Bready or Not: Chewy Honey Snickerdoodles
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Bready or Not: Chewy Honey Snickerdoodles

A Bready or Not Original: classic Snickerdoodle cookies with a touch of honey! These cookies are excellent to pack for conventions or ship cross-country, as they'll stay chewy and delicious for over a week and a half. Also note that the dough is great to freeze for weeks, and the wrapped-up dough can also idle in the fridge for several days before being baked. These cookies are convenient at every stage!
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, snickerdoodle
Author: Beth Cato


For dough:

  • 3/4 cup unsalted butter 1 1/2 sticks, softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For rolling:

  • 3 tablespoons white sugar
  • 3 teaspoons ground cinnamon


  • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
  • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cream of tartar, cornstarch, baking soda, and salt. Sift together.
  • Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.
  • When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat.
  • The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when you space the cookie dough balls.
  • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
  • Cookies will keep in a sealed container, between waxed paper or parchment layers, for over a week and a half. They are excellent for travel or shipping.