These giant snickerdoodles are super easy to make and taste like a bakery sugar cookie rolled in cinnamon sugar. YUM-O. Take the time to cream the butter until it’s light and fluffy and this snickerdoodle cookie recipe will not disappoint.
Gather up your ingredients.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, 1 teaspoon of cinnamon, cream of tartar, baking soda, and salt. Set aside.
In a mixing bowl, beat the butter for 2 minutes until very creamy. Slowly add in the granulated sugar, then the brown sugar and let the beaters keep going for at least 2 minutes until the mixture is light and fluffy. Add the eggs, one at a time and mix until combined.
Slowly add the dry ingredients to the wet until combined. Do not overmix.
In a shallow dish, whisk together the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon.
Using a large scoop (about 3 tablespoons worth), scoop the dough, rolling it into a ball, then roll it all around in the cinnamon sugar.
Place dough 3″ apart on the cookie sheet and bake for 11-14 minutes. Cookies are ready when they begin to crack.
If you love these giant snickerdoodles, try my chocolate cookies topped with sugar and oatmeal raisin cookies with walnuts.
PrintGiant Snickerdoodles
Tasty, chewy, giant snickerdoodle recipe that tastes like it came from the bakery.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon plus 1 tablespoon ground cinnamon, divided
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup butter, softened
1 1/4 cups granulated sugar, divided
1/2 cup packed brown sugar
2 eggs
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, 1 teaspoon of cinnamon, cream of tartar, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter for 2 minutes until very creamy. Slowly add in the granulated sugar, then the brown sugar and let the beaters keep going for at least 2 minutes until the mixture is light and fluffy. Add the eggs, one at a time and mix until combined.
- Slowly add the dry ingredients to the wet until combined. Do not overmix.
- In a shallow dish, whisk together the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon.
- Using a large scoop (about 3 tablespoons worth), scoop the dough, rolling it into a ball, then roll it all around in the cinnamon sugar.
- Place dough 3″ apart on the cookie sheet and bake for 11-14 minutes. Cookies are ready when they begin to crack.