Snifferific Snickerdoodles With High Altitude Adjustments

"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."
 
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photo by SiouxzQzz photo by SiouxzQzz
photo by SiouxzQzz
photo by SiouxzQzz photo by SiouxzQzz
Ready In:
1hr 45mins
Ingredients:
9
Yields:
48 cookies
Serves:
24
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. MagsV
    I am not high altitude. just needed a cookie recipe with shortening because I was out of butter. This was super easy to make and tasty. Made it for a bake sale and all the cookies sold.
     
  2. alirenner
    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!
     
  3. FrankyJo
    Worked great with high altitude adjustments in Denver. Delicious!
     
  4. mbuttery
    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.
     
  5. sratledge_12078996
    I used the high altitude adjustments and they turned out great! I would recommend rolling them in the cinnamon sugar mixture before refrigeration. Thanks!
     
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Tweaks

  1. mbuttery
    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.
     

RECIPE SUBMITTED BY

I'm a stay-at-home-mom of two boys who seldom finds herself at home. We're often out and about (swimming, zoo, museum, friends, family, etc.) I try to cook healthy without going "overboard". My husband is a more picky eater than my boys, so we don't have a lot of variety. When I can, I like to find time to quilt and edit the thousands of digital photos I take.
 
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