Large Gourmet Snickerdoodle Cookies
Large Gourmet Snickerdoodle Cookies: Who could resist sinking their teeth into a warm, gooey snickerdoodle cookie fresh out of the oven? With its sugary, cinnamon-spiced exterior and soft, chewy interior, this classic treat has been a beloved staple in households for generations. But have you ever wondered why some snickerdoodles turn out flat and crispy while others are plump and pillowy?
In this post, we’ll dive into the secrets of creating the ultimate large, soft, and chewy snickerdoodle cookie. From ingredients to baking techniques, get ready to elevate your cookie game and satisfy your sweet tooth. Whether you’re a baking novice or a seasoned pro, these tips and tricks will have you whipping up irresistible snickerdoodles in no time.
These thick, soft, buttery giant snickerdoodle cookies, rolled in a cinnamon sugar mixture, will put any expensive gourmet bakery cookie to shame. Perfect for summer barbecues! Scroll down for all my tips and tricks on making your own gourmet chewy snickerdoodle cookies at home—no more paying high gourmet cookie prices and going to a picnic, summer barbecue, or family reunion. Instead of taking something with chocolate that will melt in the summer heat, wrap up the perfect cookie for summertime 4th of July Snickerdoodle Classic Cookies!
What are Large Gourmet Snickerdoodle Cookies?
If you are a sugar cookie fan, then you will love these baked snickerdoodle cookies! The cookie base starts with my popular sugar cookie recipe. The buttery cookie dough is the perfect starter to an incredibly soft cookie. The dough balls are huge, weighing in at 3.6 ounces! Roll the dough in a cinnamon sugar mixture and bake. That, my friends, is the perfect snickerdoodle cookie in all its glory.
How to Make Large Gourmet Snickerdoodle Cookies
DELICIOUS SNICKERDOODLE IN A GIANT GOURMET COOKIE!
Below is the ingredient list for this easy snickerdoodle recipe. The importance of each ingredient is also listed. The perfect amount of cinnamon flavor results in soft snickerdoodles. You’re going to love these classic snickerdoodles only in giant form.
VEGETABLE SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter. As a result, recipes that use shortening tend to produce an end product that rises a little higher, holds its shape during baking, and has a softer or lighter interior texture.
UNSALTED BUTTER: For flavor, a little fat, and a tiny bit of liquid.
CREAM CHEESE: Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold.
BAKING POWDER: Baking soda can make cookies crisper, but we want thick, soft cookies, so omit it and use baking powder.
CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
LARGE GOURMET SNICKERDOODLE COOKIES INGREDIENT LIST– full printable recipe below in recipe card
COOKIE DOUGH
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
CRUNCHY SUGAR CINNAMON TOPPING
- 1/3 cup granulated white sugar
- 1 teaspoon ground cinnamon
THE BEST SNICKERDOODLE RECIPE INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, add the shortening, butter, cream cheese, sugar, cinnamon, eggs, and vanilla.
- Stir until light and fluffy.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- Add dry ingredients to the wet ingredients, and mix until combined.
- Divide the dough into 12 (3.6-ounce) balls, roll them in the cinnamon sugar topping mixture, and place them on the prepared baking sheet (6 balls per cookie sheet). Refrigerate for 2½ hours.
- In a small bowl, stir together the cinnamon-sugar mixture.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake cookies for 22 minutes.
- Slide the hot cookies, still on the parchment paper, onto the counter or cooling rack to cool completely.
- MAKES 12 LARGE COOKIES
The Most Important Step In This Cookie Recipe
HOW TO AVOID FLAT COOKIES AND GET THICK, CHEWY COOKIES: In this post, you are getting a lot of tips and tricks. If you want a thick, giant, gourmet snickerdoodle cookie, then this is the most important TIP. Ensure the dough is extremely cold before baking, and here’s why. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS THE COOKIES SPREAD.
