cakerdoodle cookies

★★★★★ 3
By Diane Schmidt
from Comstock Park, MI

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!

Blue Ribbon Recipe

These cookies are soft on the inside and have a slight crunch on the outside. Just the way we like them. The cinnamon sugar on top tops these off perfectly! These go perfectly with a lovely cup of afternoon tea.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For cakerdoodle cookies

  • 1 c
    shortening, butter flavor
  • 2 c
    white sugar
  • 3
  • 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

How To Make cakerdoodle cookies

  • 1
    Preheat oven to 350 degrees; grease cookie sheets.
  • 2
    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.
  • 3
    Combine the flour, baking powder, baking soda, salt, and cream of tartar. Stir into the creamed mixture alternately with the buttermilk until well blended.
  • 4
    Use 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.
  • 5
    Bake 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.