Copycat Crumbl Snickerdoodles Cookies

These Copycat Crumbl Snickerdoodles bring the bakery magic right into your kitchen with supersized cookies that are pillowy soft and coated in cinnamon sugar. If you love a classic snickerdoodle but crave a bakery-style, share-worthy treat, this recipe gives you all that flavor in a giant, chewy package.

Every time I make these for a family movie night, I get asked for the recipe before dessert is even over. They are seriously that good

Ingredients

• All purpose flour: brings structure to the cookies and keeps them tender if measured carefully Scoop flour into your cup instead of measuring straight from the bag for best results
• Cream of tartar: this is essential for the signature tang and chewiness Fresh is best so check your pantry before baking
• Baking soda: gives lift to the cookies ensuring they puff in the oven Not all baking soda stays fresh for long so double check yours
• Salt: balances sweetness and rounds out the flavor A fine sea salt or table salt works
• Unsalted butter: helps create that rich bakery taste Use quality butter for best flavor and make sure it is room temperature
• Granulated sugar: sweetens the dough and gives a crisp coating
• Large eggs: at room temperature help make a soft even batter Room temp eggs always blend better and give a fluffier cookie
• Vanilla extract: rounds out the flavor Get pure vanilla for the richest results
• Ground cinnamon: star of the show in the sugar coating Choose a cinnamon you love since it is the dominant taste in each bite

Step-by-Step Instructions

Prepare Baking Sheets:

Line two large baking trays with parchment paper or use nonstick spray This prevents cookies from sticking and encourages even baking

Mix Dry Ingredients:

In a large bowl combine flour cream of tartar baking soda and salt Stir thoroughly so leaveners and salt are evenly distributed

Cream Butter and Sugar:

Using a stand mixer or handheld mixer beat unsalted butter and granulated sugar together for three minutes until light pale and fluffy This step is critical to a soft texture

Incorporate Eggs and Vanilla:

Add eggs one at a time beating until fully incorporated before adding the next Pour in vanilla and mix well to blend

Combine Wet and Dry:

Add the flour mixture in three batches mixing well between each to prevent clumps and avoid flour flying everywhere Scape down sides as needed

Make Cinnamon Sugar Coating:

In a shallow bowl blend granulated sugar and ground cinnamon thoroughly This will coat the exterior of each cookie

Portion and Roll Dough:

Divide dough into twelve large equal pieces Roll each into a smooth ball then roll in cinnamon sugar mixture for full coating

Shape Cookies:

Arrange cookie dough balls six inches apart on baking sheets Gently flatten each ball into a large disk using your fingers or a glass bottom

Bake:

Bake one tray at a time for fourteen to fifteen minutes on the center rack Cookies are done when lightly golden and puffy and dry in the center

Cool and Enjoy:

Let cookies cool completely on the trays before moving to a rack These are delicate when warm so patience pays off here

My favorite moment with these is when I am rolling the dough balls in cinnamon sugar and my kids sneak a taste reminding me of baking with my own mom growing up

Storage Tips

These cookies hold their signature softness when stored at room temperature in a covered container up to five days For longer storage freeze baked cookies in a single layer then transfer to an airtight container They thaw back to soft and chewy with no fuss

Ingredient Substitutions

Any time I run short on cream of tartar I skip this recipe or plan ahead since it really makes a difference If you must substitute you can try a half teaspoon of lemon juice per teaspoon of cream of tartar but the tang and texture will shift This recipe works best with real butter but margarine can sub in a pinch just expect less flavor

Serving Suggestions

These cookies are perfect with a glass of milk or with coffee in the morning For an easy party dessert I will sometimes sandwich a scoop of vanilla ice cream between two cookies for snickerdoodle ice cream sandwiches

Cultural and Historical Context

Snickerdoodles date back to at least the 1890s and the name comes from German origins referencing twisted or wrinkled dumpling Like many traditional cookies snickerdoodles bring back a sense of nostalgia and warmth and that familiar cinnamon aroma always signals something comforting is baking

Common Recipe Questions

→ What gives these cookies their soft texture?

Cream of tartar combined with baking soda lends a soft, chewy texture and prevents crispiness.

→ Can I adjust the cinnamon level?

Yes, add a teaspoon of ground cinnamon to the dough if you prefer a stronger cinnamon taste throughout.

→ Do the cookies have to be as large as the original?

No, you can make smaller cookies, but reduce the baking time accordingly for best results.

→ How should I store leftover snickerdoodles?

Store in an airtight container at room temperature for up to five days, or freeze for up to three months.

→ What is the purpose of rolling the dough in cinnamon sugar?

The cinnamon sugar coating creates the signature sweet, aromatic crust typical of this classic cookie style.

→ Why are eggs used at room temperature?

Room temperature eggs blend more easily and help produce a lighter, fluffier cookie dough.