Single Serving Giant Chewy Snickerdoodle Cookie
One giant crispy on the edges soft and chewy in the middle cinnamon sugar snickerdoodle cookie
Prep Time6 minutes mins
Cook Time12 minutes mins
Total Time18 minutes mins
Course: Dessert
Cuisine: American
Keyword: cookies, small batch
Servings: 1
- 6 tbsp all purpose flour 45 grams
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- pinch of salt
- 2 tbsp butter melted and cooled
- 1 tbsp plus 1 tsp sugar
- 1 tbsp plus 1 tsp brown sugar lightly packed
- 1/4 large egg
2 1/4 teaspoons lightly beaten egg, about 13-14 grams
- 1/4 tsp vanilla
Cinnamon Sugar Topping
- 1 tbsp sugar
- 1 tsp cinnamon
Heat the oven to 350°F. Line a small baking sheet with parchment paper and set aside.
Whisk together the flour, salt, cream of tartar, and baking soda in a bowl and set aside.
In another bowl, whisk together the melted butter with the sugars until fluffy and pale. Whisk in the egg and vanilla. Stir in the dry ingredients until just combined with no dry spots remaining.
Form the dough into a large ball. If the dough is too sticky to handle, pop into the fridge for a couple of minutes. In a small bowl, mix together 1 tablespoon sugar and 1 teaspoon cinnamon. Roll the cookie ball generously in the cinnamon-sugar.
Bake on the prepared baking sheet for 8 minutes, then remove from the oven and tap the tray on the counter 3-4 times to deflate. Return to the oven and continue to bake until golden brown, 3-4 minutes more. Let cool slightly before enjoying!