Snickerdoodle Skillet Cookies
These Crumbl Copycat Snickerdoodle Skillet Cookies will stop you in your tracks. I kept the cookie recipe super simple with all-butter and no cream-of-tartar (check my notes for why!). The creamy mousse on top is fluffy, smooth, and full of cinnamon. Oh, and did I mention the homemade streusel? Try not to eat it all before the cookies are ready!
I test my recipes thoroughly in my real-live kitchen and only publish recipes I think are awesome.
This is one of them. Enjoy!
If you are digging this recipe, you should also try my Peanut Butter Cup Skillet Cookie Recipe and my Chocolate Chip Skillet Cookie recipe!
The list of Crumbl flavors is long and plentiful. They’ve recently began introducing a lot more “skillet cookies” to the mix and I think these indulgent cookies are so much fun!
Crumbl’s “skillet” cookies aren’t actually sold in a skillet. But, they do evoke that same concept of a giant deep dish cookie pressed into a pan and served warm with ice cream on top. They’ve modified the concept to work for their bakeries and I think it’s a pretty delicious change!
So for these copycats you will bake some extra-large cookies on a regular baking sheet. Then, immediately after removing from the oven, you will just press down the center with a heat-proof glass or measuring cup.
Once the cookies are cool, they are filled with a homemade cinnamon mousse, sprinkled with homemade streusel, and topped with drizzles of white chocolate. To sum it all up, I highly suggest baking these ASAP.
Great Things About This Recipe
- No chill time! The cookies can be baked right away.
- Homemade streusel–this stuff is GOLD. Don’t eat it all before the cookies are ready!
- The cookies are just like Crumbl, but even better with homemade flavor (AND leftovers!).
Fresh Baked Cookies ASAP
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Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share that I’ve created and tested my recipes. My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
Wait! Where’s the Cream of Tartar?
Snickerdoodles are characterized by the use of cream of tartar. But as I shared in my recipe for my single-serving snickerdoodle cookie, the recipe was actually originally used to promote baking powder. Not the classic combo of baking soda and cream of tartar we use today.
Stella Parks in her book, BraveTart, researched the history of snickerdoodles and found that many original recipes for snickerdoodles called for baking powder–which was a newer ingredient on the vintage scene.
Since baking powder wasn’t yet a kitchen staple, home cooks diy-ed their own mixture of baking soda and cream of tartar in order to bake snickerdoodles.
The combo of baking soda and cream of tartar do give a stronger tang/sour flavor, but I think you can still have a pretty darn good snickerdoodle even with baking powder. And hey, it’s how the home cooks 100 years ago were baking their cookies, so it’s good enough for me!
Ingredients in Snickerdoodle Skillet Cookies
The ingredients for these cookies are pretty simple! Here’s a few notes on some of the ingredients used in the cookies:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Heavy cream – Heavy cream is used for the vanilla mousse. Skip “whipping cream” or “half and half” as they do not have enough fat to whip well. Look for “heavy cream” or “heavy whipping cream”.
Instant Pudding Mix – be sure to grab an instant pudding mix, we’ll go with vanilla here. This is the “secret ingredient” for making a stabilized whipped cream. It’s mousse-like and works beautifully with the cinnamon flavor!
White Chocolate Chips – sometimes white chocolate chips can be a little finicky when melting. If you are having trouble, then white candy coating chips (or vanilla almond bark) is the best/easiest solution (no oil needed) if you have them. You can also melt a legit white chocolate bar (like Lindt) which will work great.
How to Assemble Snickerdoodle Skillet Cookies
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Streusel
First, we’ll make the streusel. It’s just flour, sugar, cinnamon, and salt mixed together with melted better. Spread the mixture onto a baking sheet and bake until golden brown. Then just let it cool and try not to eat it all before the cookies are ready!
Snickerdoodle Cookie Dough
This is a really simple cookie dough!
First, cream together the butter and sugar with a hand mixer in a large bowl. Cream in the egg. Then add the dry ingredients and mix gently to combine.
Then, we’ll divide the dough into six large cookies (about 3 ounces each). Roll each cookie into a ball and roll it thoroughly in the sugar and cinnamon mixture. Discard remaining sugar and cinnamon.
