The Best Honey Cookies

Desserts  |  Published Jan 28, 2022  |  Updated Jan 27, 2022  |  By Tawnie

cookies on parchment paper

Honey Cookies. I love you.

I’m talking soft and chewy, honey-sweetened, cinnamon-y, vanilla bean flavors and coated in sugary goodness.

Imagine your favorite sugar cookie, and then imagine it tasting 10 times better than anything you’ve ever had. Insert these honey cookies.

The honey, cinnamon and vanilla bean paste combination is an irresistible trio that makes these cookies extremely addicting.

If you’ve had my Chai Cookies or Cinnamon Roll Cookies you know how much I love a good sugar cookie base.

And unlike most of my cookie recipes, these cookies are more on the thin and chewy side, rather than huge and cake-y.

If you’re into that, then perfect. I’m glad you’re here! If you love the thick, big, ooey-gooey cookies I have tons of them on my site for you to explore too! 🍪

a stack of cookies on parchment paper

Reasons to make Honey Cookies

  1. First off, do we really need a reason?!
  2. They are perfectly soft and chewy.
  3. Honey sweetened but not overly honey-y.
  4. They bake beautifully and smell SO GOOD.
  5. They satisfy your sweet tooth no matter the occasion
  6. Easy to make & freezer friendly!

We hope you love these cookies!

Ingredient Notes

These cookies require some basic baking ingredients, plus a couple you might need to grab at the store. If you don’t have cake flour that’s OK! Just use more All-Purpose flour in it’s place.

ingredients needed to make honey cookies in small bowls
  • Honey: I’ve tested these cookies out with both clover honey and wildflower honey and love the flavors of both. Be sure to use a good quality honey.
  • Butter: Just like all of my other cookie recipes, I use cold, unsalted butter.
  • Cornstarch: I love adding cornstarch to make chewy cookies!
  • Eggs: you’ll need 1 egg and 1 egg yolk.  Use room temperature eggs to create a lighter, fluffier cookie.
  • Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture.
  • All-Purpose Flour: Use the spoon and level method to measure the flour properly. 1 cup is ~125 grams if using a scale.
  • Vanilla Bean Paste: I love using vanilla bean paste because it not only adds the classic vanilla flavor we love but also the visually appealing vanilla bean specks throughout the cookies! If you don’t have any vanilla bean paste, vanilla extract works well, sub 1:1 ratio.
  • Other ingredients needed: cake flour, salt, baking soda, baking powder.
cookie dough rolled in sugar

Step by Step Directions

  1. Whisk together the dry ingredients in a large mixing bowl.
  2. Use a stand mixer or electric mixer of choice to thoroughly cream together the butters, sugar and honey.
  3. Add in the eggs and vanilla bean paste
  4. Gradually add in dry ingredients on low speed until combined.
  5. Cover and chill in the fridge for at least 1 hour or overnight.
  6. Roll the dough into small balls, about 2 Tbsp. each.
  7. Roll each cookie dough ball generously in granulated sugar.
  8. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
  9. Bake the cookies in a preheated oven for 8-10 minutes (or until lightly golden)
  10. Let cool, transfer to cooling rack or wire rack and enjoy!
honey cookies on parchment paper

Tips and Variations

  • You don’t want to add in too many spices or mix-ins to these cookies since it may distract from the honey flavor. BUT maybe adding in walnuts, chocolate chips, or additional spices like nutmeg or cardamom would be a lovely touch!
  • You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Make sure to cream the butter, honey and sugars really well. The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.
  • Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 8-10 minutes.
cookies on a white speckled plate

FAQ

Can I make the cookie dough in advance?

This recipe requires the cookie dough to be chilled, so yes! Making the cookie dough in advance also helps develop the flavors. Just make sure to keep the dough chilled in the fridge before baking. Once ready to bake, cookie dough may need 5-10 minutes at room temperature to soften before scooping and rolling into balls.

Can I freeze the cookie dough?

Yes, you can make the dough in advance and shape them before freezing the cookie dough. You can roll them in the granulated sugar right before you bake them. There’s no need to thaw the cookie dough before baking — just bake them for 2-3 minutes longer.

How do I prevent my cookies from sticking to the baking sheet?

I recommend using a silicone baking mat (I love Silpat mats) or a sheet of parchment paper does the trick!

a stack of cookies with a bite taken out of one

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

cookies on parchment paper
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The Best Honey Cookies

These honey cookies have the perfect amount of honey flavor, are super soft, chewy and really easy to make!
5 from 4 reviews
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 small cookies
Calories: 159kcal

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 8 Tbsp. unsalted butter, cold, cut into cubes
  • 1/4 cup honey
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp. vanilla bean paste

Rolling

  • 1/4 cup granulated sugar to roll cookies in prior to baking

Instructions

  • Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, salt and cinnamon together in a large bowl. Set aside.
  • Cream together the butter, sugars and honey using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
  • Add in the egg, egg yolk and vanilla bean paste until incorporated.
  • Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
  • Chill cookie dough in the fridge for at least 1-2 hours (or longer, such as overnight). This is important to help the cookies from spreading and to look soft and pillowy like the cookies in the photos! 🙂
  • Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Preheat the oven to 375°F. Scoop ~2 tablespoons of cookie dough and roll into balls. Will make ~20 small cookies. 
  • Roll in granulated sugar in a shallow dish until coated.
  • Place on prepared baking sheet & bake cookies for ~8-10 minutes. Ovens vary.
  • Let cookies cool for ~10 minutes on the cookie sheet, then transfer to a wire rack. They are very soft and pillowy when they first come out of the oven! Enjoy!

Video

Notes

  • You don’t want to add in too many spices or mix-ins to these cookies since it may distract from the honey flavor. BUT maybe adding in walnuts, chocolate chips, or additional spices like nutmeg or cardamom would be a lovely touch!
  • You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Make sure to cream the butter, honey and sugars really well. The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.
  • Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 8-10 minutes.
  • Use 1 Tbsp. vanilla extract if you don’t have vanilla bean paste. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 142mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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4 Comments
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2 months ago

Thank you for the recipe, Tawnie!
Can I also add unflavored whey protein powder to the recipe to make these cookies high in protein? I’ve been looking to have high protein in every meal I take and was trying to figure out a way to make these cookies high in protein.

Taylor
3 months ago

Good luck getting 20 cookies out of this recipe because if you’re anything like me, you’re gonna eat 3 cookies worth of dough and only end up with 17😂. Seriously though, Tawnie does it again! These are to die for. It’s like a boujee sugar cookie 🍯🤤

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