Why You’ll Love Snickerdoodle Crumbl Cookies Recipe
I love how these cookies combine everything I enjoy about classic snickerdoodles with the oversized, indulgent style of bakery cookies. The cornstarch helps me create a tender texture, while the cream of tartar gives the cookies that familiar snickerdoodle character.
I also like that the cinnamon flavor appears throughout the recipe. I add cinnamon to the dough, roll each cookie in cinnamon sugar, and can finish the frosting with another sprinkle of cinnamon. The cream cheese frosting adds a creamy, slightly tangy contrast that balances the sweetness beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cookies
½ cup butter unsalted – softened
½ cup granulated sugar
¼ cup brown sugar
1 egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tbsp cornstarch
¼ tsp cream of tartar
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp salt
Cinnamon Sugar Coating
¼ cups granulated sugar
1 tsp cinnamon
Frosting
5 oz cream cheese softened
4 tbsp butter unsalted – softened
½ tsp vanilla extract
2 cups confectioner’s sugar
Directions
I preheat my oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of my stand mixer, I cream together the softened butter, brown sugar, and granulated sugar. I add the egg and vanilla extract and continue mixing until the mixture is smooth.
Next, I add the flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, and salt. I mix until the dough pulls away from the sides of the bowl. The mixture can look somewhat crumbly at this stage, but I make sure it holds together when pressed.
For the coating, I combine the granulated sugar and cinnamon in a small bowl. I divide the cookie dough into 9 equal-sized balls and roll each one in the cinnamon-sugar mixture until coated.
I arrange the coated cookie dough balls on my prepared baking sheet. Using the bottom of a drinking glass or another flat-bottomed object, I flatten each ball until it is about ¾ of an inch thick. I sprinkle a little extra cinnamon-sugar mixture over the tops.
I bake the cookies for 10 minutes. I make sure not to overbake them because I want the centers to remain soft and chewy. Once baked, I let the cookies cool while I prepare the frosting.
Frosting
In the bowl of my stand mixer, I combine the softened cream cheese, butter, and vanilla. I add the confectioner’s sugar one cup at a time, mixing until the frosting becomes smooth and creamy.
Decorate
I transfer the frosting to a piping bag fitted with a piping tip, such as a 2D tip. Starting in the center of each completely cooled cookie, I pipe the frosting in one continuous spiral. I stop just before reaching the edge so the textured rim of the cookie remains visible.
For the finishing touch, I sprinkle a little additional cinnamon over the frosting.
Servings and Timing
This recipe makes 9 large cookies.
I allow about 20 minutes for preparation and 10 minutes for baking, giving me a total time of approximately 30 minutes. I also allow additional cooling time before frosting the cookies so the cream cheese frosting does not melt.
Variations
I can turn these into smaller cookies when I want more servings. When making smaller portions, I begin checking them earlier in the oven because they may bake faster than the large cookies.
For extra cinnamon flavor, I add a light dusting of cinnamon over the finished frosting. I can also use a little extra cinnamon-sugar coating before baking for a more pronounced spiced exterior.
When I want a simpler cookie, I leave off the cream cheese frosting and serve them as thick cinnamon-sugar snickerdoodles. I can also spread the frosting on with a small offset spatula instead of piping it when I want a more rustic appearance.
For a seasonal variation, I sometimes add a small amount of pumpkin pie spice or apple pie spice to the cinnamon-sugar coating. I keep the cinnamon as the dominant flavor so the cookies still have their classic snickerdoodle character.
Storage/Reheating
Because I frost these cookies with cream cheese frosting, I store the finished cookies in an airtight container in the refrigerator. I separate layers with parchment paper when necessary to keep the frosting neat.
I prefer to let a refrigerated cookie sit at room temperature briefly before eating it. This gives the cookie time to soften and allows the frosting to become creamier.
If I want to prepare the cookies ahead, I can store the baked, unfrosted cookies separately and add the cream cheese frosting closer to serving time.
I can also freeze the unfrosted cookies in a freezer-safe container. I thaw them before decorating so the frosting goes onto a completely thawed, dry surface. I avoid reheating frosted cookies because warming cream cheese frosting can cause it to melt.
FAQs
Why are my Snickerdoodle Crumbl Cookies dry?
I usually find that dry cookies are caused by too much flour or overbaking. I measure the flour carefully and remove the cookies after about 10 minutes while their centers are still soft.
Why does the cookie dough look crumbly?
