Honey Cookies Recipe

Introduction

These honey cookies combine warm spices and sweet honey for a soft, flavorful treat. Perfect for cozy afternoons or festive gatherings, they offer a comforting twist on classic spice cookies. You can also use this recipe to create delightful gingerbread houses.

Ingredients

• 5 tbsp room temperature butter (70 grams)
• 1⅓ cups powdered sugar (160 grams)
• 3 tbsp honey
• 2 whole eggs at room temperature
• 2¾ to 3 cups all-purpose flour (400 grams)
• 1 tsp vanilla extract
• 1 tsp baking soda (use only 1/8 to 1/4 tsp for gingerbread houses)
• 1½ tsp ground cinnamon (preferably Saigon)
• ½ tsp ground star anise (optional)
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• Pinch of salt
• 2 tsp lemon zest (optional)
• 1 egg (optional, for egg wash)

Instructions

1. Step 1: In a medium bowl, sift together the flour (start with 2¾ cups and add up to 3 cups if needed), baking soda, ground cinnamon, star anise (if using), ginger, cloves, and salt.
2. Step 2: In a separate bowl, cream the room temperature butter and powdered sugar until fluffy.
3. Step 3: Beat in eggs one at a time, scraping the bowl occasionally. Then add honey, vanilla extract, and lemon zest if using. Mix well.
4. Step 4: Gradually add the sifted dry ingredients on low speed and beat until combined.
5. Step 5: Turn the dough onto a lightly floured surface and knead for about a minute. If sticky, add a little more flour. Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.
6. Step 6: Preheat your oven to 350°F–360°F (176°C–182°C). Line baking sheets with parchment paper or a baking mat.
7. Step 7: Roll out the dough between two sheets of parchment to about 3-4 mm thick. Lightly flour the bottom parchment if needed to prevent sticking.
8. Step 8: Cut out your desired shapes and transfer them to the prepared baking sheets.
9. Step 9: Bake cookies for 6–8 minutes until puffed and golden. Smaller shapes bake faster than larger ones, so bake them separately for best results.
10. Step 10: Remove cookies from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
11. Step 11 (Optional Egg Wash): Whisk the egg thoroughly and strain to remove bits. Brush the cookies while still hot for a shiny finish, but avoid excess to prevent drips.
12. Step 12 (For Gingerbread Houses): Use only 1/8 to 1/4 tsp baking soda. Roll the dough 3mm thick and bake large panels for 10–14 minutes until golden and lightly browned. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

Tips & Variations

• For a deeper spice flavor, toast whole spices before grinding.
• Substitute star anise with additional cinnamon if preferred.
• Use a rolling pin with thickness guides for even cookies.
• Refrigerate dough overnight to enhance flavor and make rolling easier.
• Brush cookies with egg wash immediately after baking for a beautiful glossy finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a sealed container for up to three months. Thaw at room temperature before serving. Reheat briefly in a warm oven if you prefer them slightly soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey substitutes?

You can substitute honey with maple syrup or agave nectar, but the flavor and texture may vary slightly. Honey gives these cookies their signature moistness and warmth.

Why does the recipe suggest less baking soda for gingerbread houses?

Using less baking soda in gingerbread dough helps the panels stay sturdy and less puffy, creating a stronger structure for assembling the house.

Honey Cookies Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

Delightfully fragrant and tender Honey Cookies made with warm spices like cinnamon, star anise, ginger, and cloves. These cookies feature a perfect balance of sweetness from honey and powdered sugar, enriched with butter and eggs, and enhanced by optional lemon zest and vanilla. Ideal for festive occasions or everyday treats, they can also be adapted for making gingerbread houses by adjusting the baking soda amount.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 6 to 14 minutes depending on cookie size
• Total Time: 4 hours 30 minutes to overnight (including chilling)
• Yield: Approximately 3 dozen (depending on size and thickness) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¾ to 3 cups all-purpose flour (400 grams)
• 1 tsp baking soda (use only 1/8 to 1/4 tsp when making an edible gingerbread house)
• 1½ tsp ground cinnamon (preferably Saigon)
• ½ tsp ground star anise (optional)
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• Pinch of salt

