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 CooksPrint
A recipe for perfect Snickerdoodles at high altitude every single time!
- 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
- 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.