Honey Cookies
User Reviews
5
Honey Cookies
Description
Honey Cookies use all-purpose flour mixed with baking powder and baking soda as leavening agents. The dough is created by beating softened butter with granulated sugar, honey, and salt until creamy, then adding eggs and vanilla for moisture and flavor. The flour mixture is incorporated gently to maintain tenderness. Chilling the dough before baking helps minimize spread, ensuring a thicker cookie.
Cookies are formed into small balls and baked at 350°F until the edges start to brown, resulting in a soft and fluffy texture. Cooling on the baking sheet slightly before transfer allows them to firm up without becoming dry.
The honey adds a mild floral sweetness complementing the vanilla. These cookies maintain a soft crumb rather than a crispy snap and benefit from precise measurement of flour and careful creaming of wet ingredients for the best texture.
Room temperature eggs and butter beat better into the dough. Using a cookie scoop ensures uniform size and baking. Avoiding overbaking keeps the cookies from becoming dry and crumbly.
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup butter softened (227g, unsalted
- 1 cup granulated sugar (200g)
- ½ cup honey (120ml)
- ½ teaspoon salt
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and salt. Beat together on medium speed until creamy and well combined, about 1 minute. Add the eggs and vanilla and beat until well combined. Stop and scrape down the bowl as needed.
- While mixing on low speed, gradually add in the flour mixture until just combined. Scrape down the bowl to make sure the dough is well-mixed. Cover the dough and chill for 1 to 2 hours or overnight.
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- Working in batches, scoop the dough into 1½-tablespoon-sized balls and place them on one of the baking sheets about 2 inches apart. Refrigerate the remaining dough while waiting to bake.
- Bake one sheet at a time for 10 to 12 minutes or until the edges start to brown. Let cool on the pan for 5 minutes then transfer to a wire cooling rack. Store cookies in an airtight container for up to 1 week.
Notes
- Use room temperature eggs and butter for easier mixing and better dough consistency.
- Measure flour accurately by fluffing and leveling rather than packing; a scale can improve precision.
- Chill the dough to reduce spreading during baking for thicker cookies.
- Use a cookie scoop for uniform cookie size to bake evenly.
- Avoid overbaking; cookies firm as they cool and should be taken out when edges just start browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 56mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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