As soon as I tasted my Salted Honey Chocolate Chip Cookies, I knew I had to use the secret ingredient (honey!) in more varieties. These Honey Snickerdoodles are soft, chewy, and full of warm cinnamon flavor, with a subtle sweetness from the honey that enhances the cookies without making them taste like honey. They might just be the best version of a Snickerdoodle I have ever had! The edges bake up lightly golden while the centers stay tender, giving you that perfect snickerdoodle texture in every bite.
Ingredients & Substitutions
- Butter: I use unsalted butter, softened, so it creams smoothly with the brown sugar and honey. If you only have salted butter, that’s fine; just reduce the added kosher salt a bit.
- Brown Sugar: Adds sweetness and keeps the cookies soft and chewy. I usually use light brown sugar, but dark brown sugar will work if you want a slightly deeper flavor.
- Honey: The star ingredient! It adds moisture and a light sweetness that makes these cookies extra soft. Don’t worry, they don’t taste like honey. Maple syrup can work in a pinch, but the flavor will change a bit.
- Egg: Helps bind everything together and gives the cookies structure. Room temperature is best, so it mixes in smoothly.
- Flour: All-purpose flour gives the cookies their structure. If you need a gluten-free option, a 1:1 gluten-free flour blend should work here.
- Cinnamon: Mixed right into the dough for that classic snickerdoodle flavor.
- Cinnamon Sugar Coating: That signature finish! Rolling the dough in cinnamon sugar gives the cookies a lightly crisp, sweet exterior that contrasts perfectly with the soft centers.
FAQs
Do Honey Snickerdoodles taste like honey?
No, they don’t have a strong honey flavor. The honey adds moisture and a light sweetness that makes the cookies extra soft and tender, but the overall flavor still leans classic snickerdoodle with warm cinnamon.
Why are my snickerdoodles not soft?
The most common reason is overbaking. These cookies are best when the centers look slightly underbaked when you take them out of the oven; they will continue to set as they cool. Measuring the flour correctly (spoon and level) also helps keep them soft.
Can I make the cookie dough ahead of time?
Yes! You can make the dough and store it covered in the refrigerator for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 15 to 20 minutes, so it’s easier to scoop and roll.
Why didn’t my cookies spread?
If your cookies stayed too round, the dough may have had a little too much flour or wasn’t creamed long enough at the start. Make sure the butter, sugar, and honey are fully smooth and glossy before adding the egg, and lightly flatten the dough balls if needed before baking.
Can I skip rolling the dough in cinnamon sugar?
You can, but it’s what gives snickerdoodles their signature texture and flavor. Without it, the cookies will still be soft and delicious, just a bit more like a honey sugar cookie.
How To Store Soft Honey Snickerdoodles
Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. To help keep them soft, you can add a slice of bread to the container; it helps maintain moisture.
Refrigerator: You can store the cookies in the refrigerator for up to 1 week, but keep in mind they may firm up slightly. Let them come to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. For longer storage, you can also freeze the unbaked dough balls (before rolling in cinnamon sugar). When ready to bake, roll in the coating and bake from frozen, adding 1 to 2 extra minutes to the baking time. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Soft Honey Snickerdoodles
Ingredients
- ½ cup 1 stick / 113 g unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat the softened butter, brown sugar, and honey together until smooth, glossy, and fully combined.
- Add the egg and beat until incorporated. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined; do not overmix. The dough should be soft but not sticky.
- In a small bowl, stir together the granulated sugar and cinnamon for the coating.
- Scoop the dough into 2-tablespoon portions. Roll each portion into a ball, then roll in the cinnamon sugar mixture until fully coated. Place the dough balls 2 to 3 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and set, but the centers still look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Did you make this recipe?
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