Description
These Honey Cookies are soft, chewy, and delightfully sweet, made with real honey for a natural flavor boost. Perfect for any occasion, these cookies have a subtle golden hue and a rich buttery texture, balanced by the mild sweetness of honey. With a simple ingredient list and straightforward preparation, they are an excellent treat for cookie lovers looking to add a homemade touch to their dessert lineup.
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 all-purpose flour, baking powder, and baking soda until well combined to ensure even distribution throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, honey, and salt. Beat on medium speed for about 1 minute until the mixture becomes creamy and well blended.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat again until fully incorporated, scraping down the sides of the bowl as needed to ensure uniform mixing.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined to prevent overworking the dough, then scrape down the bowl to incorporate any remaining flour.
- Chill the Dough: Cover the dough and chill in the refrigerator for 1 to 2 hours, or overnight if preferred. This step helps to firm the dough and improve texture during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even cooking.
- Portion the Dough: Using a cookie scoop or spoon, form the dough into 1½-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Keep any remaining dough refrigerated while baking in batches.
- Bake the Cookies: Bake each sheet for 10 to 12 minutes, or until the edges start to turn golden brown. Be careful not to overbake to maintain a soft texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes after removal from the oven, then transfer them to a wire cooling rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container for up to 1 week to maintain freshness and texture.
Notes
- Use room temperature eggs to ensure they blend easily into the dough; placing refrigerated eggs in warm water for a few minutes can speed up this process.
- Butter should also be softened to room temperature for proper creaming; cubing the butter helps it soften faster if time is limited.
- Use a triggered cookie scoop for uniform cookie sizes and even baking results.
- Avoid over-measuring flour by using a kitchen scale or fluffing and leveling your flour to prevent dry, dense cookies.
- Thoroughly cream butter, honey, and sugar to achieve a light, fluffy cookie texture.
- Do not overbake cookies; they will firm up as they cool, so remove them when edges just begin to brown to keep them soft and chewy.
- Keep dough chilled until baking to reduce spreading and maintain cookie shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
