The Best Honey Cookies

These honey cookies have the perfect amount of honey flavor, are super soft, chewy and really easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill time 1

Total Time 1 20

Servings small cookies

Calories 159kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Instructions

Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, salt and cinnamon together in a large bowl. Set aside.
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
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.
8 Tbsp. unsalted butter, cold, cut into cubes, 1/4 cup honey, 2/3 cup granulated sugar, 1/4 cup brown sugar, packed
Add in the egg, egg yolk and vanilla bean paste until incorporated.
1 egg, 1 egg yolk, 1 Tbsp. vanilla bean paste
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.
1/4 cup granulated sugar to roll cookies in prior to baking
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.

Nutrition