Favorite Homemade Cookies – Best Ever Chewy Snickerdoodles

Best Ever Snickerdoodles - Chewy and melt in your mouth. Without corn syrup and so delicious!

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.

All American Cookie Book

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…

 

 

Best Ever Snickerdoodles

 

Best Ever Snickerdoodles - Chewy and melt in your mouth. Without corn syrup and so delicious!

Favorite Homemade Cookies - Best Ever Chewy Snickerdoodles

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 35
Calories 133.04 kcal

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.

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