In honour of my bee-keeping graduation tomorrow I baked some honey cookies! Crunchy edges, crispy outside and chewy inside with just a hint of honey running through, hmmmmm!
Recipe inspired by @sugarspun_sam
- 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
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).
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.