Monster Snickerdoodle Cookies

         Snickerdoodles are known to be one of the Christmas season favorite cookies. The buttery flavor, the cinnamon and sugar coating, crispy edges and super soft on the inside. Who does not like them? My question is, why must they be kept for just Christmas time? Not in my house!

            When I have a craving for a cookie, it is a huge craving. One little cookie is not going to satisfy that craving. I need more, or maybe just a very large cookie!

You have seen monster sized cookies at the bakery, at your local stores and maybe you make some yourself. This recipe here is bound to become your absolute favorite from here on.

            This recipe has been tweaked enough to give you a large, soft, yet slightly crisp edged cookie  that is chewy and melts in your mouth at the same time.

Frequently Asked Questions:

What is the difference between a sugar cookie and a snickerdoodle?

The snickerdoodle recipe has you roll the ball of cookie dough in a mix of cinnamon and sugar. Another difference is that snickerdoodles have cream of tartar in the recipe, sugar cookies do not.

Can I double this recipe?

Yes you can successfully double or even triple the recipe. You know, just in case you need to share these delights!

What should I do with the egg white?

Snickerdoodles turn out better if you leave the egg whites out. You can save the egg whites in a closed container and use them within 24 hours in scrambled eggs, another cookie recipe or any food that requires eggs.

Can I freeze snickerdoodles?

I would suggest when you roll the balls, to set them on a cookie tray and place into the freezer for 30 minutes. They can then be transferred to a ziploc bag and stored in the freezer for up to 2 months.

What ingredients do you need for Monster Snickerdoodle Cookies:

1 cup unsalted butter, softened

2 large eggs, separated

1 ½ cup plus 2 tbsp granulated sugar

2 tsp cream of tartar

1 tsp baking soda

2 tsp cinnamon

2 ⅔ cup all purpose flour

How to make Monster Snickerdoodle Cookies:

FIRST STEP:

Preheat the oven to 350*

In a mixing bowl combine and mix well, the butter, sugar and egg yolks

a)

b)

c)

d)

SECOND STEP:

Add the remaining dry ingredients and mix until dough is smooth

Slightly wet your hands, roll the dough into balls about 2 ½ inches

THIRD STEP:

In a shallow dish, combine the cinnamon with the sugar and roll the balls in the mix to coat them well.

(If you cannot roll the dough balls in the cinnamon sugar mix, then go ahead and sprinkle the cinnamon sugar mix on the tops of the cookie balls.)

FOURTH STEP:

Line a cookie tray with parchment paper and place the balls on the tray

Bake for 8 to 10 minutes

Set aside and let cool.

Tips:

This recipe will give you 6 to 7 cookies, depending on the size you roll the dough balls.

You could sprinkle additional cinnamon sugar on the cookies right when you take them out of the oven.