Cooking, Baking & Cocktail Shaking

Brown Sugar Snickerdoodle Cookies

Giant-sized snickerdoodle cookies made with brown sugar and rolled in cinnamon sugar for a sweet, crunchy exterior and soft, chewy center.

Brown Sugar Snickerdoodle Cookies (Giant-Sized) |

You guys, I tampered with my original snickerdoodle recipe. Guess what? Sometimes change is a good thing, and these brown sugar snickerdoodle cookies are proof.

I swapped out some of the granulated sugar and replaced it with dark brown sugar. The result is an extra soft and chewy cookie with a crunchy cinnamon-sugar exterior.

Brown Sugar Snickerdoodle Cookies (Giant-Sized) |

Oh, and I made them extra-large. Why? Because bigger is better. If you had to choose between an itty-bitty cookie and a massive, skull-sized cookie, which would you choose?


Brown Sugar Snickerdoodle Cookies (Giant-Sized) |

Like I said, bigger is better. Kind of like diamonds and dollar bills.

There is one thing I must warn you about… You have to let your dough chill for at least 4 hours in the fridge. No, these cookies are not what you would call instant gratification, but they’re worth the wait.

Please, I beg of you, do not skip the part in the recipe instructions where it kindly informs you to chill the dough. And, if you do decide to not take my word and bake your cookies right away, don’t come cryin’ to me, because I told ya so.

Brown Sugar Snickerdoodle Cookies (Giant-Sized) |

So, if you want puffy, mammoth-sized cookies, chill your dough. In order to achieve my jumbo-sized cookies, I used a 1/4-cup cookie scoop. If you don’t own said cookie scoop, measure out 1/4-cup sized dough balls using a measuring cup. Or, you can live on the edge and wing it.

Before you place your (chilled) dough balls in the oven, they take a swim in a cinnamon-sugar bath. Oh, how I wish I were that (chilled) dough ball.

Once baked, leave them to cool on the pan for at least 5 minutes. We don’t want all of your effort to go to waste by trying to dislodge the cookies from the pan too early just to have turn into a crumpled heap.

Brown Sugar Snickerdoodle Cookies (Giant-Sized) |

The outer layer of these doodles are glistening with cinnamon-sugar. One crunch through the crispy exterior and your lips graze the soft, caramelized center–so gooey, so chewy. It’s pure doodle bliss.

Brown Sugar Snickerdoodle Cookies

Giant-sized snickerdoodle cookies made with dark brown sugar to create a moist, chewy cookie.

Yield: 12-15 cookies

Total Time: 4 hours 35 minutes

Prep Time: 4 hours 15 minutes

Cook Time: 20-25 minutes


1 cup unsalted butter, at room-temperature

1 cup granulated sugar, plus 1/2 cup for coating

1/2 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons cream of tartar

1 tablespoon ground cinnamon



In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1 cup of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time, for a total of 2-3 minutes, or until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.

In a small bowl, whisk together flour, baking soda, salt, and cream of tartar. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed.

Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).

Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.

In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 1/4 cup cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line.

Bake for 20-22 minutes, or until the cookies are a light golden color but still slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store the cooled cookies in an airtight container for up to 3 days.

If you prefer to bake regular-sized cookies, use a 1-tablespoon cookie scoop to prepare the dough as described above. Space the cookies 3-inces apart on the baking sheet and bake for 13-14 minutes. The recipe will yield between 24-28 smaller cookies.

Adapted from Flour Bakery + Cafe

All images and text ©.
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17 Responses to “Brown Sugar Snickerdoodle Cookies”

  1. #
    Taylor @ Food Faith Fitness — August 13, 2014 at 8:02 am

    I LURVE using brown sugar in place of white…it makes such chewy cookies, and these look no different. Can we have a cookie breakfast date please and thanks?


  2. #
    [email protected] — August 13, 2014 at 8:38 am

    Totally YES to skull-sized cookies. Who likes those wimpy, teeny-tiny snickerdoodles?! These look unbelievably chewy and totally agree with chilling the dough—it’s like magic what it does to a cookie’s texture! ;) Pinned.


  3. #
    [email protected] & Trinkets — August 13, 2014 at 9:51 am

    I love snickerdoodles, and I love using brown sugar in cookies.

    Skull sized cookies are always better


  4. #
    Mary Frances — August 13, 2014 at 10:38 am

    Extra sugar, extra large, sounds extra amazing to me! I always surprise myself with how much I like snickerdoodles. I’m always like, they have no chocolate, why would I want seconds? And then suddenly I’m back for fourths … cinnamon and sugar is an addictive combo :)


  5. #
    Nicole ~ Cooking for Keeps — August 13, 2014 at 12:32 pm

    Trying these! Snickerdoodles are my husaband’s FAVORITE cookie, but I get kind of burnt out on them, the subtle change of swapping out brown sugar sounds awesome!


  6. #
    Julia — August 13, 2014 at 2:21 pm

    The only thing better than a snickerdoodle is a GIANT-sized snickerdoodle! Love these with all my snickerdoodle-loving heart!


  7. #
    Valerie — August 13, 2014 at 8:45 pm

    Yes, sometimes change can be wonderful; and a huge affirmative to the philosophy of bigger-is-better when it comes to cookies! Love!!


  8. #
    Jamie | Jamie's Recipes — August 13, 2014 at 9:49 pm

    We all know the brown sugar is the best sugar :) What a great substitution in these cookies.


  9. #
    Ala — August 14, 2014 at 12:04 am

    I’ve had snickerdoodles on the mind all week–I’ve been looking for a recipe to share with my friend, whom I have to thank for helping me out these past few months. This is so perfect–and XXL! Bookmarking this for sure, thanks for sharing!


  10. #
    Nancy @ gottagetbaked — August 14, 2014 at 6:54 pm

    These babies are as big as my face and I freaking love that! This is the second snickerdoodle recipe I’ve seen today and I’m printing both out because my life could also use sugar-cinnamony cookie goodness in it. I love that you swapped some of the granulated sugar for the brown. And Jennie, these photos are lovely. The little glass milk container is adorbs!


  11. #
    Choc Chip Uru — August 14, 2014 at 7:25 pm

    Don’t mind if I do get a delicious looking snicker doodle cookie :D
    Need to try this!

    Choc Chip Uru


  12. #
    Kayle (The Cooking Actress) — August 15, 2014 at 12:08 pm

    WHYYY did it never occur to me to swap out the gran sugar for brown??! THAT IS SUCH A GOOD IDEA!!! You’re so smart, Jennie :)


  13. #
    Ashley — August 15, 2014 at 8:35 pm

    Mmmm snickerdoodles! I haven’t had one in ages! And these are so big and delicious looking!!


  14. #
    Laura Dembowski — August 16, 2014 at 8:23 am

    Giant cookies are the best! Snickerdoodles are some of my favorites too and your spin on them looks fab!


  15. #
    Amy @ Elephant Eats — August 18, 2014 at 2:15 pm

    Mmm, chewy cookies are my fave. Glad you tampered with your original recipe ;)


  16. #
    shannon — August 19, 2014 at 7:33 am

    you know, i can’t see there being many ways to improve on the classic flavor of a snickerdoodle, but this would be a great way to do it! Brown sugar is an awesome substitute, and such a nice complement to the warmth from the cinnamon. lovely!



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