Soft Honey Cookies
Delicious Honey Cookies that are soft but hold their shape. The Perfect combination, of honey, cinnamon and brown sugar. A delicious addition to your favorite holiday cookie baking list or just because!
I have been on a cookie baking frenzy this last couple of weeks, and I have to say cutout cookies are my favourite next to of course my Mom’s Whipped Shortbread or Almond Crescent Cookies. These honey cookies are perfect for any holiday just use your favorite cookie cutter or just because!
Ingredients for Honey Cookies
- Flour – all purpose flour with at least 11% protein content
- Corn starch
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
- Brown sugar – light or golden brown sugar
- Cinnamon
- Butter – cold butter
- Egg – large egg
- Honey
- Milk – 2% or whole milk
Recipe Tip
I would suggest very simple cookie cutter shapes for this because they tend to spread a little bit and lose some of that shape around the details. To get the edges a little bit sharper, you can cut the shapes out, put them on the tray, and then put them in the freezer for about 5-10 minutes.
I recommend using a food processor to bring the dough together, and also using cold butter. I actually made it once with soft butter but the dough was so soft and wouldn’t roll properly. If you find the dough too dry then you can add a bit of milk to bring it together. If you find it too sticky then add a bit more flour.
I also find it a good idea to chill the dough for about an hour before rolling.
How to Roll and Cut out Cookies
I usually cut the dough in half and roll out one piece at a time. Make sure your surface is lightly floured, so the dough doesn’t stick, and dust your rolling pin with a little flour also.
If you find that your dough is sticking, do not be afraid to sprinkle more flour. I also like to dip my cookie cutter in flour so that the dough pops out easily.
And of course watch the baking time. Not all ovens are created equal. They are done when they start to turn golden brown around the edges.
I also cool my cookies on the cookie sheet and when they are cool enough to touch move them to a wire rack.
Can I use a substitute for brown sugar in this recipe?
Yes, you can use granulated sugar, but brown sugar offers a deeper flavor due to its molasses content, enhancing the taste.
Can I add spices other than cinnamon?
Yes, nutmeg, ginger, or clove can be added to complement the honey flavor and add warmth to the cookies.
What’s the best thickness for rolling out the dough?
Rolling the dough to about ¼ inch thick is ideal, providing a perfect balance between tenderness and structure for the cookies.
What’s the best way to store these cookies to keep them soft?
Store the cookies in an airtight container at room temperature, placing a piece of bread inside to help maintain their softness by providing moisture. They can also be frozen in a freezer safe bag or container, they will keep for up to 3 months in the freezer.
More Delicious Cutout Cookies
These Honey Cookies made with honey and brown sugar and of course the subtle touch of cinnamon they really don’t need any type of frosting. Enjoy!
Soft Honey Cutout Cookies
Ingredients
- 1¼ cups + 2 tablespoons all purpose flour (172 grams total, if you double the recipe double this amount)
- ⅓ cup corn starch
- ½ teaspoon baking powder
- 1 pinch salt*
- ¼ cup + 1 tablespoon brown sugar (56 grams total, if you double the recipe double this amount)
- ½-1 teaspoon cinnamon
- ½ cup cold butter (cut into small pieces)
- 1 large egg
- 2 tablespoons honey
- 1-2 tablespoons milk (2% or whole milk)
*If using unsalted powder then add ¼-½ teaspoon of salt.
Instructions
- In the bowl of your food processor add the flour, corn starch, baking powder, salt, brown sugar and cinnamon, whisk together. Add the pieces of butter and combine until you have coarse crumbs.
- Then add the egg, honey and one tablespoon of milk, pulse until almost combined. (if dough is too dry then add another tablespoon of milk – mine was fine and I didn’t need an extra). Move the dough to a flat surface and knead into a ball. Wrap in plastic and refrigerate one hour.
- Pre-heat oven to 350F (180C) and line one or two cookie sheets with parchment paper.
- On a floured flat surface roll dough into ¼ inch thickness and cut out cookies with your favourite cookie cutters. Place on prepared cookie sheet and bake for approximately 8-10 minutes, or until golden brown around the edges. Let cool completely before serving. Enjoy!
Notes
Nutrition
Updated from December 16, 2018.
Hi, when is the butter added?
Hi Gwyn, sorry about that I corrected the recipe. Add it to the whisked flour mixture.
Has anyone tried making the batter with normal butter and putting it in the fridge for a bit before rolling it out(I don’t own a food processor so trying to work around it)
Hi Sarah, what you could do is whisk the dry ingredients together in a large bowl (the first part of the recipe) then add the cold butter (in small pieces) and mix either with your hands or a pastry cutter or fork until you get coarse crumbs, then add the egg and honey, mix together and if needed add the milk (a tablespoon at a time), then move it to a lightly floured flat surface and knead until you have a compact dough, then refrigerate it. Hope it helps.
How much honey in this recipe?
Hi D Alburtus, 2 tablespoons, I just corrected it, thanks.
I am not seeing how much honey in the ingredients list.
Hi April, thanks for that, I just added it.