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.
Tips & Substitutions
For a softer texture, consider using half butter and half shortening instead of all shortening. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to chill the dough thoroughly to prevent spreading during baking, which helps create that delicious giant cookie shape.
Serving Suggestions
These Giant Snickerdoodle Cookies are perfect for a cozy gathering or as a sweet treat with coffee or tea. Serve them with a scoop of vanilla ice cream for an indulgent dessert. They also pair beautifully with a glass of cold milk, making them a delightful snack for any occasion.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Snickerdoodle Cookies contains roughly 182 calories, with 2g protein, 14g carbohydrates, and 14g fat. It is a good source of dietary fiber (19% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 600mg per serving (26% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for the best results, you can experiment with a gluten-free flour blend if needed. Keep in mind that the texture may vary slightly, so adjust the liquid ingredients accordingly to achieve the right consistency.
How do I know when the cookies are done baking?
The cookies are done when the bottoms are light gold and the edges are set but the centers may still look slightly soft. They will continue to firm up as they cool on the wire rack, so be careful not to overbake them.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can add in about a cup of chocolate chips, chopped nuts, or even dried fruit to the dough before chilling. Just keep in mind that adding extra ingredients may change the baking time slightly, so keep an eye on them while they bake.
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).