Giant Snickerdoodle Cookies
Giant snickerdoodle cookies feature soft, chewy centers with a cinnamon-sugar coating, perfect for sharing. A delightful treat combining classic flavors and impressive size, ideal for parties and gatherings.
Ingredients
Instructions
- In a bowl, stir together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.
- Add 2 cups of sugar and beat until combined, scraping sides of the bowl.
- Beat in eggs, one at a time, beating well after each addition.
- Stir in vanilla and lemon extract or lemon peel.
- Add dry ingredients and buttermilk alternately to the creamed mixture, scraping down sides of the bowl as necessary.
- Cover and chill the dough for at least 4 hours.
- Meanwhile, combine 1/2 cup of sugar and cinnamon in a small bowl and set aside.
- Preheat oven to 375°F. Lightly grease a cookie sheet.
- Use a 1/4 cup measure or ice cream scoop to portion the dough.
- Roll each scoop in the cinnamon-sugar mixture to coat.
- Place cookies 3 inches apart on the prepared cookie sheet.
- Gently press down each cookie to about 1/2-inch thickness with the palm of your hand.
- Bake for 12 to 14 minutes or until the bottoms are light gold.
- Transfer cookies to a wire rack to cool.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).