Honey Cookies
These Honey Cookies are gonna be your new favorite cookie! They’re fluffy and thick and just melt in your mouth! Add a drizzle of honey to each cookie and you’ll be in hog heaven!
Looking for more Cookie Recipes? Try our Brownie Cookies, Cornflake Cookies, or Oatmeal Butterscotch Cookies.
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I’ve perfected this honey cookies recipe over time to get them as thick and fluffy as possible! Most honey cookies turn out flat and crispy, but I wanted something pillowy and soft that you could drizzle honey on top of. I just cant get over how soft and fluffy they are, you have to try this recipe!!
After lots of testing, I figured out exactly what makes them puff up like this, and I’m sharing all my tricks with you! These delicious cookies have become the great recipe in our house.
What you’ll love about this Honey Cookie Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this delicious honey cookies recipe:
- Unsalted butter
- Honey
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Ground cinnamon
- Salt
- Milk
Ingredient Notes:
- Butter: Softened to room temperature, not melted. This is very important!
- Cornstarch: This is one of my secrets for keeping them thick and soft instead of spreading thin!
- Honey: Use a good quality honey since it’s the star flavor here. (Spray the measuring cup with cooking spray before measuring the 1/2 cup honey, it won’t stick this way!_
How to make Honey Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Line cookie sheet with parchment paper.
Step 2: In a large bowl using a hand mixer, or an electric mixer with paddle attachment, cream together softened butter, honey, and white sugar until light and fluffy, about 3 minutes to create the butter mixture.
Step 3: Beat in egg and vanilla extract until well combined into the sugar mixture.
Step 4: In a small bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt to make the flour mixture.
Step 5: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t add much flour at once or overmix.
Step 6: Stir in milk to bring cookie dough together and achieve the right dough consistency.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes until edges are lightly golden brown. Centers will look slightly underbaked.
Step 9: Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle extra honey on top for the perfect finish!
PRO TIP:
Don’t over mix once you add the flour, and pull them from the oven when the centers still look a little soft. The second batch always turns out even better once you get the timing down.
Storage and Reheating:
Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. You can also wrap in plastic wrap for extra freshness.
Reheating: Best kept at room temperature. You can warm them for 5-10 seconds in the microwave if desired.
Freezing: Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen, adding 1-2 minutes to the bake time.
Additions and Substitutions:
ADDITIONS:
- Honey Drizzle: Warm honey slightly and drizzle over cooled cookies for extra sweetness, it’s a great way to enhance flavor.
- Mix-ins: Fold in white chocolate chips or chopped walnuts.
- Spices: Add a pinch of nutmeg or cardamom for more warmth.
- Sugar Topping: Sprinkle with turbinado sugar before baking for a crunchy top.
SUBSTITUTIONS:
- Butter: Salted butter works fine, just reduce the tsp salt in the recipe.
- Sugar: Brown sugar can replace some of the white sugar for a deeper molasses flavor as the only change.
- Milk: Any type of milk works, dairy or non-dairy.
- Flour: You can use part whole wheat flour for a heartier chewy cookie.
FAQs about this this honey cookie recipe:
Why are my cookies flat instead of fluffy?
Make sure your butter is softened but not melted, don’t over mix the dough once you add the flour, and don’t over bake them. The cornstarch is also essential for that fluffy texture. Next time, try chilling the dough if they spread too much, but I never chill it beforehand.
Can I skip the cornstarch?
You can replace it with more flour, but you’ll lose some of that signature thick, fluffy texture. The cornstarch really makes a difference!
Can I use cookie cutters?
This dough is meant to be dropped by spoonfuls, but you could chill it and use favorite cookie cutters to cut cookies into shapes for a Christmas cookie platter. Just know the texture might be slightly different.
Are these traditional Rosh Hashanah honey cookies?
These aren’t traditional Jewish holiday cookies, but they do celebrate honey as the main flavor. If you’re looking for classic Rosh Hashanah cookies or honey cake for the Jewish New Year, this is a different style – these are thick, fluffy drop cookies perfect for drizzling with honey. They’d still be delicious for celebrating a sweet new year though!
What can I serve with this honey cookies?
These cookies go great a cup of coffee, tea, or a cold glass of milk. They’re also wonderful as an afternoon snack or dessert. The best way to enjoy them is fresh from the oven with that honey drizzle on top!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Honey Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Honey Cookies
Equipment
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, honey, and sugar until light and fluffy, about 3 minutes.1/2 cup unsalted butter,1/2 cup honey,1/4 cup granulated sugar.
- Beat in egg and vanilla extract until well combined.1 large egg,1 teaspoon vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt.1 3/4 cups all-purpose flour,1/4 cup cornstarch,1/2 teaspoon baking soda,1/2 teaspoon ground cinnamon,1/4 teaspoon salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in milk to bring cookie dough together and achieve the right dough consistency.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Centers will look slightly underbaked.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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