Honey Cookies

Sweet tooth alert! These soft-baked honey cookies are the perfect treat to satisfy your cravings.

Made with a hint of honey and a touch of sweetness, these chewy cookies are easy to make and can be customized with nuts or sprinkles for a fun pop of color.

Ready Time

40 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup honey
1 egg
1 teaspoon vanilla extract
Optional: chopped nuts or sprinkles for decoration

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and honey until light and fluffy. Add the egg and vanilla extract to the butter mixture, mixing well until combined.

Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until a dough forms.

If using nuts or sprinkles, fold them into the dough now. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These soft-baked honey cookies are perfect for a sweet treat, with or without a decorative touch!

Notes

If you’re using nuts or sprinkles, make sure to fold them into the dough after you’ve mixed the wet and dry ingredients together, so they’re evenly distributed throughout the cookies.

Make sure to chill the dough for at least 30 minutes to help the cookies retain their shape while baking.

These cookies will be soft and chewy on the inside and lightly golden on the outside, so try not to overbake them.

Because these cookies are best served fresh, try to bake them just before you need them, or store them in an airtight container at room temperature for up to 3 days.

If you want a crisper cookie, bake them for 14-16 minutes instead of 12-14.