If you love extra large bakery style cookies, you’ll love these Jumbo Snickerdoodles! They are ultra thick, have crisp edges and tops, with chewy middles and are topped with a delicious cinnamon sugar mixture.
I love sharing Cookie Recipes with my readers. I have recently been making more jumbo sized cookies (like these New York Style Chocolate Chip Cookies, Jumbo Oatmeal Cookies, and Cookie Butter Cookies). I just had to add a snickerdoodle to the jumbo sized cookie line up!
These Jumbo Snickerdoodles are perfect for those who love giant sized cookies. The combination of cinnamon, sugar, butter, with a hint of cream of tartar (to give them a little tang) is such a delicious classic. You can’t go wrong with this line up in a giant sized cookie.
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❤️ Why you’ll love this recipe
- No flat cookies here: The unique ingredients and baking method will guarantee a thick cookie.
- Bakery style: These cookies are ultra thick and taste just like a cookie you’d get at a specialty bakery.
- Taste: These cookies are buttery with just the right amount of sweetness. They are perfect with the delicious cinnamon sugar topping.
🥣 Ingredients needed
For these cookies, you will need:
- All purpose flour
- Corn starch: The corn starch is an important ingredient that helps us get a jumbo sized cookie.
- Cream of tartar: This gives the snickerdoodles their distinct tangy taste.
- Cinnamon
- Baking powder
- Salt
- Butter: Like most of my other cookie recipes, I recommend using unsalted butter. This helps you control the amount of salt going in the recipe. Some brands of salted butter can also have more water content than unsalted butter.
- Cream cheese: Cream cheese may sound like an unusual ingredient but you won’t be able to taste it. The cream cheese helps add extra protein, fat, and structure to our cookie dough which helps with their jumbo size.
- Sugar and brown sugar
- Vanilla extract
- Eggs
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🧈Variations
Try this recipe with some white chocolate chips mixed in, if you like.
🔪 Equipment needed
You need a hand or stand mixer, baking tray, and I highly recommend using parchment paper (not wax paper) for these cookies. I recommend using a fresh sheet of parchment paper each time you bake a batch as the cinnamon sugar residue can cause burning on the bottom if you reuse parchment paper.
⏲️ Recipe instructions (step by step guide)
In a medium bowl combine the ingredients for the cinnamon sugar topping and whisk together. Set aside.
In a large bowl with your stand or hand mixer, combine the cream cheese, butter, vanilla, sugar, and brown sugar. Cream together (image 1).
Add in the remaining ingredients and mix until well combined (image 2). Do not over mix.
Use a ¼ measuring cup for the dough to form about 9 large cookies (image 3). Roll them in the cinnamon sugar mixture and place all of them on your baking tray. Freeze the cookie dough for one hour. Freezing the dough helps the cookies remain jumbo sized.
Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Place 4 dough balls per baking sheet or less (image 4). Bake for 13 to 15 minutes or until edges are golden. I recommend checking at 13 minutes and using fresh parchment paper between batches to prevent any residual topping from causing burning on the bottom of your cookies.
Let the cookies rest on the baking sheet for 20 minutes after baking then let them cool completely before serving.
👩🏻🍳 Tips
- Be sure to let your cookies rest on the baking sheet for about 20 minutes and also let them cool. While I love freshly baked cookies right out of the oven, these cookies need time to finish cooking on the baking sheet and then set.
- I recommend using parchment paper for this recipe. Be sure to change to a new piece of parchment paper when baking a new set of cookies as the cinnamon sugar topping can cause the cookies to burn if residue is left over.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. The cookies will be good for up to three days after baking.
📋 Recipe FAQs
You can keep this cookie dough in the freezer for up to three months. No need to thaw, bake from frozen.
More jumbo sized cookie recipe:
If you tried these Jumbo Snickerdoodles or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Jumbo Snickerdoodles
Equipment
- Hand or stand mixer
- Large mixing bowl
- Baking sheet
- Parchment paper (not wax paper)
Ingredients
For the cookie dough
- 2 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter softened to room temperature
- 2 tablespoons cream cheese softened to room temperature
- ½ cup brown sugar packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the topping
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- In a medium bowl combine the ingredients for the cinnamon sugar topping and whisk together. Set aside.3 tablespoons sugar, 1 teaspoon cinnamon
- In a large bowl with your stand or hand mixer, combine the cream cheese, butter, vanilla, sugar, and brown sugar. Cream together.6 tablespoons unsalted butter, 2 tablespoons cream cheese, ¼ cup sugar, 1 teaspoon vanilla extract, ½ cup brown sugar
- Add in the remaining ingredients and mix until well combined (do not over mix).2 cups all purpose flour, 2 teaspoons corn starch, 1 teaspoon cream of tartar, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon salt, 2 large eggs
- Use a ¼ measuring cup for the dough to form about 9 large cookies. Roll them in the cinnamon sugar mixture and place all of them on your baking tray. Freeze the cookie dough for one hour. Freezing the dough helps the cookies remain jumbo sized.
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- Place 4 dough balls per baking sheet or less. Bake for 13 to 15 minutes or until edges are golden. I recommend checking at 13 minutes and using fresh parchment paper between batches.*
- Let the cookies rest on the baking sheet for 20 minutes after baking then let them cool completely before serving.
Notes
- Be sure to let your cookies rest on the baking sheet for about 20 minutes and also let them cool. While I love freshly baked cookies right out of the oven, these cookies need time to finish cooking on the baking sheet and then set.
- I recommend using parchment paper for this recipe. Be sure to change to a new piece of parchment paper when baking a new set of cookies as the cinnamon sugar topping can cause the cookies to burn on the bottom if residue is left over from the previous batch.*
- You may need to increase your bake time if you freeze your dough for longer than one hour.
- Reduce your bake time if you are making smaller cookies.
Sharon Jackson says
Do I HAVE to add cream cheese?
Audrey says
Hi Sharon, the cream cheese in this recipe adds more fat and protein to the cookie. It will also help it to be really thick. I personally cannot taste it once it is baked. Definitely don’t leave it out as it will cause the cookie dough to be off ratio.