1 Giant Snickerdoodle Cookie.

If you love snickerdoodles, you have to try this giant snickerdoodle cookie recipe. Enough to share, but who wants to do that?

This recipe makes ONE Giant Snickerdoodle Cookie-- enough to share, but who wants to do that!? Easy cookie recipe on sallysbakingaddiction.com

Ever have a giant craving for a cookie? Like a craving of epic proportions?  Well, I’ve been craving the sweet, cinnamon-spiced softness of a snickerdoodle cookie for weeks now.

Snickerdoodles have been a favorite of mine since I was little. Besides their whimsical name (who else loves to just say snickerdoodle out loud?!), I can’t get enough of their cinnamon-sugar crusted exterior and buttery soft inside.  They are like sugar cookies in a cute little cinnamon outfit. How can one resist?

For some reason, giant cookies are just so much tastier than their normal-sized counterparts. Something about knowing you have a cookie the size of your head to finish just seems so much more appealing than eating two or three  smaller cookies. And today’s snickerdoodle is anything but “small.” I tweaked the recipe for my XXL Sugar Cookie and came out with the the softest, chewiest, and most cinnamon-spiced snickerdoodle I’ve ever eaten.  I’m not kidding, this cookie literally melts in your mouth. It is smooth like buttah.

This recipe makes ONE Giant Snickerdoodle Cookie-- enough to share, but who wants to do that!? Easy cookie recipe on sallysbakingaddiction.com

One thing I loathe about certain cookies like sugar cookies, snickerdoodles, and gingersnaps is that they can be hard and practically crunchy.  Nothing about a “crunchy” cookie sounds appealing to me.  I need soft, luscious, buttery cookies and I’m pretty sure I’m not alone in that!

Regular snickerdoodles are rolled in a cinnamon-sugar blend. I simply sprinkled cinnamon & sugar on top because the soft cookie dough was impossible to roll into a ball. You have to watch this guy in the oven pretty closely in the oven.  Mine was done at exactly 15 minutes.  The edges were barely browning and the center didn’t look quite finished. After letting it cool for about 15 minutes, the center set and I was able to put it on a plate to stuff my face enjoy.

This cookie is HUGE and perfect for sharing… if you’re so inclined. Earlier this year I made another version of this cookie, a Peanut Butter Reese’s Pieces version, which I shared with Kevin. It is hands down, one of the BEST things I’ve ever eaten.

This recipe makes ONE Giant Snickerdoodle Cookie-- enough to share, but who wants to do that!? Easy cookie recipe on sallysbakingaddiction.com

But while Kevin was at work, I was left alone with this giant snickerdoodle. Darn.

1 Giant Snickerdoodle Cookie

Print Recipe

Makes 1 large cookie, perfect for sharing! Cookie stays soft and fresh for up to 3 days. Cookie freezes well, up to 2 months.


2 Tbsp butter, softened to room temperature
3 Tbsp sugar + 1/4 tsp for sprinkling on top
2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)
1/2 tsp vanilla extract
6 Tbsp all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar (no substitutions)
1/2 tsp cinnamon (divided)


Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray or use a silicone baking mat.

In a medium-sized mixing bowl, stir the butter and 3 Tbsp sugar together until creamed - mixture may be a bit crumbly. That's OK. Add the egg and vanilla until mixed. Stir in flour, baking soda, salt,cream of tartar, and 1/4 tsp cinnamon until just combined. Do NOT overmix.

Place the dough in the center of the prepared cookie sheet into a tall ball (see pictures above). Sprinkle with 1/4 tsp cinnamon and 1/4 tsp sugar. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



PS: you try my XXL Buttery Soft Sugar Cookie (with extra sprinkles!) next!


And, of course, my recipe for a batch of Soft & Thick Snickerdoodles

Snickerdoodle Cookies Recipe





66 Responses to “1 Giant Snickerdoodle Cookie.”

  1. #
    Averie @ Averie Cooksposted July 11, 2012 at 5:29 am

    I love Snicerdoodles but you are so right…nothing about a crunchy cookie sounds good to me either and many can be like gravel…hard, crunchy, and not good.

    Yours looks great….no brown sugar, didn’t chill the dough, and still got great results. And I love that it’s 1 serving, a big one serving, but the batch size thing we’ve talked about.


