Soft, golden honey cookies with a delicate crumble and a hint of warm sweetness are the perfect treat for any occasion. With just 20 minutes of prep and 10 minutes of baking, these cookies come together effortlessly, offering a heavenly aroma that fills your kitchen. Chilling the dough for 30 minutes ensures a flawless texture—crisp edges with a melt-in-your-mouth center.
Each bite is a comforting blend of rich, buttery flavor and the natural sweetness of honey, making them irresistible. Packed with 147 calories per cookie, they’re a guilt-free indulgence that satisfies your sweet tooth without overwhelming it. Perfect for sharing or savoring solo, these cookies are sure to become your new go-to. Try them once, and you’ll be hooked!
Ingredients for Honey Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature preferred)
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ⅓ cup (78 ml) honey (substitute with maple syrup if needed)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature preferred
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ½ cup (100 g) coarse granulated sugar (for rolling)
Step-by-Step Instructions
- In a large bowl, combine butter, granulated sugar, brown sugar, honey, and vanilla extract. Use an electric mixer to beat until creamy and well-combined.
- Add the egg and stir well until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter/honey mixture. Stir until completely combined, scraping the sides and bottom of the bowl to ensure all ingredients are well-mixed.
- Cover the dough with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 5 days).
- Once the dough has nearly finished chilling, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (or use an ungreased cookie sheet).
- Remove the dough from the refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into smooth balls between your palms, then roll each ball in coarse granulated sugar.
- Place the cookies at least 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Sweet Toppings & Serving Ideas
Elevate your honey cookies by drizzling them with a simple glaze made from powdered sugar and milk. For a festive touch, sprinkle with edible glitter or crushed nuts before the glaze sets. These cookies pair wonderfully with a cup of hot tea or coffee, making them perfect for afternoon treats or dessert.
Storage Tips for Freshness
Store your honey cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving to maintain their soft texture.
Time-Saving Hacks
If you’re short on time, skip the chilling step and bake the cookies immediately—they’ll still taste great but may spread slightly more. Alternatively, prepare the dough ahead of time and keep it chilled for up to 5 days, baking cookies as needed for fresh, warm treats.
Recipe Variations to Try
For a twist, add ½ teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor. You can also mix in ½ cup of chopped nuts or dried fruit for added texture. If you prefer a chewier cookie, reduce the baking time by 1-2 minutes.
Equipment Tips for Perfect Cookies
Use a cookie scoop for evenly sized cookies and a silicone baking mat for easy cleanup. If you don’t have coarse sugar for rolling, regular granulated sugar works just fine. A stand mixer with a paddle attachment makes mixing the dough quick and effortless.
Honey Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 large egg room temperature preferred
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1/2 cup coarse granulated sugar for rolling
Instructions
- In a large bowl, combine butter, sugars, honey, and vanilla extract and use an electric mixer to beat until creamy and well-combined.
- Add egg and stir well.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Stir until completely combined and all of the flour mixture has been absorbed (scrape the sides and bottom of the bowl to ensure all ingredients are well-combined).
- Cover dough with plastic wrap and chill in the refrigerator for 30-60 minutes and up to 5 days.
- Once dough has nearly finished chilling, preheat your oven to 375F (190C) and line a baking sheet with parchment paper (alternatively you can bake cookies directly on an ungreased cookie sheet).
- Remove cookie dough from the refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll into a smooth ball between your palms and then roll through coarse granulated sugar.
- Place cookies at least 2” apart on prepared baking sheet and transfer to 375F (190C) oven. Bake for 10-11 minutes or until edges of cookies are beginning to turn a light golden brown.
- Allow cookies to cool for at least 5-10 minutes on baking sheet before removing to a cooling rack to cool completely.