Description

These Honey Cookies are soft, chewy, and infused with the natural sweetness of honey. Perfectly spiced with a hint of cinnamon and rolled in sugar for an extra touch of crunch, they make a delightful treat for any occasion. Easy to prepare and bake, these cookies come together quickly and offer a wonderful balance of rich butteriness and subtle honey flavor.

Ingredients

Dry Ingredients

2½ cups (300 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon (optional)
¼ teaspoon salt

Wet Ingredients

¾ cup (170 g) cold unsalted butter, cubed
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar
¼ cup (60 ml) honey
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons (10 ml) vanilla flavoring

For Rolling (Optional)

¼ cup (50 g) granulated sugar

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Instructions

Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt until well combined. Set this mixture aside for later use.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter with the light brown sugar, granulated sugar, and honey on medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
Combine Eggs and Vanilla: Lower the mixer speed and add the egg, egg yolk, and vanilla flavoring. Beat until smooth and fully incorporated.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer, blending them until just combined. Avoid overmixing for tender cookies.
Chill Dough: Cover the cookie dough with plastic wrap and chill it in the refrigerator for 30 to 60 minutes to firm up, which helps with rolling and shape retention when baking.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C), allowing it to heat for 20 to 30 minutes to ensure even baking. Line a large baking sheet with parchment paper.
Shape the Cookies: If desired, pour ¼ cup (50 g) of granulated sugar into a small bowl. Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop dough balls. Roll each ball in the sugar to coat evenly, then place them on the prepared baking sheet, spacing them about 3 inches (8 cm) apart.
Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the edges are set and the centers are slightly puffed but not fully firm. This timing ensures chewy cookies.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire cooling rack to cool completely to room temperature before serving.

Notes

Chilling the dough is crucial to prevent spreading and helps achieve a chewy texture.
Optional cinnamon adds a warm spice but can be omitted if preferred.
Rolling cookies in sugar before baking adds a delightful crunchy exterior.
Room temperature eggs improve mixing and texture.
Measure flour properly to avoid dry cookies—spoon flour into the cup and level off.
Store cookies in an airtight container to maintain freshness for up to one week.