Giant Snickerdoodle Cookies (No-Chill Recipe!)
These giant snickerdoodle cookies are exactly what you’re looking for — toasted on the outside, chewy on the inside, packed with white chocolate chips, and covered in sweet cinnamon sugar. This easy, no-chill cookie recipe delivers that classic snickerdoodle flavor in a giant way. Skip the bakery line and bake this giant snickerdoodle recipe right at home!
INGREDIENTS FOR THIS GIANT SNICKERDOODLE COOKIE RECIPE
Let’s take a look at the ingredient list for these giant snickerdoodle cookies! A lot of basic cookie ingredients needed here – with the addition of cinnamon, cream of tartar, and white chocolate chips.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cold butter to keep these cookies super thick!
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
- Vanilla Extract + Salt: Both add flavor, balance sweetness, and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
- Ground Cinnamon: Adds warm, cozy flavor to the dough and the cinnamon sugar coating for a classic snickerdoodle.
- Cream of Tartar: Gives these cookies their classic tang and soft, chewy texture — a must-have for true snickerdoodles.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
- White Chocolate Chips: Adds layers of texture and richness throughout the cookie. Add-ins like chocolate chips are a must for giant, thick cookies — they help the dough hold its shape and keep the cookies from spreading too much as they bake.
TIPS AND TRICKS FOR GIANT COOKIES
- Whisk Dry Ingredients: Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
- Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour!
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.2 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
Here are a few simple tips and tricks for baking the best giant snickerdoodle cookies! These soft, cinnamon-sugary cookies are always a crowd-pleaser and so easy to make. The next time you’re craving something sweet, give this snickerdoodle cookie recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant Snickerdoodle Cookies
- Total Time: 20 minutes
- Yield: 6 giant cookies 1x
Description
These giant, thick, and chewy snickerdoodle cookies are bakery-style perfection — toasted on the outside, gooey on the inside, packed with white chocolate chips, and coated with sweet cinnamon sugar. This easy, no-chill cookie recipe delivers that classic snickerdoodle flavor in oversized form.
Ingredients
Snickerdoodle Cookies
- 1/2 Cup Unsalted Butter (cold)
- 3/4 cups Brown Sugar (light or dark)
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 3/4 Teaspoons Cream of Tartar
- 1 Teaspoon Cinnamon
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1 1/4 cup White Chocolate Chips
Cinnamon Sugar Topping
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Cinnamon
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, cinnamon, cream of tartar, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- White Chocolate Chips: Add the white chocolate chips and pulse the mixer a few times until evenly distributed.
- Rolling the Dough: Shape each cookie into a ball and roll in the cinnamon sugar mixture.
- Shape the Cookies: Shape cookies into tall mounds – pinching the tops a few times for a rustic bakery-style look. Place on the prepared parchment lined baking sheet. These cookies weighed about 145 grams (5.2 oz) each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size. 11 minutes seems to be the sweet spot for me!
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
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Any suggestions why these are burning on the bottom but still halfway raw in the middle? My oven temp is correct and they were on the middle rack.
Hi Angie! Are you lining your pan with parchment? If you are cooking them for 11-12 minutes on a parchment lined baking sheet, they shouldn’t be burning on the bottom. These giant cookies also need time to set after baking. They will be gooey on the inside, but they are not raw. I usually let mine sit for a few hours! You can also make them smaller if you don’t want them as gooey on the inside.