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Giant Snickerdoodle Cookies

This is the best snickerdoodle cookie recipe you will ever have. Believe me! These easy homemade snickerdoodle cookies are made without cream of tartar but are just as soft and chewy as the traditional cookie. Also, this is a no chill cookie so they are made in just about 30 minutes from start to finish. Woo!
Course Dessert
Cuisine American
Keyword snickerdoodle, snickerdoodlecookies
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 35 minutes
Servings 6 large cookies
Calories 849kcal


  • 1 1/4 cup All-Purpose Flour
  • 3/4 cup Cake Flour*
  • 1 tsp. corn starch
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup white granulated sugar
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 1/2 cups white chocolate chips*

For the cinnamon/sugar topping

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


  • Preheat the oven to 400°F. Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cinnamon, cornstarch and salt together in a large bowl. Set aside.
  • Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. I keep mine on “stir” the whole time.
  • Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds or until light and fluffy.
  • Then add in the egg, egg yolk and vanilla extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
  • Keep the mixer on low speed, gradually add in the flour mixture. I add in about 1/4 cup at a time. Slowly and carefully add it in a little at a time until ingredients are incorporated.
  • Then add in the white chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
  • Measure out ~6, 5.5 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them. Roll the dough in the cinnamon sugar mixture. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
  • Bake cookies for 10-11 minutes (see recipe notes if cookies are gooey). The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. It’s hard to wait. Trust me, I’ve been there. Let the cookies cool on the cooling rack to finish cooling completely. Cameron likes to enjoy them 15 minutes out of the oven, and I like them best ~45 min-1 hour later. Enjoy with a big tall glass of milk!



  • 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. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup 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.
This recipe also calls for 2 1/2 cups of white chocolate chips but you can of course use less, just know the cookies won’t be 5.5 oz. each!
You can also make these cookies WITHOUT white chocolate chips. Just know the cookies will be smaller in size. ~ 6, 3.5 oz. cookies. 


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