1 Giant Snickerdoodle Cookie

As seen on

Sally’s

Total Time

26 minutes

Prep Time

10 minutes

Cook Time

16 minutes

Rating

(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

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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!

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.

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1 Giant Snickerdoodle Cookie

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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