Better Than Crumbl Snickerdoodle Cookies
These Better Than Crumbl Snickerdoodle Cookies have better texture and flavor than the original Crumbl cookie. I've taken classic Snickerdoodle cookies and made them giant-size (just like Crumbl) and full of that irresistible Snickerdoodle flavor. These cookies are packed with cinnamon sugar both inside and out. Plus, making a batch of these will save you money on pricey cookies!
Ingredients
Cinnamon Sugar Coating
- ⅓ cup granulated sugar 2.3 ounces
- 3 tablespoons ground cinnamon
Snickerdoodle Cookies
- 8 tablespoons unsalted butter softened, 4 ounces
- 8 tablespoons vegetable shortening (i.e. Crisco; I used Crisco Shortening Sticks)
- 1 ½ cups granulated sugar 10.5 ounces
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 13.75 ounces
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
Cinnamon Sugar Coating
- Mix together the 1/3 cup sugar and ground cinnamon in a shallow bowl. Set aside.
Snickerdoodle Cookies
- Using a large bowl and a hand mixer with the beater attachments, beat the softened butter, vegetable shortening, and sugar until light and fluffy (about 2 minutes).
- Add the eggs one at a time (mixing the first one in completely before adding the second) and the vanilla extract. Beat until combined, but don't overmix.
- Add the flour, cream of tartar, baking soda, and salt. Mix together with the hand mixer until the dough is just combined. Use a spatula to scrape down the bowl as needed.
- Sprinkle in about 2.5 tablespoons of the prepared cinnamon sugar into the dough and fold in until swirled throughout. Don't overmix.
- Chill dough for two hours or up to overnight.
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- Scoop 12 cookies with a 1/3 cup cookie scoop (or use a measuring cup). Roll the scoops in the cinnamon sugar mixture to coat completely and place 3-4 cookies on each baking sheet (at least 3" apart). Gently press down the tops of the cookies to flatten to about 1" tall. Note: I had a bit of leftover dough that I used to make a smaller cookie--you can also divide this excess among the 12 cookies prior to rolling in sugar.
- Bake cookies for about 15-17 minutes until the cookies have puffed and are lightly crackled throughout the tops. Allow to cool before digging in. Cookies will flatten as they cool.
Notes
Ingredient Substitutions
If you'd rather use all butter for these cookies, you certainly may. Just replace the shortening with softened butter instead. However, know that the cookies will spread a good deal more and the texture will be more dense.
Want Smaller Cookies?
Use a 1.5 or 2 tablespoon scoop instead and bake the cookies for about 10-12 minutes.
Storing the Cookies
Snickerdoodles may be stored at room temperature in an air-tight container for up to four or five days. For long-term storage freeze the cookies in freezer-safe packaging up to 1-2 months.
Nutrition Facts
Better Than Crumbl Snickerdoodle Cookies
Amount per Serving
Calories
381
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
47
mg
16
%
Sodium
212
mg
9
%
Potassium
135
mg
4
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
31
g
34
%
Protein
4
g
8
%
Vitamin A
279
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.