Soft & Chewy High Altitude Snickerdoodle Cookies
Enjoy delightfully soft, chewy centers and slightly crisp edges with this classic snickerdoodle cookie recipe, as they are a timeless allure of classic homemade cookies. Relish in the cinnamon flavor and the slightly tangy flavor that cream of tartar gives in these homemade snickerdoodle cookies.
“These are the best snickerdoodle cookies I have ever had!” ~ Lindsay
Check out these other HIGH ALTITUDE COOKIE RECIPES: Pecan Tassies with cream cheese crust, No Bake Cookies with peanut butter and chocolate, soft and chewy Monster Cookies, Chocolate Crinkle Cookies, Cutout Sugar Cookies that keep their shape, Peanut Butter Blossom Cookies, soft Oatmeal Cookies, and the BEST high altitude Brown Butter Chocolate Chip Cookies.
This High Altitude Snickerdoodle Cookie recipe is made at 8,000 feet elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments.
Why you will love these snickerdoodles:
- Easy snickerdoodle recipe – simple ingredients and directions
- Best cookies – soft texture and chewy center with a cinnamon-sugar topping
- Classic cookie – everyone will love the classic flavor of these chewy snickerdoodles
- Only takes a little bit of time – no need to chill the dough, make these cookies in only 30 minutes
- This easy recipe as ingredients adjustments for baking at high altitude and sea level
Baking at high altitude has its challenges but have no fear, I have lots of delicious high altitude recipes for you: High Altitude Strawberry Shortcake or High Altitude Strawberry Pie are the perfect summer desserts, High Altitude Pecan Pie and Flaky Pie Crust for Thanksgiving dessert, or for the chocolate lovers (like me) try out these rich and fudgy Chocolate Espresso Brownies.
Recommended tools:
- LARGE BOWL with a hand mixer or stand mixer with paddle attachment (or flat beater)
- MEASURING CUPS AND SPOONS
- COOKIE SCOOP – I use a 1.5 tablespoon cookie scoop
- COOKIE SHEET
- COOLING RACK
- OPTIONAL: PARCHMENT PAPER or SILICONE BAKING MAT
Ingredients:
- BUTTER – use unsalted butter at room temperature or softened
- WHITE SUGAR – add the perfect kiss of sweetness
- LARGE EGGS – eggs help bind all the ingredients together and create a softer cookie
- FLOUR – use all purpose flour
- CREAM OF TARTAR – the key ingredient in snickerdoodle cookies. Cream of tartar combines with the leavening agent (baking soda) for soft, fluffy cookies
- BAKING SODA – the perfect amount for fluffy cookies at high altitude and sea level
- SALT – don’t skip the salt! Surprisingly salt actually brings out the sweetness in the recipe.
- CINNAMON and SUGAR – can’t beat the delicious cinnamon sugar on the outside of a perfect cookie
See the recipe card at the bottom of the post for the full ingredients list.
How to make High Altitude Snickerdoodle Cookies
- Mix together the ingredients – mix together the wet ingredients and then add the dry ingredients
- Shape dough into balls
- Roll the cookie dough balls in the cinnamon sugar mixture
- Bake at 400 degrees F for 8 minutes
- Cool and enjoy!
See the recipe card at the bottom of the post for the full instructions.
FAQs:
Can you freeze snickerdoodle dough?
Yes, snickerdoodle dough works great to make ahead, freeze, and then bake later. Freeze the cookie dough balls separately on a baking sheet then place in a freezer bag. Thaw the cookie dough and roll it in cinnamon sugar just before baking.
Can snickerdoodle dough be refrigerated?
Yes, snickerdoodle dough works great to make the day ahead and store in the refrigerator overnight. Wait to roll the cookie dough balls in cinnamon sugar until you are ready to bake the cookies.
Can snickerdoodle cookies be frozen?
Yes, snickerdoodle cookies stay fresh and delicious being stored in the freezer. Make sure to allow cookies to cool down completely before freezing. Store cookies in an airtight container for up to 3 months in the freezer.
How long will snickerdoodle cookies last?
Snickerdoodle cookies will last 5-7 days at room temperature in an airtight container.
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Other high altitude recipes!
High Altitude Breakfast Recipes
- Blueberry Coffee Cake with Streusel Topping
- Blueberry Muffins
- Perfect Hard Boiled Eggs
- Cinnamon Rolls
- Waffles with Dairy Free Option
- Easy Crepes with Dairy Free Option
- Fluffy Pancakes
- Dutch Baby Pancake
High Altitude Bread Recipes
- Cornbread
- No-Knead Artisan Bread
- Fail-Proof Flaky Biscuits
- Soft & Fluffy Dinner Rolls
- Pumpkin Bread with Streusel Topping
- Pumpkin Bread with Chocolate Chips
- Banana Bread
High Altitude Dessert Recipes
- Blueberry Pie with Frozen Berries
- Pumpkin Pie
- Apple Pie with Crumb Topping
- Fresh Peach Pie
- Apple Pie with Cream
- Fresh Strawberry Pie – No Bake
- Pecan Pie
- Brown Butter Chocolate Chip Cookies
- Texas Sheet Cake with Frosting
- Chocolate Fudge Cake
- Oreo Cheesecake with Chocolate Ganache
The Best Soft & Chewy High Altitude Snickerdoodles
Ingredients
Snickerdoodle dough
- 1 ½ cup white sugar
- 1 cup butter softened
- 2 large eggs
- 3 cup all purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Topping
- ¼ cup sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven temperature to 400 degrees F.
- Mix together sugar, butter, and eggs.
- Add in flour, cream of tartar, baking soda, and salt. Mix together.
- Shape the dough into 1 inch balls.
- Roll each cookie dough ball in cinnamon-sugar.
- Place the cookie dough balls 2 inches apart on a cookie sheet.
- Bake for 8 minutes.
Notes
If you make these delicious High Altitude Snickerdoodle Cookies leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.
