Prep 1 hr 15 mins
Cook 30 mins
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.
- 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
- 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.
This was the first high altitude recipe that worked out for me (at 7300 ft in Los Alamos). And they taste wonderful! Thank you so much!
Worked great with high altitude adjustments in Denver. Delicious!
Delicious recipe, and the high altitude adjustments worked well. Instead of water for the high altitude adjustment, I used vanilla. Also, I made one batch as recommended, but another batch rolled in vanilla sugar for a guest who didn't like the cinnamon (I have some sugar stored in a jar with a vanilla bean in it). I actually liked the ones with the vanilla sugar better, although they were not Snickerdoodles... I think having the stone heated at 425 helped give the cookies the nice puffy texture.