Big, Old-Fashioned Snickerdoodles is the kind of recipe that rewards a little planning and a few simple technique cues. This version keeps the process approachable while helping you get a reliable texture, stronger flavor, and a finished bake that feels worth making again.

Ahh, the snickerdoodle. Who doesn't like a snickerdoodle? The name alone is a treat. Say it with me, "Snickerdoodle!" Now, don't you feel good inside? Yeah, me too.

Shop Cookies

Today's recipe is an old-fashioned version of the modern snickerdoodle. Dark brown sugar, dark corn syrup, nutmeg and lots of vanilla give this cookie a rich flavor that will give you that good, old-fashioned feeling inside. And the size of these cookies is big, big, big--roughly twice the size of a normal cookie. Are you swooning yet? Let's not waste any more time! Go preheat your oven.

Big, Old-Fashioned Snickerdoodles

Topping (mix and set aside) 5 tablespoons sugar 1 tablespoon cinnamon

Ingredients

• 3 1/2 cups flour
• 2 teaspoons baking powder
• 3 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup butter flavored shortening
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar (preferably dark)
• 2 eggs
• 1 tablespoon dark corn syrup
• 3 1/2 tablespoons vanilla

Directions

1. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In another bowl, cream shortening and both sugars until creamy. Add eggs, syrup, and vanilla to butter mixture. Slowly add dry ingredients to butter mixture until combined. For best results, chill dough for a few hours. Form dough into large balls (about two generous tablespoons). Roll dough balls in the cinnamon/sugar topping until thoroughly coated and place on a cookie sheet. Flatten each cookie slightly with a spatula to ensure even cooking.

1. Bake at 375 for 10-12 minutes.

Mmmmm! Call me old-fashioned, but I think I'm in love!

Use this big, old-fashioned snickerdoodles recipe for doneness cues, make-ahead planning, and storage advice that supports repeatable results.

How to Tell When Big, Old-Fashioned Snickerdoodles Is Done The best visual cue is usually at the edges. Look for a light golden color, a set outer ring, and a center that still looks slightly soft rather than dry. Most cookies and dessert bars continue to set as they cool, so pulling them at the right moment matters just as much as the bake time itself.

Make-Ahead Tips

For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.

Storage Notes

Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.

Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Brown Butter Snickerdoodles, Recipe Black and White Cookies, and Recipe Candy Cane Crunch Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.