Giant Snickerdoodle Cookie
Ingredients
-
2
Tablespoons
unsalted butter, softened to room temperature
-
3
Tablespoons
granulated sugar
-
¼
teaspoon
granulated sugar for sprinkling
-
2
Tablespoons
beaten egg
-
½
teaspoon
pure vanilla extract
-
6
Tablespoons
all-purpose flour
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
¼
teaspoon
cream of tartar
-
½
teaspoon
ground cinnamon (divided)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a cookie sheet with nonstick spray or parchment paper.
- In a mixing bowl, cream together the butter and 3 tablespoons of sugar until crumbly.
- Add the beaten egg and vanilla extract, mixing until combined.
- Stir in the flour, baking soda, salt, cream of tartar, and ¼ teaspoon of cinnamon until just combined, being careful not to overmix.
- Shape the dough into a tall ball and place it on the prepared cookie sheet.
- Sprinkle the top with ¼ teaspoon of cinnamon and ¼ teaspoon of sugar.
- Bake for 14-16 minutes until the edges are browned, allowing the center to remain slightly underbaked.
- Let the cookie cool completely on the baking sheet before serving.
Nutrition Facts (estimated)
Servings
1 large cookie
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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