Giant Snickerdoodle Cookies
Big. Need room to expand, so don't try to get more than 5 or 6 on a large cookies sheet. Makes about 24.
Chill: 4 Hours
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- 4.5 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 cup(s) buttermilk
- 2 eggs
- 2 tablespoon(s) ground cinnamon
- 1/2 teaspoon(s) lemon extract or 1 tsp. finely shredded lemon peel
- 3/4 teaspoon(s) salt
- 1.25 cup(s) shortening
- 2 cup(s) sugar
- 1/2 cup(s) sugar
- 1.5 teaspoon(s) vanilla
- Stir together flour, baking powder, baking soda, and salt.
- Beat shortening with electric mixer on medium to high speed 30 seconds. Add 2 cups sugar. Beat til combined, scraping sides of bowl.
- Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract/peel.
- Add dry ingredients and buttermilk alternatively to creamed mixture, scarping down sides of bowl as necessary. Cover and chill at least 4 hours. Meanwhile, combine the 1/2 cup sugar and cinnamon. Set aside.
- Preheat oven to 375 degrees. Lightly grease cookie sheets; set aside. For each cookie, use a 1/4 cup measure or 1/4 cup ice cream scoop (if use ice-cream scoop, lightly coat with nonstick cooking spray to help prevent dough from sticking). Roll each scoop of dough in the sugar-cinnamon mixture to coat. Place 3" apart on cookie sheet. With palm of hand, gently press down cookie to 1/2" thickness.
- Bake cookies 12-14 min or til bottoms are light gold. Transfer to rack. They bake more evenly if you bake one batch at a time.
This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.
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Giant Snickerdoodle Cookies Recipe at a Glance
- COURSE: Cookies