GIANT Pan-Banging Snickerdoodle Cookies
Yield: 10 giant cookies
GIANT snickerdoodles with soft, chewy centers and crispy, rippled edges. A fun "pan-banging" twist on a classic cookie recipe!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon Morton kosher salt
- ½ teaspoon cream of tartar
- ¼ teaspoon freshly grated nutmeg (use a Microplane zester to grate)
- 1 cup unsalted butter, at room temperature
- 1¾ cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon cinnamon
Instructions
- Adjust an oven rack to the middle of the oven. Preheat oven to 350°F. Line three sheet pans with aluminum foil, dull-side up.
- In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle, beat butter on medium speed until creamy, about 1 minute. Add 1½ cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla and mix on low speed to combine. Add flour mixture and mix on low speed until combined.
- In a small bowl, combine the remaining ¼ cup of sugar and the cinnamon.
- Form the dough into 3 ounce balls (about ¼ cup) - I use a kitchen scale to measure the weight. Roll each ball in the cinnamon-sugar mixture. Place 3 or 4 balls of dough an equal distance apart on the sheet pans. If you like the darker cinnamon streaks like my photos show, add a little pile of cinnamon sugar to the top of each dough ball. Bake one pan at a time, until dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 14 to 15 minutes total, until cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the pan to a cooling rack. Let cookies cool for 10 minutes, then transfer them to a cooling rack to bring to room temperature. Cookies are at their crispiest, chewiest best on the day they are made. Store cookies in an airtight container for 2 days or refrigerate for up to 3 days. They are super fun to eat chilled!
Notes
From 100 Cookies by Sarah Kieffer of the The Vanilla Bean Blog.
Nutrition Information:
Serving: 1 Calories: 401kcal Carbohydrates: 55g Protein: 3g Fat: 19g Saturated Fat: 12g Polyunsaturated Fat: 6g Cholesterol: 67mg Sodium: 311mg Fiber: 1g Sugar: 35g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.