I love homemade cookies! They are my favorite dessert, hands down.
My healthier cookies, the chocolate chip cookies with beans are so yummy and completely guilt-free. But these Chewy Snickerdoodles are so amazing, they are worth the sugar-spike! They melt in your mouth and are delicious!
The recipe, from Nancy Baggett is nearly perfect, but I sub in honey for corn syrup. Also, Ms Baggett does a great job of explaining the process in detail, I don’t roll that way. I like easy and I pretty much make creating these little morsels as painless as possible.
Before I share the recipe, let me just rave on this book, The All-American Cookie Book by Nancy Baggett.
If you are a connoisseur of homemade cookies, this book is a must. Unfortunately, it is no longer in print but I adore it! It is one of the few books I kept through our move into the camper.
You can pick up your copy, here but you’ll have to buy used.
I’ve made about a dozen of the recipes in this cookbook and every one of them was delicious!
Here is my simplified and ever so slightly healthier version…
Favorite Homemade Cookies - Best Ever Chewy Snickerdoodles
Save to BigOven Ingredients
- 1 cup butter
- 1 3/4 cup sugar
- 1 1/2 tablespoon honey
- 2 lg eggs
- 2 1/2 teaspoon vanilla
- 2 2/3 cup flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 cup sugar + 1 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees. In a large bowl, cream together the sugar, honey, and butter. Mix in the eggs one at a time. Add the vanilla and stir. To this bowl, add the flour, cream of tartar, baking soda, salt, and nutmeg. Mix until consistency is even.
- Let batter dough rest for 5 to 10 minutes or until it firms slightly. In a shallow bowl mix 1/4 cup of sugar and 1 1/2 tsp cinnamon.
- Roll dough into generous 1 inch balls and coat in sugar/cinnamon mixture. Place balls on a greased pan or ungreased stoneware. Slightly press down and bake for 8 to 11 minutes, turning halfway through baking.
- Remove from oven when just golden brown on edges and let them firm up slightly on your pan until you remove them to a wire rack to cool.