Honey Cookies

Introduction

The magic of these honey cookies is in their beautifully simple flavor and wonderfully soft texture. You’ll appreciate the warm, floral sweetness that honey brings without overwhelming the delicate buttery base. They are the perfect make-ahead treat for holiday cookie platters or a cozy afternoon snack.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 84 cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 1/2 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• colored sanding sugar (optional, to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the room-temperature butter and honey until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour and salt.
5. If using sanding sugar, place it in a shallow bowl. Roll teaspoon-sized portions of dough into balls, then roll each ball in the colored sugar to coat.
6. Place the dough balls about 2 inches apart on the prepared baking sheets. If not using sugar, simply place the uncoated dough balls on the sheets.
7. Bake for 11-13 minutes, or until the edges are just beginning to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Patterned Press: For a classic look, press the dough balls flat with the bottom of a glass dipped in flour, or use a cookie stamp to create a design.
• Sugar Swap: Use sparkling white sugar or turbinado sugar instead of colored sanding sugar for a different finish.
• Cookie Sandwich: Once cooled, sandwich two cookies together with a simple frosting or a dollop of lemon curd.
• Sliced Roll: Shape the dough into a log, chill thoroughly, then slice into rounds and bake for perfectly uniform cookies.

Tips for Success

• Ensure your butter is truly at room temperature for the smoothest creaming and to prevent a greasy dough.
• For consistently sized cookies, use a small cookie scoop (about 1 teaspoon capacity).
• Don’t skip the step of letting the cookies rest on the hot baking sheet; this allows them to finish setting up without becoming too hard.
• The cookies should look slightly underdone in the center when you take them out; they will continue to cook from residual heat.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer before transferring to a freezer bag; they’ll keep for up to 3 months. Thaw at room temperature. To refresh the texture, place cookies on a baking sheet in a 300°F oven for 3-5 minutes.

FAQ

Can I use salted butter?

Yes, you can, but omit the 1/2 teaspoon of salt called for in the recipe.

My dough is very sticky. What should I do?

The dough can be sticky depending on the type of honey and flour. Simply cover the bowl and chill the dough for 20-30 minutes before rolling into balls.

Why do my cookies spread too much?

This is likely due to butter that was too warm or soft. Make sure it is just cool to the touch (room temperature, not melted) and ensure your oven is fully preheated.

Can I double this recipe?

Absolutely! This recipe scales very well. Just be sure to use a large enough bowl for mixing.

How do I get my sanding sugar to stick better?

For best adherence, you can lightly roll the dough balls in your hands until slightly tacky before rolling them in the sugar.

Can I make the dough ahead?

Yes, you can wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for about 15-20 minutes until it’s soft enough to scoop and roll.