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