High-Altitude Snickerdoodles

I know we’re all looking for some fall coziness these days so today I’m sharing one of my absolute favorite cookie recipes- the perfect transition into fall baking- Snickerdoodles.

These are lightly crisp on the outside, soft and chewy on the inside, and coated in cinnamon and sugar for the perfect cozy cookie. It’s kind of like a cinnamon sugar cookie, and it’s one of the best cookies you can possibly bake, trust me. Let’s get to it!

How to Make High-Altitude Snickerdoodles

High-Altitude Snickerdoodles are super easy to pull together- no chilling time needed. The ingredients are super simple, but one notable item is cream of tartar, which gives the cookies just a slight tang. Cream of tartar is also often used to stabilize egg whites, so it’s good to keep some on hand!

First up, you want to stir the dry ingredients together until everything is combined and set this mixture aside. Then it’s time to beat together some butter and sugar until they are well combined and a little bit fluffy.

This recipe uses egg yolks only, which helps create a chewy texture in the final cookies. Mix in the yolks along with the vanilla extract next, before adding in the dry mixture.

The dough will be pretty thick, but you should be able to scoop the dough into 2 tablespoonfuls. Roll each cookie dough ball into a mixture of cinnamon and sugar for that signature snickerdoodle coating.

These cookies get baked until they cracked and puffed, and they should be lightly golden brown around the edges. You want to avoid overbaking cookies as they continue to cook while they cool on the baking sheet.

Tips & Tricks for High-Altitude Snickerdoodles

Here are my tips to help along the way:

• Do I have to use cream of tartar? Yes, this gives the cookies their classic slightly tangy flavor, and it works alongside the baking soda to create the perfect texture.
• Why does this recipe only use egg yolks? Egg yolks also contribute to the texture of these cookies, creating a super chewy and soft center to the cookies while avoiding the additional moisture from the egg whites.
• How do I know when the cookie dough is fully mixed? While we often hear that we need to avoid over-mixing, with cookies it’s important to ensure that you don’t have dry pockets of flour stuck to the bottom of your bowl. You still don’t want to over-mix, but be sure to mix everything together until the dough is the same texture throughout.
• How do I know when the cookies are fully baked? You want to bake these cookies until the tops develop a few cracks, and the cookies look puffed but mostly dry. The edges should be just lightly golden. Don’t over-bake these- take them out while they are still puffy as they will settle and finish cooking as they cool.
• How long can I store these cookies? These cookies will stay fresh when stored in an air-tight container at room temperature for 5-7 days. You can also freeze the baked cookies for up to 2 months if needed.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

5 from 1 vote

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High-Altitude Snickerdoodles

Servings 24 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. cream of tartar
• 1/2 tsp. salt
• 1 cup softened butter
• 1 1/4 cups + 1/4 cup sugar separated
• 3 egg yolks
• 1 tbs. vanilla extract
• 2 tsp. ground cinnamon

Instructions

1. Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt, and set this mixture aside.
3. In a large bowl, beat together the butter and 1 1/4 cups sugar until light and fluffy. Add in the egg yolks and vanilla extract and beat until combined. Slowly add in the flour mixture and beat until fully combined and a soft dough has formed.
4. In a small bowl, stir together the remaining 1/4 cup sugar and the ground cinnamon.
5. Scoop out dough in 2-tablespoonfuls. Roll each dough ball into the cinnamon-sugar mixture to coat it completely.
6. Place on a lined baking sheet about 2 inches apart. Bake for 12-13 minutes, or until cookies just begin to lightly brown on the edges- do not over bake! The cookies will look slightly puffy and cracked, but they will settle as they cool. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!