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Giant snickerdoodle cookies stacked in bowl.
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Giant Snickerdoodle Cookies

This is hands-down the best snickerdoodle cookie recipe ever. These Giant Bakery-Style Snickerdoodle Cookies are soft, chewy, and full of that classic cinnamon-sugar flavor. And the best part? No chill time. Just mix, bake, and enjoy in about 30 minutes!
Course Dessert
Cuisine American
Keyword giant snickerdoodles, pumpkin snickerdoodle cookies, snickerdoodle
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 35 minutes
Servings 6 large cookies
Calories 849kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

Dry Ingredients:

  • 1¼ cups all-purpose flour spooned and leveled
  • 3/4 cup cake flour spooned and leveled
  • 1 tsp. cornstarch
  • 1 tsp. ground cinnamon
  • 1 tsp. cream of tartar optional but gives snickerdoodle vibes
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Wet Ingredients:

  • 1/2 cup unsalted butter cold, cubed
  • 1/2 cup packed brown sugar light or dark
  • 1/4 cup granulated white sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp. vanilla extract
  • 2 cups white chocolate chips

Cinnamon-Sugar Coating:

  • 2 Tbsp. granulated white sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat the oven: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, cream of tartar (if using), baking powder, baking soda, and salt. Set aside.
    1¼ cups all-purpose flour, 3/4 cup cake flour, 1 tsp. cornstarch, 1 tsp. ground cinnamon, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cream of tartar
    Side-by-side image of whisking dry ingredients together for snickerdoodles.
  • Cream butter and sugars together: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cold, cubed butter with both sugars on medium speed for 1-2 minutes; it will sort of look like a paste since butter is cold. Scrape down the sides of the bowl as needed.
    1/2 cup unsalted butter, 1/4 cup granulated white sugar, 1/2 cup packed brown sugar
    Side-by-side image of mixing the butter and sugar together.
  • Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated and smooth.
    1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
    Side-by-side image of adding the rest of the wet ingredients for snickerdoodles.
  • Add dry ingredients: With the mixer on low speed, gradually add the dry ingredients, mixing just until the dough comes together. The dough will be thick.
    Side-by-side image of combining the wet and dry ingredients to form cookie dough.
  • Add in chocolate chips: Add in the white chocolate chips and mix just until combined.
    2 cups white chocolate chips
    Side-by-side image of adding white chocolate chips and mixing into cookie dough for snickerdoodles.
  • Form cookie dough balls: For bakery-style cookies, you’ll portion the dough into 6 large balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Do not flatten.
    1/2 tsp. ground cinnamon, 2 Tbsp. granulated white sugar
    Side-by-side image of rolling cookie dough into balls then rolling the balls in cinnamon-sugar mixture.
  • Bake: Arrange on the prepared baking sheet, spacing them out well. Bake for 10-11 minutes, or until the edges are set but the centers still look slightly soft and the tops are a little golden.
    Side-by-side image of placing dough balls on parchment-lined baking sheet and baking.
  • Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. The centers will continue to set as they cool.
    Hand grabbing snickerdoodle cookie off baking sheet.

Video

Notes

  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren't ruined, just let them rest!
  • No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product, and I thought it was better than the 100% All-Purpose cookie.
    • To make homemade cake flour: You’ll need 14 Tbsp. all-purpose flour and 2 Tbsp. cornstarch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup of flour. You only need 3/4 cup for this recipe.
    • To measure out the flours, use the spoon and level method. Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
  •  Gluten-free: Replace both the all-purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I tested this & cookies are very similar in taste and appearance, and a great option for those who need a GF cookie.
  • Update: This recipe was updated in October 2025. I decreased the chocolate chips and made a few modifications that I really think enhance the cookie. I also updated the post with new tips and photos. 

Nutrition

Serving: 1cookie | Calories: 849kcal | Carbohydrates: 111g | Protein: 11g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 118mg | Sodium: 404mg | Potassium: 294mg | Fiber: 2g | Sugar: 77g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg