Indulge in the ultimate comfort cookie with this giant snickerdoodle recipe. Perfect for sharing or keeping all to yourself, this treat combines the classic flavors of cinnamon and sugar in a fun, oversized form.
One ingredient that may not be commonly found in every household is cream of tartar. This is a powdery substance often used in baking to stabilize egg whites and add a slight tangy flavor. If you don't have it at home, make sure to pick some up at the supermarket.
Ingredients for Giant Snickerdoodle Cookie
unsalted butter: Provides the rich and tender texture for the cookie.
granulated sugar: Adds sweetness and helps in browning and caramelizing.
beaten egg: Acts as a binding agent, contributing to the cookie's structure.
pure vanilla extract: Enhances the flavor with a warm and sweet aroma.
all-purpose flour: Forms the base of the dough, giving it structure.
baking soda: Helps the cookie rise and become light and fluffy.
salt: Balances and enhances the flavors.
cream of tartar: Contributes to the cookie's chewy texture and adds a slight tang.
ground cinnamon: Adds the signature warm, spicy flavor of a snickerdoodle.
One reader, Hedy Hooper says:
This giant snickerdoodle cookie recipe is fantastic! The cookie turned out perfectly soft and chewy with a delightful cinnamon-sugar crust. It was easy to follow and made a delicious treat that everyone loved. Highly recommend!
Techniques Required for Making a Giant Snickerdoodle Cookie
How to cream butter and sugar: Creaming butter and sugar involves mixing them together until they form a light and fluffy mixture. This can be done using a hand mixer or a stand mixer on medium speed for a few minutes.
How to mix dry ingredients: Mixing dry ingredients means combining flour, baking soda, salt, cream of tartar, and cinnamon in a bowl until they are evenly distributed. This ensures that the leavening agents and spices are spread throughout the dough.
How to form a dough ball: Forming a dough ball involves gathering the dough into a single mass and shaping it into a tall ball. This helps the cookie bake evenly and achieve the desired texture.
How to bake until edges are browned: Baking until the edges are browned means keeping an eye on the cookie as it bakes and removing it from the oven when the edges turn a golden brown color. This indicates that the cookie is done baking.
How to cool on a baking sheet: Cooling on a baking sheet means allowing the cookie to rest on the baking sheet after it is removed from the oven. This helps the cookie firm up and finish cooking from residual heat.
How To Make Giant Snickerdoodle Cookie
One tiny piece of snickerdoodle cookie, or maybe even two, is not enough to satisfy your sweet cravings. So here’s a giant one we know you want.
Serves:
Ingredients
- 2tbspunsalted butter,softened to room temperature
- 3tbspgranulated sugar,+ ¼ tsp for sprinkling on top
- 2tbspbeaten egg,crack the egg, beat it, and use 2 tbsp
- ½tsppure vanilla extract
- 6tbspall-purpose flour,spoon & leveled
- ¼tspBaking Soda
- ¼tspsalt
- ¼tspcream of tartar,no substitutions
- ½tspground cinnamon,divided
Instructions
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Preheat oven to 350 degrees F.
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Spray cookie sheet with nonstick spray or use a silicone baking mat.
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In a medium-sized mixing bowl, stir the butter and 3 tbsp sugar together until creamed. Mixture may be a bit crumbly.
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Add the egg and vanilla until mixed. Stir in flour, baking soda, salt, cream of tartar, and 1/4 tsp cinnamon until just combined.
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Place the dough in the center of the prepared cookie sheet into a tall ball (see pictures above).
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Sprinkle with 1/4 teaspoon cinnamon and 1/4 teaspoon sugar.
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Bake for 14 to 16 minutes until the edges are browned.
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The center may appear undone but it will firm up in a couple of minutes.
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Allow to cool completely on the baking sheet. Serve.
