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Honey Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/honey-cookies-recipe/