Honey Cookies
Honey Cookies – Crispy, Chewy, and Perfectly Sweet!
In honour of my bee-keeping graduation tomorrow, I baked a batch of these irresistible Honey Cookies! Golden, lightly crisp on the edges, and chewy in the centre, they have just the right amount of honey sweetness running through every bite. Simple, delicious, and made with ingredients you probably already have in your pantry—these cookies are the perfect way to celebrate honey in all its glory.
I wanted a recipe that would highlight the natural flavour of honey without being overpowering, and these cookies hit the mark. The honey adds a delicate floral sweetness while also keeping the texture soft and chewy. Paired with a lightly caramelised, crispy exterior, they’re absolutely addictive!
They’re easy to make (no fancy equipment needed) and even easier to devour. Enjoy them with a cup of tea, dunk them in milk, or just snack on them straight from the jar—trust me, they won’t last long!
Why You’ll Love This Recipe
✔️ Crispy & Chewy – The perfect balance of crunchy edges and a soft centre.
✔️ Honey-Kissed Flavour – Just the right touch of natural sweetness.
✔️ No-Chill Dough – Quick and easy to whip up in one bowl.
✔️ Great for Any Occasion – Perfect for tea time, gifting, or a sweet snack.
If you love honey and homemade cookies, this Honey Cookies recipe is a must-try. Let’s get baking!
Recipe inspired by @sugarspun_sam. In the mood for something more chocolatey? Then try my Crackly Top Brownie Cookies or these Chewy Chocolate Chip Cookies.
Honey Cookies
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Loading...Baked to perfection, these Honey Cookies feature a crispy edge and a soft center, making them an addictive treat to enjoy.
Ingredients
- 220 g unsalted butter, softened
- 1/2 cup granulated sugar (200g)
- 1/4 cup light brown sugar firmly packed (50g)
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 egg (room temperature if possible)
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- Extra granulated sugar for rolling
Instructions
The dough
In a bowl add all the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a separate large bowl combine the rest of the ingredients except the egg: butter, sugars and vanilla extract. Mix well and beat until creamy and well combined. If you have it, great to use an electric mixer for this, if not, use elbow grease (like I did ;-). ± 2-3 minutes.
Add the egg and stir well.
Slowly add the flower into the wet mixture, add it but by bit, mixing it through as you go. Stir until completely combined and all of the flour mixture has been absorbed.
Cover the bowl and place in the fridge for at least 30 minutes (and up to 5 days).
The baking
When the dough is nearly finished chilling preheat the oven to 190°C and line a tray with baking paper.
Remove the dough from the freezer and by using a spoon or an ice-cream scoop make balls roughly the size of 1.5 tablespoons (small golf balls).
Pour some granulated sugar in a bowl and roll the balls in the sugar until evenly coated.
Place the cookies 5 cm apart on the baking tray and bake for 9-11 minutes until the edges turn a light and golden brown. (keep an eye on them towards the end, every oven works differently).
Allow cookies to cool for at least 5-10 minutes on baking sheet before removing to a cooling rack to cool completely.
