Description
Deliciously soft and flavorful Honey Cookies made with a perfect blend of honey and vanilla, these cookies are easy to prepare and perfect for any occasion.
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda until well combined.
- Cream Butter Mixture: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, honey, and salt on medium speed until creamy and well combined, about 1 minute.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat until fully incorporated, stopping to scrape down the bowl as needed.
- Combine Dough: Gradually add the flour mixture to the wet ingredients on low speed until just combined. Scrape down the bowl to ensure the dough is well mixed.
- Chill Dough: Cover the dough and chill it in the refrigerator for 1 to 2 hours or overnight to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape Cookies: Working in batches, scoop 1½-tablespoon-sized balls of dough and place them spaced about 2 inches apart on the prepared baking sheet. Refrigerate any remaining dough while baking.
- Bake Cookies: Bake one sheet at a time for 12 minutes or until the edges just start to brown.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container for up to 1 week.
Notes
- Use room temperature eggs by placing cold eggs in warm water for a few minutes if needed.
- Bring butter to room temperature by leaving it on the counter for 1 to 2 hours or cubing it to speed the process.
- A triggered cookie scoop ensures even size and consistent baking.
- Measure flour accurately to avoid adding too much; use a scale or fluff flour before measuring.
- Thoroughly cream butter, honey, and sugar for a soft, fluffy texture.
- Avoid overbaking to keep cookies soft and prevent them from becoming dry and crumbly.
- Keep dough chilled before baking to reduce spreading and maintain cookie shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