Nutrition
- Calories: 574.01kcal
- Fat: 26.40g
- Saturated Fat: 15.62g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.13g
- Polyunsaturated Fat: 1.64g
- Carbohydrates: 75.27g
- Fiber: 1.96g
- Sugar: 37.97g
- Protein: 8.95g
- Cholesterol: 174.05mg
- Sodium: 362.92mg
- Calcium: 44.55mg
- Potassium: 232.10mg
- Iron: 2.87mg
- Vitamin A: 243.05µg
- Vitamin C: 0.05mg
Technique Tip for Making the Perfect Giant Snickerdoodle Cookie
When creaming the butter and sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy mixture that will help your cookie achieve the perfect texture.
Time-Saving Tips for Making Giant Snickerdoodle Cookies
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a mixer: Use an electric mixer to quickly cream the butter and sugar together.
Chill the dough: Chill the dough for a few minutes to make it easier to handle and shape.
Silicone baking mat: Use a silicone baking mat for easy cleanup and even baking.
Batch baking: Double the recipe and freeze extra dough balls for future use.
Substitute Ingredients For Giant Snickerdoodle Cookie Recipe
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for baking.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the cinnamon in the snickerdoodle.
beaten egg - Substitute with applesauce: Applesauce can act as a binding agent and adds moisture, making it a suitable egg replacement in cookies.
pure vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that can enhance the overall taste of the cookie.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookie slightly denser.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, as it contains both an acid and a base.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.
cream of tartar - Substitute with lemon juice: Lemon juice provides the acidity needed to activate the baking soda, though it may slightly alter the flavor.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor profile.
Best Way to Present a Giant Snickerdoodle Cookie
Use a large, elegant plate: Choose a wide, pristine white plate to allow the giant snickerdoodle cookie to be the star of the presentation.
Create a cinnamon sugar dusting: Lightly dust the plate with a mixture of ground cinnamon and granulated sugar to create a visually appealing base.
Place the cookie centrally: Position the giant snickerdoodle cookie in the center of the plate, ensuring it stands tall and proud.
Add a dollop of whipped cream: Place a small, elegant dollop of freshly whipped cream next to the cookie for added texture and flavor.
Garnish with a cinnamon stick: Lay a cinnamon stick artistically across the plate to enhance the visual appeal and hint at the cookie's flavor profile.
Drizzle with caramel sauce: Lightly drizzle a thin stream of caramel sauce over the cookie and plate for a touch of sweetness and sophistication.
Include a mint sprig: Add a small sprig of fresh mint next to the whipped cream to introduce a pop of color and a refreshing aroma.
Serve with a side of warm milk: Accompany the dish with a small, elegant glass of warm milk to complement the cookie and enhance the comforting experience.
Essential Tools for Making a Giant Snickerdoodle Cookie
Oven: Used to bake the giant snickerdoodle cookie at 350 degrees Fahrenheit.
Cookie sheet: The surface on which the cookie dough will be placed and baked.
Nonstick spray: Applied to the cookie sheet to prevent the cookie from sticking.
Silicone baking mat: An alternative to nonstick spray, providing a nonstick surface for baking.
Medium-sized mixing bowl: Used to mix the ingredients for the cookie dough.
Measuring spoons: Essential for accurately measuring small quantities of ingredients like butter, sugar, and cinnamon.
Measuring cups: Used to measure larger quantities of ingredients such as flour.
Spatula: Useful for stirring and combining the ingredients.
Cooling rack: Allows the cookie to cool completely after baking, ensuring it firms up properly.
How To Store and Freeze Giant Snickerdoodle Cookies
- Allow the giant snickerdoodle cookie to cool completely on the baking sheet before storing or freezing.
- Once cooled, wrap the cookie tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods.
- To store the cookie at room temperature:
- Place the wrapped cookie in an airtight container or resealable plastic bag.
- Store the container or bag in a cool, dry place away from direct sunlight.
- The cookie will stay fresh for up to 5 days at room temperature.
- To freeze the cookie for longer storage:
- Wrap the cookie tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze the cookie for up to 3 months.
- When ready to enjoy, thaw the cookie at room temperature for 1-2 hours before unwrapping and serving.
