Indulge in the goodness of a massive, soft, and chewy snickerdoodle cookie with a delightful cinnamon-sugar coating!
Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon cream of tartar. 1/8 teaspoon salt. 1/4 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup packed light brown sugar. 1/2 teaspoon vanilla extract. 1 large egg yolk. 2 tablespoons milk. 2 tablespoons cinnamon sugar mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, cream of tartar, and salt in a small bowl with a whisk. Melt the butter and mix it with the light brown sugar and white sugar in a separate, bigger bowl until the mixture is light and fluffy. Add the egg yolk and vanilla extract and beat until well mixed. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until the ingredients are just barely combined. Make a big ball out of the dough and put it on the baking sheet that has been prepared. To make the dough ball a little flatter, gently press down on it. Cover all of the dough with the cinnamon sugar by spreading it out evenly. The giant cookie should be baked in a hot oven for 18 to 20 minutes, or until the edges are golden brown and the middle is set. After taking the cookie out of the oven, let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to cool all the way down. Have fun with your tasty Giant Snickerdoodle Cookie!
Brent