A recipe for perfect Snickerdoodles at high altitude every single time
Yield: 4 dozen
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 350F 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.
Author’s note: This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here.