You’ll love these Honey Cookies, made with butter, brown sugar and honey, spiced with ginger and cinnamon. These cut-out cookies are so easy to make and taste absolutely delicious!
Honey Cookies AKA my new favourite thing! ❤️
Thick cut-out cookies made with butter and honey and lightly spiced with cinnamon and ginger. They’re soft and chewy and perfectly golden.
Just like Gingerbread Cookies, these buttery biscuits will be your new go-to 👌🏻
Inspiration can come from anywhere. Last week, I was in the cookie aisle of the supermarket and I saw a packet of honey cookies. Suddenly, I felt like I needed a honey cookie. I wasn’t even sure what a honey cookie typically was but I knew exactly what kind of cookie I wanted.
I love using honey in my baked goods like Honey Joys and Honey Cake.
I wanted a classic cut-out cookie, a little on the thicker side, perfectly spiced and just a little under baked, with mountains of sweet honey flavour.
And that’s exactly what we have here 👇🏻
For this recipe, I adapted my favourite Gingerbread Cookie recipe. Instead of using molasses or golden syrup, instead I substituted honey. Rich, golden, drippy honey. And brown sugar for sweetness and a soft caramel-like flavour.
I eased up on the spices, and added just a dash of ginger and a little cinnamon.
So what do you get? The perfect Honey Cookie. And because these are cut-out cookies, you can make them into any shape you like!
TIPS FOR MAKING PERFECT HONEY COOKIES
- You will need an electric mixer to make these Honey Cookies.
- Start with room temperature butter. Use an electric mixer to cream together the butter and brown sugar until they are pale and creamy. We use brown sugar in this recipe for flavour, texture and colour.
- Add honey – any regular store bought honey will do – and one egg yolk. Mix briefly until combined. Then add your dry ingredients – the flour, baking soda, ginger and cinnamon.
- The dough should come together into a ball. Shape it into a disc using your hands, and then cover it completely with plastic wrap. The cookie dough needs to rest in the fridge for at least 30 minutes.
- Then comes the fun part – rolling out the cookies! I suggest lightly flouring your bench. Then using a rolling pin to roll out the cookie dough. If the rolling pin sticks to the cookie dough, just lightly flour it as well.
- Roll the dough out to roughly 1/2 inch thick, then use a cookie cutter to cut out shapes. Use a small spatula or butter knife to carefully lift the cookies from the bench and transfer them to a baking tray lined with baking or parchment paper.
- Bake the cookies in a moderate oven for approximately 10-12 minutes or until the cookies are lightly golden on the edges. Bake the cookies for a few minutes longer if you like a crisper cookie, or a little less for a chewy cookie. The cookies will firm up as they cool.
- You can enjoy the cookies are they are – or you could even frost them, drizzle them with royal icing or dip them in melted chocolate.
- Store Honey Cookies in an airtight container for up to 5 days.
MORE COOKIE RECIPES TO TRY:
- Classic Chocolate Chip Cookies
- Chocolate Oreo Cookies
- Cornflake Marshmallow Cookies
- Nutella Cookies
- Chocolate Peanut Butter Cookies
- White Chocolate Chip Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Honey Cookies
Buttery honey cut-out cookies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 160 grams (1/2 cup) honey
- 1 egg yolk
- 315 grams (2 and 1/4 cup) plain flour or all purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- Pinch of salt, optional
Instructions
- In a large mixing bowl, beat the butter and sugar with an electric mixer until pale and creamy. Add honey and the egg yolk. Beat again to form a creamy mixture. Sift in the flour, baking soda, ginger, cinnamon and salt, if using.
- Beat briefly until dough starts to come together. Use your hands to gather the dough and form into a large round disc. Wrap the dough in plastic and place in the fridge for 30 minutes to rest.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie or oven trays with baking or parchment paper.
- Lightly flour your bench and roll out the dough using a rolling pin to about 1/2 inch thick. Dust your rolling pin as you go to prevent the dough from sticking.
- Cut out shapes using cookie cutters and gently place the cookies onto the prepared trays. Bake for 10-12 minutes or until just golden on the edges. Remove from the oven and transfer to a wire rack to cool completely.
