feat: add Snickerdoodles. Fixes #399.

cook/cookies-and-bars/Snickerdoodles.cook

@@ -0,0 +1,17 @@
+>> source: https://www.bonappetit.com/recipe/best-snickerdoodles
+>> time required: None minutes
+>> image: https://assets.bonappetit.com/photos/58e284575f9d8752fc8f295b/5:7/w_2585,h_3619,c_limit/0417-web-snickerdoodle-cookies.jpg
+
+Melt and cool the @unsalted butter{1%cup} slightly.
+
+Whisk @all-purpose flour{2.5%cups}, @cream of tartar{2%tsp}, @baking soda{1%tsp}, and @salt{0.75%tsp} in a #medium bowl{}. Using an #electric mixer{} on medium speed, beat unsalted butter, @light brown sugar{1/2%cup}, and 1 cup @granulated sugar{1%cup} in a #large bowl{}, scraping down sides, until incorporated. Scrape in seeds from @vanilla bean{1}; reserve pod for another use.
+
+Add @eggs{2%large} and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about ~{3%minutes}. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least ~{30%minutes} to hydrate flour; dough will be very loose but will thicken as it sits.
+
+Arrange a rack in center of oven; preheat to 400°F. Line a #rimmed baking sheet{} with #parchment paper{}. Whisk @cinnamon{1%Tbsp} and remaining 2 Tbsp @granulated sugar{2%Tbsp} in a #medium bowl{}.
+
+Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
+
+Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8 to ~{10%minutes}. Let cool on sheets ~{10%minutes}, then transfer to a wire rack and let cool completely.
+
+Do Ahead: Cookie dough can be made ~{3%days} ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.

docs/cookies-and-bars/snickerdoodles.md

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+---
+comments: true
+tags:
+  - cookie
+  - dessert
+---
+# :cookie: Snickerdoodles
+
+![Snickerdoodles](../assets/images/snickerdoodles.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 3.04 days |
+
+## :salt: Ingredients
+
+- :butter: 1 cup unsalted butter
+- :ear_of_rice: 2.5 cups all-purpose flour
+- :rice: 2 tsp cream of tartar
+- :cup_with_straw: 1 tsp baking soda
+- :salt: 0.75 tsp salt
+- :maple_leaf: 0.5 cup light brown sugar
+- :candy: 1 cup granulated sugar
+- :icecream: 1 vanilla bean
+- :egg: 2 large eggs
+- :custard: 1 Tbsp cinnamon
+- :candy: 2 Tbsp granulated sugar
+
+## :cooking: Cookware
+
+- 1 medium bowl
+- 1 electric mixer
+- 1 large bowl
+- 1 rimmed baking sheet
+- 1 parchment paper
+- 1 medium bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+Melt and cool the unsalted butter slightly.
+
+### Step 2
+
+Whisk all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium
+speed, beat unsalted butter, light brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until
+incorporated. Scrape in seeds from vanilla bean; reserve pod for another use.
+
+### Step 3
+
+Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like
+stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down
+sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough
+will be very loose but will thicken as it sits.
+
+### Step 4
+
+Arrange a rack in center of oven; preheat to 400°F. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and
+remaining 2 Tbsp granulated sugar in a medium bowl.
+
+### Step 5
+
+Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your
+hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten;
+cookies will spread as they bake.
+
+### Step 6
+
+Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8 to 10 minutes. Let cool on
+sheets 10 minutes, then transfer to a wire rack and let cool completely.
+
+!!! note "Do Ahead"
+
+    Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before
+    portioning and coating in cinnamon-sugar.
+
+## :link: Sources
+
+- <https://www.bonappetit.com/recipe/best-snickerdoodles>
+- <https://www.thekitchn.com/snickerdoodle-recipe-reviews-22969541>

mkdocs.yml

@@ -137,6 +137,7 @@ nav:
       - Pumpkin Cheesecake Cookies: cookies-and-bars/pumpkin-cheesecake-cookies.md
       - Samoas: cookies-and-bars/samoas.md
       - Simple Sugar Cookies: cookies-and-bars/simple-sugar-cookies.md
+      - Snickerdoodles: cookies-and-bars/snickerdoodles.md
       - Tante Myrn's Sugar Cookies: cookies-and-bars/tante-myrn's-sugar-cookies.md
       - The New York Times Chocolate Chip Cookies: cookies-and-bars/the-new-york-times-chocolate-chip-cookies.md
       - Twix: cookies-and-bars/twix.md