Giant Snickerdoodle Cookies

Ingredients

• 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

Preparation

1. Stir together flour, baking powder, baking soda, and salt.


2. Beat shortening with electric mixer on medium to high speed 30 seconds. Add 2 cups sugar. Beat til combined, scraping sides of bowl.


3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract/peel.


4. 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.


5. 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.


6. 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.