The Best Soft & Chewy High Altitude Snickerdoodles
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Enjoy delightfully soft, chewy centers and slightly crisp edges with this classic snickerdoodle cookie recipe.
Yield: 36
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
When making these snickerdoodles at below 3,000 feet of elevation change the flour amount to 2 3/4 cup of all purpose flour.