Description
Honey Cookies
These Honey Cookies are a delightful treat bursting with the rich, natural flavor of honey, complemented by the warm notes of cinnamon and browned butter. Perfect for a cozy weekend snack or a festive Christmas cookie platter, these cookies are guaranteed to satisfy your sweet cravings. With a chewy center and golden edges, each bite is like a comforting hug. Make sure to double the batch because they disappear fast!
4 oz salted butter
½ cup sugar
½ cup honey
1 large egg
1 tsp vanilla extract
¼ tsp salt
½ tsp baking soda
½ tsp cinnamon
2 ½ cups all-purpose flour
Directions:
1. Preheat oven to 350°F.
2. Cook butter over medium-low heat until browned. Add sugar and honey, heat until melted, then cool.
3. Mix honey mixture with egg, vanilla, baking soda, and cinnamon.
4. Stir in flour until blended. Drop dough onto baking sheets.
5. Bake for 8-9 minutes until edges are golden.
Prep Time: 10 mins
Kcal: 61 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect Honey Cookies every time.
- Brown the Butter: In a light-colored saucepan, melt 4 oz of salted butter over medium-low heat. Stir constantly as it foams. Once the butter turns a deep golden brown and gives off a nutty aroma, immediately remove it from the heat. This process takes about 5-8 minutes. Pour it into a large mixing bowl to stop the cooking.
- Create the Honey Base: Add the 1/2 cup of sugar and 1/2 cup of honey directly to the warm browned butter. Stir until the sugar is mostly dissolved. Allow this mixture to cool for 15-20 minutes until it is just warm to the touch. This prevents the egg from scrambling in the next step.
- Combine Wet Ingredients: Whisk the 1 large egg and 1 tsp of vanilla extract into the cooled honey-butter mixture. Whisk vigorously until the mixture is smooth and slightly emulsified.
- Incorporate Dry Ingredients: Sprinkle in the 1/4 tsp salt, 1/2 tsp baking soda, and 1/2 tsp cinnamon. Whisk to combine. Gradually add the 2 1/2 cups of all-purpose flour, stirring with a spatula or wooden spoon until just blended and no dry streaks remain. Do not overmix.
- Portion and Bake: Using a tablespoon or small cookie scoop, drop rounded portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake at 350°F for 8-9 minutes. The cookies will look soft in the center but the edges will be set and golden.
- Cool Properly: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set and develop their perfect chewy texture.
Serving Suggestions
Enjoy these versatile cookies in several delightful ways. For a classic touch, serve them alongside a cold glass of milk or a warm cup of chai tea. Crumble them over a bowl of vanilla ice cream for an easy dessert. To elevate a holiday platter, drizzle the cooled cookies with a simple powdered sugar glaze or dip half of each cookie in melted dark chocolate. They also pair wonderfully with sharp cheeses like aged cheddar for a sweet and savory board.
How-to Summary
To make Honey Cookies: brown the butter, then mix it with sugar and honey. Cool the mixture, then whisk in an egg and vanilla. Stir in the dry ingredients (salt, baking soda, cinnamon, and flour) until combined. Drop dough onto baking sheets and bake at 350°F for 8-9 minutes until golden at the edges.
Frequently Asked Questions
Can I use unsalted butter? Yes. If using unsalted butter, increase the added salt to 1/2 teaspoon to balance the flavors.
My dough is very sticky. What did I do wrong? The honey content makes this dough naturally soft. If it’s too sticky to handle, chill it in the refrigerator for 20-30 minutes before portioning. Ensure you measured the flour correctly using the spoon-and-level method.
Can I substitute the honey? For the signature flavor, we do not recommend substituting the honey. Alternatives like maple syrup will change the taste and texture significantly.
How do I store these cookies? Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Why are my cookies flat or spreading too much? This usually means the butter mixture was too warm when the egg was added, or the dough wasn’t cooled before baking. Ensure the honey-butter mixture is cooled adequately.
Common Mistakes to Avoid
- Not Cooling the Honey Mixture: Adding the egg to a hot mixture will cook it, leading to a greasy, dense cookie.
- Over-browning the Butter: Remove the butter from heat as soon as it turns amber and smells nutty. Black specks mean it’s burnt and will taste bitter.
- Overmixing the Dough: Stir the flour in only until just combined. Overmixing develops gluten, resulting in tough cookies.
- Overbaking: The cookies continue to cook on the hot baking sheet. Remove them when the edges are golden but the centers look soft for the ideal chewy texture.
Conclusion
These Honey Cookies, with their deep flavor from browned butter and aromatic cinnamon, are a simple yet impressive homemade treat. By following the detailed steps and avoiding common pitfalls, you can consistently achieve cookies with a perfect chewy center and crisp edge. Their warm, comforting flavor makes them a year-round favorite, sure to become a staple in your baking repertoire. Don’t forget to double the batch—they truly do disappear fast!