Honey Sugar Cookies


I have had a jar of honey in my pantry for about three months now. I picked a couple of jars up at a little market along with some fresh herbs. I love honey and usually eat it on toast or a bagel along with some peanut butter or drizzled on top of my oatmeal. After three months I was itching to try something new with the last jar in my pantry. I came across this recipe (looks like a great blog, glad I found it) and decided to adapt it a bit because I wanted a cookie similar to drop sugar cookies with a mild honey flavor. I did this by excluding the chocolate, increasing the flour and rolling the dough balls in sugar before baking.  I am very happy with the  way these cookies turned out!!

The dough came together incredibly quick and easy. I warmed my honey for a few seconds in the microwave to make it easier to pour and measure (be sure to spray your measuring cup with PAM before measuring so the honey slides right out). I did allow it to cool a bit before adding to the mixing bowl though. Let me tell ya, this dough tastes phenomenal.

The cookies baked up nice and golden with a slighlty crisp exterior that gives way to a chewy interior. You can smell mild notes of honey which tempt your senses.   The flavor of the honey is noticeable yet not overpowering. It compliments the overal flavor and texture of the cookie nicely. If you want a chewy cookie, these are best eaten a bit warm as they do firm up a bit after cooling (but still remain chewy if stored in a sealed container because of the honey). Either way they are a great cookie for those looking for something a little different than your usual cookies when your sweet tooth calls.

Next time I will add toasted nuts to the dough, maybe pecans or almonds. I think they will compliment the flavors of the dough nicely and create a phenomenal cookie!  I also want to make them with some Honey Buttercream or Peanut Butter Cream Cheese Frosting sandwiched between two of these cookies!

I rate this cookie an 8

Honey Sugar Cookies
1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sugar (for rolling)

Preheat oven to 300. Line baking sheets with parchment paper. jan-25-037
In a mixing bowl combine flour, soda, and salt. 
Cream together the butter and sugar. Add the honey and cream well.
Slowly add the flour mixture and mix until just encorporated. Finish by hand if needed. Do not over mix the dough.

Chill dough for 10 minutes.

Drop dough by rounded spoonfulls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 15-18 minutes until edged are golden and set. 
Allow to cool on baking sheet for 5 minutes before transfering to rack to cool completely.  

*I chilled the dough a bit before baking so the cookies did not spread too much. If you chill too long though the honey will harden and make the dough hard to scoop out.


49 thoughts on “Honey Sugar Cookies

  1. Sounds good. I’ve recently expanded my tastes and decided I kinda like the taste of honey and that I needed to check other varieties which would I’m sure prove that it wasn’t honey I didn’t like but more the “brand”.

    Can’t wait to get the honey buttercream recipe, sounds heavenly. I admit to being a frosting lover! I only want cake so I can get to the frosting.

  2. Mmm these cookies look delicious. I love a nice jazzed up sugar cookie! I just made some cookies with honey, too, and found that the honey really helped the cookie stay moist and chewy. Can’t wait to try this recipe!

  3. I made these last night and they are wonderful! Thank you for the recipe!

    Mine took a little longer to bake (22 min), but came out perfectly.

  4. Mmmm these sound so yummy. Actually, I just found your blog and have a mental list of like 12 things that I’m dying to make. Thank you! (Or curse you? haha)

  5. I just finished making these and they are wonderful! I threw in some toasted slivered almonds and they were a really good addition. Thanks for the recipe!

    • Sarah,
      These have become a fave around here as well. So good with icecream drizzled with warm honey and sprinkled with toasted nuts as well! MMM

  6. Just put these on the cooling racks, well, most of them anyway. Already tried a few hot off the baking sheet. They’re really delicious! Thanks.

  7. These are so good! I already tried one! Second batch in the oven right now. I love cinnamon and honey together, so I rolled them in sugar, and just a bit of cinnamon, not enough to overpower the honey. The house smells wonderful!

  8. I just made a batch of these with lavender honey and they are pretty spectacular. The way I deal with sugar cookie spreading in the oven is to chill the dough but not so much that you can’t scoop it (as directed here), arrange everything on the baking tray, and then pop the ready tray in the freezer for about 10 minutes (for drop cookies, longer for cookie cutter shapes) before baking.

    I prefer soft cookies so I felt that 16 minutes was the perfect baking time. My first batch I did for 18 minutes and while they were still somewhat chewy on top, but the bottoms did over bake a bit for my taste (just a little crisp). The second batch I took out at 16ish minutes and they looked a little underdone but after letting them cool on the tray a few minutes, they set up perfectly.

    All this talk of buttercream is nice, but I think my next step is going to be a batch of homemade sweet cream ice cream for sandwiches!

  9. just made these…absolutely amazing. The subtle honey aroma it created while baking was beautiful. I used caster sugar to roll the dough in and it had such a nice little shimmer and tasted amazing!! Definately will be making these again.

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  11. Hi! thanks for the great recipe. I reduced the sugar and added just under a tablespoon of brown sugar to bring out a nutty hint in the cookies. I also flattened the cookies a little after rolling into balls to get a crispier cookie. YUM! Also topped them with crushed lightly toasted hazelnuts. DOUBLE YUM! Thanks again 🙂

  12. Made these last night and followed the recipe exactly. But they are soooo sweet and sticky! Maybe it’s just my taste buds, but I couldn’t imagine adding more honey and having with ice cream! Should I try adding more flour or less sugar/honey next time?

    • It may be the type of honey you are using, i would use a little less honey or not roll the doughballs in sugar before baking. Hope that helps!

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  14. Please help. I made these, but am confused that there is no binding ingredient. I followed your directions. 300 degrees sounds too low as well. My cookies did not turn out. They took about 30 mins to bake and they look more like an uncooked pancake. they taste great though. Next time I’m going to try adding an egg or 2, or maybe a flax egg.

    • Lol I forgot to mention that they are floppy and fall apart soon after picking them up, ive never had cookies turn out like that. It is definitely hilarious.

    • These are a bit fragile compared to other cookies, but i have never had a problem with them turning out like pancakes. I look forward to hearing how your changes turn out!

  15. I don’t know if anyone has said this already, but I put a little bit of lemon zest in dough as well as on top of the cookies after and they were amazing! Something definitely worth trying if you like a little lemony flavour! 🙂

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  17. I will bake this for my girlfriend for valentines day. I am going to shape them into a heart though, so I hope it doesn’t change the baking processes. A little note though, your word usage and grammar isn’t that great, no offense.

  18. I made these cookies for my niece’s Winnie the Pooh party but I cut them into bee shapes and decorated them. The dough is very sticky but I found it has a similar consistency to gingerbread: hard to work with but not impossible. They were absolutely delicious and they looked adorable!

  19. These were the best cookies I ever made. I followed the recipe as stated. I love that it is very few ingredients and no eggs. Crisp on the outside and soft chewy on the inside. Thank you for sharing this recipe!

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