I have a few keepers that I've found over the years and I'm happy to say I may have another to add to my growing collection. I tried a new Snickerdoodle recipe today that turned out BIG, SOFT and SCRUMPTIOUS - if I do say so myself. So, I thought I'd share. If you try it, let me know what you think.
Giant Snickerdoodles
4 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. lemon extract or 1 tsp. finely shredded lemon peel
1 cup buttermilk
1/2 cup sugar
2 Tbsp. ground cinnamon
In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the shortening with an electric mixer on medium to high speed 30 seconds. Add the 2 cups sugar. Beat the mixture until combined, scraping sides of bowl. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or peel. Add dry ingredients and buttermilk alternately to creamed mixture, scraping down the sides of bowl as necessary.* Cover and chill for at least 4 hours. Meanwhile, combine the 1/2 cup sugar and cinnamon; set aside. lightly grease cookie sheets; set aside. Preheat oven to 375° F. For each cookie, use a 1/4 cup measure or 1/4 cup ice cream scoop. Roll each scoop of dough in the sugar cinnamon mixture to coat. Place 3 inches apart on cookie sheet. With the palm of your hand, gently press down cookies to 1/2-inch thickness. Bake cookies 12-14 minutes or until bottoms are a light gold. Transfer to cooling rack. The cookies bake more evenly if you bake just one batch at a time.
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. lemon extract or 1 tsp. finely shredded lemon peel
1 cup buttermilk
1/2 cup sugar
2 Tbsp. ground cinnamon
In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together the shortening with an electric mixer on medium to high speed 30 seconds. Add the 2 cups sugar. Beat the mixture until combined, scraping sides of bowl. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or peel. Add dry ingredients and buttermilk alternately to creamed mixture, scraping down the sides of bowl as necessary.* Cover and chill for at least 4 hours. Meanwhile, combine the 1/2 cup sugar and cinnamon; set aside. lightly grease cookie sheets; set aside. Preheat oven to 375° F. For each cookie, use a 1/4 cup measure or 1/4 cup ice cream scoop. Roll each scoop of dough in the sugar cinnamon mixture to coat. Place 3 inches apart on cookie sheet. With the palm of your hand, gently press down cookies to 1/2-inch thickness. Bake cookies 12-14 minutes or until bottoms are a light gold. Transfer to cooling rack. The cookies bake more evenly if you bake just one batch at a time.
Makes about 24.
*I ended up using 5 cups of flour because the dough was really sticky. Even after 5 cups I wasn't sure. But I stuck it in the fridge anyway and 4 hours later it was firm and fine.