BROWNED BUTTER SNICKERDOODLE COOKIES
Change up the flavor of your soft snickerdoodles by swapping out unsalted butter for browned butter. Browned butter adds a nutty depth of flavor without requiring nuts in the cookie dough. CLICK HERE TO GET THE RECIPE→HOW TO MAKE BROWN BUTTER. Use a 1:1 ratio. You’ll still get the chewy texture of soft snickerdoodles.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
SNICKERDOODLE COOKIE STORAGE
REFRIGERATOR: (COOKIE DOUGH BALLS)The cookie dough can be kept chilled in the refrigerator for up to 4 days.
BAKED COOKIES: Baked cookies should be stored in an airtight container on the counter at room temperature and will stay fresh up to 5 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
CAN THIS GIANT SNICKERDOODLE COOKIE RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large, thick, soft cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
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THE BAGS
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LARGE GOURMET SNICKERDOODLE COOKIES FAQs
YES! You can totally make this dough ahead of time and save it in the refrigerator or freezer!
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; no need to thaw.
This recipe was designed to make 12 large, thick, soft cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
NO, margarine is made from vegetable oil. Butter has a richer flavor and a high fat content, which gives baked goods their texture.
Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
Two reasons could have happened.
1. HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold.
2. CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS THE COOKIES SPREAD.
YES! Substituting browned butter for the unsalted butter will add a depth of nutty flavor to your snickerdoodle cookie dough and make the best BROWN BUTTER SNICKERDOODLE COOKIES!
LATEST POSTS
Large gourmet snickerdoodle cookies take a beloved classic to new heights, offering the perfect balance of soft, pillowy texture and a golden cinnamon-sugar crust that crackles with each bite. Their buttery, tender crumb pairs beautifully with the warm spice, creating a comforting yet elevated treat that feels both nostalgic and indulgent. Generously sized for sharing—or savoring all to yourself—these cookies transform a simple flavor profile into a bakery-worthy experience. They’re more than just a cookie; they’re a cozy, cinnamon-kissed indulgence that proves timeless favorites can be made truly unforgettable. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large Gourmet Snickerdoodle Cookies
No more paying high prices for delicious thick cookies. Now you can make them at home for a fraction of the price!
Ingredients
For the Cookie Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ½ cups all purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
For the Topping:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For the Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- Combine the shortening, butter, cream cheese, sugar, cinnamon, eggs, and vanilla in a large bowl. Stir until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients and mix until combined.
- Divide the dough into 12 (3.6-ounce) balls, roll them in the cinnamon sugar topping mixture (listed below), place them on prepared cookie sheets (6 balls per cookie sheet), and refrigerate for 2½ hours.
- Preheat the oven to 350°F. NOTE: These cookies were baked in a convection oven. You may need to adjust the baking time for an electric or gas oven. Bake for 22 minutes.
- Slide the hot cookies, still on the parchment paper, onto the counter to cool completely. MAKES 12 LARGE COOKIES.
For the Topping:
- In a small bowl, stir together the sugar and cinnamon.
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
Notes
CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours. CHILLING COOKIE DOUGH CONTROLS SPREAD. CHILLING COOKIE DOUGH BEFORE BAKING SOLIDIFIES THE FAT IN THE COOKIES. AS THE COOKIES BAKE, THE FAT IN THE CHILLED COOKIE DOUGH TAKES LONGER TO MELT THAN ROOM-TEMPERATURE FAT. AND THE LONGER THE FAT REMAINS SOLID, THE LESS COOKIES SPREAD.
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Do you think i can’t put a teaspoon of cornflour
Hi Gladymir, Why do you want to add cornstarch?
Usually Snickerdoodle cookie recipes have cream of tartar.. can I add a teaspoon?
Hi Gina, Sure it won’t hurt the dough but it’s not necessary. With the combination of ingredients I’ve put together you will get a nice soft chewy texture.
Thank you for you quick response 😊