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Snickerdoodle cookies are such a beloved and simple cookie, but leave it to Crumbl to give them a glow-up and make them fabulous!
This Crumbl snickerdoodle recipe will give you giant, soft cookies with that classic snickerdoodle flavor. Then, they’re topped with an irresistible cream cheese frosting.
I’ve been told that they’re even better than the original! Whoa.
Anybody else tired of paying $4 for one cookie? I’m definitely guilty of driving miles out of my way to wait in a long line so that my teenage daughter could have her famous Crumbl cookies.
I have even flown home from other cities with Crumbl cookies in my luggage before a location opened in our area. Yep – the obsession is real, my friends.
I’m relieved that my daughter has chilled out with her cookie obsession and that she’s all about this copycat recipe. Life is on the upswing!
What’s in this Crumbl Snickerdoodle Recipe
Here’s what you’ll need to make these delicious cookies. You’ll find that they’re all just basic pantry staples:
For the frosting:
How to Make these Snickerdoodle Cookies
Make the cinnamon sugar cookie dough
For the dough, we’re making classic snickerdoodle cookies, except bigger and softer.
Then, whisk the dry ingredients in a separate bowl and beat them into the wet ingredients.
Form the cookies
In order those giant snickerdoodle cookies that are authentically Crumbl, you’ve got to use a 3 tablespoon cookie scoop or even larger. If you don’t have a cookie scoop, use a regular spoon.
You want to form cookie dough balls the size of golf balls or even larger. Now, roll each cookie dough ball in a cinnamon-sugar mixture and place them on a prepared baking sheet.
Bake the cookies
Before we bake these cookies, we’re going to flatten them. Use a spatula to flatten each dough ball.
You don’t want them to be totally flat. Shoot for 1/4 – 1/2 inch thickness.
Frost the cookies
While the cookies are cooling, make the cream cheese frosting.
Pipe the frosting in a circular pattern onto each cooled cookie, and then sprinkle more cinnamon flavor on top with a little bit of cinnamon-sugar. So pretty!
How to Store These Crumbl Snickerdoodle Cookies
You won’t be able to stack these chewy cookies because of the frosting, so use an airtight container that is wide and shallow. Arrange the cookies in a single layer for storage. You could also use a large freezer bag, laid flat.
If all else fails, arrange the cookies on a baking sheet and cover them with plastic wrap.
They will stay soft and chewy for up to 5 days at room temperature.
Can you Freeze Crumble Snickerdoodle cookies?
You can absolutely freeze these cookies! Be sure to seal as much air out of whatever air-tight container you’re storing them in, and let them thaw at room temperature before enjoying again.
You can also freeze the cookie dough itself. Form the dough into disc, wrap it in plastic wrap and place it into a freezer safe storage bag.
Frozen dough will last for several months. Let it thaw at room temperature and then bake according to the instructions in the recipe card below.
When you make this Crumbl snickerdoodle recipe, I’d love to hear about it! Drop a rating or leave a comment below. Happy baking!
For more soft and chewy cookie recipes, try these:
- Soft and Chewy Oatmeal Cookies (No Butter Recipe)
- Apple Butter Cookies with Cinnamon Vanilla Frosting
- Lemon Ricotta Cookies
For more classic cookie recipes, try these:
Best Snickerdoodle Cookies Recipe (Crumbl Copycat)
- 4 1/2 cups all-purpose flour
- 1 1/2 cups unsalted butter room temperature
- 1 1/2 cups white sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 3/4 tsp. salt
Cinnamon Sugar Mixture
- 1/4 cup white sugar
- 1 tsp. cinnamon
- 8 oz. cream cheese softened
- 8 Tbsp. unsalted butter
- 4 cups confectioner's sugar
- 2 tsp. vanilla extract
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat the butter and sugars until fluffy. Beat in the eggs and vanilla. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk the flour, baking powder, cinnamon and salt. Beat into the dry ingredients.
- Take a few spoonfuls of the cinnamon sugar mixture and set aside. Place the rest into a small bowl.
- Scoop large balls of cookie dough and roll in the cinnamon sugar mixture. Place them onto cookie sheets lined with parchment paper. Flatten each cookie using a spatula until they are about 1/2 inch thick.
- Bake 15-17 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Make the frosting: beat the cream cheese, butter, vanilla and powdered sugar in a large bowl.
- Fill a piping bag with frosting. Pipe frosting in a circular pattern onto the top of the cookies. Sprinkle with reserved cinnamon-sugar.