  2. #
    Laura Dembowskiposted July 11, 2012 at 8:45 am

    I am also anti crunchy cookie. Seeing this amazingly big cookie, and really shouldn’t all cookies be big, has intensified my snickerdoodle craving greatly. Must make some like now :)


    • Sallyreplied on July 11th, 2012 at 11:30 am

      I knew you’d like this recipe Laura since you can’t have chocolate! You’ll like some more recipes that are chocolate free that are coming up soon! :)


  3. #
    Moposted July 11, 2012 at 9:01 am

    what a wonderful idea ! I was looking for something to do for for party favors for my bday…a giant cookie sounds like a great idea ! do you think i could replace the cream of tartar with something else? Ive never seen that here before :-/


    • Sallyreplied on July 11th, 2012 at 11:33 am

      Hi Mo! Instead of using baking soda AND cream of tartar, omit BOTH and use 1/2 tsp baking powder. :)


      • Moreplied on July 12th, 2012 at 1:32 am

        thanks Sally ! I’ll try that !

      • Dianereplied on November 7th, 2015 at 4:00 pm

        Actually, I use 1/4 tsp baking powder and it’s fine. Baking powder can taste metallic if you use too much, even aluminum-free, so I usually experiment with using less. I am also fanatical about using softened, not melted, butter to ensure puffy cookie texture. If you don’t have baking powder, try adding a 1/2 tsp lemon juice or vinegar for acidity instead of cream of tartar in addition to the bakng soda. You can find cream of tartar in the spice section of the grocery store, though.

        I have a small family, so what I do is double this recipe and portion the batter into eight 2 tbsp-size cookies, and it makes a little plateful we can share in an evening, and it’s easy enough to make fresh and warm anytime. I love this recipe and the giant sugar cookie recipe. I used to be a chocoholic but now I am enamored of the sweet vanilla side. Thank you for these recipes!

  4. #
    Ashley @ Kitchen Meets Girlposted July 11, 2012 at 9:01 am

    If my husband sees this post, he may just leave me for you. Snickerdoodles are his ALL.TIME.FAVE. and if he knows I can just whip up a giant one any old time…well, the odds are pretty good I’ll be making this soon. Also, I totally agree–super soft cookies are a MUST!


    • Sallyreplied on July 11th, 2012 at 11:31 am

      Hahahahha!!! Well how about you just bake it for him and give yourself the credit Ashley! He’ll never know it came from me if you never show this post to him. :) :)


  5. #
    Sarah K. @ The Pajama Chefposted July 11, 2012 at 9:56 am

    what an impressive looking cookie. i never make snickerdoodles though…not sure why, cause that looks delish!


  6. #
    Jessica@AKitchenAddictionposted July 11, 2012 at 10:26 am

    This is one amazing looking cookie, Sally!


  7. #
    Jocelyn @BruCrew Lifeposted July 11, 2012 at 10:39 am

    Soft pillowy cookies are the only way to go. I have never been able to get behind a hard cookie!!! My hubby loves snickerdoodles…one giant cookie, us, and a movie sounds like a great night to me:-)


    • Sallyreplied on July 11th, 2012 at 11:36 am

      A night in with my bf, a giant cookie, and a movie sound incredible right about now! Right on Jocelyn. :)


  8. #
    Hayley @ The Domestic Rebelposted July 11, 2012 at 10:45 am

    Sally, this is ridiculous! A giant snickerdoodle the size of my head? You know I love you, right? I love that you’re as obsessed with snickerdoodles and cookies in general as much as I am. It’s a true obsession, a legitimate love affair! Cookies make everyone happy, especially giant ones sprinkled with a huge dose of cinnamon sugar. And what you say it correct–eating two or three small cookies isn’t nearly as satisfying. I like big, thick, chewy cookies like this one that I can break apart into tiny pieces and enjoy. More to love with the big ones! :)


    • Sallyreplied on July 11th, 2012 at 11:37 am

      Glad we agree on a few cookie requirements: GIANT, soft, chewy, and cinnamon-spiced Hayley!!


  9. #
    Erinposted July 11, 2012 at 11:27 am

    Giant cookies for one are the best! Love this version too


  10. #
    Dorothy @ Crazy for Crustposted July 11, 2012 at 11:59 am

    Well, you have better willpower than me. I would have eaten the whole thing in one sitting! And soft cookies, yum. Way better than crunchy. LOVE this recipe Sally! Awesome!


