Chunky Snickerdoodle Cookies

These chunky snickerdoodle cookies are thick, chewy, buttery and delicious! I have had this recipe on my “to-develop” list for months and I finally got to it and I have to say I love them!

These chunky snickerdoodle cookies are filled with cinnamon chips which are optional but a yummy addition to the cookie.

I love to make these into giant cookies because they just feel extra fun and indulgent that way. There is a theater by me that sells giant snickerdoodles in the concessions and I love getting one and sharing it with my daughter whenever we get to go to a show. So I wanted to capture the fun and indulgence of that experience in these chunky extra large snickerdoodles.

What you need to make chunky snickerdoodle cookies: (printable recipe is below)

Makes 12-14 extra large cookies or 24 regular cookies

• 1 cup salted butter – room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 3 tablespoons milk
• 3 cups flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 10 ounces cinnamon chips – optional

Cinnamon Sugar Mixture:

• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the oven to 375 F.
2. In a mixing bowl, add butter and sugar then mix well.
3. Add the eggs and milk then mix again.
4. In another bowl, add flour, cornstarch, baking powder, baking soda, salt, cinnamon and cream of tartar then mix together.
5. Add the flour mixture into the butter mixture then mix until a dough forms.
6. Mix in the cinnamon chips (if using) and then scoop into large balls, for extra large cookies aim for ~3 inch cookie dough balls (it will make between 12-14 extra large dough balls).
7. In a medium bowl, add and mix together the sugar and cinnamon.
8. Add the cookie dough balls into the cinnamon sugar mixture and roll around so they are well coated.
9. Place cookies onto a lined cookie sheet and sprinkle the tops with more cinnamon sugar mixture.
10. Bake for 12-13 minutes. If you want a gooey cookie; bake for 11-12 minutes.
11. For regular sized cookies, roll into ~1 1/2 inch dough balls and bake 7-8 minutes.

Here are a few other cookie recipes you may enjoy:

Chewy Almond Cookies
Dark Brown Sugar Triple Chocolate Chip Cookies
Thick Peanut Butter Cookies
Chocolate French Macarons
Rainbow Sugar Cookies

Print Recipe

5 from 1 vote

Chunky Snickerdoodle Cookies

These thick and chunky snickerdoodle cookies are delicious and indulgent.

Prep Time10 minutes mins

Cook Time12 minutes mins

Course: Cookies, Dessert

Cuisine: Cookies, Dessert

Keyword: Cookies, Dessert

Servings: 12 extra large cookies

Ingredients

• 1 cup salted butter – room temperature
• 1 1/2 cups sugar
• 2 eggs
• 3 tablespoons milk
• 3 cups flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 10 ounces cinnamon chips – optional
• Cinnamon Sugar Mixture:
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat the oven to 375 F.
• In a mixing bowl, add butter and sugar then mix well.
• Add the eggs and milk then mix again.
• In another bowl, add flour, cornstarch, baking powder, baking soda, salt, cinnamon and cream of tartar then mix together.
• Add the flour mixture into the butter mixture then mix until a dough forms.
• Mix in the cinnamon chips (if using) and then scoop into large balls, for extra large cookies aim for ~3 inch cookie dough balls (it will make between 12-14 extra large dough balls).
• In a medium bowl, add and mix together the sugar and cinnamon.
• Add the cookie dough balls into the cinnamon sugar mixture and roll around so they are well coated.
• Place cookies onto a lined cookie sheet and sprinkle the tops with more cinnamon sugar mixture.
• Bake for 12-13 minutes. If you want a gooey cookie; bake for 11-12 minutes.
• For regular sized cookies, roll into ~1 1/2 inch dough balls and bake 7-8 minutes.