High Altitude Snickerdoodles Recipe By Tasty Recipes

HIGH-ALTITUDE SNICKERDOODLES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C), and lightly grease a few large baking sheets.
• Cream butter, sugar, and vanilla.
• Whisk in the egg until relatively smooth.
• Mix the flour, baking powder, baking soda, salt, cream of tartar, and cinnamon.
• Combine the wet and dry ingredients with your hands until you have a well-incorporated dough.
• Mix all coating ingredients in a small bowl.
• Form balls about 1 inch (2 ½ cm) across, and roll generously in the coating mixture.
• Bake for 7-10 minutes, or until nicely-shaped and barely starting to brown on the edges. Don't overdo it!

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

SNIFFERIFIC SNICKERDOODLES WITH HIGH ALTITUDE ADJUSTMENTS

Steps:

• Cream shortening with 1 1/2 cups sugar.
• Add eggs; stirring until combined.
• Reserving 2 T sugar and cinnamon, mix (or sift) all the other dry ingredients together.
• Add 1/2 cup of dry mixture at a time to wet mixture, stirring until combined.
• Form into balls the size of walnuts (it is easier to make the balls before chilling so they stay together, if you do it after, they tend to crumble more and take more time to "coax" together).
• Mix 2 T sugar and cinnamon together in a small coffee mug. Drop the balls into the mug and swirl around to coat.
• Refrigerate to chill dough for about an hour.
• Preheat oven to 400°F (High Altitude = 410°F).
• Place coated balls 2" apart on ungreased flat stone (or cookie sheet).
• Bake 10-12 minutes on a stone (8-10 on a traditional pan). Remove from the oven while they are puffed up and cracked on the top.
• Allow to cool (they will fall a bit here) before transferring to a cooling rack.
• High Altitude Adjustments: -1T shortening, -1 1/2 T sugar, +1/2 t water, +5 1/2 t flour, -1/8 t baking soda, +10°F on original temperature.