The Best Honey Cookies
User Reviews
4.7
The Best Honey Cookies
Description
This recipe balances two types of flours with leavening agents and cinnamon to create a soft, tender crumb. Creaming the cold butter with honey and sugars until light and fluffy incorporates air for a soft texture. Eggs and vanilla bean paste add moisture and aroma. Refrigeration of the dough allows it to firm, preventing excessive spreading during baking and resulting in a soft and thick cookie.
Cookies are rolled in sugar before baking to add a slight crunch and sparkle to the exterior. Baking for 8-10 minutes keeps the centers soft and gooey, avoiding dryness. The honey flavor remains the focus, with spices and creaminess enhancing it without overpowering.
These cookies offer a comforting texture and are delightful served with tea or coffee. They are soft enough to stay tender for days if stored properly.
Variations such as adding nuts, chocolate chips, or additional warm spices can complement but may change the honey-forward profile. A gluten-free flour replacement can adapt the recipe while maintaining texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 8 Tbsp. unsalted butter cold, cut into cubes
- 1/4 cup honey
- 2/3 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg
- 1 egg yolk
- 1 Tbsp. vanilla bean paste
Rolling
- 1/4 cup granulated sugar to roll cookies in prior to baking
Instructions
- Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, salt and cinnamon together in a large bowl. Set aside.
- Cream together the butter, sugars and honey using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
- Add in the egg, egg yolk and vanilla bean paste until incorporated.
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- Chill cookie dough in the fridge for at least 1-2 hours (or longer, such as overnight). This is important to help the cookies from spreading and to look soft and pillowy like the cookies in the photos! ?
- Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Preheat the oven to 375°F. Scoop ~2 tablespoons of cookie dough and roll into balls. Will make ~20 small cookies.
- Roll in granulated sugar in a shallow dish until coated.
- Place on prepared baking sheet & bake cookies for ~8-10 minutes. Ovens vary.
- Let cookies cool for ~10 minutes on the cookie sheet, then transfer to a wire rack. They are very soft and pillowy when they first come out of the oven! Enjoy!
Notes
- The dough should be chilled for at least 1-2 hours to prevent spreading and maintain a puffy texture.
- Avoid overbaking: cookies should be removed when just set, about 8-10 minutes, to keep centers soft.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Optional additions like walnuts, chocolate chips, or mild spices can be included but may alter the honey flavor focus.
- To make gluten-free, replace both all-purpose and cake flour with a 1-to-1 gluten-free baking flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20small
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 159kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 142mg | 6% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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