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1 Giant Snickerdoodle Cookie Recipe

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This recipe for 1 Giant Snickerdoodle Cookie, by , is from RESET BON PLAT > From Our Kitchen to Yours , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Block, Customer Service Representative, 19 years with BCD Travel, Nashville, TN

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp butter, softened to room temperature
3 Tbsp sugar, plus ¼ tsp for sprinkling on top
2 Tbsp beaten egg – crack one egg, beat it, and use 2 Tbsp
½ tsp vanilla extract
6 Tbsp all-purpose flour
¼ tsp baking soda
¼ tsp salt
¼ tsp cream of tartar – no substitutions
½ tsp cinnamon – divided
Variation – ½ tsp unsweetened cocoa powder, plus a pinch for sprinkling

Directions:
Directions:
Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray or use silicone baking mat. In a medium-sized mixing bowl, stir the butter and sugar together until creamed – mixture may be a bit crumbly, that’s okay. Add the egg and vanilla and until mixed. Stir in the flour, baking soda, salt, cream of tartar, and ¼ tsp cinnamon until just combined – Do NOT overmix.
Scoop out the dough into a ball in your hands and plop it on the baking sheet – it should be a “tall ball” of dough – don’t press it down. Sprinkle with ¼ tsp sugar. Bake for 14-16 minutes until the edges are slightly browned. The center will appear undone but that’s what you want. It will firm up after about 15 minutes once pulled from the oven. Allow it to cool completely on the baking sheet.
Variation – add ½ tsp of unsweetened cocoa powder to the dough, and a pinch to the top before baking.

Number Of Servings:
Number Of Servings:
1 , but easily shared
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My daughter loves to cook and bake, and anything unique catches her eye. This is the Giant cookie recipe she found specifically for me and it’s wildly good.

 

 

 

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