Honey Snickerdoodles
Super soft snickerdoodles sweetened with honey! They're easy to make, require no chilling, and can be ready to eat in less than 30 minutes.
Servings: 18 honey cookies
Calories: 127kcal
Equipment
- 1 medium bowl
- 1 large bowl or bowl of stand mixer
- 1 electric whisk or stand mixer fitted with paddle attachment
- 1 rubber spatula
- parchment paper or silicone mats
- Wire rack
Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
Wet ingredients:
- ½ cup unsalted butter softened
- ¼ cup light or dark brown sugar packed
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 egg
For rolling:
- ¼ cup granulated sugar
- ½ tablespoon cinnamon
Decorations:
Instructions
Make the honey cookie dough:
- Preheat oven to 325°F/162°C and line two baking trays with parchment paper or silicone mats.
- In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cream of tartar, 1 tsp cinnamon, 1 tsp baking soda, ½ tsp baking powder, and ¾ tsp salt.
- In a large bowl or bowl of stand mixer using the paddle attachment (can alternatively use a hand mixer), cream the ½ cup softened butter and ¼ cup brown sugar on medium speed until smooth, about 1-2 minutes. Scrape bottom and sides of bowl with your rubber spatula.
- Add ¼ cup honey, 1 tbsp vanilla extract, egg, and mix until smooth. Again, scrape bottom and sides of bowl.
- Dump in all of the dry ingredients and mix until no dry spots remain.
Bake cookies:
- In a small bowl, combine granulated sugar and cinnamon. Set aside.
- Use small cookie scoop to gather honey cookie dough into a 1 ½ tbsp ball.
- Roll ball into cinnamon sugar mixture, then place on lined baking sheet.
- Repeat with remaining honey cookie dough, placing the balls about 3-4 inches apart. They will not spread much while baking.
- Bake for 9-11 minutes, or until edges are set. Cookies should look puffy, soft, and golden.
- While they’re still warm, top the cookies with decorative sprinkles.
- Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
- Enjoy!
Notes
- I remade this recipe using King Arthur's gluten-free flour and they were just as delicious!
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1 cookie | Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 175mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
