Soft Snickerdoodle Recipe

This easy Soft Snickerdoodle Recipe makes Jumbo cookies, just like Crumbl! These jumbo bakery-style snickerdoodles are thick with the most amazing tender texture and coated with the perfect amount of cinnamon sugar that gives them slightly crisp edges.

Crumbl Snickerdoodles are big, soft, chewy, and thick, with a light vanilla flavor and an outside coating of cinnamon sugar. This Soft Snickerdoodles recipe is a really perfect match for both the flavor and texture of the bakery version and so easy to make at home.

I am a big fan of the amazing giant cookies from Crumbl, so of course, I’m working my way through creating Crumbl cookies copycat recipes for some of my favorites!

You can check out our Crumbl recipes for Circus Animal Cookies, Key Lime Pie Cookies, and Chocolate Cupcake Cookies next, but this soft snickerdoodles recipe is the easiest crumbl copycat recipe so far. No frosting or fancy fillings are needed to make this classic cinnamon sugar cookie.

Why You Will Love This Recipe

1. Giant Bakery Style Cookies – Just like you’d find at Crumbl Cookie or your favorite bakery, these snickerdoodles are huge! The recipe makes 12 extra large snickerdoodles that are perfect for sharing.
2. No Chill Time – Smaller snickerdoodles might need time in the fridge before baking, but these cookies are ready to bake as soon as the dough is mixed. You can be enjoying a delicious, soft, cinnamon sugar cookie in about a half hour (just give them a few minutes to cool down first!)
3. Easy Copycat Recipe – Some of the cookies that Crumbl makes are complicated, with fillings, toppings, and frostings. Not this one! Simply mix up the dough and bake.

Ingredients in This Soft Snickerdoodle Recipe

• All-Purpose Flour: This basic pantry ingredient is the building block of most cookie recipes. No need to use fancy flours for this recipe.
• Cream of Tartar: This is responsible for the classic tang that snickerdoodles have, and it also helps with leavening.
• Baking Soda: Works with the eggs and cream of tartar to add airiness to these soft cookies.
• Salt: A bit of salt in sweet recipes helps to elevate the simple flavors and balance the sweetness.
• Unsalted Butter: Be sure to use unsalted butter, as salted butter will have too much salt for the recipe. Let the butter come to room temperature before mixing.
• Sugar: These cookies are sweet, but not too sweet. If you like, replace some of the white sugar with an equal amount of brown sugar to add depth.
• Eggs: Eggs are room temperature mix into cookie dough better than cold ones, so let them sit out with the butter before starting this recipe.
• Vanilla Extract: This is a must for almost every good cookie recipe! I suggest using a good quality pure vanilla extract for best results.
• Cinnamon Sugar Coating: A simple mixture of granulated sugar and ground cinnamon adds that spice you expect from snickerdoodles, and creates a slightly crisp outer layer.

How To Make Jumbo Soft Snickerdoodles

Start by preheating your oven to 350°F/180°C. Line two cookie sheets with parchment paper or Silpat mats.

1. Mix Dry Ingredients: Use a spoon or a whisk to fully combine the flour with baking soda, cream of tartar, and sea salt.
2. Cream Butter and Sugar: Add softened butter and granulated sugar to your mixer bowl fitted with the paddle attachment. Cream together for about 3 minutes, or until light and fluffy.
3. Add Eggs and Vanilla: Add one egg at a time, mixing well between each. Then mix in the vanilla extract.
4. Add Flour in Batches: To avoid making a mess, mix the flour mixture into the butter mixture in three batches, stirring well between each addition.

5. Make the Coating: Stir sugar and flour together in a medium bowl.
6. Make 12 Balls: Separate the dough into 12 equal-sized portions. They’ll seem large, but we are making jumbo cookies! Roll each dough ball into the cinnamon sugar, making sure to fully coat it. Add the balls to the cookie sheets, leaving six inches between them.
7. Flatten: Use your fingers to gently press each ball into a thick, large flat circle.
8. Bake: Bake snickerdoodles in the preheated oven for 14-15 minutes, or until they are lightly golden brown on the edges, puffed up, and the centers are no longer shiny or wet-looking. Remove from the oven and let cool completely on the cookie sheets before transferring to wire racks.

Top Tips for Baking Snickerdoodle Cookies

• Use Fresh Ingredients. Leavening ingredients can expire and lose their power, which can then cause the snickerdoodles to turn out flat rather than thick and chewy. When possible, buy fresh cream of tartar and baking soda before baking snickerdoodles.
• You Should Not Need to Chill This Dough. Many classic snickerdoodle recipes call for chilling, but we didn’t find it necessary when making these giant cookies.
• Share! Crumbl sized cookies can easily be cut in half or quarters to share if you don’t want to eat the whole thing by yourself. These large cookies also make wonderful gifts, or high-ticket offerings at bake sales.

If you’re looking for a smaller version of a classic Snickerdoodle, try my snickerdoodle cookies recipe, or use a shortcut and make cake mix snickerdoodles instead!

How to Store Soft Snickerdoodle Cookies

These cookies will stay soft for up to 5 days if they are stored in an airtight container at room temperature.

You can also freeze snickerdoodles for up to 3 months.

Other Bakery Style Cookie Recipes You Should Try

• S’Mores Cookies
• Copycat Crumbl Chocolate Cupcake Cookies
• Sprinkle Sugar Cookies
• Copycat Crumbl Key Lime Pie Cookies
• Gingersnaps
• Nutella Stuffed Cookies
• Macarons

FAQs

Enjoy these giant snickerdoodle cookies, just like the ones you get at Crumbl, but made at home for a fraction of the cost! Don’t forget to pin the recipe for later.