Cake-like in the center and slightly crisp around the edges, these cakerdoodle cookies are divine. They're just sweet enough and filled with nutmeg and cinnamon flavor. It may seem like a lot of nutmeg, but it works in this cookie. Once baked, the cinnamon and sugar topping is a little crunchy and a nice contrast to the soft and chewy cookie. Easy to make, these are perfect for a bake sale or serving a crowd. I came up with this recipe by combining 3 family-favorite cookie recipes into one delicious amazing cookie. It's a soft cookie with a cake-like texture. The taste is unique, and when I sell them at bake sales, they sell out immediately!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 cup(s) shortening
- butter flavor
- 2 cup(s) white sugar
- 3 large eggs
- 1 1/2 teaspoon(s) pure vanilla extract
- 3 1/2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) nutmeg
- 1 teaspoon(s) cream of tartar
- 1 pinch(es) salt
- 1 cup(s) buttermilk (or sour milk)
- 1/4 cup(s) white sugar
- 1 teaspoon(s) cinnamon
- ground
Intructions :
- Preheat oven to 350 degrees; grease cookie sheets.
- In a large bowl
- cream together the shortening and 2 cups of sugar until smooth. Stir in the eggs
- one at a time.
- Then add the vanilla.
- Combine the flour
- baking powder
- baking soda
- salt
- nutmeg
- and cream of tartar in a separate bowl.
- Add the flour mixture to the creamed mixture a little at a time.
- Alternating flour mixture and buttermilk until all is well blended.
- Mix 1/4 c sugar and 1 tsp cinnamon in a small bowl.
- Use a small ice cream scoop to scoop dough onto cookie sheets about 3 inches apart. Then sprinkle
- generously
- the cinnamon sugar mixture on top of the dough.
- Bake for 10-12 minutes until the edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool store in an airtight container.
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Keyword : cake-snickerdoodle-cookies-American