High Altitude Snickerdoodle Recipe

  • Author: Kelley
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 dozen 1x


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


  1. Preheat oven to 35oF degrees.
  2. In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.
  3. Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add eggs and beat just until combined.
  5. Slowly add in flour mixture and stir just until combined, don’t over mix.
  6. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
  7. 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.
  8. Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.