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How to Make Honey Cookies
Honey cookies are a delightful sweet treat that you can make with ease. They are a perfect companion to a cup or coffee or hot tea. Similar to regular sugar cookies, the use of honey instead of sugar adds moisture and flavor. This recipe using honey is one to keep in the recipe box for use throughout the year.
The only thing better than making cookies is eating them. This is a simple starter recipe but you can let your imagination run wild and really dress them up.
But, before we can think about fancy decorating tips or enjoying the fruits of our labor, we need to gather our ingredients.
Ingredients for Crispy Honey Cookies
- butter (salted)
- 1 egg
- vanilla extract
- all-purpose flour
Best Honey for Baking
Any type of honey will do well for this cooking recipe. I always prefer raw honey – yes, even for baking.
Buying raw honey often means that you are buying directly from the beekeeper. I believe this is the best way to get a pure product. However, any type of honey you have on hand will work just fine.
Regular Wildflower Honey is great for use in baking. However, if you have access to a varietal honey such as clover or buckwheat – it will add more flavor to the cookies.
How to Make Honey Cookies
Like regular sugar cookies, this recipes requires chilling the dough prior to cutting out. You may need to mix the dough one day and bake the next.
But, chill the dough in the refrigerator at least 30 minutes – and keep the portion of dough you are not working with in there until ready to use.
Preparing Honey Cookie Dough
The butter and egg should be allowed to come to room temperature. Your honey should already be at room temperature.
When honey is stored properly, it is not kept in the refrigerator. Room temperature in a dark cabinet is the best way to keep honey.
Mix the butter and honey first. Then add the egg and vanilla extract – stir well. Do not whip the mixture – only stir until ingredients are well blended.
Lastly, mix in the all-purpose flour. Add a small amount of flour at a time and stir just until all of it is incorporated into the dough.
Divide the batter into 2 equal portions and wrap each one in plastic wrap. Use your hand to pat the dough down into a slab. Now put it in the refrigerator to chill.
Honey Measuring Tip
Measuring honey can be a bit frustrating due to its stickiness. An easy tip to remember – spray the measuring cup with cooking spray first.
Then, most of the honey will glide out of the utensil effortlessly – ensuring you are getting a true measure in your recipe.
Cutting Out the Bee Honey Cookies
Prepare a work surface for cookie cutting. A lightly floured silicone mat or piece of parchment paper works well.
Having dough stick to the surface is one of the most frustrating parts of cookie baking.
Take one portion of the chilled dough and roll it out to a thickness of approximately 1/4″.
Thinner or thicker is fine but it will affect the end product as thinner cookies are crispier.
Now for the fun part, take your cookie cutters – I love my Ann Clark Bee Cookie Cutters and cut out the shapes.
Of course, you can use any type of cookie cutter and even just the rim of a glass jar. They will all taste the same in the end.
Baking Your Honey Cookies
Preheat the over to 325 degrees F. For best results, line a cookie sheet or flat pan with a parchment paper or silicone baking mats.
Honey cookies can be placed closer together than normal because they do not expand a lot.
After baking, until the edges are browning (12-14 minutes), remove from oven and cool cookies on a cooling rack.
- 1 cup of unsalted butter (room temperature)
- 1/2 cup of honey
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups of all-purpose flour
- Optional: egg for egg wash or sanding sugar for topping
- Beat the butter and honey together until mixed well. This can be done by hand, with a hand mixer or with a stand mixer.
- Add the egg and vanilla extract to the butter mixture and blend well. If using a stand mixer - stir slowly, do not whip.
- Add the all-purpose flour and salt to the wet ingredients. It is easier if you add small amounts at a time. Stir until all ingredients are combined well.
- Divide the cookie dough into 2 equal parts & wrap them in plastic. Push the dough down into a long flat slab.
Refrigerate for 30 minutes to chill the dough - or you can leave it until the next day.
- Prepare a floured surface, parchment paper, silicone mat or other and roll 1 part of the dough to a thickness of approximately 1/4".
Leave the other section of dough in the refrigerator to keep it chilled.
- Use cookie cutters of your choice. I love these Ann Clark Bee themed cookie cutters. But you can even use a glass jar to cut your dough if you wish.
- Place raw cookies on a cookie sheet lined with parchment paper or silicone baking mats.
These honey cookies will not spread out much so you can place them close together if you want - or space them out.
- Bake for 12-14 minutes in an oven that has been preheated to 350 degrees F. The edges should be just beginning to brown when the cookies are ready.
Remove finished cookies to a cooling rack and repeat the process for the remainder of dough in the refrigerator.
* The number of cookies this recipe makes will depend on the thickness of the dough and the size of your cookie cutter.
*I am very messy with flour in the kitchen. Using parchment paper on my cookie sheets does reduce some of the mess.
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Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 35mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 2g
Using Honey for Cookies and More
Honey is great straight from the jar but it is often overlooked in cooking. Love the flavor of peanut butter? Try these Peanut Butter energy treats – great to keep in the freezer for later and these Peanut Butter Honey Cookies can be made ahead.
This Honey Lime Shrimp recipe is divine – even for someone who isn’t that crazy about shrimp.