Wet Ingredients

• 5 tbsp room temperature butter (70 grams)
• 1⅓ cups powdered sugar (160 grams)
• 3 tbsp honey
• 2 whole eggs at room temperature
• 1 tsp vanilla extract
• 2 tsp lemon zest (optional)

Optional Egg Wash

• 1 egg (well whisked and strained)

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour (between 2¾ and 3 cups, approx. 400 grams), baking soda (1 tsp for cookies or 1/8 to 1/4 tsp for gingerbread houses), ground cinnamon, ground star anise (if using), ground ginger, ground cloves, and a pinch of salt to ensure an even spice distribution.
2. Cream Butter and Sugar: In a separate bowl, beat the room temperature butter (5 tbsp or 70 grams) and powdered sugar (1⅓ cups or 160 grams) until fluffy and light in color. This process incorporates air, leading to tender cookies.
3. Add Eggs and Flavorings: Beat in the 2 whole eggs one at a time, scraping down the bowl occasionally to incorporate all ingredients evenly. Gradually add the honey (3 tbsp), vanilla extract (1 tsp), and lemon zest (2 tsp, optional), then beat for another minute to blend thoroughly.
4. Combine Wet and Dry Mixtures: On low speed, gradually add the sifted dry ingredients to the wet mixture. Beat just until combined to avoid overworking the dough. When the mixture forms a dough, invert it onto a lightly floured surface and knead briefly for about a minute. If the dough feels too sticky, sprinkle a little more flour as needed.
5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight. Chilling firms the dough, making it easier to roll and enhancing the flavors.
6. Preheat Oven: Set your oven to 350°F to 360°F (176°C to 182°C) and prepare cookie sheets by lining them with parchment paper or a perforated baking mat.
7. Roll Out Dough: Place the chilled dough between two sheets of parchment paper. Roll out to approximately 3 to 4 mm (around 2/16 inch). Use very light flouring on the bottom parchment if needed to prevent sticking. Using rolling guides can help achieve an even thickness, ensuring uniform baking.
8. Cut and Arrange Cookies: Cut the dough into desired shapes with cookie cutters and transfer them to the prepared baking sheets, leaving some space between each cookie.
9. Bake the Cookies: Bake in the preheated oven for 6 to 8 minutes until the cookies puff up and develop a golden color. Larger cookies might require additional baking time; it’s best to bake smaller and larger shapes separately so smaller ones don’t overbake.
10. Cool the Cookies: Remove the baking sheets from the oven and allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Optional Egg Wash for Shine: Whisk and strain 1 egg to remove bits. While the cookies are still hot out of the oven, lightly brush the surface with the egg wash to give a shiny, attractive finish. Be careful to apply sparingly to avoid drips under the cookies.
12. Gingerbread House Adaptation: For making gingerbread houses, reduce the baking soda to 1/8 to 1/4 tsp. Roll dough to 3 to 4 mm thickness (1/8 inch to 4 mm). Bake larger house panels for 10 to 14 minutes until golden and light brown. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

• The use of real spices like Saigon cinnamon and optional star anise adds authentic depth to the cookies’ flavor.
• Chilling the dough is important for easier handling and better texture in the baked cookies.
• Adjust baking time according to cookie size; smaller shapes bake faster than larger ones.
• The optional egg wash adds a beautiful glossy finish but can be omitted if preferred.
• For gingerbread houses, significantly reduce baking soda and bake panels longer for sturdiness.
• Use rolling guides or rulers for uniform dough thickness, essential for even baking and consistent texture.
• Storing cookies in an airtight container maintains their freshness for several days.

Keywords: Honey cookies, spiced cookies, cinnamon cookies, gingerbread house dough, homemade cookies, holiday cookies, Christmas cookies, baked cookies