Big Giant Snickerdoodle Cookie


Congrats to Jennifer M., yesterday’s winner! You still have two chances to win, plus all the cookies you can eat! Welcome to DAY 4 of the Giant Cookie Bake-AlongToday we have a giant SNICKERDOODLE!  Buttery crisp edges with that signature crackly top and a to-die-for soft center with the perfect cinnamon-sugar topping.  This quick and easy cookie takes minimal ingredients, only dirties one bowl and produces one giant cookie to devour yourself, or share! Scroll past the recipe card for step-by-step photos and instructions with all my tips!

If you’d like to share a photo of your cookie for a chance at our daily $50 prize, just click here and review all the guidelines for entering!

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Big Giant Snickerdoodle Cookie

  • Author: Sara Wells


A single big giant snickerdoodle with buttery edges and a soft center!



4 tablespoons butter,  melted (see note in instructions before melting)
1/4 cup + 2 tablespoons tablespoons sugar
1 egg yolk
1/2 cup + 2 tablespoons all purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt

Additional Ingredients:
1 tablespoons sugar
1/4 teaspoon cinnamon


Preheat oven to 375 degrees.  Line a baking sheet with parchment and set aside.

1. Melt/soften your butter in a heat-safe mixing bowl.  Note: It doesn’t need to be ALL the way.  See photos for an example- I’ve found the best stage is when about half the butter is liquid, but the rest is super soft.  Like the texture of pudding.  You want it to easily stir completely smooth when you touch itIf you butter is all the way melted, no worries!  

2. Beat in white sugar and egg yolk.

3.  Measure flour by spooning it lightly into the measuring cup and then leveling with a knife.  Sprinkle flour, cream of tartar, baking soda, and salt in the bowl over the butter mixture and mix until it forms a cohesive dough. *At this point I like to pop the bowl of dough in the freezer for 10 minutes.  It’s a great time to wipe down your counters and put ingredients away! 

4. Form one single ball of dough and set it back in the mixing bowl off to one side.  Sprinkle the 1 tablespoon of additional sugar and 1/4 teaspoon cinnamon to the other side and mix them together. Roll your dough ball around in the cinnamon-sugar mixture until it’s coated.

5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it’s about 3/4-inch thick.  If you have extra cinnamon-sugar left in your bowl, you can sprinkle more on top!

6. Baking Note: All ovens are different!  My snickerdoodle is done after about 11 1/2 minutes. I would set a timer for 10 minutes and watch it closely after that.  It should take anywhere from 10-13-ish minutes.  I’ve found the best time to take it out of the oven is when you see those signature crackly edges around about the outside inch of the cookie.  As it cools it will continue cooking for a few minutes and the rest of those crackles will appear!  This produces a cookie with crisp edges and keeps the center soft.

Cool for at least 15 minutes before using an extra large spatula to transfer cookie to cooling rack.

How to make a giant Snickerdoodle

Start by softening/melting your butter in a heat-safe mixing bowl.  It doesn’t need to be ALL the way melted.  I’ve found the best stage is when about half the butter is liquid, but the rest is super soft.  Like the texture of pudding.  You want it to easily stir completely smooth when you touch it.

For the snickerdoodle, we just use white sugar, and one egg yolk.  Stir those in there and then you can sprinkle your dry ingredients on top.

Chill your Snickerdoodle Dough

I know people hate chilling cookie dough because it’s delayed gratification, but we’re only talking 10 minutes, here!  I’ve found best results when I pop my dough in the freezer for 5-10 minutes at this point.  When that is done, form your dough into a ball.

I mix the cinnamon sugar mixture right in the mixing bowl and then roll my dough ball around to cover it in cinnamon sugar.

Place your dough on a parchment-lined cookie sheet and gently flatten to about 1/2 – 3/4″ thick.

Baking Tip:

All ovens cook differently but I’ve found it’s important not to overbake this one if you want the center to stay soft.  My cookie took about 11 minutes.  I took it out when I saw those crackly lines ONLY around the outside inch of the cookie.  As my cookie sat on the counter, it kept cooking and those crackles formed over the whole top of the cookie after coming out of the oven.  It was perfect after it cooled.  Crisp edges and super soft center.

We can’t wait to see your make this  big giant single serve snickerdoodle cookie!  Make sure to post a photo and share with us so we can see! If you want to see the “rules” of the Bake-Along, and how you can be entered to win a daily $50 cash prize, click here!

Need More Giant Cookies??  Check these out!
Giant Chocolate Chip Cookie
Giant Peanut Butter Cookie
Giant Double-Chocolate Fudge Cookie


  1. Interesting, the only cookie out of the four with no vanilla (and cream of tartar instead). I liked seeing the minor adjustments in ingredients between the four. Extra TBS of flour or adjusting the baking soda and salt.

    1. It’s totally the cream of tartar that makes it taste like a true snickerdoodle to me. Now to hunt through my cupboard to see if I have any… = )

      1. You can use lemon juice instead of cream of tartar. If your recipe calls for 1 tsp of cream of tartar and you don’t have any you can substitute 2 tsp of lemon juice.

  2. This was my personal favorite so far this week! The taste & texture were everything a big giant bakery-style cookie would be, with a flavor that took me to Christmas. My 8-yr old exclaimed, “No vanilla?! How will we make it smell good?!” Fun to see what they’re picking up during this week of cookie baking!

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