Apologies for the recent quiet here — life has been full with the usual household tasks and kid-related activities.
Between school runs, carpools, and evening practices, there’s always a fundraiser or bake sale around the corner. If you have children, you probably know the drill: someone asks you to bring a tray of cookies, and you want something that looks impressive, travels well, and tastes great.
Tip: Use a 1/3 cup ice cream scoop to portion the dough
These giant snickerdoodles fit the bill. They’re straightforward to make and make a statement at any table thanks to their generous size. The dough does need time to chill, so they’re not the fastest cookies to pull together, but the results are worth it.
Press each dough ball to about 3/4 inch thickness before baking
I prefer parchment-lined baking sheets. Cookies lift off easily, clean up is quicker, and parchment reduces the chance of bottoms browning too much. You can grease the pans instead, but I find parchment gives more consistent results.
If you find your cookies are spreading too much while baking, reduce how much you press them down before they go in the oven. Conversely, if you want a wider, flatter cookie, press a little more and adjust the baking temperature and time accordingly.
Make way — giant cookies are coming!
Below is the recipe I use for large snickerdoodles that are perfect for bake sales, school events, or any gathering where you want a crowd-pleasing cookie.
- 2 cups salted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 5 1/2 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this dry mixture aside.
- In the bowl of a stand mixer, cream the softened butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- With the mixer running on low, add the flour mixture in three additions. Increase to medium speed briefly as the dough comes together. Once combined, cover and chill the dough for at least 2 hours — this step is important for texture and spread control.
- Preheat your oven and line large baking sheets with parchment paper. Combine the topping sugar and cinnamon in a small bowl and set aside.
- Use a 1/3 cup ice cream scoop to portion the dough. Place six evenly spaced scoops on each prepared sheet. Roll the top and sides of each dough ball in the cinnamon-sugar mixture, then return them to the sheet. Use the flat of your palm to gently press each ball to about 3/4 inch thickness.
- Baking options: For one sheet at a time, bake on the middle rack at 375°F (190°C) for about 13–14 minutes, until just set — this produces slightly puffier cookies. For two sheets at once, bake at 350°F (175°C) for 18–20 minutes, rotating the pans halfway through for even baking — this yields wider, flatter cookies.
- Remove the cookies from the oven and let them sit on the baking sheet for one minute. Then transfer them to a cooling rack to finish cooling.
- Notes: 1) Baking one sheet at a time tends to give more consistent results. 2) If cookies spread too much, press them down less before baking. 3) For smaller, regular-size snickerdoodles, use a 2 tablespoon scoop and bake at 400°F (205°C) for 8–10 minutes; this will make roughly five dozen cookies.
These cookies store well in an airtight container for several days and can also be frozen before or after baking if you want to prepare ahead for an event. Whether you’re contributing to a school sale or just making an extra-special treat, these giant snickerdoodles are simple to prepare and always popular.