Best-Ever Chewy Snickerdoodle Cookie Recipe

Prep:15

Cook:10

Total:35

Yield: cookies

Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment, silicone mats, or leave ungreased if using stoneware.
Mix Dry Ingredients: In a medium bowl, whisk dry ingredients together.
3 cups unbleached all-purpose flour, spooned & leveled, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp ground nutmeg, ¼ tsp salt
Mix Wet Ingredients: In a large bowl, cream butter, sugar, and honey until light and fluffy, ~2 minutes. Add eggs one at a time, mixing well. Stir in vanilla.
1 cup salted butter, softened, 1 ¾ cups granulated sugar, 1 ½ tbsp honey, 2 eggs, room temperature, 2 ½ tsp vanilla extract
Add Dry Ingredients: Add dry ingredients to wet until just combined and the dough is even.
Rest Dough: Let dough rest 5–10 minutes to firm slightly.
Prepare Coating: In a shallow bowl, mix sugar and cinnamon for coating.
⅓ cup granulated sugar, 1 tbsp ground cinnamon
Shape Cookies: Scoop cookie dough (I use a 1.5 Tbsp scoop) and roll into 1-inch balls. Roll each ball in cinnamon-sugar to coat fully.
Bake: Place balls 2 inches apart on baking sheets. Gently flatten slightly. Bake 8–11 minutes, rotating sheets halfway, until edges are just golden.
Cool: Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. They stay chewy and delicious!
Pro Tip for Chewiness: Slightly underbaking is the secret to that soft, chewy texture. If the edges are just set and the centers look a tad underdone, you’re golden.
Make Ahead: You can refrigerate the dough for up to 2 days before baking. Just let it sit at room temperature for 10 minutes before scooping and rolling to make it easier to work with.
Cookie Scoop Hack: A small cookie scoop (about 1 ½ tbsp) ensures perfectly uniform cookies that bake evenly.

Servings: cookies

Calories: 134kcal