Description
A large, soft, and chewy snickerdoodle cookie that is coated in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, mix the sugar and cinnamon for coating.
- Roll the dough into a large ball and then roll in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For extra flavor, add a dash of nutmeg.
- You can chill the dough for 30 minutes for thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: giant snickerdoodle cookie, cookie recipe, dessert