Snickerdoodle Cookies

By Chef Megan Joy / February 14, 2013

When I was in high school the lunch ladies made the most amazing chocolate chip and snickerdoodle cookies. They came in little bags of two and were kept warm during lunch service. Crispy on the edges and gooey in the centers, I couldn’t resist buying them. I’d fight drowsiness the rest of the afternoon, particularly in math class, but that could be unrelated to the cookie coma.

A few days ago, I found myself craving a really good, simple cookie and decided I wanted snickerdoodles- buttery, slightly tangy cookies rolled in cinnamon sugar before baking. Cinnamon sugar and I go way back. My dad always made us cinnamon toast for breakfast growing up and his were the best, probably because he used way more cinnamon sugar and butter than my mom.

So it’s safe to say I was more than delighted when these came out of the oven and I had my first delicious bite. Like I’ve said before, altitude is not the boss in your kitchen, and these cookies are proof.




For a perfectly gooey cookie, bake these for 9 minutes or less. They will still look pale, but the bottoms should be just a hint darker. Using a spatula, remove them from the baking sheet onto parchment paper or a cooling rack so they don’t continue to bake.

Snickerdoodles get their tangy flavor from cream of tartar. It’s an acid that’s a component of baking powder and also used to stabilize egg whites. You can find it in your spice aisle at the grocery store.

How to make this high altitude adjusted recipe:

Snickerdoodle Cookies
Adapted from

5.0 from 4 reviews
Snickerdoodle Cookies
Recipe type: High Altitude Baking
  • 2 sticks (8 oz) of unsalted butter, softened
  • 1¼ cups + 2 tablespoons sugar
  • 2 eggs
  • 2¾ cups all-purpose flour
  • 1¼ teaspoons cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Cinnamon Sugar:
  • ½ cup sugar
  • 3 tablespoons ground cinnamon
  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the eggs until combined.
  3. Add the flour, cream of tartar, baking soda, and salt all at once.
  4. Mix until the dough comes together.
  5. Chill for 20-30 minutes until the dough is easy to handle.
  6. Preheat your oven to 350 F.
  7. Line baking sheets with parchment paper.
  8. Roll the dough into 1" balls and roll in the cinnamon sugar.
  9. Place 2" apart on the prepared baking sheets.
  10. Bake for about 9 minutes, until the bottoms have a hint of color.
  11. Makes about 2 dozen cookies.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase sugar to 1 1/2 cups, increase cream of tartar to 2 teaspoons, and increase baking soda to 1 teaspoon.

About the author

Chef Megan Joy

Cindy Burns - January 7, 2014

Thanks for the recipe. I living in Denver now and these came out perfect. I was able to get 3 dozen.

Megan - January 21, 2014

Great recipe! Delicious and they turned out beautiful! I had to bake mine an additional one or two minutes though (probably because I made them too big). I got about 3 dozen out of this recipe too, even with bigger cookies. Yum!

Marie - February 11, 2014

Thanks so much for this site. Just made the snickerdoodles and they turned out awesome. I’m at about 5200 feet, did the recipe exactly and success. Cant wait to try the chocolate chip, mine are usually like frisbees.

Micky - April 10, 2014

Hey, this looks like a really good recipe,but I was wondering… I have most the stuff here at home, but my supermarket dosen’t have Cream of Tartar, so can I leave that out?

    Chef Megan Joy - April 10, 2014

    Hi Micky, you can try substituting double the amount of COT called for with lemon juice or vinegar to help activate the baking soda.

Nelly - June 3, 2014

Awesome recipe! I am at 6500 ft and these turned out beautifully. I moved from sea level in December and have been looking for ways to alter my baking recipes. Love your site!

Manage it Monday {menu & more} - La Cottage Family - October 6, 2014

[…] some Snickerdoodles from my Pinterest High Altitude Baking […]

Liz - February 12, 2015

This snickerdoodle recipe is right on. They are light and so delicious. I made a double batch as I was confident they would turn out perfectly and, of course, they did. Thank you, Chef Megan, for making high altitude baking so easy!!

    Chef Megan Joy - February 12, 2015

    You’re welcome Liz! This is one my favorite cookie recipes, ever. They are so good 🙂

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