Description
Delight in these soft and flavorful honey cookies, perfectly sweetened with natural honey and balanced with a hint of vanilla. These cookies are easy to prepare with a tender crumb and a lightly crisp edge, making them a perfect treat for any occasion.
Ingredients
Scale
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 extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents and prepare the flour mixture for the dough.
- Cream Butter Mixture: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the softened butter, sugar, honey, and salt. Beat on medium speed until the mixture becomes creamy and well combined, about 1 minute.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and continue beating until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture into the wet ingredients until just combined. Stop mixing as soon as the dough comes together to avoid overworking.
- Chill Dough: Scrape down the bowl, cover the dough with plastic wrap, and refrigerate for 1 to 2 hours, or overnight to develop flavor and make it easier to handle.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion Dough: Using a 1½-tablespoon cookie scoop, scoop dough balls and place them about 2 inches apart on the prepared baking sheets. Keep remaining dough refrigerated during baking to maintain shape.
- Bake Cookies: Bake one sheet at a time for 12 minutes or until cookie edges begin to brown. Monitor closely to prevent overbaking.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store baked cookies in an airtight container for up to 1 week.
Notes
- Use room temperature eggs to blend smoothly into the dough; if needed, warm eggs in a bowl of warm water for a few minutes to speed this up.
- Butter should be softened to room temperature; cube it if you need it to soften faster.
- A triggered cookie scoop helps portion cookies evenly for consistent size and baking results.
- Measure flour accurately: use a scale for best results, or fluff, spoon, and level off flour to avoid packing.
- Thoroughly cream butter, honey, and sugar to ensure soft, fluffy cookies.
- Avoid overbaking; cookies will firm as they cool and overbaking makes them dry and crumbly.
- Keep dough chilled while baking batches to prevent excess spreading and maintain shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
