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
Description
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.
12 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.
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!