Best 3 High Altitude Snickerdoodles Recipe By Tasty Recipes

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Indulge in the delectable realm of high-altitude baking with our curated collection of Snickerdoodle recipes, meticulously crafted to achieve perfect cookies in the unique conditions of high-altitude kitchens. These recipes encompass a range of variations, from classic Snickerdoodles dusted with cinnamon sugar to creative twists like Snickerdoodle Blondies and even a gluten-free option. Each recipe is carefully formulated to account for the challenges of high-altitude baking, ensuring successful batches that are soft, chewy, and bursting with flavor. Whether you're a seasoned baker or a novice seeking high-altitude baking mastery, our Snickerdoodle recipes offer a delightful journey into the art of creating these timeless treats.

Let's cook with our recipes!

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY



The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty image

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

2 teaspoons ground cinnamon
1 cup butter, softened
2 teaspoons vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 tablespoon cinnamon

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!

Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams

HIGH-ALTITUDE SNICKERDOODLES RECIPE BY TASTY



High-Altitude Snickerdoodles Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, sugar, vanilla extract, large egg, flour, salt, baking powder, baking soda, cream of tartar, cinnamon, sugar, cinnamon, salt, cayenne pepper

Provided by Nicole Julian

Yield 36 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
1 cup unsalted butter, at room temperature
1 cup sugar
1 ½ tablespoons vanilla extract
1 large egg, beaten
2 cups flour, plus 1 tablespoon
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon cream of tartar
1 teaspoon cinnamon
½ cup sugar
2 tablespoons cinnamon
salt, a few dashes
⅛ teaspoon cayenne pepper, optional

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!

Nutrition Facts : Calories 99 calories, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams

SNIFFERIFIC SNICKERDOODLES WITH HIGH ALTITUDE ADJUSTMENTS



Snifferific Snickerdoodles With High Altitude Adjustments image

My favorite of several recipes I have on hand; this one consistently turns out light, chewy, and crunchy - all at the same time! Prep time includes chilling in fridge prior to baking. Take a look at the last step to see High Altitude adjustments.

Provided by SiouxzQzz

Categories     Grains

Time 1h45m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 9

1 cup shortening
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon

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.

Tips:

  • Use cold butter for the best results. This will help the cookies hold their shape better.
  • Cream together the butter and sugar until light and fluffy. This will help the cookies be chewy and tender.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape even better.
  • Roll the dough into 1-inch balls. This will ensure that the cookies are evenly sized.
  • Coat the cookie balls in the cinnamon-sugar mixture before baking. This will give the cookies their signature flavor.
  • Bake the cookies for 10-12 minutes, or until the edges are just starting to brown. This will help the cookies stay soft and chewy.
  • Let the cookies cool on a wire rack before serving. This will help them to set and firm up.

Conclusion:

These high-altitude snickerdoodles are the perfect treat for any occasion. They are easy to make and always a hit with family and friends. So next time you are looking for a delicious and festive cookie, give these snickerdoodles a try!

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