High Altitude Snickerdoodle Cookies

My ten your old son and his friend came in today and asked if they could make cookies so they could have a bake sale in our front yard. I reminded them that it was 100 degrees outside, and that they might not get any cars that pass by because we don’t live in a high traffic neighborhood, but that didn’t deter them a bit. So we pulled out our tried and true high altitude, ‘healthified’ snickerdoodle recipe (because we live in Utah and cookies bake different in high altitude; but this will also work great at lower altitudes as well), which has a wonderful flavor and soft, chewy texture, and the boys went to work, making cookies, with minimal help from me!

We used whole white wheat flour in these cookies, but also some white flour, otherwise you compromise the texture, which I didn’t want to do. We also used a less refined sugar, but any granulated sugar works.  I know, I know, we are cooking with sugar and white flour, which is something I usually try to avoid, but I’m also not a fanatic, and this is what the boys wanted to make so we went with it, and like I mentioned, it wasn’t all bad because this is a recipe I’ve tweaked and ‘healthified’.  The boys ended up making some money, almost $6, which surprised me, until I found out that most of that came  from one place, our next door neighbors :).

Start out by creaming together your softened butter, sugar and eggs in a large mixing bowl.  Add flour, cream of tartar, baking soda, salt and mix.

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Form into a large ball, in your bowl, and  chill about 10-20 minutes, until the dough is easy to handle. While the dough is chilling, preheat your oven to 350 degrees, put your other ingredients away, and mix together your cinnamon and sugar on a dinner plate, preferably one with a little bit of a rim so the sugar doesn’t fall off the plate. Using a cookie scoop(or a Tbsp), form dough into  balls and roll in the cinnamon and sugar mixture.

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You can bake them on an ungreased cookie sheet, or use one lined with parchment paper for super easy cleanup.  They bake for about 10-11 minutes or until golden and firmed up a bit.

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This recipe makes about 3 and 1/2 dozen cookies. You can freeze them once they’ve cooked and cooled on a baking sheet, in freezer ziploc bag, for another day.

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High Altitude Snickerdoodle Cookies
Makes about 3 and 1/2 dozen cookies

2 sticks unsalted butter, softened
1 1/2 c turbinado sugar (or other granulated sugar)
2 eggs
2 c unbromated white flour (or any white flour)
3/4 c whole white wheat flour
1 1/4 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp sea salt

Cinnamon and Sugar Topping
1/4 c granulated sugar
1 1/2 Tbsp cinnamon

In a large mixing bowl, cream together butter, sugar and eggs.  Add flour, cream of tartar, baking soda, salt and mix. Form into a large ball, in the bowl, and  chill about 10-20 minutes, until the dough is easy to handle. While the dough is chilling, preheat your oven to 350 degrees, put your other ingredients away, and mix together your cinnamon and sugar on a dinner plate, preferably one with a little bit of a rim so the sugar doesn’t fall off the plate. Using a cookie scoop(or a Tbsp), form dough into balls and roll in the cinnamon and sugar mixture. Bake on an ungreased cookie sheet (or one lined with parchment paper for super easy cleanup)  for about 10-11 minutes or until golden and firmed up a bit. Makes about 3 and 1/2 dozen. Can freeze after cooked and cooled, in freezer ziploc bag, for another day.

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