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Giant Snickerdoodles


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  • 4-1/2 c flour
  • 2 t baking powder
  • 1 t baking soda
  • 3/4 t salt
  • 1/2 c sugar
  • 2 T ground cinnamon
  • 1-1/4 c shortening
  • 2 c sugar
  • 2 eggs
  • 1-1/2 t vanilla
  • 1/2 t lemon extract or 1t finely shredded lemon peel
  • 1 c buttermilk



Step 1

In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a small bowl, combine the 1/2c sugar and the cinnamon; set aside.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2c sugar. Beat till combined scraping bowl. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and lemon extract or peel.
Add flour mixture and buttermilk alternately to shortening mixture, beating on low speed after each addition until combined. Cover and refrigerate about 4 hours or until easy to shape.
Lightly grease baking sheets; set aside. For each cookie, scoop dough using a 1/4c measure. Roll each scoop of dough into the cinnamon sugar mixture. Arrange 3" apart on baking sheets. Using palm of your hand gently press each cookie to 1/2" thick.
Bake at 375 degrees for 12-14 minutes or until bottoms are light brown. Remove to wire racks.

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