Bready or Not: Chewy Honey Snickerdoodles

This is a Bready or Not Original recipe. And it will blow your mind.

As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.

Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.

The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for over a week.

These cookies were well loved during the con. Several people said they were the best Snickerdoodles they’d ever had.

Here’s the recipe, so that you may replicate their joy.

Print Recipe

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

Ingredients

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

Instructions

• 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.
• OM NOM NOM!