  11. #
    Cassieposted July 11, 2012 at 12:09 pm

    Yay for giant cookies!! :)


  12. #
    Anna @ hiddenponiesposted July 11, 2012 at 12:25 pm

    Snickerdoodles totally have the lock on best cookie name! And jumbo cookies are really the only kind I want :)


  13. #
    Ashley @ Wishes and Dishesposted July 11, 2012 at 1:19 pm

    Ahhhh snickerdoodles are my weakness!


  14. #
    Back For Secondsposted July 11, 2012 at 1:28 pm

    I have been craving snickerdoodles lately so a giant version sounds perfect right now! I’m so glad we agree on textures of baked goods, that way I can trust your recipes will turn out just how I like them! Looks great, girlie!


  15. #
    Jen @ Savory SImpleposted July 11, 2012 at 3:21 pm

    Single recipes like this are my favorite. I mean, if I bake a batch of cookies, I eat a BATCH of cookies. This is much more reasonable :)


  16. #
    Julie @ Table for Twoposted July 11, 2012 at 6:59 pm

    OMG i LOVE this huge cookie!! it’s a good thing it’s made for 1 too (or i can wish) cause i don’t like sharing my desserts! haha jk 😉 but this does look awesome!! i love how HUGE that is!


  17. #
    Lesleyposted July 11, 2012 at 9:21 pm

    Love snicker doodle cookies!! Great pics!


  18. #
    Laura @ GotChocolateposted July 12, 2012 at 2:06 am

    I LOVE soft cookies too and everybody else can have the hard (except gingersnap cookies) and chewy ones. I have a recipe for pie dish-sized cookies too, but they are peanut butter cookies. Thanks for reminding me I have that recipe. I have to try your since snickerdoodles are just in a category of their own. The Yum-O, oh-so-sugary and soft category. Good job, Sally! 😀


  19. #
    Sarah Carlettiposted July 12, 2012 at 11:16 am

    You da’ bomb! This looks great and thanks for linking up! Sarah


  20. #
    Reeniposted July 12, 2012 at 8:41 pm

    I like soft cookies too! And chewy ones. And I do love snickerdoodles! Especially in giant proportions. How on earth do you save half? I have no self-control around any kind of baked goods. I’m a total piggy!f


  21. #
    Reeniposted July 12, 2012 at 8:41 pm

    I like soft cookies too! And chewy ones. And I do love snickerdoodles! Especially in giant proportions. How on earth do you save half? I have no self-control around any kind of baked goods. I’m a total piggy!


  22. #
    Michelleposted July 12, 2012 at 11:50 pm

    I love your giant cookies! I love that I can make just one if I wanted to. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next. Have a great weekend.



  23. #
    Erin @ Texanerin Bakingposted July 15, 2012 at 3:57 pm

    Whoa! I’ve never had a cookie as big as my head. I need to make this. And non-chewy sugar and snickerdoodle cookies exist? Eww. I live in Germany and made some snickerdoodles for some English colleagues. They clearly don’t have them over there as I heard some really weird names, my favorite being dickerschnoodle (dicker means fatter in German). :)


  24. #
    Ruchikaposted August 20, 2012 at 12:16 pm

    Dear Sally,
    I have to thank you from the bottom of the deepest point in the core of my heart.
    Cookie baking has always been a disaster for me. Even if I followed recipes to the T and checked the cookies every 10-12 mins, ALL my cookies would go really crunchy. My family loves crunchy cookies, so it never really bothered them but I yearned to be able to bake a perfect cookie, the chewy, squishy kind. And this was the first recipe ever that gave me that.

    Your explanation as to how done the cookie should be when I pulled it out proved to be a defining moment in my cookie-baking life. I am never going to shy away from another cookie recipe and am ALWAYS going to stalk your blog for recipes.

    I’m a vegetarian who doesn’t cook with eggs, (coz my family avoids it) so I made a tiny tweak of replacing the egg with the exact amount of sweetened condensed milk. It didn’t take anything away from the cookie. It was exactly the taste I was looking for.

    Thankyou so much.


