Perfectly sweet and chewy snickerdoodles with a delightfully crisp, buttery edge, rolled in cinnamon and sugar, these snickerdoodles are absolute perfection!
Insomnia is an east coast based cookie company that delivers hot and fresh cookies until, like, 3 a.m. Yes, it is as wonderful as it sounds! But if you don’t live near one of their 200 locations, this copycat recipe will give you all the flavor of Insomnia Snickerdoodles from your very own kitchen!
Insomnia cookies are slightly different than the cookies I am known for. I tend to make big ole thick cookies, but these bad boys are smaller and thinner but SUPER chewy with a delightfully crispy edge. And I am certainly not mad about it!
Ingredients for Insomnia Snickerdoodle Cookies
A full ingredient list with amounts and instructions is at the bottom of this post.
- Butter- Real butter gives these cookies a wonderful flavor.
- Margarine- The combination of butter and margarine gives the cookies a wonderfully crisp edge.
- Sugar– we will just use granulated sugar in this recipe
- Corn Syrup- The addition of corn syrup to the recipe keeps these cookies so soft and chewy.
- Vanilla– I always use either Watkins or Lorann’s brand of Vanilla.
- Baking Soda
- Cinnamon and Sugar- To roll the cookie dough in before baking.
How to Make Copycat Insomnia Snickerdoodles
Start by preheating the oven to 350 degrees. Prepare your baking sheet with parchment paper or a silicone mat and set aside. My preference for these cookies is actually the parchment paper. It helps get those edges super buttery crispy.
In a stand mixer or with a hand mixer and a bowl, cream together the butter, margarine, and sugar together until it is light and thoroughly combined.
Scrape the sides of the bowl and add the egg, vanilla and corn syrup and mix again.
Add in the flour, baking soda and salt and mix again. Once the flour is added be careful not to overmix. this will result in drier cookies.
Scoop the cookie dough into 2 1/2 Tbsp balls (if you use cookie scoops use your #50 scoop) and roll in cinnamon and sugar, pressing the cinnamon sugar mixture into the cookie.
Bake at 350 degrees for 11-13 minutes. Cookies should flatten and spread and the edges will begin to turn golden when they are ready to come out.
Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.
Cookies will keep for 3 days in an airtight container, or up to 3 months in the freezer.
How to store leftover Insomnia Cookies
The best way to store leftover Insomnia Cookies is in an air tight container. I will store them at room temperature for up to 3 days. If you want to store them longer than that, I would suggest freezing them.
How to Freeze baked Insomnia Cookies
The last thing we want is for all of our cookies to freeze together- so it is important to place all of your cookies on a baking sheet in a single layer and put the entire pan in the freezer for about 1 hour. That will freeze each cookie individually. At that point, you can toss them all into a zip top bag and you’ll still be able to take one cookie out at a time.
How to Freeze Cookie Dough
To freeze cookie dough: roll your dough into balls and arrange on a parchment or silicone lined baking sheet. Freeze the cookie dough balls for about an hour and then drop them into a freezer zip top bag.
When you are ready to bake them, pull out the cookie dough that you need and let it sit at room temperature while your oven preheats. Bake like normal.
More Insomnia Cookies Recipes
- Insomnia Sugar Cookies
- Insomnia Chocolate Chunk Cookies
- Insomnia Double Chocolate
- Insomnia Peanut Butter Chip
Copycat Insomnia Snickerdoodle Cookies
- 1/2 cup salted butter softened
- 1/2 cup margarine softened
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Cinnamon- Sugar Mixture
- 1/4 cup granulated sugar
- 1 1/2 heaping tsp cinnamon
- Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
- Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- In a small bowl, combine the cinnamon sugar mixture.
- Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.
- Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
These snickerdoodle cookies are by far the best! Crunchy on edges yet soft and chewy in the middle. Try this recipe, it is a must!
BEST Snickerdoodle recipe ever. I have a recipe I’ve used for years. Up until today it’s the best one I’ve ever used and I have tried many. Not anymore. Yours has replaced it. Thank you so much.
Eseosa Bello says
I loved this recipe!! This is the only recipe I use when making cookies and they always come out amazing!!
Can I make it with 1 cup of butter instead of half butter and half margarine?