snickerdoodles

so i made these two years ago for my friend's wedding in san francisco, but every time i've ever made them since then, they've gone flat. most snickerdoodles are flat, but i like them to be spherical. and i tried so many things and different recipes with unsatisfactory results. TILL NOW. yes, i think it should be that emphasized. i asked a friend of mine who sent me an altitude chart and suggested refrigerating the dry ingredients. i also wrote into thekitchn and asked them for advice. between that and comparing a few recipes and the altitude chart, i wrote up a new recipe that would make my perfect idea of snickerdoodles. here it is!


3 cups flour
2 t. cream of tartar
1/4 t. salt
(refrigerate these dry ingredients till chilled in a seperate bowl)

1/2 c. butter (chilled - only microwave it for about 10 seconds to get it barely soft)
1 1/4 c. sugar
1/4 t. baking soda
1/4 t. baking powder
2 eggs (chilled - normally room temp works for most cookies. not this recipe)
1 t. vanilla

(for rolling cookies in before baking)
2 T. sugar
2 t. cinnamon

mix butter and sugar till well whipped. add baking powder and soda. then eggs and vanilla. add dry ingredients. refrigerate till cool (10 - 20 minutes). roll into balls then refrigerate and let stand 15 minutes. roll into balls then coat in cinnamon sugar mixture and place on greased cookie sheets. cook at 425 for 7 min. let bake on cookie sheet at least 5 minutes before transferring. repeat for each batch.

(for those of you at lower altitude, reduce the flour 1/4 c. and you should be just right. you could also reduce the cream of tartar by 1 tsp.)