4 Shares

These bakery-style Giant Snickerdoodle Cookies are soft, thick, and loaded with cinnamon sugar flavor. With a chewy center, slightly crisp edges, and plenty of white chocolate chips, they’re the perfect oversized treat to share or keep all to yourself!

Ingredients

For the Cookie Dough

1 ¼ cups all-purpose flour
¾ cup cake flour*
1 teaspoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
½ cup packed brown sugar (light or dark)
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
2 ½ cups white chocolate chips*

For the Cinnamon-Sugar Coating

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

*You can use regular all-purpose flour if you don’t have cake flour, and swap white chocolate chips for semi-sweet or milk chocolate chips if preferred.

Instructions

Preheat the Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter on low speed for about 30 seconds. Add the brown sugar and mix another 30 seconds, followed by the granulated sugar until the mixture is light and fluffy.
Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until smooth. Scrape down the sides of the bowl as needed.
Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture, a little at a time, until just combined.
Add Chocolate Chips: Stir in the white chocolate chips until evenly distributed.
Shape the Cookies: Measure out about 5.5 ounces of dough per cookie (roughly the size of a small fist). Keep them tall and round without flattening. Roll each dough ball in the cinnamon-sugar mixture.
Bake: Place on the prepared baking sheet and bake for 10–11 minutes. Remove the cookies while they still look slightly underdone—they will continue to bake as they cool.
Cool and Serve: Let cookies rest on the baking sheet for 15 minutes before transferring to a wire rack. They’re best once fully set, but warm cookies with milk are always irresistible.

Why You’ll Love This Recipe

Soft, chewy, and extra thick cookies
Bakery-style size, perfect for sharing
Loaded with cinnamon-sugar flavor and white chocolate chips
Easy to make at home with simple pantry ingredients

Tips

Use a kitchen scale for evenly sized cookies.
Don’t overbake—cookies should look slightly underdone when removed from the oven.
Let them rest on the baking sheet before moving to a rack to prevent breaking.
For even more flavor, chill the dough for 30 minutes before baking.

Variations and Substitutions

Swap white chocolate chips for dark, semi-sweet, or milk chocolate.
Add chopped pecans or walnuts for extra crunch.
Use pumpkin pie spice instead of cinnamon for a seasonal twist.
Make them smaller (3 oz.) for more cookies—adjust baking time slightly.

FAQs

Can I freeze the dough?
Yes! Freeze portioned cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.

How long do these cookies stay fresh?
Stored in an airtight container, they last 3–4 days at room temperature or up to 2 months in the freezer.

Do I need cake flour?
Cake flour gives a lighter texture, but you can substitute with all-purpose flour if needed.

Serving Suggestions

Pair with a cold glass of milk or hot coffee.
Serve warm with a scoop of vanilla ice cream for a cookie sundae.
Wrap individually for gifting or party favors.
Perfect for holidays, bake sales, or when you need an oversized cookie fix.