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Honey Cookies
These Honey Cookies are golden and buttery with a warmth only honey can provide. Every bite has a floral hint, making these more interesting than a regular sugar cookie or molasses cookie. The edges crisp up just enough to give you that little crunch, yet keeps the chewy center that stays soft for days.
This recipe has been made over and over in my kitchen, and it’s one of the most requested cookies I make. Especially when Oklahoma has hit honey season.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Honey Cookies
Ingredients
- 1 cup salted butter softened
- 1/2 cup honey
- 1 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
Instructions
- Preheat an oven to 350°F.
- Prepare a cookie sheet by spraying with baking spray, lining with parchment paper, or lining with non-stick foil.
- Combine the butter and honey in a large mixing bowl until smooth.
- Beat in the sugars until light and fluffy.
- Add the eggs, one at a time, and mix until combined.
- Add the vanilla and mix in.
- Combine the flour and the baking soda and add.
- Mix just until incorporated.
- Using a cookie scoop, or a spoon, place dough onto the prepared cookie sheet, leaving at least 2-inches between cookies.
- Place into the preheated oven and bake for 8 to 12 minutes or until the edges just start to turn brown. Add 2 to 3 minutes for crisper cookies.
- Allow the cookies to cool on the cookie sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
Notes
Overmixing cookies makes them tough.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage Tips
Once the cookies are completely cooled, you can store them in an airtight container for around 1 week. You can also freeze them if you put them in a freezer bag or use a box and add wax paper between the layers to keep them from freezing together.
Pro Tips
You might notice a little more baking soda in this recipe than other chewy cookies. The reason for this is that it offsets the acidity of the honey and makes sure the cookies keep a nice balanced flavor.
You can make the cookie dough ahead of time if that works for you. Make it up and wrap it tightly in plastic wrap then pop it in the refrigerator overnight. You can even freeze it the same way then make sure it is thoroughly defrosted before you try to scoop it out, I have lost a few cookie scoops due to impatience.
Be mindful of over-mixing, only mix the bare amount needed to combine the ingredients. Otherwise your cookies might be tough after baking. This has to do with gluten structure and can happen in all cookies.
Some folks like to add a little spice to the mixture and make them spicier like a gingerbread cookie. If you want a spiced honey cookie add ½ teaspoon of ground ginger and 1 teaspoon of cinnamon. I much prefer to taste the honey, it is the star of the show, they are called honey cookies after all, and honey isn’t exactly cheap these days.
MORE CHEWY COOKIE RECIPES YOU’RE GOING TO LOVE
- Molasses Cookies
- Snickerdoodles
- Sprinkle Cookies
- Peanut Butter Bar Cookies
- Chocolate Cake Mix Cookie Bars
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Excellent !! thanks for the recipe also I love your website , I use it often !
Thanks again , Lois
Hi Lois!
Thanks for leaving a review! We are very happy to hear you like the site and use it often!
I was so excited to find the recipe for the newest harvest of honey. Although the flavor is nice, the cookies ran all over and there was no rise. Is it truly baking soda in the recipe? Please check and let me know, thanks
Hi Peggy!
I’m sorry to hear your cookies ran everywhere! These are a flatter cookie and won’t have much lift, they should be more like thin and chewy oatmeal cookies (think Little Debbie oatmeal cream pies). But they shouldn’t be so flat they take up the whole baking sheet. The recipe does call for baking soda. It even uses extra baking soda because of the acidity in the honey. I’ve never used honey fresh from the hive, but I am guessing it isn’t all that much different from what I can buy at the store. Cookies spread too much when the butter melts too fast or there isn’t enough flour. You could try chilling your dough before using it or adding another 2 tablespoons of flour to see if that helps. I’d love to help you troubleshoot this. Let me know if these tips don’t work.
I am thrilled to get these recipes, one for the cream horns also. Can’t wait to try them Going to the store next week! Thank you
Hi Robin!
I hope you enjoy them both as much as we do! Let me know how they turn out.
Cheers!