These honey cookies have the texture of crisp sugar cookies but aren’t made with sugar. They hold their shape perfectly during baking – like butter cookies – and offer a satisfying honey taste.
These cookies can be made in any shape you like – just pick your favorite cookie cutter! If you don’t have any cookie cutters, you can use a glass.
What Are The Ingredients in Honey Cookies?
These cookies are made with the same ingredients as a basic sugar cookie or butter cookie:
- Butter (Always use unsalted butter so you can control how much salt is in the recipe.)
- All-purpose flour
What Type of Honey Should You Use?
There is no need to use fancy honey when baking – just use whatever honey you have around. Be sure to measure it carefully and get as much as possible out of your measuring cup.
See my post on baking with honey for general information on baking with honey.
How to Make Honey Cookies
Plan ahead. This dough needs to chill for thirty minutes before baking.
Making the Dough
Start by mixing room temperature butter and honey until well combined.
Mix in the egg and vanilla and then mix in the flour and salt.
Divide the batter into two parts, cover in plastic wrap, flatten each part, and refrigerate for thirty minutes; it’s much easier to roll out chilled cookie dough.
Rolling Out the Dough
Roll out the chilled dough to about 1/4″ thick. Flour the work surface well before rolling or roll between two pieces of parchment or two silicone mats to keep the dough from sticking.
Cut the dough out using cookie cutters or the rim of a glass to any size that you like.
Baking the Cookies
Make sure the oven is preheated to 325 F.
Arrange the cookies on a cookie sheet lined with parchment paper or a silicone mat. Since the honey cookies don’t rise much and they hold their shape really well, they can be placed close together on a cookie sheet.
You’ll know they are done when the edges of the cookies just begin to brown at about thirteen minutes.
Remove them from the cookie sheet and let them cool on a cooling rack.
Decorating Honey Cookies
The easiest way decorate honey cookies is by dusting them with a little sanding sugar just before baking. It makes them sparkly!
You can also make them into sandwich cookies.
Above, I made these honey orange mascarpone sandwich cookies by using a mixture of honey, orange zest, and mascarpone as the filling. I want to use this filling everywhere – spread on a bagel, piped into cupcakes, or even dolloped on waffles. It has an in-your-face orange kick balanced by the blend of sweet honey and soft cheese.
If you want to try your hand at decorating the cookies with royal icing, follow the step-by-step royal icing instructions on Sugarbelle.
Storing Honey Cookies
To keep any cookies crispy, store them in an airtight container with a piece of toasted bread. The toast will absorb any moisture so that the cookies stay nice and crispy. They keep for about one week.
You can also freeze them in an airtight container in layers separated by wax paper for several months.
If You Like Honey Cookies, You May Also Like…
Simple Honey Cookies
- 1 cup unsalted butter room temperature
- 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- colored sanding sugar optional, to taste
- In a medium-sized mixing bowl, beat butter and honey until thoroughly combined.
- Mix in egg and vanilla extract.
- Mix in flour and salt until just combined.
- Divide dough into two parts. Wrap each section in plastic wrap and refrigerate for thirty minutes.
- Preheat oven to 325 F.
- Remove first half of dough from the refrigerator and roll out on a floured surface to just over 1/4" thick.
- Cut dough into shapes with cookie cutters and optionally sprinkle the tops of the raw cookies with colored sanding sugar.
- Arrange cut out cookies on a cookie sheet lined with parchment paper or a Silpat. The cookies will not rise very much so they can be placed close together on the sheet.
- Bake for 13 minutes or until the edges of the cookies begin to brown.
- Cool cookies on a cooling rack.
- Roll out, cut, and bake the second half of the dough.