Best 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.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar.
• Pour dry ingredients into the wet ingredients, mix well.
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball.
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
• Bake cookies 10-12 minutes, NO MORE.
• *Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
• It happened to me.
• lol.
• If the cookies don't turn out, please try again.
• It's a very good cookie, it's just all a matter of getting the cooking time right.