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!

A large Crumbl Snickerdoodle cookie on a round wire cooling rack.

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

Snickerdoodle Cookie ingredients on a bronze baking sheet.
  • 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. 
  1. 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.
  2. 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.

A large Crumbl thin Snickerdoodle cookie on a baking sheet.

Recipe FAQs

Do I need to chill the cookie dough?

Yes! I tried this Crumbl snickerdoodle recipe a few different times and chilling the dough made a big difference in how the cookies bake. 

Does this snickerdoodle recipe use cream of tartar?

Yes it does! The cream of tartar combines with the liquid in the dough and the baking soda to give the rise that we want. It also provides a flavor that is classic to snickerdoodles! 

Can I use melted butter?

No. Melted butter will prematurely melt the granulated sugar, causing your cookie dough to be too soft and the cookies to over spread in the oven.

A pile of snickerdoodle crumbl copycat cookies on a cooling rack.

More Crumbl Cookies

Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, TikTok, Facebook, and Pinterest.

A large snickerdoodle cookie on a tan parchment paper.
Print Review
5 from 3 votes

Crumbl Snickerdoodle Recipe

These deliciously large snickerdoodle cookies are far better than Crumbl's version! This recipe uses cream of tartar to bring out the classic snickerdoodle flavor. We add cinnamon to the cookie dough to accentuate the cinnamon flavor too!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 12 cookies

Ingredients
 

  • 1 cup unsalted butter - softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 1/4 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt

Cinnamon Sugar Coating

  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. 
  • Add the eggs and vanilla extract and mix to combine. 
  • Add the flour, cream of tartar, baking soda, salt, and cinnamon. Mix until the dough comes together. Cover the bowl 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!
  • Use a ¼ cup to portion the dough into round balls. 
  • Cinnamon Sugar Coating: Add the granulated sugar and cinnamon to a small bowl and mix to combine. Roll each cookie dough ball in the cinnamon sugar mixture. 
  • Place 6 balls of dough on a baking sheet, if you prefer flatter snickerdoodles gently press down on each ball of dough until the cookie is a thick disk. 
  • Bake for  12-15 minutes or until edges are set and centers are no longer shiny. 
  • Remove from the oven and let cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely. 

Notes

Chill the dough! When testing this recipe, I made them a few times and the chilled cookie dough produced a much better cookie! 
Store leftover cookies in an airtight container at room temperature for 3-4 days. Freeze leftover cookies in an airtight container for 2 months. 

Nutrition

Calories: 375kcal (19%)Carbohydrates: 53g (18%)Protein: 4g (8%)Fat: 17g (26%)Saturated Fat: 10g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mg (24%)Sodium: 252mg (11%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 28g (31%)Vitamin A: 521IU (10%)Vitamin C: 1mg (1%)Calcium: 26mg (3%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!