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SNICKERDOODLES! Everyone's favorite cookie! But even if the ones from Crumbl bakery are big and thick, no cookie is worth paying $4.99 for just one cookie! I found about 4 different "copycat" versions of Crumbl's Snickerdoodles and took what I liked (and ignored what I didn't like) from each ~ to get my own version.
I did use a large cookie scoop (ice cream scoop or 1/4-cup measure will work) but that only gave me 7 balls. So, I took a little dough from each to make 10 nice-sized cookies. Maybe not as large as Crumbl's, but those are really "share size" anyways. Mine were still about 3-1/2" across and 1/2" thick after baking!
I rolled mine in a mixture of cinnamon & sugar that I had left from the Holidays, so you'll see some red sugar in there ~ plus I added some edible gold glitter too (just for fun).
Copycat CRUMBL SNICKERDOODLE COOKIES
Cookies base
1/2 cup (1 stick) butter, softened ………….. 1 egg
1/2 cup granulated sugar……………………..1/4 cup dark brown sugar
1 tsp vanilla extract…………………………….2 TB cornstarch
1-1/2 cup all-purpose flour……………………1/2 tsp cream of tartar
1/2 tsp baking powder…………………………1/4 tsp baking soda
1/2 tsp cinnamon……………………………….1/4 tsp salt
Cinnamon sugar mixture
1/4 cup granulated sugar……………………..1 TB cinnamon
Whisk together in small bowl & set aside
***
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Cream butter and sugars in electric mixer bowl (medium speed) for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs and vanilla extract - mix to combine.
In small bowl, mix/whisk flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add (on low, so it doesn’t pouf out) – then mix until dough comes together around the paddle. It’s best if you now cover the bowl and chill for 30 minutes. (not necessary, but the cookies will turn out better)
Use a 1/4 cup (or small ice cream scoop) to portion the dough into round balls. Stagger 6 to a baking sheet. Roll into balls in your hand (and adjust the size of any that need it). Roll each cookie in the Cinnamon Sugar Mixture and set back on the baking sheets. You can very slightly flatten the tops (I use a metal lid), so they’re a thick disk (about 3/4 to 1" thick).
Bake for 10-13 minutes or until lightly golden brown. Let cool on the pan for about 5 minutes before removing to racks or paper to cool completely. TIP: I only have 1 oven, so I put both pans in and set the timer for 6 minutes ~ then switch position of the pans and another 6 minutes was enough in my oven.
Makes about 7-10 cookies
I did use a large cookie scoop (ice cream scoop or 1/4-cup measure will work) but that only gave me 7 balls. So, I took a little dough from each to make 10 nice-sized cookies. Maybe not as large as Crumbl's, but those are really "share size" anyways. Mine were still about 3-1/2" across and 1/2" thick after baking!
I rolled mine in a mixture of cinnamon & sugar that I had left from the Holidays, so you'll see some red sugar in there ~ plus I added some edible gold glitter too (just for fun).
Copycat CRUMBL SNICKERDOODLE COOKIES
Cookies base
1/2 cup (1 stick) butter, softened ………….. 1 egg
1/2 cup granulated sugar……………………..1/4 cup dark brown sugar
1 tsp vanilla extract…………………………….2 TB cornstarch
1-1/2 cup all-purpose flour……………………1/2 tsp cream of tartar
1/2 tsp baking powder…………………………1/4 tsp baking soda
1/2 tsp cinnamon……………………………….1/4 tsp salt
Cinnamon sugar mixture
1/4 cup granulated sugar……………………..1 TB cinnamon
Whisk together in small bowl & set aside
***
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Cream butter and sugars in electric mixer bowl (medium speed) for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs and vanilla extract - mix to combine.
In small bowl, mix/whisk flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add (on low, so it doesn’t pouf out) – then mix until dough comes together around the paddle. It’s best if you now cover the bowl and chill for 30 minutes. (not necessary, but the cookies will turn out better)
Use a 1/4 cup (or small ice cream scoop) to portion the dough into round balls. Stagger 6 to a baking sheet. Roll into balls in your hand (and adjust the size of any that need it). Roll each cookie in the Cinnamon Sugar Mixture and set back on the baking sheets. You can very slightly flatten the tops (I use a metal lid), so they’re a thick disk (about 3/4 to 1" thick).
Bake for 10-13 minutes or until lightly golden brown. Let cool on the pan for about 5 minutes before removing to racks or paper to cool completely. TIP: I only have 1 oven, so I put both pans in and set the timer for 6 minutes ~ then switch position of the pans and another 6 minutes was enough in my oven.
Makes about 7-10 cookies
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