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Giant Snickerdoodle Cookie

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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?

Ingredients

  • 2 Tablespoons (28g) unsalted 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 Tablespoons)
  • 1/2 teaspoon pure vanilla extract
  • 6 Tablespoons all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar (no substitutions)
  • 1/2 teaspoon ground cinnamon (divided)

Directions

  • Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper.
  • In a medium-sized mixing bowl, stir the butter and 3 Tablespoons 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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