Crispy Honey Bee Cookies Recipe
Imagine the excitement when you take these simple honey cookies out of the oven. Kids of all ages will be drawn to them because of the fun shapes.They are similar in texture to sugar cookies but are made with honey instead of granulated sugar. Sprinkle with cinnamon if you want to jazz up the flavor. Easy to make and freeze for later. A light cookie taste that goes well with coffee or tea too.
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Read my disclosure.Equipment
- mixer
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup honey
- 1 piece egg room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- Optional: egg for egg wash or sanding sugar for topping
Instructions
- 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. 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.
Notes
Notes and Tips
* 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.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 28mgPotassium: 23mgFiber: 1gSugar: 6gVitamin A: 246IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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