Crumbl Snickerdoodle Cookies (Thick, Soft & Bakery-Style)
These Crumbl Snickerdoodle Cookies are thick, soft, and bakery-style with a perfectly tender, slightly underbaked center. Rolled in a bold cinnamon sugar coating and made with a rich buttery dough, this easy copycat recipe delivers the signature Crumbl texture and flavor with just the right hint of tang. Perfect for anyone craving soft, chewy snickerdoodle cookies that taste just like Crumbl.
Servings 10 large cookies
Calories 400kcal
Cost $7 for entire recipe
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Large cookie scoop
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2–2 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add egg, egg yolk, and vanilla. Mix until smooth.
- Add flour, baking soda, salt, and cream of tartar. Mix until just combined. Do not overmix.
- In a small bowl, mix sugar and cinnamon for coating.
- Scoop large dough balls (about 90–110g each). Roll generously in cinnamon sugar.
- Place on baking sheet and lightly flatten tops if desired.
- Bake for 10–12 minutes, until edges are set and centers are soft and slightly underbaked.
- Let cookies cool on the baking sheet for 10 minutes before transferring.
Notes
Use room temperature butter for the best texture—this helps create the soft, thick Crumbl-style cookies instead of flat or greasy ones.
For accurate results, measure flour properly using the spoon and level method to avoid dry snickerdoodle cookies.
Slightly underbake the cookies—the centers should look soft and pale when you take them out. This is key to achieving that signature Crumbl soft and chewy texture.
Use large dough balls (90–110g each) to get the thick, bakery-style snickerdoodle cookies that resemble Crumbl. Smaller cookies will not have the same texture.
Roll the dough generously in cinnamon sugar coating to create that classic snickerdoodle flavor and slightly crisp exterior.
Do not overmix the dough after adding the dry ingredients, as this can lead to dense cookies instead of soft and tender ones.
If your cookies spread too much, chill the dough for 20–30 minutes before baking to help them hold their shape.