1 Giant Snickerdoodle Cookie

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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

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


  1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray or use a silicone baking mat.
  2. 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.
  3. Place the dough in the center of the prepared cookie sheet into a tall ball (see pictures above). Sprinkle with 1/4 teaspoon cinnamon and 1/4 teaspoon 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!

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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





  1. 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!

  2. Hi! I love your website! 🙂
    So my BF wants a GIANT snicker doodle cookie cake for his birthday, do you think I would get good results if I doubled this recipe to make it even larger and baked it for a little longer? 

    1. The cookie will spread all over the cookie sheet- your best bet is to double or triple this and bake in an 8-inch or 9-inch baking pan. Unsure of the exact bake time.

  3. I have been hunting for single serve cookie recipes for awhile now and I love yours – Do you possibly have anything For ginger snaps?

    1. I don’t at the time, though adding a little molasses to this and a little bit extra flour could work. Let me know if you try anything!

  4. Mine came out cakey, like others mentioned above. I have made some of your other giant cookie recipes with great success, so I was kind of disappointed by this one! The taste was good, but the texture wasn’t :/

  5. This cookie was absolutely amazing and is such a good little treat! My cookie did turn out a little bit in the result of a pancake like texture, but was still great consistency. 

  6. Sally, I recently discovered your website and I absolutely love it! I just made this snickerdoodle cookie and it was amazing! Perfect flavor and texture! Definitely big enough to share! I have also made your giant sugar cookie and your overnight cinnamon rolls and both were delicious! I will be making your overnight cinnamon rolls for Christmas. Thank you so much for these amazing recipes!

  7. I made 8 regular sized cookies with this recipe XDDDDD REALLY good cookies btw
    *definitely didn’t over mix
    *used a (scant) 1/4 teaspoon salt
    *placed refrigerated butter in microwave for less than 10 sec
    *whisked wet ingredients really well + sifted the dry ingredients together before adding to wet ingredients
    *mixed a bunch of sugar with 1/4 tsp cinnamon in a bowl
    *rolled a tbsp of dough into cinnamon sugar
    *sort of flattened the doughs on the pan and sprinkled more cinnamon/sugar on top
    *my oven’s pretty hot, so I baked these @325F for like 11min
    *PERFECT cookie texture–not cakey and kind of crunchy :p will try to share them with family –will be very hard

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