    • Sallyreplied on August 20th, 2012 at 1:14 pm

      Ruchika, thank you so much for writing in to tell me how much you loved this cookie! I’m so happy it worked out for you and that you finally got the texture you were looking for. Baking cookies is actually quite hard. It’s a science. Subbing SC milk for the egg is a great idea – I never thought of doing that! I’m glad to know it worked for you. So glad you enjoy my blog. I love hearing from you!


  25. #
    Buttercupsweetsposted October 26, 2012 at 11:05 am

    Love it! I`ll try it right when i come home! <3 I once baked an Giant Chocolate Chip Cookie for a Friend and it turned out surprisingly well :)
    I just found your website and I looove it!! Great job!
    Yummy! Cant wait to try it out! <3


    • Sallyreplied on October 26th, 2012 at 11:08 am

      Thank you so much! I’m glad you found my site. This is one of my favorites. Snickerdoodles are the best this time of year :)


      • Buttercupsweetsreplied on October 29th, 2012 at 12:07 pm

        Well, I tried it out yesterday and it was Delicious!! It really saved my day! Yesterday it snowed for the first time where i live so i had to bake and eat something sweet to cheer me up ^^ I live in Switzerland but thats not even normal for us (snowing in October). -.-` Thank you so much for the recipe :)

        • Sallyreplied on October 29th, 2012 at 1:36 pm

          early snowfalls deifnitely require a large cookie! we’re experiencing hurrican weather in baltimore today and I should have made a giant cookie like this! thank you. :)

  26. #
    heidiposted January 7, 2013 at 4:57 pm

    I was wondering if you could tell me what cream of tarter is.We dont have it here in Greece.Is there something I can use instead?


    • Sallyreplied on January 7th, 2013 at 5:29 pm

      cream of tarter and baking soda combined act as the leavening agent in this cookie recipe. You may substitute baking powder – in this case, I would try using 1/4 tsp of baking powder.


      • heidireplied on January 9th, 2013 at 10:30 am

        Thank you Sally!! I wanted to thank you for the great tip on how you have the cookie dough stand tall to make the cookies thicker.I tried it and it made a difference .I wanted to take a picture to show you but I am too late ..they are all gone.It is so hard to keep goodies when you have 6 children, you know.Hey any tips on that??LOL!!

        • Sallyreplied on January 9th, 2013 at 11:46 am

          i’m glad that “tall” trick worked for you Heidi! No tips on keeping goodies with all the kids – I can hardly keep the goodies around my house with a boyfriend and hungry tummy!

  27. #
    The Kook @ The Kitchen Kookposted January 29, 2013 at 7:10 pm

    I love this idea of a giant cookie! It’s so fun and whimsical! I finally discovered the cinnamon-y goodness that are snickerdoodles (I’ve never had them before!) and I’m in love! I used a classic recipe for mine!


    • Sallyreplied on January 30th, 2013 at 9:48 am

      I absolutely adore snickerdoodles. :) I need to make this giant one again soon! It’s sooo good. And very soft too.


  28. #
    Alliposted March 22, 2013 at 9:18 am

    I made two seperate batches of these. One followed your recipe to the “t” while the other was modified to create a “healthy” cookie. The cookie recipe you have given was delish but I expected nothing less because you have great recipes on your site!!

    Here is my modified recipe:
    ■ 1 Tbsp butter, softened to room temperature
    ■ 2 Tbsp sugar + 1/4 tsp for sprinkling
    ■ 2 Tbsp applesauce
    ■ 1 packet of Splenda
    ■ 1 egg white
    ■ 1/2 tsp vanilla extract
    ■ 6 Tbsp all-purpose flour
    ■ 1/2 tsp baking powder
    ■ 1/8 tsp salt
    ■ 1 tsp cinnamon

    The end result… a delicious “healthy” XXL snickerdoodle. The modified recipe saves us 400 calories and has 1/2 the saturated fat of the original cookie. I am health and fitness concious so I try to save where I can!! Please tell me how you stay so thin with all of this baking and with all of the leftovers, add ins and peanut butter in your kitchen!


    • Allireplied on March 22nd, 2013 at 9:25 am

      correction it saves 200 calories NOT 400!! Sorry about that one :)


  29. #
    Rebecca Martinezposted June 9, 2013 at 7:07 pm

    I’m wondering if anyone has tried freezing this recipe?


