Jumbo Chewy Snickerdoodles

PEEPS! My pal, Rebecca Firth, the genius behind the blog, Displaced Housewife, has written a cookie book, okay, it’s actually THE COOKIE BOOK, and it is fantastic. It is beautifully photographed (by Rebecca) and the cookies are all the ones you want to eat all the time. including these snickerdoodles . . . 
Jumbo Chewy Snickerdoodles | Jessie Sheehan BakesNow truth be told, I had never actually made snickerdoodles, before making Rebecca’s – I know: and I call myself a cookie lover – so I can’t speak to whether hers are the best I’ve I had, but you know – they are pretty damn incredible – chewy and cinnamon-y and rich. She calls for oil in the recipe, which I’m guessing contributes to the chewiness factor. I melted the butter called for in the recipe out of laziness, and cause I dig a cookie made with melted butter, and I scooped LARGE balls of dough, cause I also dig JUMBO cookies. So, please make these cookies and then buy Rebecca’s book – or, buy her book, and THEN make the cookies – either way works for me.

Jumbo Chewy Snickerdoodles

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4.5 from 2 votes

Jumbo Snickerdoodles

Recipe Author Jessie Sheehan

Ingredients

  • 1 cup light brown sugar packed
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 large eggs room temp
  • 2/3 cup neutral oil
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups bread flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/3 cup granulated sugar for the coating
  • 1 teaspoon ground cinnamon for the coating

Instructions

  • In an electric stand mixer fitted with the paddle attachment, add the brown sugar, butter, and granulated sugar and mix on medium until light and fluffy, about 4 minutes. With the mixer on low, add in the eggs one at a time, taking the time to fully blend the first, before adding the second. Be sure to scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the oil and vanilla and mix 1 minute more. Take the bowl out of the mixer.
  • In a medium bowl, mix together the bread flour, all-purpose flour, cream of tartar, baking soda and salt. Add this to the butter mixture and stir until the flour just disappears. Wrap tightly and put in the fridge for several hours, or until firm.
  • Preheat your oven to 375-degrees and cover several baking sheets with parchment paper. Make sure a rack is in the top third of the oven at least 6 inches from the heat source. This is where you'll bake your cookies.
  • To make the cookie coating, in a small bowl, whisk together the granulated sugar and cinnamon.
  • Roll 1/4 cup of dough (using a cookie scoop, if you have one) into a nice ball. Give the dough ball a generous coating of the cinnamon mixture and set on the baking sheet, allowing two inches between dough balls.
  • Bake one sheet at a time in the top third of the oven for 11 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a rack.

 

 

 

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