Bready or Not Classic: Chewy Honey Snickerdoodles

If all has gone according to plan, I’ve fled to a far-distant continent to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week and next. Enjoy!

If you’ve eaten my cookies at a convention or book event in recent years, you may have very well eaten these cookies: Chewy Honey Snickerdoodles.

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 weeks. As long as three weeks, I’ve been told.

I’ve had numerous people tell me that these are the best Snickerdoodles they have ever had. Try the recipe yourself, and see if you agree!

Print Recipe

Bready or Not Classic: 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 many weeks.

Course: Dessert, Snack

Keyword: cookies, snickerdoodle

Author: Beth Cato

Ingredients

For dough:

• 3/4 cup unsalted butter softened
• 1/2 cup light brown sugar packed
• 1/2 cup white sugar
• 2 Tablespoons 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 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; dough can also be frozen.
• When 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 spacing the cookie dough balls.
• Teaspoon-sized cookies bake in 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 as long as three weeks. They are excellent for travel or shipping.
• OM NOM NOM!