Giant Snickerdoodle Cookies
User Reviews
4.7
Giant Snickerdoodle Cookies
Description
The Giant Snickerdoodle Cookies recipe combines all-purpose and cake flour, along with corn starch and baking agents, to create a tender yet sizable cookie. Cold butter is creamed with both brown and white sugars to provide moisture and sweetness. A mix of egg and egg yolk adds richness and structure, and vanilla enhances the flavor complexity. White chocolate chips introduce sweet and creamy notes, breaking the traditional snickerdoodle pattern. Cinnamon is incorporated in the dough and sprinkled atop with sugar for a sweet-spicy finish. Baking at 400°F develops a golden outside while keeping the centers chewy.
The texture results in cookies with a lightly crisp edge and a soft, chewy center that benefits from resting on the cookie sheet before transferring to a cooling rack. This rest period helps them set and prevents excessive gooiness. The use of cake flour or a homemade cake flour substitute contributes to a finer crumb.
These cookies serve well as a dessert or snack, carrying the classic cinnamon sugar appeal with an added dimension from the white chocolate chips. They are especially good if allowed to sit overnight, which allows flavors to meld and textures to stabilize.
The notes offer tips for substituting cake flour with a homemade blend, advise on measuring flour accurately using the spoon and level method, and provide options for gluten-free baking. Adjusting the quantity of white chocolate chips will alter cookie size and weight, and the cookies can be made without chips for a more traditional snickerdoodle experience.
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. corn starch
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter unsalted, cold, cubed
- 1/2 cup brown sugar packed, light or dark
- 1/4 cup granulated sugar white
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 1/2 cups white chocolate chips
For the cinnamon/sugar topping
- 2 Tbsp. granulated sugar white
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 400°F. Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cinnamon, cornstarch and salt together in a large bowl. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. I keep mine on “stir” the whole time.
- Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds or until light and fluffy.
- Then add in the egg, egg yolk and vanilla extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Keep the mixer on low speed, gradually add in the flour mixture. I add in about 1/4 cup at a time. Slowly and carefully add it in a little at a time until ingredients are incorporated.
- Then add in the white chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
- Measure out ~6, 5.5 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them. Roll the dough in the cinnamon sugar mixture. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake cookies for 10-11 minutes (see recipe notes if cookies are gooey). The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. It’s hard to wait. Trust me, I’ve been there. Let the cookies cool on the cooling rack to finish cooling completely. Cameron likes to enjoy them 15 minutes out of the oven, and I like them best ~45 min-1 hour later. Enjoy with a big tall glass of milk!
Notes
- Allow cookies to rest on the baking sheet for at least 15 minutes before transferring to a rack to cool completely; this helps prevent gooeyness.
- For homemade cake flour substitute, mix 14 tablespoons all-purpose flour with 2 tablespoons corn starch and sift twice; use 3/4 cup of this mixture for the recipe.
- Use the spoon and level method to measure flours accurately—avoid scooping directly from the container.
- Gluten-free option: Replace both flours with a 1-to-1 gluten-free baking flour; results are similar in taste and appearance.
- Quantity of white chocolate chips can be adjusted; fewer chips result in smaller cookies.
- Cookies can be made without white chocolate chips for a smaller, more traditional snickerdoodle cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 849 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 849kcal | 42% |
| Carbohydrates | 111g | 37% |
| Protein | 11g | 22% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 118mg | 39% |
| Sodium | 404mg | 17% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 77g | 154% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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