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    Home » Recipes » Cookies, Brownies & Bars

    Honey Cookies

    September 3, 2019 by Amee 16 Comments

    Jump to Recipe Print Recipe

    Complex recipes are a fun challenge for me, so I have a tendency to go a little over the top. That said, these Honey Cookies are proof that I can still appreciate the simple things!

    Honey Cookies on a cooling rack with a jar of honey nearby.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Honey Cookies are barely crisp, chewy, and sweet. The honey in these babies lends a floral, well-rounded flavor that's irresistible! They're perfectly amazing all on their own, or fancy them up with a drizzle of honey-vanilla bean glaze!

    If you enjoy baking with honey, you should also check out my recipes for Honey Doughnuts, Strawberry Shortbread Cookies, and Honey Lavender Latte Cookies!

    Jump to:
    • Ingredients
    • Instructions
    • How to Make Patterned Honey Cookies
    • Storage
    • Frequently Asked Questions
    • Honey Cookies
    • 💬 Comments
    Honey Cookies on a white background with honey jar and yellow flower petals.

    Ingredients

    Since these cookies are so simple, you likely have everything you need to make them in your pantry right now! Measurements for each of the ingredients are included in the recipe card, below.

    Honey Cookie Ingredients

    • Unsalted butter - For moisture and richness; unsalted so that you control the amount of salt. You want your butter to be at room temperature.
    • Sugar - For sweetness.
    • Honey - For sweetness and flavor.
    • Vanilla bean paste - You know me, it's in everything! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. You can find it online here. If you prefer to substitute, you can use an equal measure of vanilla extract.
    • Salt - Helps to balance and enhance the flavors in the cookies.
    • Flour - Provides structure for the cookies. All-purpose flour is what you want to reach for!

    Honey Vanilla Bean Glaze Ingredients

    • Powdered sugar - For sweetness. Powdered sugar because it will blend smoothly with the milk and honey.
    • Honey - For sweetness and flavor.
    • Milk - For creaminess and to make the glaze a pourable consistency.
    • Vanilla Bean Paste - For flavor (at those gorgeous black flecks)!

    Hint: These cookies would also be lovely with my Apple Glaze!

    Process photo collage of making Honey Cookies.

    Instructions

    Like most cookies, these are made by the creaming method. Whipping up the dough is quick (with the exception of a little chill time!) and easy! More detailed instructions are included in the recipe card, below.

    • Cream together the butter and sugar until light and fluffy.
    • Add the honey, vanilla bean paste, and salt. Mix to combine.
    • Gradually add the flour, but mix only until the dough just starts to come together. Form the dough into a disc and refrigerate.
    • Roll out the dough and cut out desired shapes. Chill cut-outs before baking, then bake until just barely golden.
    • For the glaze, just combine all the glaze ingredients and stir until smooth! Let the glaze set before serving.
    Process photo collage of making heart-patterned Honey Cookies.

    How to Make Patterned Honey Cookies

    I'm not big on using food coloring, but the holidays are definitely an exception. One day I had the idea to make some heart patterned cookies for Valentine's Day, and then I started making patterns for many holidays/seasons!

    • First, you want to split the dough into portions, the number depending on how many colors you want. For the heart cookies I dyed half pink and left the other half alone. For the peeps cookies, I left half undyed, and split the other half into four different colors.
    • Add a few drops of food coloring to dye the dough the colors you want. I wear gloves and use an old cutting board to save my counters and hands from getting stained. Try to only work the dough as much as you have to to incorporate the color, so the cookies don't get tough.
    • Next roll out all your dough. It helps if you make sure all the colors colors are rolled out to the same thickness!
    • After rolling out all the colors, top the dyed dough with sanding sugar, if desired. I like this step because it adds more color and some texture/sparkle to the dyed dough. Place a piece of parchment or waxed paper on top, then run the rolling pin over it to push the sugar into the dough a bit. (The sugar will stick to your rolling pin if you don't use the paper.)
    • Now you can make cut-outs to your heart's desire, swapping the colors as you'd like. Placing some parchment or waxed paper on top, then lightly rolling with the rolling pin, helps to meld the two colors of dough together.
    • Finally, just chill and bake as directed in the recipe!
    Collage showing patterned Honey Cookies.

    Storage

    Once the dough is prepared, you can wrap it well and it will keep in the freezer for up to three months, just thaw in the refrigerator and then proceed with rolling out/baking.

    Baked cookies will stay fresh up to five days in an airtight container on your counter. If you'd like to freeze them, they'll last up to three months in an airtight container in the freezer. I don't suggest glazing them until after they're thawed.

    Frequently Asked Questions

    Is the glaze necessary?

    The glaze isn't necessary, and I didn't glaze any of my patterned cookies and they were still delicious! Not necessary, but I do kind of love it. The delicate drizzle across the tops of the plain cookies just makes me smile. I know, I'm weird. *shrugs and eats another cookie*

    Can you suggest any flavor variations?

    These cookies are fabulous with some cinnamon added! Simply add ½ teaspoon of ground cinnamon to the flour.

    Glazed Honey Cookies on a white plate.

    That's it. Simple and delicious! 😀 You can dress these babies up or just leave them as-is--the choice is yours! Either way, they're totally delicious!

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    Glazed Honey Cookies on a gold cooling rack with a honey dipper nearby.

