Cakerdoodle cookies

Diane Schmidt


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!

★★★★★ 1 vote
20 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cookies are soft on the inside and a slight crunch on the outside. Just the way I like em. The cinnamon sugar on top tops these off perfectly! These go perfectly with a lovely cup of afternoon tea.


1 c
shortening, butter flavor
2 c
white sugar
1 1/2 tsp
pure vanilla extract
3 1/2 c
all purpose flour
1 Tbsp
baking powder
1 tsp
baking soda
1 tsp
1 tsp
cream of tartar
1 pinch
1 c
buttermilk (or sour milk)
1/4 c
white sugar
1 tsp
cinnamon, ground


1Preheat oven to 350 degrees, grease cookie sheets.
2In 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.
3Combine the flour, baking powder, baking soda, salt, and cream of tartar; stir into the creamed mixture alternately with the buttermilk until well blended.
4Use small/medium sized ice cream scoop to scoop dough onto cookie sheets about 3 inches apart. In a small bowl combine the 1/4 cup of sugar and the teaspoon of cinnamon. Sprinkle sugar mixture on top of the cookies.
5Bake for 10-12 minutes until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool store in an air tight container.

About this Recipe

Course/Dish: Cakes, Cookies
Main Ingredient: Sugar
Regional Style: American