Best 3 Snifferific Snickerdoodles With High Altitude Adjustments Recipes
Snickerdoodles are a classic American cookie delightful with their chewy texture, sweet cinnamon sugar coating, and hint of nutmeg. Adapting this recipe for high-altitude baking requires careful adjustments to the ingredients and method to achieve the perfect balance of flavors and texture. In this article, we'll guide you through the key modifications needed to make snickerific snickerdoodles that will rise perfectly and retain their chewiness at higher elevations, ensuring that your cookies are irresistibly delicious and a hit among your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
HIGH-ALTITUDE SNICKERDOODLES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, sugar, vanilla extract, large egg, flour, salt, baking powder, baking soda, cream of tartar, cinnamon, sugar, cinnamon, salt, cayenne pepper
Provided by Nicole Julian
Yield 36 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 99 calories, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES
If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
Provided by C Erik
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
- Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 10.6 g
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.
Provided by SiouxzQzz
Categories Grains
Time 1h45m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
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.
Tips:
- Measure your ingredients accurately: Using a kitchen scale to measure ingredients by weight is the most accurate way to ensure consistent results, especially when baking at high altitudes.
- Adjust the oven temperature: In general, you'll need to reduce the oven temperature by 25-50 degrees Fahrenheit when baking at high altitudes. This will help prevent the baked goods from over-browning and drying out.
- Reduce the baking time: High altitude baking often requires a shorter baking time than what is stated in the recipe. Start checking for doneness a few minutes before the recommended time and adjust as needed.
- Increase the liquid content: The dry air at high altitudes can cause baked goods to dry out more easily. Adding an extra tablespoon or two of liquid to the batter or dough can help keep the baked goods moist.
- Don't overmix the batter or dough: Overmixing can develop the gluten in the flour, which can result in tough, dense baked goods. Mix just until the ingredients are combined.
- Let the baked goods cool completely before serving: This will help them to set and firm up. Cutting into them too soon can cause them to fall apart.
Conclusion:
Baking at high altitudes can be challenging, but with a few simple adjustments, you can achieve delicious and successful results. By following the tips outlined in this article, you can adjust your favorite recipes to produce perfect baked goods every time.
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