Giant Snickerdoodle Cookie Recipe
Big, soft Snickerdoodle Cookies loaded with white chocolate chips, rolled in cinnamon sugar, and made with simple ingredients like butter, brown and granulated sugar, egg, & vanilla. Sweet, chewy, and irresistible—one bite and you’re hooked!
Servings: 6 cookies
Calories: 760kcal
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
- 2 cups white chocolate chips
- Cinnamon sugar for rolling
Instructions
- In a large bowl cream the butter and both sugars until fluffy. Beat in the egg and vanilla extract.
- Add in the flour, baking powder, and salt. Mix until just combined, the dough will be very crumbly. Add ½ cup chocolate chips and stir into the dough.
- Divide the dough into 6 equal portions and form each portion into a ball, pressing the dough just until it comes together.
- Roll each ball in the cinnamon sugar. Next press the remaining chocolate chips all over the top and sides of the cookies.
- Refrigerate the formed cookie dough for at least 30 minutes. Meanwhile preheat the oven to 375 degrees.
- Bake the cookies for 18 minutes. Let cool 5 minutes and then transfer to a rack. Serve & enjoy!
Notes
These jumbo snickerdoodle cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 760kcal | Carbohydrates: 103g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 269mg | Potassium: 302mg | Fiber: 1g | Sugar: 71g | Vitamin A: 530IU | Vitamin C: 0.3mg | Calcium: 172mg | Iron: 2mg