Let's Bake

Honey Cookies

Yield Makes 16 cookies 1x
Prep: 60 minutesCook: 12 minutesTotal: 1 hour 12 minutes

Buttery honey cut-out cookies made from scratch.


  • 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


  1. 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.
  2.  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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Serving Size: 1 cookie Calories: 190 Sugar: 16.5 g Sodium: 119.5 mg Fat: 6.3 g Carbohydrates: 31.8 g Protein: 2.3 g Cholesterol: 27 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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