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
Keyword: cookies, snickerdoodle
Author: Beth Cato
large flat baking sheet or pizza pan/ stone
7Tablespoonsunsalted butter room temperature
1/2cup white sugar
2Tablespoonsbrown sugar packed
1large egg room temperature
1/2teaspoonpure vanilla extract
1cup + 2 Tablespoons all-purpose flour
3/4teaspooncream of tartar
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.