- If you prefer a slightly warm cookie, you can reheat the thawed cookie in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
How To Reheat Leftover Giant Snickerdoodle Cookie
To reheat a leftover giant snickerdoodle cookie, preheat your oven to 350°F (175°C). Place the cookie on a baking sheet lined with parchment paper or a silicone mat. Bake for 5-7 minutes, or until the cookie is warmed through and slightly crispy around the edges. This method will help restore the cookie's texture and bring out its aroma.
Another option is to use a microwave. Place the giant snickerdoodle cookie on a microwave-safe plate and heat it in 15-second intervals until it reaches your desired temperature. Be careful not to overheat the cookie, as it may become too soft or rubbery.
For a quicker and more convenient method, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the cookie directly on the rack. Heat for 3-4 minutes, or until the cookie is warmed through and slightly crispy. This method is perfect for those who want a quick snack without the need to preheat a full-sized oven.
If you prefer a softer, chewier texture, wrap the giant snickerdoodle cookie in a slightly damp paper towel before microwaving it for 15-20 seconds. The moisture from the paper towel will help soften the cookie without making it too soggy.
For a more indulgent treat, cut the giant snickerdoodle cookie into smaller pieces and use them as a topping for vanilla ice cream or yogurt. The warmth of the cookie will melt the ice cream slightly, creating a delicious contrast of temperatures and textures.
Random Fact About Giant Snickerdoodle Cookies
A fun fact about this giant snickerdoodle cookie recipe is that the cream of tartar helps to create a chewy texture by preventing the sugar from crystallizing, which is essential for achieving the classic snickerdoodle consistency.
Is Making Giant Snickerdoodle Cookies at Home Economical?
This giant snickerdoodle cookie recipe is quite cost-effective for a household. With basic pantry staples like butter, sugar, flour, and cinnamon, the overall cost remains low. The ingredients are inexpensive and readily available, making it an affordable treat. The approximate cost for a household of 4 people is around $2 to $3. Overall Verdict: 9/10.
Is This Giant Cookie Recipe Healthy or Unhealthy?
This giant snickerdoodle cookie recipe, while delicious, is not particularly healthy. Here's why:
- The recipe contains butter and sugar, which are high in calories and can contribute to weight gain and other health issues if consumed in excess.
- All-purpose flour is used, which is a refined carbohydrate that lacks fiber and essential nutrients found in whole grain flours.
- The recipe doesn't include any fruits, vegetables, or other nutrient-dense ingredients that could provide additional health benefits.
However, the recipe does use a relatively small amount of butter and sugar per serving, considering the yield is one large cookie.
To make this recipe healthier, try the following modifications:
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and add more nutrients.
- Reduce the amount of sugar by 1-2 tablespoons and consider using a natural sweetener like maple syrup or honey instead.
- Add in some rolled oats for extra fiber and texture.
- Consider incorporating chopped nuts, such as walnuts or almonds, to provide healthy fats and protein.
- Serve the cookie with fresh fruit, like sliced apples or berries, to add more vitamins and minerals to the dessert.
By making these adjustments, you can create a more balanced and nutritious treat that still satisfies your sweet tooth. Remember, moderation is key when it comes to enjoying desserts as part of a healthy lifestyle.
Editor's Thoughts on This Giant Snickerdoodle Cookie Recipe
This giant snickerdoodle cookie recipe is a delightful twist on the classic treat, perfect for satisfying a sweet tooth. The use of cream of tartar ensures a soft, chewy texture, while the cinnamon-sugar topping adds a comforting warmth. The simplicity of the ingredients and instructions makes it accessible for bakers of all levels. However, the recipe could benefit from a touch more butter for added richness. Overall, it's a charming and delicious option for a quick, homemade dessert.
Enhance Your Giant Snickerdoodle Cookie Recipe with These Unique Side Dishes:
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Why trust this Giant Snickerdoodle Cookie Recipe:
This recipe for a giant snickerdoodle cookie is a must-try for any cookie lover. With its perfectly balanced blend of butter, sugar, and cinnamon, it promises a delightful treat. The use of cream of tartar ensures a soft and chewy texture, while the vanilla extract adds a rich flavor. The detailed instructions make it easy to follow, even for beginners. Trust this recipe for a deliciously oversized cookie that will impress everyone.
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