Description
A giant snickerdoodle cookie with a soft and chewy texture, coated in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, cream butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla to the butter mixture, blend well.
- Gradually add the dry ingredients to the wet ingredients, mix until combined.
- In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon.
- Form the cookie dough into a large ball and roll in the cinnamon-sugar mixture.
- Place the dough ball on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- You can adjust the size of the cookie based on preference.
- For a chewier texture, do not overbake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: giant snickerdoodle cookie