High Altitude Snickerdoodles
These classic snickerdoodles are thick, soft and chewy, with the perfect iconic tangy flavor, and coated in cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 tbsp dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- 2 tsp cream of tartar
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup cinnamon sugar (1/4 cup granulated sugar + 1 tsp ground cinnamon)
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed for 2 minutes.
- Scrape the bowl down, and mix in the eggs and vanilla on low. The mixture will look lumpy.
- In a separate bowl, whisk together the flour, corn starch, cream of tartar, baking soda and salt. Add the dry ingredients to the mixing bowl, and mix on low, just until combined. The batter will be very thick, and you'll need to use a spatula to incorporate all the flour at the bottom of the bowl.
- Use a cookie scoop to divide the dough into 24 equal portions, about 1.5 ounces each. Roll each portion into a ball, then coat in the cinnamon sugar mixture. Refrigerate the dough balls for 1 hour.
- Preheat the oven to 350 F, position a rack in the center of the oven, and line a large baking sheet with parchment paper.
- Place the chilled dough balls 3 inches apart on the baking sheet. Bake on the center oven rack for 11 1/2 - 12 minutes, until golden brown and set around the edges, but the centers are still slightly underdone. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
- Storing: Leftover cookies should be stored in an airtight container at room temperature for up to 3 days, or frozen for 3-6 months.
- Yield: This recipe makes 2 dozen large (1.5 ounces each) cookies, or 3 dozen small (1 ounce) cookies. For smaller cookies, bake for 8-10 minutes.
- Chocolate Chips: Snickerdoodles with chocolate chips are a delicious variation on these classic cookies! For chocolate chip snickerdoodles, just add 1 cup of semi sweet chocolate chips along with the dry ingredients, and bake as instructed.
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