Giant snickerdoodles

Giant snickerdoodles

The Desserts of New York
Alicia Taylor

Late one Tuesday night, around 2.30 am, the apartment buzzer beeped and my brother’s girlfriend, Krista, popped out of their room to open the door. ‘I ordered cookies,’ she said, equally sheepish and excited. A few minutes later, there was a box filled with warm, just-baked cookies sitting on our table, brimming with choc chips, oatmeal and raisins, and something I’d never heard of before: snickerdoodles. I love American dessert names.

The snickerdoodle (a classic, I’ve since learned) and I have been best buds ever since. Its soft, chewy texture, intense buttery flavour and crackly cinnamon-sugar crust is perfect for midnight cookie cravings, or whenever you want something moreish but not too rich. So any time, really.

It’s one of those sweets that tastes so good you think there must be more to it, but it’s easy as. These are inspired by the oversized cookies you find all over New York and, in the city that never sleeps, can even have delivered to your door.


Quantity Ingredient
225g plain flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
275g caster sugar
150g unsalted butter, chopped, softened
1 egg
1 teaspoon natural vanilla extact


  1. Sift the flour, cream of tartar, bicarbonate of soda and salt into a bowl. Mix the cinnamon and 55 g of the sugar in a separate bowl, then set both bowls aside.
  2. Using an electric mixer, beat the butter and remaining 220 g sugar for 3 minutes or until light and creamy. Add the egg and beat until well combined, then beat in the vanilla. Add the flour mixture and beat on low speed until just combined. Scatter over half the cinnamon sugar, then beat once to just swirl through. Shape into eight balls then, working with one ball at a time, coat well in the remaining cinnamon sugar. Refrigerate for 20 minutes to firm slightly.
  3. Preheat the oven to 180°C and line two baking trays with baking paper.
  4. Place the cookie balls, 8 cm apart, on the prepared baking trays. Bake the cookies, one tray at a time, for 10–12 minutes or until just golden around the edges (they will be slightly undercooked in the centre). Remove from the oven and cool slightly on the trays, then transfer to a wire rack to cool completely.


  • Bake 12 smaller cookies and sandwich them together with vanilla ice cream. Mmm …
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again