Description
These Honey Cookies are soft, chewy, and naturally sweetened with honey, making them a delightful treat for any occasion. With a balance of buttery richness and a hint of vanilla, these cookies are easy to prepare and perfect for sharing or enjoying with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- 1 cup granulated sugar (200g)
- ½ cup honey (120ml)
- 2 large eggs
- 1 teaspoon vanilla bean paste
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents throughout the flour.
- Combine Wet Ingredients: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, honey, and salt on medium speed until the mixture is creamy and well combined, about 1 minute.
- Add Eggs and Vanilla: Add the eggs and vanilla bean paste to the butter mixture, beating until fully incorporated. Scrape down the sides of the bowl as necessary to ensure even mixing.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed until just combined. Be careful not to overmix. Scrape down the bowl to ensure the dough is well combined.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for 1 to 2 hours or overnight to firm up, which helps in shaping the cookies and prevents spreading while baking.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Working in batches, scoop the dough into 1½-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Keep any remaining dough refrigerated while baking the batches.
- Bake: Bake one sheet at a time for 10 to 12 minutes or until the cookie edges start to brown lightly, indicating they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough helps prevent excessive spreading and improves texture.
- Vanilla bean paste can be substituted with vanilla extract if needed.
- Make sure butter is softened to room temperature for easy creaming.
- You can add chopped nuts or spices like cinnamon for variation.
- The cookies crisp up a bit on the edges but remain chewy inside.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
