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.
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Ingredients
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)
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 Tablespoon sugar (this is for rolling the cookies before baking)
1 teaspoon cinnamon
Tools
Mixing bowl + fork (for dry ingredients)
Mixing bowl + wooden spoon, or stand mixer (for wet ingredients + combining)
cookie sheet(s)
small bowl or ramekin for sugar-rolling
oven
cooling rack












































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Only if i can find Cream of Tartar
Ohhhhhhh
Alright, I know what I'm doing later!!
I'm still waiting for the official cookie report!
Seriously, these are the best ever - totally lived up to the description. I've got a batch in the oven as I type, and am attempting not to nom their sisters before they've even had a chance to cool... :D NEW FAVORITE COOKIE!
It's criminal not to.
After a bit of searching I see that you use a lowercase "t" for teaspoon and a capital "T" for tablespoon. Very interesting!
I've edited the Instructable so it's clear for new bakers too. ;)