How to Make a Jumbo Snickerdoodle

A snickerdoodle is a tender sugar cookie topped with cinnamon sugar.

A snickerdoodle is a basic sugar cookie rolled in cinnamon sugar prior to baking. The background on the snickerdoodle is somewhat sketchy, and it appears to be a relatively new recipe. Colonial American cookbooks do not mention a snickerdoodle cookie, or sugar cookie rolled in cinnamon sugar, although "American Cookery," a cookbook published in 1796, makes reference to an unnamed cookie similar to a sugar cookie dredged in cinnamon. Making jumbo snickerdoodle cookies requires making cookie dough and shaping large dough balls. Does this Spark an idea?

Print this article

Butter
Sugar
Vanilla extract
Bowls
Electric hand mixer
Eggs
Spatula
All-purpose flour
Baking soda
Salt
Cream of tartar
Whisk
Wooden spoon (optional)
Cinnamon
Ice cream scoop
Cookie sheets
Silicone baking mats
Wire cooling rack

Instructions

- 1
  
  Preheat your oven to 400 degrees Fahrenheit.
- 2
  
  Combine 1 lb. of butter (softened to room temperature), 3 cups of sugar and 1 tsp. of vanilla in a large bowl. Mix them well using an electric hand mixer set to low speed. Mix until creamy.
- 3
  
  Add four whole eggs, one at a time, to the mixing bowl and mix well. Scrape the sides of the bowl with a spatula as needed.
- 4
  
  Mix 5 cups of flour, 2 tsp. of baking soda, 1/2 tsp. of salt and 4 tsp. of cream of tartar in another bowl using a whisk. Blend well.
- 5
  
  Add the dry ingredients to the wet ingredients, and mix well using a large wooden spoon or your hands; do not overmix, which will make the cookies less tender.
- 6
  
  Mix 1/2 cup of sugar and 1/4 cup of cinnamon in a small bowl with a whisk.
- 7
  
  Use a #10 ice cream scoop (3.2 oz.) to scoop cookie dough from the mixing bold. Roll the dough between your hands, then dredge the dough completely in the cinnamon-sugar mixture.
- 8
  
  Place the cookie dough on a cookie sheet lined with silicone mat. Repeat seven more times until you have filled the cookie sheet.
- 9
  
  Bake for 15 to 20 minutes until the cookies become springy to the touch. Transfer the cookies to a wire cooling rack using the spatula.