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.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe 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

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