4 Crumbl-Style Snickerdoodle Cookies Recipe

Crumbl-style snickerdoodle cookies are known for their thick, soft texture, buttery cinnamon flavor, and generous frosting or cinnamon-sugar finish. These oversized cookies bring that bakery-style feel to your own kitchen without making the recipe complicated.

This collection includes four different takes on the popular Crumbl Snickerdoodle cookie, from a classic thick cookie to soft cupcake-inspired versions and a copycat recipe with that familiar cinnamon-sugar flavor.

Quick Summary

These 4 Crumbl-style Snickerdoodle cookie recipes are thick, soft, and generously sized, with warm cinnamon flavor running through every bite.

• Crumbl Snickerdoodle Cookies – Thick, soft cookies finished with cinnamon sugar.
• Crumbl Snickerdoodle Cupcake Cookies – Soft cupcake-style cookies topped with creamy cinnamon frosting.
• Snickerdoodle Cupcake Cookies – A tender cookie with a sweet, buttery frosting.
• Copycat Crumbl Snickerdoodle Cookies – A homemade bakery-style version inspired by the popular Crumbl cookie.

1. Crumbl Snickerdoodle Cookies

Crumbl Snickerdoodle Cookies are thick, soft-centered cookies covered in cinnamon sugar for a simple bakery-style treat. The dough is made slightly thicker than a traditional snickerdoodle, giving these cookies their big, substantial texture.

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cream of tartar
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon Sugar:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cream of tartar, and salt.
3. Beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
4. Add the egg and vanilla and mix until smooth.
5. Slowly add the dry ingredients, mixing just until the dough comes together.
6. Combine the cinnamon and sugar in a small bowl.
7. Divide the dough into large portions and roll each portion into a thick ball.
8. Roll each dough ball generously through the cinnamon-sugar mixture.
9. Place the cookies on the prepared baking sheets and gently flatten the tops.
10. Bake for 11–13 minutes, keeping the centers slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

2. Crumbl Snickerdoodle Cupcake Cookies

Crumbl Snickerdoodle Cupcake Cookies combine a thick cinnamon cookie with a smooth cinnamon frosting. The cupcake-inspired topping makes these cookies richer and more dessert-like than a traditional snickerdoodle.

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cream of tartar
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

For the Cinnamon Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2–3 tablespoons heavy cream or milk
• Pinch of salt

Instructions

1. Heat the oven to 350°F (175°C) and prepare a parchment-lined baking sheet.
2. Whisk the flour, baking soda, cream of tartar, salt, and cinnamon in a bowl.
3. Cream the butter, granulated sugar, and brown sugar until light and smooth.
4. Beat in the egg and vanilla.
5. Gradually add the flour mixture and mix until a thick dough forms.
6. Divide the dough into large balls and gently flatten each one.
7. Bake for 11–13 minutes, until the edges are set and the centers remain soft.
8. Cool the cookies completely before frosting.
9. Beat the butter for the frosting until creamy.
10. Gradually add powdered sugar, cinnamon, vanilla, and salt.
11. Add the cream one tablespoon at a time until the frosting becomes smooth and spreadable.
12. Pipe or spread a generous swirl of cinnamon frosting over each cooled cookie.

3. Snickerdoodle Cupcake Cookies

Snickerdoodle Cupcake Cookies are soft cinnamon cookies topped with a creamy vanilla-cinnamon frosting. They have the cozy flavor of a snickerdoodle but the rich finish of a frosted cupcake.

Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cream of tartar
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons milk
• Pinch of salt

For Finishing:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix the flour, baking soda, cream of tartar, salt, and cinnamon.
3. Beat the butter and sugar until creamy.
4. Add the egg and vanilla and mix until combined.
5. Slowly mix in the dry ingredients until a soft dough forms.
6. Combine the finishing sugar and cinnamon.
7. Scoop the dough into large portions and roll each one in the cinnamon-sugar mixture.
8. Place the dough balls on the baking sheet and gently flatten them.
9. Bake for 10–12 minutes.
10. Let the cookies cool completely.
11. Beat the softened butter until fluffy.
12. Add powdered sugar, cinnamon, vanilla, and salt.
13. Mix in the milk gradually until the frosting reaches a creamy consistency.
14. Spread or pipe the frosting over each cookie.

4. Copycat Crumbl Snickerdoodle Cookies

Copycat Crumbl Snickerdoodle Cookies are oversized, soft cookies with a buttery cinnamon flavor and a thick cinnamon-sugar coating. This version focuses on the large size and tender texture associated with bakery-style snickerdoodles.

Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

For the Cinnamon Sugar:

• ⅓ cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, cream of tartar, and salt together.
3. Beat the butter, granulated sugar, and brown sugar until creamy.
4. Add the egg, egg yolk, and vanilla and beat until smooth.
5. Add the dry ingredients gradually, mixing just until combined.
6. Chill the dough for 20–30 minutes to make it easier to handle.
7. Stir the cinnamon and sugar together in a shallow bowl.
8. Divide the dough into large portions and roll each one into a ball.
9. Coat each ball thoroughly in cinnamon sugar.
10. Place them several inches apart on prepared baking sheets and gently press the tops.
11. Bake for 11–14 minutes, depending on cookie size.
12. Cool the cookies on the baking sheet for 5 minutes before moving them to a rack.

Final Thoughts

A good Crumbl-style snickerdoodle should feel like a little bakery treat right out of your own oven. The cookies are big, soft, buttery, and full of warm cinnamon flavor, with the frosted versions adding an extra layer of sweetness.

The Crumbl Snickerdoodle Cookies are the simplest choice, while the Crumbl Snickerdoodle Cupcake Cookies and Snickerdoodle Cupcake Cookies are perfect for anyone who loves a creamy frosting. The Copycat Crumbl Snickerdoodle Cookies bring everything together in one oversized, soft-centered cookie.

For more related baking ideas, these recipes would pair naturally with internal links to Snickerdoodle Cookie Recipes, Soft & Chewy Cookie Recipes, Crumbl Copycat Cookies, and Cinnamon Cookie Recipes.