    • Sallyreplied on June 9th, 2013 at 8:17 pm

      Hi Rebecca! You may freeze the cookie – up to 3 months.


  30. #
    Rochelle @ Oh So Sweet Bakerposted October 12, 2013 at 2:16 pm

    I just made this to fix a cookie craving but added oats instead of 2tbsp of flour. So good and chewy. Thanks for the recipe x


  31. #
    Anaposted November 6, 2013 at 12:29 pm

    OMG! It’s like my chubby inner child ran away to neverland and started a blog! I LOVE this! One Giant Snickerdoodle!? It’s genius!


    • Sallyreplied on November 6th, 2013 at 12:54 pm

      Hahahaha chubby inner child. I love it.


  32. #
    Annie Pposted November 7, 2013 at 2:49 pm

    Love the idea of giant cookies! But I tried this a couple of times and each time it didn’t come out right. I had a cake like textured cookie. The kids still loved the taste.


  33. #
    Juliposted December 14, 2013 at 10:16 pm

    I tripled this recipe and got a cookie about 9 inches in diameter, which I used as a friend’s birthday cake of sorts. Also, I substituted pumpkin pie spice for the cinnamon. Excellent results.


    • Sallyreplied on December 15th, 2013 at 8:27 am

      Nice!! That sounds amazing – especially with the pumpkin pie spice. Perfect “birthday cake” if you ask me, Juli.


  34. #
    Virginiaposted January 29, 2014 at 11:26 am

    Freezes for 3 month- ha! I can’t believe you saved half for the next day. Making this now to satisfy a major craving!


  35. #
    Angieposted March 4, 2014 at 1:58 am

    Hi Sally, I know you keep saying how cream of tartar is a MUST USE but cream of tartar isn’t common where I live… is there ANY way possible to replace it with plain Greek yogurt?


  36. #
    sherryposted August 20, 2014 at 3:59 am

    Hi Sally! I just baked this today and strangely it didn’t spread out as much as how it supposed to. Is it because how i shaped the it before baking? it was kinda high and maybe i should have spread it out a bit…


    • Sallyreplied on August 20th, 2014 at 9:47 am

      Hi Sherry – try flattening it out a bit. If you notice it not spreading while it’s baking, you can take it out and try to flatten the center with a spoon or fork. Then return to the oven.


  37. #
    Jessieposted October 8, 2014 at 7:14 am

    Just made this as dessert for tonight, second recipe I’ve made from this blog and it was AMAZING. I’m officially a loyal follower now :)


  38. #
    erinposted October 27, 2014 at 5:28 pm

    Hi! My son requested a large snickerdoodle for his bday so i am gonna give this a try… if I want to make more of these do i just double or triple the recipe?


  39. #
    jennaposted November 1, 2014 at 11:42 pm

    I sliced the butter thin and set it in the mixing bowl to come to temperature and started on the egg. Heck, if it didn’t come out to exactly 4 Tbl! It was an omen, and I am not fool enough to defy the gods, so I made 2 giant snickerdoodles. Offered one to my brother, who said he doesn’t like cinnamon. Whaaaa? When did that happen?

    Hmmm, hope this doesn’t end up like that Twilight Zone episode where a homeless guy finds a gold ingot and no matter what he does to give it away and get back to his quiet anonymous life, people keep giving him more stuff and more attention.


  40. #
    Brittneyposted August 31, 2015 at 3:54 pm

    Hi Sally! We love your recipes here, I hve made many with great success. I am having trouble with this one though, it keeps coming out cakey and not like a cookie at all. I measured everything  accurately and still don’t know what the problem is. Can you possibly help? Thank you!!!


    • Sallyreplied on September 1st, 2015 at 1:10 pm

      Do you think it’s overbaked? How about reducing the flour by 1 Tbsp.


      • Brittneyreplied on September 1st, 2015 at 2:22 pm

        I baked it for 14 minutes, I will try the flour reduction when I make this again. Thank you, Sally.

  41. #
    Susanposted December 3, 2015 at 8:17 pm

    I’m thinking that if we do a combo of the Snickerdoodle and the Soft Sugar Cookie but with more spices we could do a snap-less Gingersnap?  or How do I substitute molasses into here then, for a large Molasses cookie? Thanks!


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