Shape the Cookies
Shape the cookie dough balls into thick disks and immediately after they come out of the oven, press a large divot into the middle of the cookies with a measuring cup or glass. Cool.
Assemble Cookies
Once the cookies are cool, it’s time to decorate! Scoop about 2-3 tablespoons of the cinnamon mousse on top of each cooled cookie. Top with a sprinkle of streusel and drizzle with melted white chocolate.
How to Store or Make Ahead
The decorated cookies can be stored in the fridge (up to 5 days) or the freezer (about 1 month). I like to store them in large Rubbermaid food storage boxes so the toppings don’t get squished. The elements can also be stored separately. Not-decorated Cookies: up to 5 days at room temp in an air-tight container. Mousse: up to five days in the fridge.
You’ll Love These Cookie Recipes Too
I love re-creating Crumbl’s fun flavors at home! If you want to try more, I suggest my Peanut Butter Cup Skillet Cookies, Key Lime Pie Cookies, Strawberry Pretzel Pie Cookies, Semi-sweet Chocolate Chunk Cookies, and Brownie Sundae Cookies for a start!
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Thanks so much for trying one of my recipes!
Crumbl Copycat Snickerdoodle Skillet Cookies
Ingredients
Streusel Topping
- ¼ cup all-purpose flour 1.25 ounces
- ¼ cup light brown sugar 1.75 ounces
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted
Snickerdoodle Cookies
- 8 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar 5.25 ounces
- 1 egg
- 1 ⅔ cup all-purpose flour 8.35 ounces
- ½ teaspoon baking powder
- ½ cup granulated sugar for rolling 3.5 ounces
- 1 ½ tablespoon cinnamon for rolling
Cinnamon Mousse
- 1 cup heavy cream
- 1 tablespoon instant vanilla pudding mix
- 1 tablespoon powdered sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon vanilla extract
White Chip Drizzle
- 6 tablespoons white chocolate chips
- ½ teaspoon vegetable oil
Instructions
Streusel
- Preheat oven to 350°F. Line a small baking sheet with parchment paper.
- In a bowl, mix together the flour, sugar, cinnamon, and salt. Stir in the melted butter until combined.
- Sprinkle evenly on the baking sheet in small clumps. Bake for about 8 minutes until golden brown on edges of the clumps. Let cool completely — it will crisp up as it cools.
- Once cooled, break into chunks and store in an airtight container at room temperature for up to a week, or freeze for 1-2 months.
Snickerdoodle Cookies
- Mix the 1/2 cup granulated sugar and 1 ½ tablespoons cinnamon together in a large shallow bowl. Set aside.
- Preheat oven to 350℉ and line a large baking sheet with parchment paper.
- Cream butter and sugar with a hand mixer in a large bowl. Cream in the egg.
- Add the flour, baking powder, and salt. Fold with a spatula to combine. Divide dough into six large cookies (about 3 ounces each). Roll each cookie into a ball and roll it thoroughly in the sugar and cinnamon mixture. Discard remaining sugar and cinnamon.
- Shape cookie dough balls into thick disks, about ¾” high. Bake at 350℉ for 14-15 minutes until the cookies have spread, puffed, and developed a tiny bit of golden brown on the edges. Don't overbake.
- Immediately after removing the cookies from the oven, press a large divot into the middle of the cookies with a measuring cup or glass. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.
Cinnamon Mousse
- In a medium bowl, whisk together the heavy cream, pudding mix, sugar, cinnamon, and vanilla extract gently for 1-2 minutes until the pudding mix is dissolved. Then use a hand mixer on low-medium speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks. Don't over-whip! Store in fridge until cookies are cool enough to frost.
Drizzle
- Place the white chips and oil into a small microwave-safe bowl. Microwave in 20-second intervals (stirring in-between) until smooth. Allow to cool for 5 minutes and then fill a corner of a sandwich bag, twist to secure, and cut a tiny hole in the end. A diy piping bag!
Assemble Cookies
- Scoop about 2-3 tablespoons of the cinnamon mousse on top of each cooled cookie. Top with a sprinkle of cooled streusel. Drizzle with the melted white chocolate.
