Rosie’s note: Built to use exactly 384g of all-purpose flour, so nothing sits half-open in the pantry. The heavy cream and the cold-start bake give you a soft, melt-in-your-mouth finish instead of a crisp snickerdoodle. From The Lonnie Collection: Fluffy Cookout Cookies.
Active time is about 30 minutes, dough chills overnight. Yields around 30 cookies at 30g each. Small amounts at or under 10g are marked [Precision Check: Use Spoon], since the 1g scale gets less reliable down there.
Ingredients
Cream together
| Ingredient | Scale | Traditional |
|---|---|---|
| Butter (unsalted, softened) | 215g | ~1 cup minus 1 tbsp |
| White sugar | 275g | 1 1/4 cups + 1 tbsp |
Wet
| Ingredient | Scale | Traditional |
|---|---|---|
| Eggs | 100g | 2 large |
| Heavy cream | 55g | 3.5 tbsp |
Dry
| Ingredient | Scale | Traditional |
|---|---|---|
| All-purpose flour | 384g | ~3.2 cups |
| Cream of tartar | 7g | 2 tsp [Precision Check: Use Spoon] |
| Baking soda | 6g | 1 tsp [Precision Check: Use Spoon] |
| Fine salt | 3g | 1/2 tsp [Precision Check: Use Spoon] |
Cinnamon-sugar coating
| Ingredient | Scale | Traditional |
|---|---|---|
| White sugar | 50g | 1/4 cup |
| Cinnamon | 8g | 1 tbsp [Precision Check: Use Spoon] |
The night before
- Dry prep. In a bowl, weigh the 384g (~3.2 cups) AP flour. Add the 7g (2 tsp) cream of tartar, 6g (1 tsp) baking soda, and 3g (1/2 tsp) fine salt. Whisk together. Cream of tartar is what gives a snickerdoodle its signature tang, so do not skip it.
- The creaming phase. With the hand mixer, cream the 215g butter and 275g (1 1/4 cups + 1 tbsp) white sugar for 3 minutes until light and airy.
- Wet ingredients. Add the 100g (2) eggs and 55g (3.5 tbsp) heavy cream. Mix until smooth.
- Combine. Fold in the dry flour mix by hand until a soft dough forms. Do not overwork it.
- Coating. In a small bowl, mix the 50g (1/4 cup) white sugar and 8g (1 tbsp) cinnamon.
- Chill. Roll the dough into 30g balls. Roll each ball in the cinnamon-sugar while it is still tacky so the coating grabs. Place on a tray, cover tightly, and refrigerate overnight.
Bake day
- Preheat the convection oven to 350 F.
- Cold start. Take the dough balls straight from the fridge to the baking sheet. Space them 2 inches apart.
- Bake 9 to 11 minutes. Pull when the edges are set but the center still looks slightly underbaked. They finish carrying over on the hot sheet, and that is what keeps them pillowy.
- Rest. Let the cookies sit on the hot baking sheet 5 minutes before moving to a wire rack.
Storage, reheat, repurpose
- Storage: airtight container at room temperature, 4 to 5 days. Freeze the raw 30g coated balls up to 3 months and bake from frozen, adding a minute or two.
- Reheat: air fryer at 300 F for 2 to 3 minutes to bring back the soft center.
- Repurpose: crush a couple into a bowl of Greek yogurt with a drizzle of honey for a fast cinnamon-cookie parfait.