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. With the perfect amount of cinnamon flavor resulting 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, 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.

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

1. Line 2 cookie sheets with parchment paper and set aside.
2. In a large bowl, add the shortening, butter, cream cheese, sugar, cinnamon, eggs, and vanilla.
3. Stir until light and fluffy.
4. In a medium bowl, whisk together the flour, salt, and baking powder.
5. Add dry ingredients to the wet ingredients, mix until combined.
6. Divide dough into 12 (3.6 ounce) balls, roll in cinnamon sugar topping mixture, place on prepared baking sheet (6 balls per cookie sheet), refrigerate 2½ hours.
7. In a small bowl, stir together the cinnamon-sugar mixture.
8. Preheat oven to 350° NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
9. Bake cookies 22 minutes.
10. Slide hot cookies still on the parchment paper onto the counter or cooling rack to cool completely.
11. MAKES 12 LARGE COOKIES

BROWNED BUTTER SNICKERDOODLE COOKIES

Change up the flavor of your soft snickerdoodles and swap out the unsalted butter for browned butter. Browned butter adds a depth of nutty flavor without adding nuts to the cookie dough. CLICK HERE TO GET THE RECIPE→HOW TO MAKE BROWN BUTTER. Use a 1 to 1 ratio. You’ll still get the chewy texture of soft snickerdoodles.

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. 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.