DSC_0401 Cookies on tray, top view
Sorry for the quietness on the blog lately.

I’ve been really busy with the usual house and kid stuff.
DSC_0371 Scooped dough

Use a 1/3 cup ice cream scoop to scoop the dough~

One thing for sure is, if you’ve got kids, you’ve been asked to bake something for a bake sale at school or for extracurricular fundraisers numerous times.
DSC_0374 Scooped dough pressed down

Pat the dough down to ~3/4″ thickness

Here’s a pretty easy one–giant snickerdoodles.

Simple. Not necessarily the quickest, as you do need to refrigerate the dough, but their size is impressive!

DSC_0376 Baked cookies on parchment
I am fond of using parchment lined baking sheets, as the baked cookies lift easily off the paper and have less of a tendency to burn.

You could also just grease the pans, but I feel the cookies burn easier.

If the cookies spread out too much when they bake, don’t press the dough down so much.
DSC_0400 Baked cookies, side view
Make way, Giant Cookies coming this way!

Giant Bakesale Snickerdoodles
Prep time
Cook time
Total time
Serves: 23
  • 2 c. salted butter
  • 3 c. sugar
  • 4 large eggs
  • 4 tsp. vanilla
  • 5-1/2 c. flour
  • 4 tsp. cream of tartar
  • 2 tsp. baking soda
  • ½ tsp. sea salt
  • 3 T. sugar
  • 3 tsp. cinnamon
  1. Whisk together flour, cream of tartar, baking soda, and salt in a large mixing bowl. Set aside.
  2. In a standing mixer bowl, cream the butter and sugar together on medium speed. Add the eggs, one at a time, then the vanilla.
  3. Stop the mixer, add the flour mixture, one third at a time, blending on low then increasing to medium as the flour incorporates in. Chill the dough for 2 or more hours (do not skip this step).
  4. Preheat oven. Line large baking sheets with parchment paper. Stir topping ingredients together in a small bowl.
  5. Use a ⅓ c. ice cream scoop to portion the dough. Place 6 evenly spaced scoops onto each lined baking sheet. Roll the top and sides of each dough ball into the cinnamon-sugar mixture and place back onto the baking sheet. Use the flat of your palm to press each dough ball down to about ¾" thickness.
  6. Baking instructions: Baking ONE sheet at a time: Bake at 375 degrees F, in the middle rack of the oven for approximately 13-14 minutes, or until barely done. (This yields slightly puffier cookies); BakingTWO sheets at a time: Bake at 350 degrees F for 18-20 minutes, rotating sheets midway. (This yields wider, flatter cookies);
  7. Remove from oven and let cookies sit on baking sheets for one minute before lifting each cookie off the parchment paper and onto cooling racks.
  8. Notes: 1) If you have time, I recommend baking one sheet at a time, as you will get more consistent results; 2) If the cookies spread out too much when they bake, don't press the dough down so much; 3) If you want smaller, regular sized cookies, use a 2T. scoop and bake at 400 degrees F for 8-10 minutes. This will give you approximately 5 dozen cookies.