    Honey Cookies

    Amee
    These Honey Cookies are tender and chewy, with the floral flavor of honey! Drizzled with a honey vanilla bean glaze, these cuties are simple and delicious!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 7 minutes mins
    Chill Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine Cookies
    Servings 48 2" x 2" cookies
    Calories 84 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Honey Cookies:

    • 1 cup unsalted butter, softened (2 sticks)
    • ¾ cup sugar
    • ¼ cup honey
    • 1 teaspoon vanilla bean paste (see note)
    • pinch salt
    • 2½ cups flour

    Honey Vanilla Bean Glaze:

    • ¾ cup powdered sugar, sifted
    • 1 tablespoon honey
    • 1 tablespoon milk (I used whole)
    • ¼ teaspoon vanilla bean paste (see note)

    Instructions
     

    For Cookies:

    • In the bowl of a stand mixer, cream butter and sugar. Scrape down the sides of the bowl.
    • Add honey, vanilla bean paste (see note), and salt. Mix to combine. Scrape down the sides of the bowl.
    • Gradually add the flour, mixing just until the mixture starts to come together. Gently form dough into a disc, wrap in plastic, and refrigerate until firm, at least one hour.
    • Preheat oven to 350° F. Line baking sheets with silpats (see note) or parchment. Set aside.
    • After chilling, roll the dough out to about ¼" thickness on a well floured surface. Cut out desired shapes and place them on the prepared baking sheets.
    • Chill the cut shapes in the refrigerator for 10 minutes prior to baking, to help them to retain their shape. Bake 7-10 minutes, or until bottoms are slightly golden. Allow to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.

    For Glaze:

    • In a small bowl, combine all glaze ingredients and stir until smooth. Spread the glaze on the cookies, or drizzle over the top using a spoon or piping bag (I put mine in a zip-top bag and snipped the corner). Allow glaze to set before serving.
    • Once the dough is prepared, you can wrap it well and it will keep in the freezer for up to three months, just thaw in the refrigerator and then proceed with rolling out/baking.
      Baked cookies will stay fresh up to five days in an airtight container on your counter. If you'd like to freeze them, they'll last up to three months in an airtight container in the freezer. I don't suggest glazing them until after they're thawed.
      Enjoy!

    Notes

    Note on vanilla bean paste:  You know me, it's in everything! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. You can find it online here. If you prefer to substitute, you can use an equal measure of vanilla extract.
    Note on silpats: I bake my cookies on silpats because they're reusable, nothing sticks to them, and the bottoms of the cookies brown more slowly. If you'd like to get some silpats for yourself, you can find them here. 

    Nutrition Estimate

    Serving: 1 cookieCalories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 1mgPotassium: 10mgFiber: 0.2gSugar: 7gVitamin A: 119IUVitamin C: 0.01mgCalcium: 3mgIron: 0.3mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
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    Reader Interactions

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    1. Ana

      August 19, 2021 at 11:06 pm

      5 stars
      Absolutely delicious! These turned out wonderfully. Thank you for the recipe!

      Reply
      • Amee

        August 20, 2021 at 9:02 am

        So, so glad that you enjoyed them! Thanks so much for your comment! <3

        Reply
    2. Ivie Parsons

      October 03, 2021 at 9:43 pm

      5 stars
      These cookies are delightfully floral, while finding a great balance between creamy and sweet. I didn't glaze all of them because they were wo delicious on their own! I will be revisiting this recipe frequently!

      Reply
      • LaLonie

        November 05, 2021 at 6:10 pm

        Can the sugar be left out and only use honey?

        Reply
        • Amee

          November 06, 2021 at 10:33 am

          Hi LaLonie! You can try it, but I haven’t tested it, so I can’t guarantee they’ll turn out! Honey is sweeter than sugar, so I wouldn’t do an even swap. Considering the additional sweetness and moisture from the honey, I’d try 2/3 cup honey…but even then the dough may be too wet. You also may need to reduce the oven temperature by 25 degrees so they don’t over brown. If you try it, I’d love to know how it went!

          Reply
      • Amee

        November 06, 2021 at 10:28 am

        I’m so happy that you loved the recipe, Ivie! Thanks so much for your comment! <3

        Reply
    3. Cece

      January 18, 2022 at 8:23 am

      5 stars
      I've made these several times, and they always turn out amazing! Sometimes I add the glaze, and sometimes we just eat them plain and they're still delicious!

      Reply
      • Amee

        January 19, 2022 at 7:18 pm

        These are a favorite at my house, too! Thanks so much for your review, Cece!

        Reply
    4. Sarah

      August 06, 2022 at 9:30 pm

      5 stars
      Excellent base cookie. I had some honey and lime zest left over from making a dressing and thought honey lime cookies sounded really good. I added about 2 teaspoons of lime zest and about 2 teaspoons of lime juice to the recipe. In the glaze I replaced the milk with lime juice and omitted the vanilla bean paste. Such a great flavor combination. Thank you!

      Reply
    5. Ashley

      December 28, 2022 at 7:14 pm

      5 stars
      Love how simple these are, but they were one of the most popular on my cookie tray! Yum!

      Reply
      • Amee

        December 29, 2022 at 10:59 am

        Love to hear that, Ashley! So happy you enjoyed the recipe, and thanks so much for your review!

        Reply
    6. Joyce

      June 25, 2024 at 10:49 pm

      There are no eggs in this recipe?

      Reply
      • Donna Chandler

        April 02, 2025 at 8:48 am

        I have the same question about the egg!

        Reply
      • Verena

        June 11, 2025 at 11:55 am

        I’m wondering the same

        Reply
    7. Donna Chandler

      April 01, 2025 at 11:16 pm

      Will this recipe be good for cutout cookies?
      Smooth tops?
      I noticed that there's not an egg. Is this correct?
      Thank you.

      Reply
      • Amee

        April 07, 2025 at 4:12 pm

        Hi, Donna! The recipe is good for cut-out cookies, with smooth tops! And yes, no egg in this recipe.

        Reply

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