Honey Cookies

This easy honey cookie recipe is quick to make with no-chill dough and simple ingredients. These homemade honey cookies are soft and buttery with crisp edges and rich honey flavor. No honeycomb required, but it adds a beautiful decorative touch.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert, Snack

Cuisine European

Servings

Calories 168 kcal

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.

Notes

You can keep the prepared cookie dough in the fridge for up to 3 days. Bring it to a room temperature before baking the cookies.

These recipe makes 10 cookies, 1.5 tablespoons each. You can make them smaller or bigger and adjust the cooking times accordingly.

You can also roll the dough and turn them into the cut-out cookies.

Nutrition

Serving: 1eaCalories: 168kcalCarbohydrates: 27.7gProtein: 2.8gFat: 5.3gSaturated Fat: 3.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.4gCholesterol: 32.8mgSodium: 150mgFiber: 0.6gSugar: 11.6g

Keyword baking with honey, honey cookies