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. Whether you're baking for the holidays, gifting homemade treats, or simply looking for a cozy dessert to enjoy with tea or coffee, these cookies are easy to make and packed with wholesome ingredients. You can even roll out the dough and use cookie cutters to create fun shapes! Perfect for any occasion, these honey cookies will become a favorite in your kitchen.
How to Make Honey Cookies
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Wet Ingredients: In a large mixing bowl (or stand mixer with a paddle attachment), combine the softened butter, sugar, honey, and salt. Beat on medium speed until creamy, about 1 minute. Add the eggs and vanilla extract and mix until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: On low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined. Scrape the bowl to ensure the dough is evenly mixed. Cover the dough and chill for 1 to 2 hours, or overnight.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form Cookies: Scoop the dough into 1½-tablespoon-sized portions and roll each into a ball. Place the dough balls on the prepared baking sheets, about 2 inches apart. Using the palm of your hand, gently press each ball to flatten it into a disk or cookie shape. Try to make all the cookies a similar size to ensure even baking. Keep the remaining dough refrigerated between batches.
- Bake: Bake each sheet one at a time for 10-12 minutes, or until the edges begin to brown. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container for up to 1 week.
More Easy Dessert Ideas:
- Raffaello
- No-Bake Tiramisu
- Kiflice
- Old Fashioned Orange Pound Cake
Your Guide to Serving Honey Cookies
Here are some great ideas for what you can serve with Honey Cookies:
- Tea or Coffee:Â These cookies pair perfectly with a warm cup of tea (like chamomile or Earl Grey) or freshly brewed coffee, balancing the sweetness of the honey with a cozy, bitter drink.
- Warm Milk: For a comforting and nostalgic treat, serve the cookies with a glass of warm milk. It’s a great pairing, especially for kids.
- Hot Chocolate:Â A rich, creamy cup of hot chocolate complements the light sweetness of honey cookies, making it a festive and indulgent combination during colder months.
- Ice Cream:Â For a more decadent option, serve the cookies with a scoop of vanilla, cinnamon, or salted caramel ice cream. The warm spices in the ice cream highlight the honey flavor beautifully.
- Fruit: Fresh fruit, like slices of apple or pear, or a simple fruit salad pairs well with the mild sweetness of honey cookies, adding a refreshing element to the dessert.
- Cheese Platter: For a sophisticated twist, serve the cookies alongside a selection of cheeses like mild goat cheese, brie, or camembert. The creamy textures and savory notes enhance the honey flavors.
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.Â
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 Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream Wet Ingredients: In a large mixing bowl (or stand mixer with a paddle attachment), combine the softened butter, sugar, honey, and salt. Beat on medium speed until creamy, about 1 minute. Add the eggs and vanilla extract and mix until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: On low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined. Scrape the bowl to ensure the dough is evenly mixed. Cover the dough and chill for 1 to 2 hours, or overnight.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form Cookies: Scoop the dough into 1½-tablespoon-sized portions and roll each into a ball. Place the dough balls on the prepared baking sheets, about 2 inches apart. Using the palm of your hand, gently press each ball to flatten it into a disk or cookie shape. Try to make all the cookies a similar size to ensure even baking. Keep the remaining dough refrigerated between batches.
- Bake: Bake each sheet one at a time for 10-12 minutes, or until the edges begin to brown. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container for up to 1 week.
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