I expect this dough to have a somewhat crumbly appearance. I check the texture by pressing some dough together. If it holds its shape when pressed, I can form it into cookie dough balls.
Do I need cream of tartar?
I use cream of tartar because it contributes to the characteristic flavor and texture associated with snickerdoodle cookies. I prefer keeping it in the recipe for the closest result.
Why do I flatten the cookies before baking?
I flatten the cookie dough because these are thick, oversized cookies. Pressing them to about ¾ of an inch thick helps me create the wide bakery-style shape while maintaining a soft center.
How do I know when the cookies are finished baking?
I look for cookies that are set around the edges but still soft in the center. I avoid waiting until they look completely firm because they continue setting as they cool.
Can I make smaller cookies?
Yes. I divide the dough into smaller portions whenever I want more cookies. I watch the baking time closely because smaller cookies can finish baking sooner.
Can I make the cookies without frosting?
Yes. I sometimes skip the frosting when I want a simpler snickerdoodle. The cinnamon-sugar coating gives the cookies plenty of flavor on its own.
Why should the cookies cool before I frost them?
I let the cookies cool completely because warm cookies can soften or melt the cream cheese frosting. Cooling also helps the cookies become firm enough for easy decorating.
Can I prepare the frosting ahead of time?
Yes. I can prepare the cream cheese frosting ahead and keep it refrigerated in an airtight container. Before decorating, I let it soften enough to become smooth and easy to pipe.
How do I get the bakery-style frosting spiral?
I start piping in the center of the cookie and work outward in one continuous spiral. I stop just inside the outer edge so I can still see the cookie’s cinnamon-coated rim around the frosting.
Conclusion
I love making these Snickerdoodle Crumbl Cookies when I want an oversized cookie that feels a little more special than a traditional snickerdoodle. The soft and chewy cinnamon cookie, sparkling cinnamon-sugar coating, and creamy cream cheese frosting give me a delicious combination of textures and flavors in every bite.
Thick, bakery-style snickerdoodle cookies with soft, chewy centers, cinnamon-sugar edges, and a generous spiral of tangy cream cheese frosting.
Author:Amy
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:9 large cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tbsp cornstarch
¼ tsp cream of tartar
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp salt
¼ cup granulated sugar, for coating
1 tsp cinnamon, for coating
5 oz cream cheese, softened
4 tbsp unsalted butter, softened, for frosting
½ tsp vanilla extract, for frosting
2 cups confectioner’s sugar
Additional cinnamon, optional, for garnish
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together ½ cup softened butter, brown sugar, and ½ cup granulated sugar. Add the egg and 1 teaspoon vanilla extract and mix until smooth.
Add the flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon, and salt. Mix until the dough pulls away from the sides of the bowl. The dough may appear slightly crumbly but should hold together when pressed.
Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl to make the cinnamon-sugar coating.
Divide the cookie dough into 9 equal-sized balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
Arrange the dough balls on the prepared baking sheet. Flatten each with the bottom of a drinking glass or another flat-bottomed object until about ¾ inch thick. Sprinkle with additional cinnamon sugar if desired.
Bake for 10 minutes, until the edges are set but the centers remain soft. Do not overbake. Allow the cookies to cool completely before frosting.
To make the frosting, beat the softened cream cheese, 4 tablespoons softened butter, and ½ teaspoon vanilla extract until combined. Add the confectioner’s sugar one cup at a time and mix until smooth and creamy.
Transfer the frosting to a piping bag fitted with a piping tip. Starting in the center of each cooled cookie, pipe the frosting outward in one continuous spiral, stopping just before the edge.
Finish with a light sprinkle of cinnamon, if desired, and serve.
Notes
Measure the flour carefully and avoid overbaking to keep the cookies soft and chewy.
The dough may look somewhat crumbly but is ready if it holds together when pressed.
For smaller cookies, divide the dough into smaller portions and begin checking for doneness earlier.
The cream cheese frosting can be spread with an offset spatula instead of piped.
For extra spice, add a small amount of pumpkin pie spice or apple pie spice to the cinnamon-sugar coating.
The cookies can be served without frosting for a simpler cinnamon-sugar snickerdoodle.
Store frosted cookies in an airtight container in the refrigerator, separating layers with parchment paper if needed.
Let refrigerated cookies sit briefly at room temperature before serving for a softer texture and creamier frosting.
Unfrosted baked cookies can be frozen in a freezer-safe container. Thaw completely before frosting.
Avoid reheating frosted cookies because the cream cheese frosting can melt.
