Crumbl Snickerdoodle Recipe: You Won't Believe How Delicious These Are

There is no doubt that Snickerdoodle is a popular sugar cookie. Fluffy and warm, topped with some delicious cinnamon sugar and frosting, this is a classic American treat. But it might be hard to come across a proper one. Luckily, this Crumbl Snickerdoodle recipe is here to save the day.

Don’t be discouraged by the amount of ingredients. The recipe follows the conventional structure: Prepare the dough by mixing the wet and dry ingredients, shape the dough, and bake it. However, this recipe differs from the others by the extra flair of the topping and the frosting. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Crumbl Snickerdoodle Recipe
• Comments

Ingredients

1. Base

• Baking soda — ⅕ tsp.
• Granulated sugar — ½ cup
• Butter — ½ cup
• Salt — ¼ tsp.
• Vanilla extract — 1 ½ tsp.
• Egg — 1 pc.
• Cream of tartar — ⅓ tsp.
• All-purpose flour — 1 ⅓ cups
• Cornstarch — 2 tbsp.
• Brown sugar — 2 tbsp.
• Ground cinnamon — ⅔ tsp.

2. The frosting

• Cream cheese — 5 oz.
• Butter — 4 ½ tbsp.
• Vanilla extract — ½ tsp.

3. Cinnamon topping

• Granulated sugar — 3 tbsp.
• Ground cinnamon — ½ tsp.

Instructions

1. Set the oven to 350 degrees.

2. Grab a mixing bowl, and combine brown sugar and granulated sugar with butter.

3. Mix well until smooth and light.

4. Add the vanilla extract and the egg, and stir well.

5. Add the remaining base ingredients.

6. Mix well until smooth.

7. Let the dough rest for 10 minutes.

8. Combine all the topping ingredients in another bowl.

9. Shape the dough into balls and coat them with the cinnamon topping.

10. Place on a baking sheet and bake for 10 minutes.

11. Let it cool for 10 minutes.

12. For the frosting, combine the cream cheese, butter, and vanilla extract in another bowl.

13. Spread the frosting equally on top of your Snickerdoodles.

Substitutions

• Flour — The original Crumbl Snickerdoodle recipe calls for all-purpose flour, which gives your dish some much-needed structure. If you’re short on all-purpose flour, bread flour will do well. Just keep in mind that, if you want your cookies to be light, fluffy, and chewy, we don’t recommend using gluten-free flour.

• Cornstarch — If you happen to be short on cornstarch, consider using potato starch, rice flour, or arrowroot powder. These will work, although not as well as cornstarch, so we recommend sticking to it.

• Cream of tartar — Even though it’s a cornerstone ingredient, this recipe can be made without the cream of tartar. You could use a combination of baking soda and vinegar instead.

Variations

• Spicy — If you’re looking for something more complex and spicier than cinnamon, feel free to add nutmeg, cloves, and maybe even black pepper to the mix.

• Chocolate — For a chocolate taste, add half a cup of cocoa powder, preferably unsweetened, to the mix. Chocolate chips could work too.

• Maple syrup — The Crumbl Snickerdoodle recipe can be made even sweeter by replacing brown sugar with maple sugar or syrup. Try to use high-quality maple syrup!

Equipment

• Measuring cups and spoons

• 3 mixing bowls

• Baking sheet

• Oven

Storage

• Transfer the leftover Snickerdoodle into an airtight container.

• You could safely store them on the counter for a week.

Pro Tips

• The dough — You can easily make the dough beforehand and freeze it for some other time. When the time comes, just thaw the dough and prepare the frosting before putting it in the oven.

• The flour — One of the common problems when it comes to making the perfect Snickerdoodle is that sometimes it becomes flat. The solution? Use low-protein bread flour.