Large Cinnamon Snickerdoodle Cookies

Directions

1. 1
   Have 2 cookie sheets lined with parchment paper and kept in the fridge until ready to use. Preheat oven to 350 degrees
2. 2
   In a large mixing bowl, sift your flours along with the baking soda and salt and cinnamon. Set aside.
3. 3
   In another large mixing bowl, place the cut up butter into the bowl and with an electric mixer, beat the butter as well as you can until it starts to soften and gets creamy.
4. 4
   Add the sugars, egg, and vanilla. Keep mixing until all is incorporated. Continually scrape down the sides of the bowl to keep all the butter incorporated.
5. 5
   Add the flour mixture and keep beating until all is incorporated. Take a rubber spatula and make sure you get way down to mix up all the dry ingredients into the wet.
6. 6
   Place the batter in the freezer for about 10 minutes. It should be nice and firm but easy enough to roll into balls. If its still too soft return to the freezer until a little firmer.
7. 7
   When ready to go.
8. 8
   Roll into large balls. (You should have enough to make 22 large cookies)
9. 9
   Roll each ball into the cinnamon sugar mixture and place on the cookie sheet. When they are all done, take a measuring cup and spray the bottom with cooking spray, then flatten each cookie to make a nice size.
10. 10
    You should only have 6 to 8 cookies on each sheet. They spread and are nice and big!
11. 11
    After you press them down, sprinkle with more of the topping.
12. 12
    Bake for about 8 minutes on the top shelf of the oven, rotating the pan half way through. (keep the other cookie sheets in the fridge until ready to bake)
13. 13
    The cookies will be light in color and will spring back a little when finished.
14. 14
    Let cool completely on a cooling rack after sitting on the baking sheet for about 5 minutes. Enjoy!