Krolls Korner - 1 cookies on parchment paper - 2

Honey Cookies. I love you.

I’m talking soft and chewy, honey-sweetened, cinnamon-y, vanilla bean flavors and coated in sugary goodness.

Imagine your favorite sugar cookie, and then imagine it tasting 10 times better than anything you’ve ever had. Insert these honey cookies.

The honey, cinnamon and vanilla bean paste combination is an irresistible trio that makes these cookies extremely addicting.

If you’ve had my Chai Cookies or Cinnamon Roll Cookies you know how much I love a good sugar cookie base.

And unlike most of my cookie recipes, these cookies are more on the thin and chewy side, rather than huge and cake-y.

If you’re into that, then perfect. I’m glad you’re here! If you love the thick, big, ooey-gooey cookies I have tons of them on my site for you to explore too! ?

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Reasons to Make Honey Cookies

  1. First off, do we really need a reason?!
  2. They are perfectly soft and chewy.
  3. Honey sweetened but not overly honey-y.
  4. They bake beautifully and smell SO GOOD.
  5. They satisfy your sweet tooth no matter the occasion
  6. Easy to make & freezer friendly!

We hope you love these cookies!

Ingredient Notes

These cookies require some basic baking ingredients, plus a couple you might need to grab at the store. If you don’t have cake flour that’s OK! Just use more All-Purpose flour in it’s place. Scroll down to the recipe card for the full list of ingredients and measurements.

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  • Honey : I’ve tested these cookies out with both clover honey and wildflower honey and love the flavors of both. Be sure to use a good quality honey.
  • Butter: Just like all of my other cookie recipes, I use cold, unsalted butter.
  • Cornstarch: I love adding cornstarch to make chewy cookies!
  • Eggs : you’ll need 1 egg and 1 egg yolk. Use room temperature eggs to create a lighter, fluffier cookie.
  • Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture.
  • All-Purpose Flour: Use the spoon and level method to measure the flour properly. 1 cup is ~125 grams if using a scale.
  • Vanilla Bean Paste: I love using vanilla bean paste because it not only adds the classic vanilla flavor we love but also the visually appealing vanilla bean specks throughout the cookies! If you don’t have any vanilla bean paste, vanilla extract works well, sub 1:1 ratio.
  • Other ingredients needed: cake flour, salt, baking soda, baking powder.
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Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

  1. Whisk together the dry ingredients in a large mixing bowl.
  2. Use a stand mixer or electric mixer of choice to thoroughly cream together the butters, sugar and honey.
  3. Add in the eggs and vanilla bean paste
  4. Gradually add in dry ingredients on low speed until combined.
  5. Cover and chill in the fridge for at least 1 hour or overnight.
  6. Roll the dough into small balls, about 2 Tbsp. each.
  7. Roll each cookie dough ball generously in granulated sugar.
  8. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
  9. Bake the cookies in a preheated oven for 8-10 minutes (or until lightly golden)
  10. Let cool, transfer to cooling rack or wire rack and enjoy!
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Tips and Variations

  • You don’t want to add in too many spices or mix-ins to these cookies since it may distract from the honey flavor. BUT maybe adding in walnuts, chocolate chips, or additional spices like nutmeg or cardamom would be a lovely touch!
  • You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Make sure to cream the butter, honey and sugars really well . The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.
  • Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 8-10 minutes.
cookies on a white speckled plate - 7 a stack of cookies with a bite taken out of one - 8

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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The Best Honey Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 8 Tbsp. unsalted butter, cold, cut into cubes
  • 1/4 cup honey
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp. vanilla bean paste

Rolling

  • 1/4 cup granulated sugar to roll cookies in prior to baking
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Instructions

  • Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, salt and cinnamon together in a large bowl. Set aside. 1 1/2 cups all purpose flour, 1 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. cinnamon
  • Cream together the butter, sugars and honey using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes. 8 Tbsp. unsalted butter, cold, cut into cubes, 1/4 cup honey, 2/3 cup granulated sugar, 1/4 cup brown sugar, packed
  • Add in the egg, egg yolk and vanilla bean paste until incorporated. 1 egg, 1 egg yolk, 1 Tbsp. vanilla bean paste
  • Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
  • Chill cookie dough in the fridge for at least 1-2 hours (or longer, such as overnight). This is important to help the cookies from spreading and to look soft and pillowy like the cookies in the photos! ?
  • Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Preheat the oven to 375°F. Scoop ~2 tablespoons of cookie dough and roll into balls. Will make ~20 small cookies.
  • Roll in granulated sugar in a shallow dish until coated. 1/4 cup granulated sugar to roll cookies in prior to baking
  • Place on prepared baking sheet & bake cookies for ~8-10 minutes. Ovens vary.
  • Let cookies cool for ~10 minutes on the cookie sheet, then transfer to a wire rack. They are very soft and pillowy when they first come out of the oven! Enjoy!

Video

Notes

  • You don’t want to add in too many spices or mix-ins to these cookies since it may distract from the honey flavor. BUT maybe adding in walnuts, chocolate chips, or additional spices like nutmeg or cardamom would be a lovely touch!
  • You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Make sure to cream the butter, honey and sugars really well . The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.
  • Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 8-10 minutes.
  • Use 1 Tbsp. vanilla extract if you don’t have vanilla bean paste.

Nutrition