This Snickerdoodle recipe is from our friend Sneaker's mother, thus the name. I've tried other versions, but they're not nearly as good. These cookies start out fantastically soft and chewy in the middle, and become delightfully crisp overnight. The best of both worlds.
Here I've given the base set of ingredients, all ready for substitution.
Step 1: Ingredients & tools
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cup sugar (this goes into the cookie dough)
1/4 cup milk
1 teaspoon vanilla
3 Tablespoon sugar (this is for rolling the cookies before baking)
1 teaspoon cinnamon
Mixing bowl + fork (for dry ingredients)
Mixing bowl + wooden spoon, or stand mixer (for wet ingredients + combining)
small bowl or ramekin for sugar-rolling
Step 2: Cream butter & sugar
Save the butter wrappers to grease your cookie sheets.
Step 3: Dry ingredients
Step 4: More wet ingredients
I didn't have milk, so instead diluted yogurt with water to create a similarly liquid dairy product. There were no noticeable differences in baking or taste due to this substitution.
You can crack the eggs into a bowl and stir in the milk before adding them to the mixer; this decreases the chance of spills or wayward shell fragments.
Give everything a good stirring to make a nice moist, fluffy base.