SNICKERDOODLES

I love me a good snickerdoodle....and boy-oh-boy these are super yummy!  I'm going to share two recipes, the first one was really good, but since it wasn't adapted for high altitude, they turned out a bit flat and I have a thing about super flat cookies; I'm sure they'll work great for those of you below 3,000 feet so feel free to give them a try.  For me though, since I wasn't completely sold on them I kept searching for another recipe (one which was adapted for high altitude baking).  I landed on one and tried it out this past weekend.   Not only were these scrumptious, but they looked really good too....nice and plump, just like I like them!

Snickerdoodle 
(known as Mrs. Field's Snickerdoodle recipe)

1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cream of tartar

Cinnamon/Sugar coating:
2 Tbsp. sugar
1 tsp. cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed.  Add the egg and vanilla and beat until smooth.  In another bowl, combine the flour, salt, baking soda and cream of tartar.  Pour the dry ingredients into the wet ingredients and mix well.  Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.  In a small bowl, combine the sugar and cinnamon for the topping.  Take about 2 1/2 Tbsp. of the dough and roll it into a ball.  Roll this dough into the cinnamon/sugar mixture and press it onto an ungreased cookie sheet.  Bake 12-14 minutes.  The cookies may seem undercooked, but they will continue to develop after they are removed from the oven.

High Altitude Snickerdoodles
    Cookie Dough:

• 1 cup butter, at room temperature
• 1 cup sugar
• 1 1/2 Tbsp. vanilla
• 1 egg
• 2 cups, plus 1 Tbsp Flour
• 1 tsp. baking powder
• 1/4 tsp.baking soda
• 1/8 tsp. cream of tartar 

   Cinnamon/Sugar Coating: (you can probably cut this in half and have plenty)

• 1/2 cup sugar
• 2 Tbsp. cinnamon

Pre-heat oven to 350 degrees.  Cream butter, sugar, and vanilla.  Add remaining ingredients ending with the egg.  Combine the 1/2 cup sugar and 2 tbsp. cinnamon in a small bowl.  Take about 1 Tbsp. of dough and form it into a small ball.  Roll in the sugar/cinnamon mixture.  Bake about 7-10 minutes (I baked mine for 8 minutes since my husband and I like our cookies soft) until the edges of the cookie are slightly browned.

What's really cool about Snickerdoodles is you generally have all the ingredients on hand....so, when you need a cookie fix, you can satisfy that craving with some fresh baked cookies straight out of the oven in about 40 minutes.  Enjoy!!

from: Baking at High Altitude:  The Muffin Lady's Old Fashioned Recipes