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.
3 comments:
giant snickerdoodle sounds like giant butt! I shall be making a batch tomorrow. Thanks!!
Yummy! Will have to try! I just read your last post too and I LOVE the tree you made!!!!! (that is a lot of exclamation points because that is how much I LOVED it!) I really wanted a tree for my girls bedroom and I found a really cute one at...I cant remember the name of the store right now, but it was $59, so I rethought it. I never thought about painting one...but that might be because I cant paint while renting...someday though. I am so excited for the arrival of your little gal!
Oh crap I'm gonna have to make it today since I don't have frosting or fruit for the other recipe we talked about. :) LOL! This is SOOOO not gonna help my weigh in at the next appointment, LOL. Oh well. Thanks for sharing though because I WILL be making it! :)
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