Jumbo Snickerdoodle Cookies

March 31, 2023

easy

10

Classic cookies the size of your head? YES, PLEASE! All the soft, chewy, and cinnamon-sugar goodness of the classic Snickerdoodle cookie, but BIGGER!

What are Jumbo Snickerdoodle Cookies?

A classic cookie with a twist, these are larger than your typical Snickerdoodle. Soft and chewy on the interior with a slightly crispy exterior, rolled in a mixture of cinnamon and sugar before being baked, adding a deliciously sweet and cinnamony coating.

homemade jumbo snickerdoodle cookie with a bite

Ingredients in Snickerdoodle Cookies

Even though these cookies are bigger than a typical cookie, they contain all the basic ingredients you’ll find in a normal-sized cookie. Here’s everything you’ll need to make these cookies:

– Unsalted Butter 

– Granulated Sugar

– Eggs

– All-Purpose Flour

– Baking Powder

– Baking Soda

– Salt

– Vanilla Extract

– Cinnamon 

homemade jumbo snickerdoodle cookies on a tray from above

How to Make the Best Snickerdoodle Cookies

– Avoid Over-Mixing: Over-mixing Snickerdoodle cookie dough can lead to tough, flat, and dense cookies. 

– Thoroughly Coat in Cinnamon Sugar: Roll the cookie dough balls in cinnamon sugar to fully coat them to get the classic Snickerdoodle flavor.

– Don’t Overbake: Snickerdoodles should be soft and chewy, so do not overbake them. Keep an eye on the cookies and take them out of the oven as soon as the edges start to turn golden brown.

homemade jumbo snickerdoodle cookies with a bite taken from it
4.2 from 5 Reviews

Ingredients

Adjust Servings
¾ cup Unsalted Butter
1 cup Granulated Sugar
2 Eggs
1 ½ cups All-Purpose Flour
2 tsp Baking Powder
¾ tsp Baking Soda
¼ tsp Salt
1 tsp Vanilla Extract
For Cinnamon Sugar
½ cups Granulated Sugar
½ tsp Cinnamon

Directions

1.

Preheat Oven & Prep Cinnamon Sugar

Preheat the oven to 350ºF & prepare a baking sheet lined with parchment paper. In a small bowl, create the Cinnamon Sugar by combining the sugar and cinnamon. Mix together until fully combined and set aside.
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2.

Cream Butter & Sugar

Using a stand mixer fitted with the paddle attachment or a medium bowl with a rubber spatula, beat the butter and granulated sugar on high until smooth.
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3.

Add Wet & Dry Ingredients

Next, add the eggs and vanilla extract and mix on low until just combined. then, sift and add the flour, baking soda, baking powder, and salt. Fold until incorporated.
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4.

Coat in Cinnamon Sugar

At this point the dough will be soft and sticky, to make it easier to handle, refrigerate the dough for about 10 minutes (this is not required). Using a 2 oz cookie scoop, roll out the dough and toss it in the Cinnamon Sugar mixture until the ball of dough is fully coated.
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5.

Bake the Cookies

After the dough has been coated in Cinnamon Sugar, place them at least 2” apart on a baking sheet, these are big cookies and will need space to grow (I fit 5 cookies on one sheet to bake). Bake at 350°F for 10-15 minutes, or until the edges are slightly golden. If you want more cinnamon flavor, sprinkle the cookies with some Cinnamon Sugar halfway through the baking process. Allow at least 10 minutes until slightly cooled to handle and transfer to a cooling rack.
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