Giant Snickerdoodle Cookies
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 238, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 50 mg, sodium 131 mg, sugar 19 G.
Calories 238, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 50 mg, sodium 131 mg, sugar 19 G.
These giant cookies are a must-have for your holiday treat list if you're looking to impress with something new. A ball of dough is rolled in a sugar and cinnamon mixture, then flattened on a baking sheet into a large cookie and baked. The cookies are soft on the inside with a crackly, crispy crust on the outside, and their incredible aroma will captivate your senses while they're still in the oven. These giant cookies are perfect for taking home as a gift. A pizza box works best for packaging.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. + 2 tbsp. premium flour
- 1 teaspoon ground cinnamon
- 3/4 tsp cream of tartar
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 80 g unsalted butter, room temperature
- 0.5 cup + 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 1 large egg
- 0.5 tsp vanilla extract
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Recipes with similar ingredients: premium flour, eggs, cream of tartar, brown sugar, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a medium bowl, whisk together the flour, 1/2 teaspoon cinnamon, cream of tartar, baking soda, and salt. In a large bowl, beat the butter with 1/2 cup granulated sugar and brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Stir in the egg and vanilla extract. Reduce mixer speed to low. Add the flour mixture and mix until smooth.
- In a small bowl, combine the remaining 2 tablespoons of granulated sugar and 0.5 teaspoon of cinnamon. Form the dough into a ball. Roll it in the cinnamon sugar until well coated, sprinkling the dough with more cinnamon sugar.
- Place the dough in the center of a clean baking sheet. Flatten it to form a circle 20 cm in diameter and about 1 cm thick. Sprinkle the dough with the remaining sugar and cinnamon.
- Bake until the cookies are set in the center and lightly browned around the edges, 10 to 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. Slice into wedges.
Note
Ask your local pizzeria for an empty box. It's a great way to pack giant cookies for shipping!
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