Annelise says
My neighbor keeps bees and gave me a jar of homemade honey, and I wanted to bake a sweet little treat with it. These were PERFECT. The flavors are subtle, but satisfying. The texture was nice and crispy on the outside, and chewy in the middle. Plus, my husband (who normally isn’t one for sweets or deserts) thought these were amazing. He asked me to save the recipe! These are the perfect cookies for Autumn … just enough ginger to hint at the coming holiday season, but not so much that you feel like it’s Christmas already. I LOVE these. My mom described them as “Winnie the Pooh cookies,” and my dad was sneaking seconds when no one was looking.
★★★★★
Jessica Holmes says
This is amazing! I’m so glad you loved the cookies – the Winnie the Pooh comment made me laugh!
Beth says
Delicious! I’m a beekeeper, so I love to find good recipes made with honey. I made one change and not to the recipe which I followed exactly (using my own raw wildflower honey). Instead of making a disk, I shaped the dough into a log. I wrapped the log in wax paper and put it into a ziplock bag in the fridge. The next day I sliced off cookies and baked them. So much easier than rolling and cutting. You can slice off as many or as French cookies as you need and keep the rest of the log in the fridge or freeze it for longer storage. Thanks for the great recipe!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Beth! And love that you got to use your own honey – what a treat!
Beth says
Haha, weird autocorrect noticed when I re-read my comment above. Supposed to say: slice as many or as _few_ cookies as needed.
Katie says
My daughter made these, and they were absolutely delicious. Sweet, buttery and perfect with a cup of tea
★★★★★
Jessica Holmes says
Love hearing that Katie!
Ukti Patel says
Hey
How do you suggest replacing egg and egg yolk in your recipes to make it vegetarian
Jessica Holmes says
Hi, I haven’t tested this recipe without egg I’m sorry.
Avanti says
Hi, am eager to try this recipe. Could I use a food processor to blend the ingredients instead of a mixer?
Jessica Holmes says
I haven’t tried it myself but it would probably be ok – just try not to over mix it!
BellaSews says
Would adding liquid flavoring (I’m going for lavender) make the dough too wet? Would I just need more flour?
Jessica Holmes says
Hey Bella, I haven’t tried myself but if you are only adding a few drops it should be ok!
Shannon says
We are not big ginger fans. If I leave it out should I double the cinnamon, add something in place of the ginger, or simply omit the ginger and bake as otherwise directed?
Jessica Holmes says
Hi Shannon, you can definitely leave out the ginger and bake them as they are – or add a touch more cinnamon. Hope you enjoy them!
Chrissy says
Crazy good! Whole family loved ’em. Thanks for sharing your recipe.
★★★★★
Jessica Holmes says
So happy to hear that Chrissy!
Tina says
Absolutely amazing recipe. Made these with a bee cookie cutter and decorated with some chocolate icing and everyone loved the cookies so much. The honey flavor is perfect
★★★★★
Jessica Holmes says
Aww thank you for so much for the lovely feedback Tina. And I love the idea of using a bee cookie cutter!
Soul Kitchen Cook says
We made heart shaped versions of these cookies at the Soul Food Kitchen for Kids to celebrate St Valentine’s day. Oh my word – so delicious we kept nibbling at the dough before it had time to bake!
Jessica Holmes says
Oh I love hearing that! So glad you enjoyed them – what a perfect Valentines treat!
Sr. C. D. M. Yaskiw says
hi there i made them – 27 dozen… terrific. now i seek to do something in the same direction in a vegan avenue so what non grain flour would you suggest and replacing honey and butter and indeed doing a vegan version. thank you. Sister Catherine
★★★★
Jessica Holmes says
Hi Sister Catherine, I’m so glad you enjoyed these cookies! I’m sorry but I haven’t tested a vegan version so I can’t say.
Fay says
I made these last night. They are fantastic! I’m not sure if I measured incorrectly, but I had to add more flour. It’s the first time I tried one of your recipes. Can’t wait to try some of the others.
Jessica Holmes says
I’m so glad you enjoyed them Fay! And thank you for the feedback!
Sr. C. D. M. Yaskiw says
hi there before i make these which i really want to do i would like to know how well they freeze as i want to do variety of cookies to have for Christmas so i need cookies that freeze well.
Jessica Holmes says
Hello, yes they do freeze well!
Lyne S. says
OMG, These are soooo good. Easy to make , rolling a breeze. Made 2 batches in 1 week. My family and friends just loves them. Thank you.
★★★★★
Jessica Holmes says
Aw I love hearing that Lyne! I’m so glad you like them – they’re one of my favourite cookie at the moment!
Josh says
These were great! Especially dunked in my coffee!
★★★★★
Jessica Holmes says
Glad you liked them Josh!