These honey cookies are easy and quick to make with a no-chill dough and simple ingredients. They come out soft, butter and rich in honey flavor and perfectly crisp edges. By the way, you do not need a honey comb mold to make them, but it definitely makes them more fun and adds a special touch.
After my son and I tested several batched of these cookies, and made the final one with the honeycomb mold, we knew it was time to share them with everyone. These cookies are pleasantly sweet and full of honey flavor. They have soft, thick, buttery centers, with just a little little bit of crispiness around edges.
Looking for more ways to bake with honey? Try my simple honey cake, honey sponge cake with creamy frosting, honey banana bread (no sugar) or honey muffins, honey scones with raspberries next.
Ingredients
- Eggs: For best results, use room temperature eggs.
- Sugar: I use granulated sugar. Sugar adds sweetness and structure
- Honey: For the best honey flavor use real quality honey, such as clover, wildflower, buckwheat. I recommend using local, ethically sourced honey .
- Vanilla extract: For flavor.
- Flour: I used all purpose flour.
- Baking powder: As a leavening agent.
- Salt: For taste balance.
How to make honey cookies
1.Whisk eggs, sugar and honey.
2. Add very soft butter. Whisk again.
3. Whisk in vanilla extract for flavor.
4. Using spatula, mix in flour mixed with baking powder and salt.
5. Briefly knead the dough using hands until it comes together and becomes soft. It should be only slightly sticky but easy enough to form a ball.
Form the cookie balls using a cookie scoop for the same size cookies.
7. Press the cookie ball into the honeycomb mold (if using), flattening it slightly in to around shape. If you do not have the mold, simply flatten them on a baking pan.
8. Arrange the cookies on a prepared baking pan.
9. Bake at 350F for about 11-13 minutes or until they slightly rise and the edges become crispy.
Honey cookies upgraded
I love to make these with a honeycomb pattern. You can achieve this look using a silicone honeycomb mold by following the instructions above. But if you do not have the mold, simple leave them plain. I have made them both ways, and both versions are equally delicious. The plain version is also great if you plan to decorate the cookie after baking.
Recipe tips
- Use room temperature eggs, so the butter mixes in well.
- Properly measure honey. I like to grease the cup lightly with neutral oil so the honey easily slides out.
- Do not over bake them, as cookies will be dry when cool down.
- This honey cookie dough is also east to roll and ideal for cut-out cookies.
Make ahead and storage
Cookie dough:
- You can refrigerate the dough for up to 2 days. Bring it to a room temperature before forming the cooking. Make sure it is tightly covered, best to wrap it in a plastic wrap to prevent it from drying out.
- If you want to keep the dough longer, you can also freeze it for up to 2 month.
Baked cookies:
- Store baked cookies in an air tight container for up to 3-4 days. You can also refrigerate them for up to 7 days.
- You can also freeze them for up to 2 months.
Testing honey in cookies
I have tested the amounts of honey in these cookies 3 times, wanting to see which recipe works best.
1. 100%Honey, no sugar
- Texture: too soft and dense after cooling down.
- Flavor: very strong flavor.
- Spread: too much spread.
Verdict: the cookies were too soft, lacking structure and honey flavor was overpowering.
2. More honey than sugar (70/30)
- Texture: soft and tender, no crisp edges though.
- Flavor: Rich honey flavor.
- Spread: moderate spread.
Verdict: Good but still were lacking the classic cookie texture.
3. Less honey than sugar (25/50).
- Texture: Soft centers and slightly crisp edges.
- Flavor: Balanced honey flavor, not overpowering.
- Spread: just a slight spread, which was my goal as I like to use honeycomb mold. They remain perfectly chunky.
Verdict: Best texture and flavor.
What I have learnt: Using only honey in cookies will not make them to have the same classic cookie structure we are all used too. I also had to reduced the amount of butter when using just honey. Adding sugar created the best texture, crisp edges and makes the cooking spread evenly.
📖 Recipe
Honey Cookies
Equipment
- 1 large bowl
- 1 silicone honeycomb mold optional
- 1 Baking pan
- kitchen scale or measuring cups
Ingredients
- 1 large egg room temperature
- 70 grams (⅓ cup) granulated sugar
- 65 grams (3 tablespoons) real honey
- 60 grams (about 4 tablespoons) very soft butter partially melted, but not liquid
- ½ teaspoon vanilla extract
- 210 grams (1⅔ cups) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a large baking pan with parchment paper.
- In a large mixing bowl, add 1 egg, 70 grams of sugar and 65 grams of honey. Whisk really well until combined.
- Place room temperature butter in a microwave for 20 seconds. It should be very soft, partially melted but still hold some shape. Add butter to the bowl and whisk it in with a rest of the ingredients until smooth. A few small clumps are OK.
- Add half of the flour, 1 teaspoon of baking soda and ¼ teaspoon of salt to the bowl with wet ingredients. Mix in the flour with a silicone spatula. Add the remaining flour, you can now mix the dough with hands. It should be slightly sticky, soft and easy to form into the ball. If it is still too sticky, add a little bit more flour.
- Using a cookie scoop (1.5 tablespoons) or by eye, form 10 cookie balls. Press each ball on the honeycomb silicone mat. If you do not have one, flatten the cookie on baking pan. Note: these cookies do not spread much in the oven, so you have to flatten them before baking.
- Arrange the cookies on a prepared pan, leaving some space in between. Bake at 350℉ for about 11-13 minutes or until the edges slightly brown.
- Let them cool down on baking pan for 5 minutes, then transfer to the cooling rack to cool down completely.
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