Giant Snickerdoodles
Giant snickerdoodles are soft, chewy cookies with a cinnamon-sugar coating, perfect for sharing at gatherings or enjoying as a sweet treat with family and friends.
Ingredients
Instructions
- Mix 2 tablespoons sugar and cinnamon in a small bowl.
- In a large bowl, beat oleo, 1 1/2 cups sugar, and eggs at medium speed until light and fluffy.
- In a separate bowl, combine flour, salt, cream of tartar, and soda.
- Gradually add flour mixture to creamed mixture and blend well.
- Refrigerate the dough for 30 minutes.
- Shape dough into large balls, then roll in cinnamon-sugar mixture.
- Place on ungreased baking sheets and flatten slightly if desired.
- Bake in a preheated oven at 375°F (190°C) for about 12 minutes or until golden.
Tips & Substitutions
For a softer texture, consider chilling the dough longer than 30 minutes. If you run out of cream of tartar, you can substitute it with an equal amount of lemon juice or vinegar. To enhance the flavor, try adding a pinch of nutmeg or using brown sugar instead of white for a richer taste. This recipe is perfect for making larger cookies, so ensure they have enough space on the baking sheet.
Serving Suggestions
These Giant Snickerdoodles are delightful on their own but can be served warm with a scoop of vanilla ice cream for an indulgent dessert. They also pair beautifully with a cup of coffee or hot chocolate. Consider serving them alongside Two Tone Crispy Cereal Treats for a fun dessert platter that balances textures and flavors.
Storage & Reheating
Store leftover Giant Snickerdoodles in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to three months. To reheat, place them in a microwave for about 10-15 seconds or warm them in an oven at 350°F (175°C) for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Snickerdoodles contains roughly 197 calories, with 2g protein, 22g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for better texture. It's also a good idea to check that your other ingredients, such as baking soda and cream of tartar, are gluten-free.
What can I do if my dough is too sticky?
If your dough is sticky after mixing, you can add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency. Additionally, chilling the dough for a longer time can help firm it up, making it easier to shape into balls.
How can I tell when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet. Avoid overbaking for the best soft and chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).