High Altitude Snickerdoodles Recipe By Tasty

BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY

Steps:

• Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
• Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
• Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
• With an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, vanilla, and yogurt until combined.
• Add the dry ingredients slowly and beat on low-speed just until combined.
• Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
• NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
• Preheat the oven to 350°F (180°C).
• Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
• Meanwhile mix the rolling mixture in a bowl.
• Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
• Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
• Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
• Repeat with remaining dough.
• Enjoy!

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.