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

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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© 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






  1. Ana on 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!

    • Sally on November 6, 2013 at 12:54 pm

      Hahahaha chubby inner child. I love it.

  2. Annie P on 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.

  3. Juli on 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.

    • Sally on December 15, 2013 at 8:27 am

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

  4. Virginia on 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!

  5. Angie on 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?

  6. sherry on 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…

    • Sally on August 20, 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.

  7. Jessie on 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 🙂

  8. erin on 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?

  9. jenna on 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.

  10. Brittney on 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!!!

    • Sally on September 1, 2015 at 1:10 pm

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

      • Brittney on September 1, 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.

  11. Susan on 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!

  12. Grace on February 18, 2016 at 10:08 pm

    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? 

    • Sally on February 19, 2016 at 10:59 am

      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.

  13. Jacqueline on October 5, 2016 at 10:05 pm

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

    • Sally on October 6, 2016 at 7:47 pm

      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!

  14. Taylor A on October 22, 2016 at 8:58 pm

    How will the cookie turn out without the cream of tartar?

  15. Tricia on February 1, 2017 at 9:41 pm

    Great Recipe!! Just made it and it tastes AHmazing 🙂

  16. Liz on May 4, 2017 at 9:22 pm

    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 :/

  17. Leah on October 23, 2017 at 8:10 pm

    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. 



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