Honey Cookies
These Honey Cookies are a perfect balance of sweet, warm, and comforting flavors that make them irresistible! Soft on the inside with a light golden crunch on the outside, these cookies are made with honey, giving them a natural sweetness that pairs beautifully with a hint of vanilla and cinnamon.
Ingredients
- 360 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 230 g unsalted butter softened
- 200 g granulated sugar
- 120 ml (½ cup) honey
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream the Butter, Sugar, and Honey: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, honey, and salt on medium speed for 2–3 minutes, until the mixture looks smooth, creamy, and slightly lighter in colour.
- Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl as needed.
- Add the Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined. Scrape down the bowl to make sure everything is evenly mixed. The dough will be soft.
- Chill the Dough: Cover the dough and chill it in the fridge for at least 1 hour, or up to overnight. This step helps the dough firm up and makes it much easier to handle.
- Preheat the Oven: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
- Shape the Cookies: Scoop the dough into 1 1/2 tablespoon-sized portions and roll each one into a ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them. Using the palm of your hand, gently press each ball down to flatten it into a disk or cookie shape. Try to keep the cookies a similar size so they bake evenly. Keep the remaining dough chilled between batches.
- Bake: Bake one tray at a time for 10–12 minutes, or until the edges are lightly golden. Start checking at 9 minutes if your oven tends to run hot.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container for up to 1 week.
Notes
- The dough will be softer than a standard sugar cookie dough because of the honey. That is completely normal.
- Chilling the dough is important, so do not skip it.
- Do not overbake these cookies if you want them to stay soft. Remove them when the edges are just lightly golden.