What’s any better than a big, classic, cinnamon sugar coated cookie? Ten big cinnamon sugar coated cookies! Giant Snickerdoodles will have your carefree childhood days calling….bake a batch of these beauties today. You won’t be sorry! Giant Snickerdoodles – an authentic bakery recipe by Double Stop Bake Shop.
These bake up big, so try baking 5 cookies per sheet to allow for spreading. If your cookie sheet is on the smaller side, maybe even try just 4 per sheet.
If you should decide to bake smaller sized cookies, just be sure to reduce the baking time a little. Watch for browning. The cookies will puff as they bake, crackle, brown around the edges, and deflate a little if you tap the baking sheet. If your cookies have a raised center, then leave them in the oven for an extra minute to be sure they’re properly baked.
I used a hand mixer on this batch, and switched to a spoon or blending fork to mix in the final amount of flour. Any time you’re mixing cookie dough, when it comes to the last step of mixing in the flour and dry ingredieants, make sure not to over mix the dough. Over working the dough can create a tough, rubbery cookie. You may be tempted to keep on mixing, but don’t do it! You’ll notice a difference in the final product.
Parchment Paper! I only use parchment paper when baking cookies. I never grease a cookie sheet any more. The parchment paper makes for even baking and easy clean up.
Cookie Scoops! I love stainless steel dishers for cookie dough, cupcakes, and muffins. I own a large selection of stainless scoops. Vollrath is one of my favorite brands of sturdy scoops. I like using the all stainless versions – no plastic parts. I give my scoops a work out, especially during the holiday season, so all stainless it is!
Make Ahead: This dough freezes well, but be sure to follow this important tip! Do not roll in cinnamon sugar mixture until you are ready to bake. Portion dough balls, place on parchment lined baking sheet, freeze dough balls, then transfer the frozen balls to a freezer safe container or freezer bag. When ready to bake, remove dough balls from freezer, place 4 or 5 balls on a parchment lined baking sheet, allow to sit at room temp for 20 to 30 minutes, then roll the balls in the cinnamon sugar mixture. Bake as directed in the recipe. What’s the reason for waiting till ready to bake for the cinnamon sugar? Frozen cinnamon tends to lose its flavor in the freezer, and the beautiful, rich, natural cinnamon color can darken after being frozen. Waiting to coat the dough balls until ready to bake is the best option for the flavor and color of your cinnamon.
Great for bake sales! Bake giant cookies, cool, and wrap in clear cellophane bags with twist ties or ribbon. Or, try stacking a half dozen in a tall clear bag and attach a ribbon or gift tag. I always bake snickerdoodles around Valentine’s Day. I remember one year when I was 10 years old, I woke up to the best cinnamon Snickerdoodle smell early Valentine’s morning. Mama was baking my favorites… a Valentine treat. A cute platter of Snickerdoodles using red sanding sugar & cinnamon for the coating. I will remember that forever. Baking from the heart for the ones you love is one of the sweetest things you can do. It’s always meant a lot to me to receive a homemade gift from the heart. I bake for family and friends, and and new soon to be friends as often as I can. Keep that tradition alive! Bake and share!
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Giant Snickerdoodles
Ingredients
Snickerdoodle Dough:
- 1 c. plus 1 Tbsp. sugar
- 1/2 c. brown sugar, packed
- 3/4 c. unsalted butter
- 1/4 c. shortening (or substitute with butter if you prefer)
- 2 tsp. vanilla
- 2 large eggs
- 2 3/4 c. all purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 3/4 tsp. salt (if using salted butter, reduce salt to 1/2 tsp.)
Cinnamon Sugar Topping:
- 2 heaping Tbsp. sugar (I like using organic - bigger crystals)
- 1 Tbsp. cinnamon
Instructions
- Preheat oven to 350 degrees. Prepare 2 baking sheets by lining them with parchment paper and set aside.
- In a mixing bowl, cream together the sugar, brown sugar, butter, shortening, and vanilla until light and fluffy.
- Add eggs and mix until well combined.
- Add flour, baking soda, cream of tartar, and salt. Mix just until all the dry ingredients are blended in.
- For the cinnamon sugar mixture: In a small bowl, stir together the sugar and cinnamon.
- Divide dough into 10 equal scoops. Roll into balls and toss in the cinnamon sugar mixture, making sure to coat the entire surface of each ball. Place on parchment paper lined baking sheets. I baked 6 cookies on one sheet, and four cookies on the next sheet. These bake best one sheet at a time.
- Bake in a preheated 350 degree oven for around 18 to 20 minutes. All ovens are different, so baking time will vary. Keep close check on the browning, and try not to over bake. Allow to cool at least 5 minutes on baking sheet before transferring. Enjoy!! These are one of my childhood favorites!