Bready or Not: Giant Snickerdoodle

Posted by on Feb 16, 2022 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Giant Snickerdoodle

I have recipes for various kinds of Snickertdoodle Cookies, but this one is for a single Giant Snickerdoodle!

Bready or Not: Giant Snickerdoodle

When I say this thing is big, I mean that it is BIG. I baked it on my stoneware pizza pan! I measured the cookie, too–after baking, it was a full 10 inches across.

Bready or Not: Giant Snickerdoodle

This is a great cookie for one person to enjoy over a week, or for a small party to dig into together. Really, I can see this being perfect as a substitute birthday or other celebration cake.

Bready or Not: Giant Snickerdoodle

The dough is really easy to work with. It comes together fast because you’re not having to shape and roll some thirty or forty cookies and bake multiple batches. One roll, one bake, done!

Bready or Not: Giant Snickerdoodle

This tastes exactly as you expect a Snickerdoodle to taste, too. The signature cream of tartar flavor is there. The cinnamon and sugar form a lovely crackled top. The interior is sweet and chewy.

Bready or Not: Giant Snickerdoodle

Leftovers aren’t a problem, either. Wrap up any remaining wedges, and they’ll keep for at least four days, dependent on your personal fortitude.

Here is a sampling of the Snickerdoodle recipes on Bready or Not. If you want more, hit the search box in the upper right corner.

Snickerdoodle Brookie

Pumpkin Spice Snickerdoodles

Snickerdoodle Quick Fudge

Snickerdoodle Pie

Bready or Not: Giant Snickerdoodle

This Giant Snickerdoodle is perfect for a small group of people–or for one person’s big treat, as the cookie slices also keep well for days if well-wrapped! Note that the dough can be made ahead of time and stashed in the fridge for hours or a day prior to baking; just let it warm up at room temperature for about 20 minutes before shaping it.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, snickerdoodle
Author: Beth Cato


  • large flat baking sheet or pizza pan/ stone
  • parchment paper



  • 7 Tablespoons unsalted butter room temperature
  • 1/2 cup white sugar
  • 2 Tablespoons brown sugar packed
  • 1 large egg room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 cup + 2 Tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 3 Tablespoons white sugar
  • 1 teaspoon cinnamon


  • Preheat oven at 400-degrees. Line a baking sheet or pizza pan/stone with parchment paper.
  • Beat together butter, white sugar, and brown sugar until light and fluffy, about 3 minutes in a stand mixer. Add egg and vanilla. Gradually beat in the dry ingredients until just combined.
  • In a small bowl, mix together topping ingredients.
  • Pat the dough to form a cohesive ball. Roll it in the topping. Set dough in middle of pan and press into about a 8-inch round. Sprinkle remaining topping all over, pressing it into dough.
  • Bake for 12 to 15 minutes. The edges should be set, with some of the crackles in the cookie still showing some moisture (the cookie will finish baking as it sets).
  • Let cool for at least 30 minutes. Use a knife or pizza cutter to cut cookie into triangular wedges. Cookie is great fresh, but individually-wrapped pieces also keep wonderfully at room temperature for up to 4 days.