Best 3 Snifferific Snickerdoodles With High Altitude Adjustments 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!

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.

WORLD'S BEST SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Cream together butter and sugar.
• Add in eggs, one at a time, along with vanilla, until well-combined.
• Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
• Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
• Use your hands to roll dough into little (ping-pong ball-sized) balls.
• Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
• Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.