Description
These honey cookies are soft, fluffy, and perfectly sweetened with natural honey. They offer a delightful balance of buttery richness and subtle honey flavor, ideal for a comforting homemade treat.
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 flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream butter and sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, honey, and salt. Beat on medium speed until creamy and well combined, about 1 minute.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter mixture and beat until fully incorporated, stopping to scrape down the bowl as needed.
- Combine wet and dry ingredients: While mixing on low speed, gradually add the dry ingredients to the wet mixture until just combined. Scrape down the bowl to ensure the dough is fully mixed.
- Chill the dough: Cover the dough and refrigerate for 1 to 2 hours or overnight to firm up and develop flavor.
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough: Using a cookie scoop or spoon, scoop 1½-tablespoon-sized balls of dough and place them evenly spaced (about 2 inches apart) on the prepared baking sheets.
- Bake: Bake one sheet at a time for 12 minutes or until the edges begin to brown lightly. Keep the remaining dough refrigerated while baking batches.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Store: Store the cooled cookies in an airtight container for up to 1 week to maintain freshness.
Notes
- Use room temperature eggs by leaving them out for 1-2 hours or placing them in warm water to ensure they blend smoothly into the dough.
- Bring butter to room temperature by leaving it out for 1 to 2 hours or cubing it to speed up the process for easier creaming.
- A triggered cookie scoop is recommended for evenly sized cookies and consistent baking results.
- Measure flour accurately by weighing it or fluffing and leveling the cup to prevent dense cookies from packing in too much flour.
- Thoroughly cream the butter, honey, and sugar mixture to achieve a soft, fluffy texture in the cookies.
- Avoid overbaking as cookies will continue to firm up after removal from the oven; overbaked cookies become dry and crumbly.
- Keep the dough chilled while baking to control cookie spread and maintain shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
