Real Recipes From Real Home Cooks ®

cakerdoodle cookies

(3 ratings)
Blue Ribbon Recipe by
Diane Schmidt
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

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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For cakerdoodle cookies

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

Test Kitchen Tips
Make sure the shortening, butter, and eggs are creamed very well before adding the flour and buttermilk. If you don't like nutmeg, replace it with cinnamon.
  • Oven set to preheat.
    Preheat oven to 350 degrees; grease cookie sheets.
  • Creaming shortening, sugar, and egg.
    In a large bowl, cream together the shortening and 2 cups of sugar until smooth. Stir in the eggs, one at a time.
  • Adding vanilla extract.
    Then add the vanilla.
  • Flour, baking powder and soda, salt, nutmeg, and cream of tartar in a bowl.
    Combine the flour, baking powder, baking soda, salt, nutmeg, and cream of tartar in a separate bowl.
  • Adding flour to the butter mixture.
    Add the flour mixture to the creamed mixture a little at a time.
  • Alternating adding buttermilk with flour.
    Alternating flour mixture and buttermilk until all is well blended.
  • Sugar and cinnamon in a small bowl.
    Mix 1/4 c sugar and 1 tsp cinnamon in a small bowl.
  • Sprinkling cinnamon sugar over balls of dough.
    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.
  • Baked Cakerdoodle Cookies cooling.
    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.