Crumbl Snickerdoodle Recipe

This Crumbl Snickerdoodle Recipe produces snickerdoodles that are packed with cinnamon, made with cream of tartar to get that classic snickerdoodle flavor, and are the perfect thickness that you associate with these delicious cinnamon-sugary cookies!

If you love Crumbl cookie recipes, then you’ve come to the right place! There are some fun recent Crumbl copycat recipes you should try: Crumbl Churro Cookie Recipe, Crumbl Hazelnut Churro Cookies. Both of these recipes have a cinnamon sugar cookie paired with either a frosting or a filling that is oh so good!

Why This Recipe Works

• Snickerdoodle recipe with cream of tartar. This snickerdoodle recipe uses cream of tartar to bring out more of that snickerdoodle flavor. I think it makes a big difference in creating a classic snickerdoodle cookie! It’s just a little bit, not too much, to create the perfect balance.
• Double the cinnamon! This Crumbl cookie snickerdoodle recipe uses cinnamon in the dough and in the cinnamon sugar coating. I really wanted to bring out the cinnamon flavor, and adding the cinnamon in the dough is a big game changer! Plus, we doubled up the cinnamon in the cinnamon sugar mixture to create a more prominent cinnamon appearance and flavor on the outside of the cookies.
• Better than the Crumbl cookie recipe. I’ll be honest, I tried the Crumbl snickerdoodle cookie and it wasn’t great. It was pretty terrible. Not enough cinnamon flavor. Didn’t really taste like a snickerdoodle, and the thickness was all wrong. I’ve created the BEST snickerdoodle and a far better version than the Crumbl cookie recipe! 

Ingredient Notes

• Unsalted Butter:Use softened butter that will cream together well with the sugar. You don’t want any melted butter so be careful if you are microwaving the butter to soften it. Melted butter will affect the texture of the cookie dough and can prematurely melt the sugar in the dough. 
• Granulated Sugar: Snickerdoodles are more of a sugar cookie type dough, so that is why we use granulated sugar instead of brown sugar. 
• Vanilla Extract: The vanilla extract is an important flavor enhancer to this Crumbl snickerdoodle cookie recipe. It adds a depth of flavor and brings out the cinnamon and sugar flavors. 
• Cream of Tartar: The cream of tartar is essentially a powdered acid ingredient in baking powder that has an activating function. Combined with a base and water, they produce the rise. 
• Baking Soda: This is a base that, when combined with an acid (in our case the cream of tartar) and water, they will bubble. This creates the rise in the cookies. 
• Ground Cinnamon: This Crumbl snickerdoodle recipe uses cinnamon in the cookie dough in addition to the cinnamon sugar mixture the dough is rolled in. This enhances the cinnamon flavor throughout the entire cookie. 

Step-by-Step Instructions

1. Cream the wet ingredients. Cream the butter and sugar on medium speed in the bowl of a stand mixer fitted with a paddle attachment until combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract and mix until combined. 
2. Add the dry ingredients. Add the flour, cream of tartar, baking soda, salt, and cinnamon. Mix until just combined. Cover and chill the dough for 30 minutes. I know you don’t want to, but trust me, it’ll help with how the cookies bake up!
3. Portion the snickerdoodle dough. Using a 1/4 cup, portion the dough into balls. 
4. Coat in the cinnamon sugar mixture. Combine the cinnamon and sugar in a small bowl. Roll each snickerdoodle cookie dough in the cinnamon sugar mixture. 

5. Bake the Crumbl snickerdoodle cookies. Add 6 dough balls to a cookie sheet lined with parchment paper. Bake at 350°F for 12-15 minutes or until the edges are set and the centers are no longer shiny and look just under baked. They will continue to bake on the sheet while cooling.
6. Let cool. Let the snickerdoodle cookies cool on the baking sheet for 510 minutes. Transfer to a wire rack to cool completely. Enjoy! 

Recipe Tips

Chill the dough! When testing this recipe, I made them a few times and the chilled cookie dough produced a much better cookie! 

If you prefer flatter snickerdoodles gently press down on each ball of dough until the cookie is a thick disk. If you don’t gently push down on the cookie dough balls, the cookies will bake up to be a bit more round-looking. 

When adding the dry ingredients to the wet ingredients, do no over mix. Over mixing cookie dough at this stage will produce a tougher dough, affecting the bake. 

Cinnamon is added to the cookie dough to enhance the cinnamon flavor throughout the cookie — not just in the cinnamon sugar coating. 

Make Ahead, Storing, and Freezing

Store leftover cookies in an airtight container at room temperature for 3-4 days. 

To make ahead of time, store snickerdoodle cookie dough in an airtight container in the fridge for 1-24 hours. Remove and let sit at room temperature for 15-20 minutes and form into balls. Continue following the baking instructions from there. 

To freeze snickerdoodle dough, portion into the dough balls and roll in the cinnamon sugar mixture. Flatten slightly and flash freeze on a baking sheet until firm. Transfer to an airtight container or Ziplock freezer bag and freezer for 1-2 months. Remove from the freezer and bake from frozen. You may need to add an additional minute or two onto the bake time. 

To freeze snickerdoodle cookies, store in an airtight container for 2 months. For better results, wrap each cookie in plastic wrap then store in an airtight container or Ziplock, freezer bag. Remove and let thaw.

Recipe FAQs

More Crumbl Cookies

• Crumbl Pink Velvet Cookies
• Crumbl Brownie Batter Cookies
• Mom’s Recipe Crumbl Cookie
• Crumbl Salted Caramel Cheesecake Cookies