Pan-Banging Snickerdoodle Cookies
User Reviews
4.4
30 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
10 giant cookies
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Calories
401 kcal
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Course
Baked Goods
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Cuisine
American
Pan-Banging Snickerdoodle Cookies
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GIANT snickerdoodles with soft, chewy centers and crispy, rippled edges. A fun twist on a classic cookie recipe!
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Ingredients
- 2 c. all-purpose flour
- 1 tsp. baking soda
- ¾ tsp. kosher salt
- ½ tsp. cream of tartar
- ¼ tsp. freshly grated nutmeg - use a Microplane zester to grate
- 1 c. unsalted butter at room temperature
- 1.75 c. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 T. cinnamon
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Instructions
- Adjust an oven rack to the middle of the oven. Preheat oven to 350° F. Line three sheet pans with aluminum foil, dull-side up.
- In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle, beat butter on medium speed until creamy, about 1 minute. Add 1-1/2 cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla and mix on low speed to combine. Add flour mixture and mix on low speed until combined.
- In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
- Form the dough into 3 ounce balls (about 1/4 cup) - I use a kitchen scale to measure the weight. Roll each ball in the cinnamon-sugar mixture. Place 3 or 4 balls of dough an equal distance apart on the sheet pans. If you like the darker cinnamon streaks like my photos show, add a little pile of cinnamon sugar to the top of each dough ball. Bake one pan at a time, until dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 14 to 15 minutes total, until cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the pan to a cooling rack. Let cookies cool for 10 minutes, then transfer them to a cooling rack to bring to room temperature. Cookies are at their crispiest, chewiest best on the day they are made. Store cookies in an airtight container for 2 days or refrigerate for up to 3 days. They are super fun to eat chilled!
Equipments used:
Notes
- From 100 Cookies by Sarah Kieffer of the The Vanilla Bean Blog.
Nutrition Information
Show Details
Serving
1
Calories
401kcal
(20%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Cholesterol
67mg
(22%)
Sodium
311mg
(13%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 10giant cookies
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 401kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 67mg | 22% |
| Sodium | 311mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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