Snickerdoodles get written off as plain, but anyone who has tried the version at Crumbl knows they are anything but. These oversized cookies have a rich, buttery dough with a fine, tender crumb and a cinnamon-sugar coating that bakes into a satisfying crunch. This copycat recipe captures that signature Crumbl texture at home, with everyday pantry ingredients and a chilling step that makes all the difference. They are straightforward enough for a school night and polished enough to bring to a holiday cookie exchange.

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Soft cinnamon sugar cookies piled on parchment paper.

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Crumbl Snickerdoodle Cookies are a larger-format take on the classic rolled cookie. Where traditional snickerdoodles are often thin and crisp, Crumbl’s version is thick and disc-shaped, with sides that set firm in the oven while the center stays soft and pillowy. The cinnamon-sugar coating goes on before baking and sets into a slightly crunchy shell that gives way to a tender interior.

The dough uses two types of sugar, white granulated and powdered, which serve different structural roles. Granulated sugar provides browning and body, while powdered sugar dissolves completely into the butter during creaming and contributes to the fine, smooth crumb that sets this cookie apart from standard snickerdoodles.

Two leaveners alongside cream of tartar work together to give the cookies lift without excessive spread, keeping them thick and substantial. A short chill before baking firms up the butter and helps the cookies hold their shape through the entire bake.

What makes Crumbl Snickerdoodle Cookies so good?

Some folks skip the snickerdoodles, thinking they are too plain. But if you have ever tried a Snickerdoodle Cookie from Crumbl, you know that there is nothing plain about them. These oversized cookies have a rich, buttery flavor and a tender, fine crumb that nearly melts in your mouth, with a cinnamon-and-sugar coating that creates a crunchy exterior. Crumbl Snickerdoodle Cookies are easy enough to make for a school lunch, and impressive enough for a neighborhood cookie exchange.

Ingredients and their roles in the recipe

For the Snickerdoodle Crumbl Cookie dough, you’ll need:

All-purpose flour – provides the structure for the cookies.
Cream of tartar – chemically reacts with baking soda to provide additional leavening and gives the cookies a slight tang.
Salt – enhances the taste of all the other ingredients in the recipe.
Baking powder acts as a leavener, helping ensure the cookies puff up rather than spread out.
Baking soda – reacts with the cream of tartar for even more lift.
Unsalted butter, softened – adds richness and flavor. Softened butter whips better and holds more air than cold butter for a lighter dough.
White granulated sugar – sweetens the dough and helps with browning.
Powdered sugar – dissolves completely to promote a finer crumb.
Eggs, large, room temperature – act as a binder for the dough and add richness. Room-temperature eggs combine more evenly with the other ingredients.
Vegetable oil – helps keep the cookies tender for longer.
Vanilla extract – adds complexity that works well with both cinnamon and sugar.

For the cinnamon and sugar coating for this Crumbl Cookie Snickerdoodle recipe, you’ll need:

White granulated sugar – gives the cookies the perfect sweetness and a crackly topping.
Ground cinnamon – its warm, slightly spicy taste is a traditional flavor component of snickerdoodles.

Flour, leavening, butter, sugar, cinnamon, eggs, oil, and vanilla.

How to make the Snickerdoodles

How to make the dough for this Snickerdoodle Crumbl Cookie recipe:

In a medium mixing bowl, whisk together the flour, cream of tartar, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, white granulated sugar, and powdered sugar. Start on LOW and increase to MEDIUM as the sugar incorporates into the butter. Continue mixing until the butter lightens in color and increases in volume. If you don’t have a stand mixer, use a hand mixer.
With the mixer set on LOW, add the eggs, vegetable oil, and vanilla extract. Mix until fully combined.
Add the dry ingredients to the wet ingredients and mix on LOW until combined. The dough will be crumbly.
Turn the dough out onto a clean work surface and knead by hand until smooth.
Return the cookie dough to the bowl, cover it, and chill for 30 minutes.

To make the cinnamon and sugar coating:

In a clean, small mixing bowl, whisk together the white granulated sugar and powdered cinnamon.
Cover and reserve for later.

To finish the Crumbl Cookie Snickerdoodle recipe:

Preheat the oven to 350°F.
Place parchment paper on a baking sheet and set aside.
Divide the chilled dough into quarter-cup portions. Roll each into a ball, then roll in the cinnamon sugar mixture.
Place the coated dough balls on the prepared baking sheet, two inches apart.
Use a drinking glass with a flat bottom to gently press the dough balls into discs about three-quarters of an inch thick.
Bake in the preheated oven for 9 to 10 minutes. Fully baked cookies have solid sides and soft middles.
Press the cookies again as soon as they come out of the oven. Stop pressing as soon as cracks start to appear on the edges.
Cool the cookies on the baking sheet for two minutes, then transfer them to a wire rack to finish cooling.

What to serve with these cookies

Check out these other copycat Crumbl Cookie favorites:

Crumbl Ultimate Peanut Butter Cookies – Peanut butter fanatics won’t be able to get enough of these Peanut Butter Cookies. The drizzle of peanut butter on top is tempting enough, but it’s the peanut butter filling that really makes these cookies so addictive.

Crumbl Sugar Cookies – These are the ones that made Crumbl Cookies a household name. They’re sweet and fluffy, and that iconic pink frosting is undoubtedly eye-catching. One bite of these Crumbl Sugar Cookies proves that simplicity can be delicious.

Crumbl Chocolate Chip Cookies – You may already have a favorite cookie, but these oversized chewy chocolate chip cookies may become your next obsession. They have the perfect texture for dipping and come loaded with melty milk chocolate chips.

Crumbl Birthday Cake Cookies – Colorful and festive cookies that work as a treat for kids and adults alike.

Sugar and cinnamon coated soft butter cookies.

Storing and freezing instructions

Countertop Storage: Keep the cooled cookies in an airtight container on the counter for up to three days. Adding a piece of white bread will help capture humidity and extend storage time by a few days.

Freezer Storage: Freeze the cookies on a baking tray and then transfer them to a freezer bag. They will stay fresh in the freezer for at least a month. Thaw them on the counter, or enjoy them frozen!

Soft cinnamon sugar cookies, cinnamon sticks, and a small bowl of cinnamon sugar.

Check out more of my easy cookie recipes to make for any occasion.

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