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Soft Cut Out Honey Cookies

Delicious Cutout Honey Cookies that are soft but hold their shape. The Perfect combination, of honey, cinnamon and brown sugar. A delicious addition to your Holiday Cookie Baking.

honey cookies in a white biscotti jar

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.

So before the Holiday Baking ends I have a couple of Cutout Cookies left to share. These Honey Cookies being one of them.

honey cookies how to make, using a food processor making the dough and cutting out


What are the Ingredients for Cutout Honey Cookies?

  • All purpose flour, with a 10-12 percentage of Protein. Any less and your cookies will spread. Believe me I know.
  • Cold butter straight from the fridge.
  • I use salted butter because that’s what’s available in Italy. Therefore I add a pinch and sometimes no salt.
  • If you use unsalted then yes at least 1 1/4 teaspoon of salt is needed.

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.

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honey cookies on a white board and in a biscotti bowl

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.

Refrigeration and Freezing Honey Cookies

These Honey Cookies can be kept for up to a week in an airtight container at room temperature. Or they can be frozen for up to three to four weeks in an airtight container.

honey cookies on a white board

More Delicious Cutout Cookies

And of course watch the baking time. Not all ovens are created equal. For these Honey Cookies I recommend 8-10 minutes. You want them to come out golden.

I also cool my cookies on the cookie sheet and when they are cool enough to touch move them to a wire rack.

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!

up close honey cookies
honey cookies in a white biscotti jar

Soft Honey Cutout Cookies

Rosemary Molloy
Delicious Cutout Honey Cookies that are soft but hold their shape.  The Perfect combination, of honey, cinnamon and brown sugar.  
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 20 minutes
Course cookies, Dessert
Cuisine American
Servings 28 cookies
Calories 69 kcal


  • 1 1/4 cups + 2 tablespoons all purpose flour
  • 1/3 cup corn starch
  • 1/2 teaspoon baking powder
  • 1 pinch salt**
  • 1/4 cup + 1 tablespoon brown sugar
  • 1/2 -1 teaspoon cinnamon
  • 1/2 cup cold butter (cut into small pieces)
  • 1 large egg
  • 2 tablespoons honey
  • 1-2 tablespoons milk (I use 2%)

**If using unsalted powder then add 1/4-1/2 teaspoon of salt.


    • 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 1/4 inch thickness and cut out cookies with your favourite cookie cutters.  Place on prepared cookie sheet and bake for approximately 8-10 minutes.  Let cool completely before serving. Enjoy!


    Calories: 69kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 17mg | Sugar: 3g | Vitamin A: 110IU | Calcium: 8mg | Iron: 0.3mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


    1. 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)

      1. 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.

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