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Close-up of a soft, cinnamon-sugar cookie with a bite taken out, revealing gooey white chocolate chunks inside.

Giant Snickerdoodle Cookies

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  • Author: Brittany
  • 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

Units Scale

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

  1. Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, cinnamon, cream of tartar, corn starch, baking powder, baking soda, and salt in a separate bowl.
  3. 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.
  4. Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
  5. Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
  6. 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!
  7. White Chocolate Chips: Add the white chocolate chips and pulse the mixer a few times until evenly distributed.
  8. Rolling the Dough: Shape each cookie into a ball and roll in the cinnamon sugar mixture.
  9. 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.
  10. Bake: Bake on middle rack for 10-12 minutes, depending on cookie size. 11 minutes seems to be the sweet spot for me!
  11. Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set.
  12. 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.

Equipment

(affiliate)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://coveandkitchen.com/giant-snickerdoodle-cookies-no-chill-recipe/