Crumbl Copycat 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 out the blog post for why!). The creamy cinnamon mousse on top is just the best! It’s so fluffy and smooth. Oh, and did I mention the homemade streusel? My family loved this one and I think you will too!
Servings: 6 large cookies
Calories: 758kcal
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.
Notes
Don't add too much flour! These cookies will become dry if too much flour is added. Use the weight measure, OR aerate your flour (mix it gently with a whisk), gently spoon into a measuring cup, scrape off the excess with the edge of a butter knife and repeat to measure 1 and 2/3 cups flour.
Serve it like Crumbl! If you want to serve these up just like Crumbl, then top the still-warm cookies with the mousse and toppings. The mousse will melt, so only do this if you are ready to dig in!
Storage and 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.
Leftover streusel: Leftover streusel is a yummy snack and also amazing sprinkled on top of yogurt or ice cream. Store the leftovers in the freezer for 1-2 months and use it whenever you need a little extra sweetness!
White Chocolate Chips - sometimes white chocolate chips can be a little finicky when melting. White candy coating chips (or vanilla almond bark) is the best/easiest solution (no oil needed) if you are having trouble. You can also melt a legit white chocolate bar (like Lindt) which will work great.
Nutrition
Calories: 758kcal | Carbohydrates: 97g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 288mg | Potassium: 163mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1218IU | Vitamin C: 0.4mg | Calcium: 123mg | Iron: 2mg