Jumbo Snickerdoodles

A close up photograph of a jumbo snickerdoodle.

5 from 5 votes

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.

Prep Time10

Cook Time13

Freeze Time1

Total Time1 23

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 282kcal

Author: Audrey Wood

Cost: $5

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.** You may also need to let the frozen baking sheet come to room temperature.
Let the cookies rest on the baking sheet for 20 minutes after baking then let them cool completely before serving.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Tips:

I usually use at least two baking sheets for this recipe. I let the one from the freezer come to room temperature while the first batch bakes.*
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.

Nutrition