Traditional snickerdoodles, look out. These Oreo Crunch Snickerdoodle Cookies are thick, soft, and chewy with that classic tangy snickerdoodle flavor—finished with a buttery, crunchy Oreo topping and rolled in cinnamon sugar.
Every holiday season growing up, my mom baked classic snickerdoodles, and the smell alone brings me right back to being a kid—curled up by the tree with a mug of hot cocoa. I’ve carried on that tradition with my own kids, but this year I decided to mix things up with a fun twist: snickerdoodles topped with crunchy Oreos. They’re nostalgic, festive, and just different enough to feel extra special.
If you love soft snickerdoodles and cookies with Oreo pieces, this recipe is a must-bake.
Why You’ll Love These Oreo Snickerdoodles
- Thick, soft, and chewy centers
- Classic tangy snickerdoodle flavor
- Crunchy Oreo topping for texture contrast
- Rolled in cinnamon sugar for that signature finish
- Perfect for Christmas cookie trays and holiday baking
Ingredients for Oreo Crunch Snickerdoodle Cookies
Oreo Crunch Topping
- 8–10 Oreo cookies, broken into small chunks (not crumbs)
- 1 tablespoon melted butter
Snickerdoodle Cookies
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2¾ cups all-purpose flour (almond or wheat flour do not work here)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: chocolate chips
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
How to Make Oreo Crunch Snickerdoodle Cookies
Make the Oreo Crunch
- Preheat oven to 400°F.
- Gently mix Oreo chunks with melted butter until evenly coated.
- Spread onto a greased baking sheet.
- Bake for 6–8 minutes, just until lightly toasted.
- Let cool completely — the Oreo pieces will crisp as they cool.
Make the Snickerdoodle Dough
- In a small bowl, mix sugar and cinnamon for the coating; set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and creamy (3–4 minutes).
- Add eggs and mix until fully combined.
- Stir in dry ingredients just until a dough forms—do not overmix.
- Chill dough for 30–60 minutes for thicker cookies.
Assemble & Bake
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll dough into 2–3 inch balls and coat generously in cinnamon sugar.
- Place cookies 2 inches apart on the baking sheet.
- Gently press a small dent into the center of each cookie.
- Fill each dent with Oreo crunch topping.
- Bake for 10–11 minutes, until edges are set but centers look slightly underbaked.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Pro Tips for Perfect Oreo Snickerdoodles
- Don’t overbake — soft centers are key to chewy snickerdoodles
- Chilling the dough helps prevent spreading
- Break Oreos by hand to keep crunchy texture
- Cookies will continue to set as they cool
FAQs About Oreo Crunch Snickerdoodle Cookies
Why is cream of tartar important in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tangy flavor and soft, chewy texture. Without it, the cookies taste more like standard sugar cookies.
What can I substitute for cream of tartar?
If needed, you can substitute:
- Baking powder
- Lemon juice
- Vinegar
Keep in mind: substitutes won’t fully replicate the classic snickerdoodle tang.
How do I know when snickerdoodles are done baking?
- Bottoms should be light golden brown
- Edges should look set
- Centers should appear soft and slightly puffy
- Always err on the side of underbaking
Why do my snickerdoodles taste sour?
- Too much cream of tartar
- Old or expired cream of tartar
- Substituting with strong acids like vinegar or lemon juice
Measure carefully for best results.
Storage & Make-Ahead Tips
- Store cookies in an airtight container for up to 4 days
- Freeze baked cookies or unbaked dough balls for up to 2 months
More Snickerdoodle Recipes
Strawberry Chocolate Chip Snickerdoodles
Chocolate Peanut Butter Snickerdoodles
Crunchy Peanut Almond Snickerdoodles
Oreo Crunch Snickerdoodle Cookies
Super thick and chewy, with a buttery, slightly tangy flavor, loaded with pieces of crunchy Oreo cookie crumbs and rolled in a cinnamon-flavored sugar coating.
Ingredients
- OREO CRUNCH
- 8-10 Oreo cookies broken into small pieces
- 2 tbsp melted butter
- COOKIES
- 1 ½ cups white sugar
- 1 cup unsalted butter softened
- 2 Eggs Room Temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: chocolate chips
- COATING
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Oreo crunch
- Mix the melted butter and Oreo chunks together, making sure all of the pieces are evenly coated in butter.
- Place on a greased baking sheet and bake in the oven at 400 for about 6-8 minutes. They will still feel a bit soft but will harden up as they cool.
- Cookies
- Mix together white sugar and cinnamon in a small bowl until well combined and set aside (you will use this to roll your dough in before baking)
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt in a separate bowl
- Beat sugar, butter until light and fluffy (3-4 minutes)
- Add egg
- Stir in the flour mixture until a dough starts to form – don’t overmix
- Place in the refrigerator for 30 minutes to an hour
- Form dough into 2-3 inch balls, and then roll in the cinnamon-sugar coating. Place dough balls about 2 inches apart onto the prepared baking sheet either greased or lined with parchment paper.
- Using your thumb, gently press a small dent into the top of each cookie and fill it with the Oreo crunch topping. Don’t press too hard or the dough will crack.
- Bake in the preheated oven on the center rack at 350 for about 10-11 minutes minutes. Remove from the oven when they still look a bit undercooked in the middle, as they will continue cooking on the baking sheet. Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
Sounds delicious. But I don’t see where you add the Oreo crumble. Before or after baking?
Hi Chery! Thank you so much for catching that. I just added it to the instructions. I hope you enjoy them!