Large Gourmet Snickerdoodle Cookies: These thick, soft, buttery cookies are rolled in a cinnamon sugar mixture and will put any expensive gourmet bakery cookie to shame. Perfect for summer barbecues! Scroll down for all my tips and trick on how you can make your own gourmet cookies at home. No more paying high gourmet cookie prices!

Going to a picnic, summer barbecue or family reunion? Instead of taking something with chocolate that will melt in the summer heat, wrap up these delicious summertime 4th of July Snickerdoodle Cookies!

What are Large Gourmet Snickerdoodle Cookies?

The cookie base starts with my popular sugar cookie recipe. The buttery cookie dough is the perfect starter to an incredible 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 a snickerdoodle cookie in all its glory.♥

How to Make Large Gourmet Snickerdoodle Cookies

DELICIOUS SNICKERDOODLE IN A GIANT GOURMET COOKIE!

VEGETABLE SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.

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. Only press it together enough for it to stay together.

BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda 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.

HOW TO GET THICK SOFT COOKIES: In this post you are getting a lot of tips and tricks. If you want a thick giant gourmet snickerdoodle cookie than this is the most important TIP. Make sure the dough is super 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 COOKIES SPREAD.

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. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.

CAN THIS 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 size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.

THE BAGS

These bags are perfect for a bake sale. They measure 5×7 inches, are food safe, with a adhesive sealing strip and the price is awesome! 200 for $8.49 The perfect grab and go option. Click here for the link (not an affiliate link)→Resealable Self Sealing Cello Bags for Cookies

THE COOKIES

LARGE GOURMET CIRCUS ANIMAL SUGAR COOKIES 2. LARGE THICK BAKERY SIZE OREO COOKIES 3. SOFT BANANA PUDDING COOKIES 4. GOURMET THICK PEANUT BUTTER COOKIES 5. LARGE THICK BAKERY SIZE SUGAR COOKIES 6. THE BEST SOFT & THICK CHOCOLATE CHIP COOKIES 7. MORE RECIPES→COOKIES

LARGE GOURMET SNICKERDOODLE COOKIES FAQs

CAN LARGE GOURMET SNICKERDOODLE COOKIES BE MADE IN ADVANCE?

YES! You can totally make this dough ahead of time and save 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. The cookies will stay fresh in the freezer up to 3 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.

CAN THIS RECIPE BE MADE INTO 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 size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.

CAN I USE MARGARINE OR I CAN’T BELIEVE IT’S NOT BUTTER INSTEAD OF BUTTER?

NO, margarine is made from vegetable oil. Butter not only has a richer flavor but it also has a high fat content which gives baked goods their texture.

WHY DOES THE COOKIE RECIPE INCLUDE CREAM CHEESE?

Swapping out some of the butter for cream cheese will create a soft cloud like cookie.

WHY DID MY COOKIES FLATTEN?

There are two reasons that could of happened.
1. HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
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 COOKIES SPREAD.

Large Gourmet Snickerdoodle Cookies

Yield: Makes 12 Large Thick Cookies

Prep Time: 30 minutes

Cook Time: 22 minutes

Additional Time: 2 hours 30 minutes

Total Time: 3 hours 22 minutes

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
3½ cups all purpose flour
½ teaspoon salt
1½ teaspoons baking powder

For the Topping:

1/3 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

For the Cookies Dough:

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, mix until combined.
Divide dough into 12 (3.6 ounce) balls, roll in cinnamon sugar topping mixture, place on prepared cookie sheets (6 balls per cookie sheet), refrigerate 2½ hours. SEE WHY THIS IS IMPORTANT BELOW

For the Topping:

In a small bowl, stir together the sugar and cinnamon.

For the Snickerdoodle Cookies:

Preheat oven to 350° NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 22 minutes.
Slide hot cookies still on the parchment paper onto the counter to cool completely. MAKES 12 LARGE COOKIES

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.

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Large Gourmet Snickerdoodle Cookies

What are Large Gourmet Snickerdoodle Cookies?