High Altitude Snickerdoodle Recipe
A classic that is reliable at high altitude every single time. These High Altitude Snickerdoodles are without a doubt my husband and kiddos favorite cookie!
Is it getting too hot where you are to turn the oven on? Thank goodness here in the mountains it’s usually cool enough first thing in the morning that if I get a hankering for baking, it’s not too hot. I totally understand if cookie baking is the last thing on your mind but indulge me if you would. It’s a little late that I’m just now posting a recipe for high altitude snickerdoodles, don’t you think?
I can’t tell you how many snickerdoodle recipes I’ve made over the years that fell just short. Tasty, yes, but often too flat, too buttery, and not cinnamon-y enough. If I do say so myself, these cookies are perfection. They’re puffy, not overly sweet, and the cinnamon-sugar coating is heavy on the cinnamon- just how I like it.
This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here. And even if I do have leftovers, they freeze beautifully. So if you can bare it, crank your oven and getting you cookie baking on!
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
PrintHigh Altitude Snickerdoodle Recipe
Prep Time: 10- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 dozen 1x
Prep Time:
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Pin RecipeDescription
A recipe for perfect Snickerdoodles at high altitude every single time!
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 35oF degrees.
- In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.
- Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Add eggs and beat just until combined.
- Slowly add in flour mixture and stir just until combined, don’t over mix.
- In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
- Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookie balls 2-inches apart onto lined cookie sheet. Bake for 8-10 minutes.. Don’t overtake! Remove from oven when cookies look just barely done and let them cool on tray 5 minutes before removing them to a cooling rack.
- Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.
30 Comments
These look super delicious! I am wanting to try them out. It’s nice that this is a recipe for high altitude! Thanks for always sharing your amazing recipes!
These look delicious! Can you clarify whether you use baking powder or baking soda? In the ingredient list it states baking powder, but in the instructions it says baking soda. Help please!
It’s baking soda! Thanks for catching that.
Awesome
So tasty !!!!
★★★★★
I feel a little retarded, but…
Does the recipe call for 2 “3/4th cups” of flour, or 2 cups and 3/4 cups flour? Lol
hi, it means 2 cups of flour in the full cup measuring cup and 3 more cups in the 1/4th measuring cup
happy baking
Turned out great! Thank you!
★★★★★
I live at a high altitude in Puebla, Mexico and was looking for a great snickerdoodle recipe…I found it! Thanks so much for your recipe. The cookies not only have a great flavor, but they stay soft after cooling down.
Omg this is the best recipe I have found . Now just have keep the kids away from them till they are done
★★★★★
These are amazing !!
★★★★★
What if I’m low altitude? Can I still use this recipe?
I LOVE these!
I would recommend however using a bit more of the sugar/cinnamon since the 4 times I have baked these I have found myself needing to use a bit more.
Also I would recommend 7 minutes but maybe its just my oven
My friends love these and I have made them 4 times in 2 weeks!
Thanks for the feedback. I like a heavy hand with the cinnamon as well!
I live in Colorado Springs at 6035 feet and these came out delicious, but flat. I am totally admitting to fault, but I just don’t know what I did. Ha! 🙂 Do you know what would’ve made these flat? The taste was amazingly delicious! Thank you!
Was the butter too soft? That will result in a flat cookie. Perhaps add a tablespoon extra of flour next time??
I’m at the north side of the Springs, 6800ft. Mine also came out flat. 🙁
Make sure that your butter isn’t too soft and that you’re measuring the flour correctly. Warm butter and lack of flour can add to flat cookies. You can also try decreasing the leavening by a pinch.
I grew up in Kansas City, and I always loved baking snickerdoodles. When I moved to a higher elevation (Boulder, CO), I discovered things do not bake the same at high altitude but had no idea how to go about adjusting the recipe I had. I am so grateful to have found this. These turned out absolutely AMAZING – even better than my original KC recipe! Thank you so, so much!
★★★★★
6035 here, Colorado Springs. These baked perfectly (at 8:30-9 minutes) and my Cream of Tartar was six years old!
Seriously the best cookies I’ve ever made/eaten!!!!
Thank you!
I can’t wait to try these! Just want to check first – I notice there’s no vanilla in the ingredients list is that correct or an oversight? Thanks so much!
It’s correct 🙂
I moved from mid-Michigan to Denver a year ago, and have had mixed results with baking at high altitude. These snickerdoodles were as good as the ones my kids grew up on except I always use 2 parts sugar, 1 part cinnamon.
Thank you!!
★★★★★
How much butter I am all of a sudden not seeing the butter amount listed in the ingredients list.
Thanks for the recipe!!!
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Made tonight in Fort Collins and I used a disher to make the balls. They didn’t spread out much at all so they are a little mound-like but so yummy….
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Might flatten them a little with a spatula next time…. Tasty, thick, and soft!!!!
★★★★★
Hello Kelley,
I am getting ready to make some cookies for the Family tomorrow…I was wondering about two things…First of all do you recommend Salted or Unsalted Butter? Also, I usually set my butter out the night before I do my baking, Do you recommend that or the day of just to get it at room temp?
Thanks so much for posting, I will let you know how it goes.
Kind Regards,
Jim Franklin
My kitchen is fairly cold so I leave my butter out overnight. You want it just barely soft. It it’s too soft the cookies will spread! I mostly use unsalted butter for baking but will use salted if that’s what I have on hand. Not sure I can really tell the difference!
Hi Kelley,
Can you make the dough a few day ahead and refrigerate?
Sure! I make cookie dough ahead all the time. It can hang in the fridge for a few days or you can shape into balls and freeze the cookie dough. Just add a few minutes to the cooking time.