Giant Snickerdoodle Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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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 |
Directions:
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.
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