The Giant Snickerdoodle Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a 10–12 inch oven-safe skillet or a rimmed baking sheet with parchment paper. If using a skillet, lightly butter the pan or spray with nonstick spray.

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Cream butter and sugars

In a large bowl using a stand mixer with paddle attachment or a hand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until light and fluffy and slightly pale.

Add egg and vanilla

Add the egg and vanilla extract to the butter-sugar mixture and beat on low speed until incorporated, scraping down the bowl once.

Combine wet and dry

With the mixer on low, add the dry flour mixture in two additions, mixing just until combined. Do not overmix. The dough should be thick and slightly sticky.

Shape the giant cookie

Transfer the dough to the prepared skillet or parchment-lined baking sheet. Using a spatula or your hands (lightly floured), press the dough into an even round about 9–10 inches across and approximately 3/4 inch to 1 inch thick in the center. Smooth the top with a damp spatula for an even surface.

Mix coating

In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon, stirring until uniform.

Coat the top of the cookie

Sprinkle the cinnamon-sugar evenly over the top of the shaped cookie, gently pressing it into the dough with a spatula or the back of a spoon so it adheres.

Bake

Place the skillet or baking sheet in the preheated oven. Bake for 14–18 minutes, or until the edges are set and golden brown and the center is still slightly soft and gooey. Ovens vary — check at 12 minutes if your oven runs hot. For a softer center, aim for the lower end of the time range.

Cool briefly

Remove from oven and let the giant cookie cool in the skillet or on the pan for 5 minutes to set the edges but remain warm and gooey in the center.

Top with ice cream and caramel

Place 2 scoops of vanilla bean ice cream in the center of the warm cookie. Drizzle about 3 tablespoons of caramel sauce over the ice cream and a little around the cookie. If desired, sprinkle 1/4 teaspoon flaked salt over the caramel to balance the sweetness.

Serve

Serve immediately while the cookie is warm and the ice cream begins to melt. Use a large spatula to slice and lift portions — sharing optional.