If you like cinnamon cookies, you will love these extra large cinnamon snickerdoodle cookies. They are a huge hit during the holiday season but, I make them all year round because they are total cinnamon deliciousness! Enjoy!!
Every year around this time, someone comes up with a great cinnamon or Snicker doodle cookie recipe. My daughter Tori asked if I could come up with a one and how could I say no? So after many attempts, here is my version of a Snicker doodle cookie. We all enjoyed them and loved the soft texture on the inside with the light crispness on the outside of the cookie. I used bread flour and whole wheat pastry flour for this recipe. It just works so well and makes for a great cookie. I made them nice and large, great with a big glass of milk. If you love cinnamon cookies like I do then make these any time of year.
Large Cinnamon Snickerdoodle Cookies
Yields: 22 large cookies
Nutrition per cookie – calories 151.6, fat 5.4 g
- 2 cups bread flour, kept in fridge
- 1 cup whole wheat pastry flour, kept in fridge
- 2 sticks unsalted butter cut up and kept cool, don’t let it get too soft or melted.
- 1 cup packed light or dark brown sugar, I used light
- 1/2 cup granulated sugar
- 1 large egg, kept cold
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
For Rolling and Topping:
- 2 tsp ground cinnamon
- 3 tbsp granulated sugar, mixed together
- Have 2 cookie sheets lined with parchment paper and kept in the fridge until ready to use. Preheat oven to 350 degrees
- In a large mixing bowl, sift your flours along with the baking soda and salt and cinnamon. Set aside.
- In another large mixing bowl, place the cut up butter into the bowl and with an electric mixer, beat the butter as well as you can until it starts to soften and gets creamy. Add the sugars, egg, and vanilla. Keep mixing until all is incorporated. Continually scrape down the sides of the bowl to keep all the butter incorporated.
- Add the flour mixture and keep beating until all is incorporated. Take a rubber spatula and make sure you get way down to mix up all the dry ingredients into the wet.
- Place the batter in the freezer for about 10 minutes. It should be nice and firm but easy enough to roll into balls. If it’s still too soft return to the freezer until a little firmer.
- When ready to go. Roll into large balls. (You should have enough to make 22 large cookies)
- Roll each ball into the cinnamon sugar mixture and place on the cookie sheet. When they are all done, take a measuring cup and spray the bottom with cooking spray, then flatten each cookie to make a nice size.
- You should only have 6 to 8 cookies on each sheet. They spread and are nice and big!
- After you press them down, sprinkle with more of the topping. Bake for about 8 minutes on the top shelf of the oven, rotating the pan half way through. (keep the other cookie sheets in the fridge until ready to bake)
- The cookies will be light in color and will spring back a little when finished. Let cool completely on a cooling rack after sitting on the baking sheet for about 5 minutes. Enjoy!