of the snickerdoodle show! Choose a high-quality ground cinnamon that you genuinely enjoy. If you love it on your toast or in other baked goods, you’ll love it here. The generous coating is what gives these cookies their signature spicy-sweet exterior.
Step-by-Step Guide: Crafting Your Own Giant Snickerdoodles
Follow these detailed instructions to create soft, chewy, and irresistibly delicious copycat Crumbl Snickerdoodles that will impress everyone.
Step 1: Prepare Your Baking Station
Begin by preheating your oven to 350°F (175°C). Next, line a couple of large baking trays with parchment paper. This prevents sticking and makes cleanup a breeze. If parchment paper isn’t available, a light spray of nonstick cooking spray will also work. Set your prepared trays aside.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening and seasoning evenly throughout the dough. Once mixed, set this bowl aside.
Step 3: Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat the softened unsalted butter with the granulated sugar. Beat for a full 3 minutes on medium-high speed until the mixture becomes noticeably light in color, fluffy in texture, and aerated. This creaming process is essential for creating a tender cookie.
Step 4: Incorporate Wet Ingredients
Add the large room-temperature eggs, one at a time. After adding each egg, mix until it is fully incorporated into the butter mixture before adding the next. This ensures proper emulsification and a smooth batter. Once all eggs are in, pour in the vanilla extract and mix until just combined.
Step 5: Gradually Add Dry Ingredients
Now, it’s time to slowly add the dry flour mixture to the wet ingredients. Do this in three separate batches. After each addition, mix on low speed until the flour is just incorporated before adding the next batch. This gradual approach prevents the flour from flying out of the bowl and helps prevent overmixing, which can lead to tough cookies. If you’re using a stand mixer, periodically scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.
Step 6: Prepare the Cinnamon Sugar Coating
In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating. Stir them together thoroughly until uniformly mixed. This mixture will give your snickerdoodles their iconic sweet and spicy exterior.
Step 7: Portion and Coat the Dough
Divide the cookie dough into 12 even-sized portions. For consistent sizing, a large cookie scoop or ice cream scoop can be very helpful. Roll each portion into a smooth, uniform ball. Then, roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring it’s completely coated.
Step 8: Arrange on Baking Sheets
Place the coated cookie dough balls on your prepared baking sheets, ensuring they are about 6 inches apart. These are large cookies, and they will spread considerably during baking, so adequate spacing is crucial. You will likely need to bake them in batches to avoid overcrowding your oven.
Step 9: Flatten the Dough Balls
Gently press down on each cookie dough ball to flatten it into a large, flat disc. You can use your fingers or the bottom of a glass to achieve this shape. Flattening them helps them bake evenly and gives them that characteristic wide, crinkled appearance.
Step 10: Bake to Perfection
Bake the cookies for approximately 14-15 minutes on the center rack of your preheated oven. Look for them to be lightly golden brown around the edges, slightly puffed in the center, and appear dry on the surface. It’s important not to bake more than one baking sheet at a time to ensure consistent heat distribution and even baking. Overbaking can lead to dry cookies, so keep an eye on them!
Step 11: Cool Completely
Once baked, remove the baking sheets from the oven and allow the cookies to cool completely on the trays. These large, soft cookies are delicate when warm and need time to set. Transferring them too soon can cause them to break apart. Once fully cooled, carefully transfer them to a wire rack for final cooling or serving.
Then, the best part: enjoy your magnificent, homemade Crumbl Snickerdoodles!
Recipe Card: Copycat Crumbl Snickerdoodles
Crumbl Snickerdoodles
These copycat Crumbl Snickerdoodles are so soft and tender and are like a giant sugar cookie covered in cinnamon sugar then baked!
Prep Time: 15 minutes |
Cook Time: 15 minutes |
Total Time: 30 minutes
Servings: 12 servings |
Author: Brandie Skibinski
Ingredients
For the Cookies:
- 4 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 Tablespoon vanilla extract
For the coating:
- ½ cup granulated sugar
- 2 ½ Tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). 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 the FAQs 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.
Course: Dessert |
Cuisine: American
Nutrition
Calories: 527kcal |
Carbohydrates: 71g |
Protein: 7g |
Fat: 25g |
Sodium: 306mg |
Fiber: 2g |
Sugar: 34g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Craving More Delicious Recipes?
- Crumbl Twix Cookies
- Crumbl Chocolate Cupcake Cookies
- Crumbl Chocolate Cake Cookies
- Snickerdoodle Skillet Biscuits
- Snickerdoodle Bundt Cake
- Apple Cinnamon Snickerdoodles
- Cinnamon Roll Cookies
- Pie Crust Cinnamon Rolls
- TikTok Cinnamon Rolls
- Homemade Cinnamon Roll Cake
- Cinnamon Bun Casserole