1 Giant Snickerdoodle Cookie
Total Time
26 minutes
Prep Time
10 minutes
Cook Time
16 minutes
Rating
5 out of 5 stars
(2)
Ingredients
1 large cookie
- 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)
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Preparation
Step 1
Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper.
Step 2
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.
Step 3
Place the dough in the center of the prepared cookie sheet into a tall ball. 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!
Step 4
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Chef's notes
Make Ahead & Freezing Instructions:
Cookie stays soft and fresh for up to 3 days. Cookie freezes well, up to 2 months.
Special Tools (affiliate links):
Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Silicone Spatula
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
