Snickerdoodles are great cookies, and this is my favorite snickerdoodle recipe. Any cookie with this much butter and sugar has got to be good!
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. Note that this snickerdoodle recipe is a perfect base for making SnickerPoodles.
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.
Step 5: Add Dry Ingredients
Step 6: Grease Cookie Sheets
Step 7: Roll in Sugar/spice Mix
Roll a small ball, about 1 inch across, and coat it in the sugar/spice mix. Drop it on the greased cookie sheet, and squish it slightly flat. Add more balls, suitably gridded onto the cookie sheet.
Step 8: Bake
Remove from the cookie sheet immediately and cool on a wire rack.
Step 9: Serve and Store
They store well, getting firmer/crispier with time. (Though they aren't likely to stick around past a day or two.) Store in sealed tupperware or ziplock baggies. When crispy, the cookies are especially good dunked in the beverage of your choice.
Now, go take a hike to make room for more cookies.