Some recipes just stick with you, and this one absolutely does. After tasting a Snickerdoodle Crumbl cookie for the first time, I went straight to the kitchen to test out my own version.
The soft cookie dough, sweet cinnamon sugar finish, and tangy cream cheese frosting all come together in this Crumbl Snickerdoodle Recipe.
It’s surprisingly simple to make and so rewarding. I love baking a batch to share—or keep in the freezer for cookie emergencies.
Crumbl Snickerdoodle Recipe Just Like The Bakery
This Crumbl Snickerdoodle Recipe delivers soft, thick sugar cookies with a generous cinnamon sugar coating and a swirl of cream cheese frosting. You get that iconic Crumbl Cookie flavor, fresh from your own kitchen.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 35 minutes
- Cuisine: American
- Course: Dessert, Snack
- Difficulty: Easy
- Yield: 10 large cookies
- Calories Per Serving: Approx. 390 kcal
What Is In A Crumbl Snickerdoodle Cookie?
Crumbl’s Snickerdoodle cookie is more than just a cinnamon sugar cookie. It’s soft in the center, slightly crisp on the outside, and generously topped with a smooth vanilla cream cheese frosting. Think of it like a snickerdoodle cupcake in cookie form—it has that same moist, melt-in-your-mouth quality.
Ingredients
Here’s what you’ll need to bring these Snickerdoodle Crumbl cookies to life:
For The Snickerdoodle Cookies:
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Vanilla Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 tsp vanilla extract
- 3 cups powdered sugar
- 1–2 tbsp milk, to thin if needed
Ingredient Notes:
- Butter: Salted butter adds flavor and balances the sweetness. You can use unsalted, just add ½ tsp salt to the dough.
- Flour: Don’t pack it. Spoon and level to avoid dry cookies.
- Cinnamon Sugar: Mix it just before rolling so it stays loose and fluffy.
Instructions
Follow these steps for thick, chewy Crumbl-style cookies with that perfect cinnamon sugar flavor:
Step 1: Prep The Dough
- In a large mixing bowl, beat softened butter and sugar together until light and fluffy—about 2-3 minutes.
- Add eggs and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and cinnamon.
- Slowly add the dry mixture to the wet, mixing on low until just combined. The dough should be thick.
Step 2: Roll And Coat
- In a small bowl, mix ¼ cup sugar with 1 tsp cinnamon.
- Scoop out dough (about ¼ cup per cookie) and roll into balls.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
Step 3: Bake
- Preheat oven to 350°F (175°C).
- Place the coated dough balls on a lined baking sheet, leaving 3 inches between each.
- Bake for 10-12 minutes. The edges will look set, but the center should still be soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 4: Make The Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla extract, then gradually add powdered sugar.
- If the frosting is too thick, add milk 1 tablespoon at a time.
Step 5: Frost And Finish
- Once cookies are completely cool, pipe or spread a swirl of frosting on top.
- Lightly dust with extra cinnamon sugar if desired.
Tips For Achieving The Crumbl Thick And Chewy Texture
- Chill the dough (optional): If your dough feels sticky, refrigerate for 20 minutes before rolling.
- Don’t overbake: These cookies should come out soft in the middle. They’ll finish setting on the cooling rack.
- Use room temperature butter and cream cheese: This gives the best texture and smoothest frosting.
Pairing & Serving Suggestions
Serve these cookies slightly warm with a cold glass of milk or a hot mug of chai. They also pair well with black coffee or a simple vanilla latte. Want to go extra? Crumble one over vanilla ice cream and drizzle with caramel—so good!
Can You Freeze Crumbl Cookies?
Yes, you can!
- Unfrosted cookies: Freeze in an airtight container for up to 2 months.
- Frosted cookies: Flash freeze first (place on a tray until solid), then store in layers with parchment between.
- To thaw: Leave at room temperature, then frost if needed.
Personal Touch & Tips For The Perfect Recipe
One thing I love doing is doubling the cinnamon sugar and saving half to dust over the frosting for a little sparkle and crunch. I also use a cookie scoop for even sizes and bake two trays at once if I’m making a big batch.
When I made these last month, my kids helped roll the dough balls and thought it was the best job ever. It reminded me that baking isn’t just about the cookies—it’s about the cozy moments that come with it.
Frequently Asked Questions
What Makes Crumbl Cookies Different From Regular Cookies?
Crumbl cookies are thicker, softer, and more indulgent than typical cookies. They have unique flavors and are often frosted, like cupcakes.
Can I Make These Cookies Smaller?
Yes! Just reduce the size of each dough ball and bake for 8-9 minutes. Keep an eye on them so they don’t overbake.
Can I Skip The Frosting?
Absolutely. They’re delicious with just the cinnamon sugar coating, especially if you’re not a fan of cream cheese frosting.
What Type Of Frosting Is On Crumbl Snickerdoodle Cookies?
It’s a vanilla cream cheese frosting that’s rich and slightly tangy—perfect for balancing the sweet cinnamon sugar cookie.
Do I Need To Chill The Dough?
It’s not required, but if your kitchen is warm or the dough feels sticky, chilling helps the cookies hold their shape better during baking.
If you’re craving a bakery-style cookie that’s soft, sweet, and full of cinnamon flavor, this Crumbl Snickerdoodle Recipe is one to bookmark. I’d love to hear how yours turn out—leave a comment, tag me in your cookie pics, or share your own twist.
And if you love cookies as much as I do, check out my other homemade Crumbl Cookie copycats. Happy baking!
Crumbl Snickerdoodle Recipe With A Frosting Twist
Ingredients
For The Snickerdoodle Cookies:
- 1 cup salted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Vanilla Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 tsp vanilla extract
- 3 cups powdered sugar
- 1 –2 tbsp milk to thin if needed
Instructions
Step 1: Prep The Dough
- In a large mixing bowl, beat softened butter and sugar together until light and fluffy—about 2-3 minutes.
- Add eggs and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and cinnamon.
- Slowly add the dry mixture to the wet, mixing on low until just combined. The dough should be thick.
Step 2: Roll And Coat
- In a small bowl, mix ¼ cup sugar with 1 tsp cinnamon.
- Scoop out dough (about ¼ cup per cookie) and roll into balls.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
Step 3: Bake
- Preheat oven to 350°F (175°C).
- Place the coated dough balls on a lined baking sheet, leaving 3 inches between each.
- Bake for 10-12 minutes. The edges will look set, but the center should still be soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 4: Make The Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla extract, then gradually add powdered sugar.
- If the frosting is too thick, add milk 1 tablespoon at a time.
Step 5: Frost And Finish
- Once cookies are completely cool, pipe or spread a swirl of frosting on top.
- Lightly dust with extra cinnamon sugar if desired.
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