Honey Cookies Recipe
Honey cookies are soft, thick and chewy cookies made with floral honey and sweet cinnamon. These honey sugar cookies are easy to make and have a quick chill time. They’re the perfect cozy cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 large baking sheets
- 2 sheets parchment paper
Ingredients
- 2½ cups (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- ¾ cup (170 g) cold unsalted butter, cubed
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- ¼ cup (60 ml) honey
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (50 g) granulated sugar for rolling, optional
Instructions
- In a large mixing bowl whisk the flour, cornstarch, baking powder, baking soda, cinnamon and salt until well combined. Set aside for now.2½ cups (300 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, optional
- In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of cold butter, light brown sugar, granulated sugar and honey on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.¾ cup (170 g) cold unsalted butter, cubed, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar, ¼ cup (60 ml) honey
- On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour ¼ cup (50 g) of sugar into a small bowl if you would like to roll the cookies in sugar before baking. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the honey sugar cookie dough, roll the dough ball into the sugar and place the honey cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.¼ cup (50 g) granulated sugar for rolling, optional
- Bake at 375 F (190 C) for 9 - 10 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy honey sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
Notes
Store: Place the baked honey cookies in an airtight container. Store at room temperature for up to 5 days.
Tip: Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
See the Variations section to make these cookies as ginger honey cookies, chocolate chip honey cookies, lemon honey cookies or to top with a honey glaze.
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