These honey cookies are one of the sweetest and simplest treats of summer (rivaling my lemon cookies)! While I’d hoped we would have harvested at least some honey from Zach’s bees this year, beekeeping is a little tricky and my husband’s a novice beekeeper, so maybe next year the bees will stick around and I’ll be making these honey cookies with our own honey. We can only hope! Regardless of whether you have home grown (home harvested?) honey or store-bought, you can still make these perfect and simple cookies quickly and easily (minimal patience required, as the honey-sweetened dough necessitates some chilling). Let’s get to it!
What You Need for Honey Cookies
Honey. Our most important ingredient here! Use a honey that you enjoy the taste of. While clover honey will work, wildflower honey, orange blossom honey, and even lavender honey are all great options that impart their own subtle, distinct taste.Flour. All-purose flour is your best bet for today’s recipe. Self-rising is not recommended. I have not tried this recipe with gluten-free flour, but if you do please leave me a comment and let me know how that worked out for you! Sugar. I love using brown sugar in my cookie recipes because it adds flavor and moisture and lends itself to a chewier cookie. However, for today’s recipe I also found that if I used too much it had a tendency to bully the more subtle flavor of the honey (which is meant to be our star here!). Instead, I primarily use the more neutral granulated sugar and use just enough brown sugar to enhance the honey flavor (without overwhelming it) and to add to the softness of the cookies. Corn starch. Corn starch is one of my favorite secret weapons when making cookies and other baked goods. It makes a soft, tender cookie (though too much can make them cakey or even crumbly — it’s a balance!). Here it helps to compensate from the added moisture of the honey. While adding more flour could make the cookies dry, cornstarch keeps the dough manageable and not too wet and yields soft cookies.Vanilla extract. A small bit (use homemade vanilla extract if you have it!) accentuates the honey flavor.
SAM’S TIP: Make sure your butter is softened, but not so soft that it’s oily. If it’s too soft, your dough will likewise be soft. This will necessitate a longer chilling time in the fridge, otherwise you’ll have a sticky, difficult-to-manage dough and honey cookies that spread too much while baking. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Honey Cookies
Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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