Looking for a unique sugar cookie recipe?
Then you have to try these delicious, chewy Honey Cookies! This easy recipe is an old fashioned, family favorite that comes straight from my mom's cookbook!
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Do you have any holiday recipes that transport you right back to your childhood? These Honey Cookies are one of mine!
My mom made these Honey Sugar Cookies every Christmas without fail. They were her favorite, and of course, the rest of my family loved them ... and you will, too.
These cookies are so chewy and delicious, and with their colorful sprinkles, they make one festive Christmas cookie. Don't let that stop you from making them anytime of year though!
This is one truly unique cookie recipe that you are sure to cherish just as much as I do. I can't wait for you to try this easy recipe.
These Honey Cookies were a favorite in my family, but I don't remember my mom ever making those Pecan Honeymoon Squares ... ha!
About the Recipe
If you've never tried a recipe for cookies made with honey before, you are in for a tasty surprise.
These yummy Honey Almond Cookies are crisp around the edges, yet chewy in the middle. Their wonderful honey scent will draw your whole family to the kitchen as they're baking, and they'll probably steal one or two while they're there!
It had been a while since I made these cookies, and my mom's original recipe (like many older recipes) was kind of vague. 3 to 4 cups flour? Ha. After consulting my sister though, I made some adjustments and figured it out.
I'm so glad I did, because the fragrant honey-scented cookies immediately reminded me of how much I enjoyed making this holiday treat with my mom when I was a kid. And you are going to love these unique cookies, too!
Ingredients
This recipe uses simple ingredients that you'll find in any store. Here's what you'll need:
- Honey
- Unsalted Butter
- Granulated Sugar
- All-Purpose Flour
- Cinnamon + Cardamom
- Chopped Almonds
- Baking Soda
- Kosher Salt
- Sugar Sprinkles
Obviously, the honey is the star of these cookies. Feel free to use favorite kind, just make sure it's good quality, because you can really taste it in the finished cookies.
The almonds and sprinkles are optional, so feel free to leave them out, if you prefer. You could also substitute a different kind of nut, like almond or walnut.
You'll Also Need
This recipe makes a lot of dough, so recommend using a stand mixer. It makes the process quick and easy. You'll also need some cookie sheets. These Circulon Baking Sheets are my fave ... they're super heavy duty and perfect for cookies (or any recipe).
How to Make Honey Cookies
Okay, let's talk about these cookies. I'm just going to say it ... this is the BEST Honey Cookie recipe! And they're also easy to make.
You'll start by creaming together the butter and sugar with your mixer. Keep mixing until it's light and fluffy.
Next, you'll whisk together the dry ingredients (flour, cinnamon, cardamom, and salt). Then, add the flour mixture to the butter, alternating it with honey and a baking soda/water mixture.
Mixing everything together this way helps ensure all the ingredients are well incorporated. The last step is to add the chopped almonds.
Tip: These cookies have no eggs ... so don't worry, you're not missing an ingredient!
The dough for these cookies is fairly soft. To help them keep their shape while baking, you'll shape the dough into logs, then freeze them.
Once the dough is firm enough to handle, remove it from the freezer and roll it in colored sugar. I like using Wilton Sparkling Sugar, because the crystals are larger and more brilliant than regular decorating sugar.
After slicing the cookies (aim for about ⅜-inch thick), you'll bake them just until they're lightly browned on the bottom (lift one of the cookies to check). You don't want to over bake these cookies, because with all the sugar and honey, they will get hard.
And that's all there is to it ... so simple, right?
Storage
This Honey Cookies recipe makes a lot ... perfect for sharing with friends and family during the holidays! Store them in an airtight container, and they will keep for one to two weeks. You may also freeze them for up to two months.
Related Recipes
If you loved these cookies with honey, then make sure to check out my other cookie recipes:
- Curry Shortbread Cookies
- Peppermint Thumbprint Cookies
- Black Bottom Cupcakes (Mini Chocolate Chip Cheesecakes!)
- Poppyseed Kiss Cookies
- Chewy Ginger Cookies
- White Chocolate Cranberry Cookies
- Pecan Finger Cookies ... my all-time favorites!
- Stamped Cookies
- Classic Gingerbread Cookies
- Sour Cream Cut Out Cookies
- Peppermint Thumbprint Cookies
Looking for even more cookies? Then you’re in luck, because I’m joining some of my fave food bloggers for the Sweetest Season Cookie Exchange, hosted by Erin at The Speckled Palate! This awesome virtual cookbook with hundreds of delicious recipes from some of my fave food bloggers.
I'm especially excited about this exchange, because we're helping to raise money for Cookies for Kids’ Cancer, a nonprofit that is committed to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer. If you’d like to join me supporting this wonderful organization, please consider making a donation. It's an easy way to give back this holiday season!
Honey Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup honey
- ¼ cup chopped almonds
- sugar spinkles
Instructions
- Cream together butter and sugar until light and fluffy.
- Whisk together flour, cinnamon, cardamom, and salt in a medium bowl.
- Combine baking soda with 2 tablespoons hot water.
- Blend ½ the flour mixture into the butter; then, mix in ½ the honey and ½ of the baking soda mixture. Add remaining flour, then honey and baking soda mixture. Mix well after each addition, scraping down sides of bowl as needed.
- Mix in almonds, stopping to scrape down sides a couple times, until thoroughly blended in.
- Divide dough into quarters. Working on a piece of parchment paper or lightly floured surface, shape ¼ of the dough into a log about 1.5 inches in diameter.
- Place log on parchment paper-lined baking sheet, then repeat process with remaining dough. (Feel free to work with smaller pieces of dough if its easier.)
- Freeze dough logs for about 45 minutes (or refrigerate for at least 2 hours) or until the logs are firm enough to handle and slice easily.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll chilled dough in sugar sprinkles, then slice about ⅜-inch thick using a sharp knife. (Keep unused dough in freezer until you are ready to work with it.)
- Place sliced cookies on parchment lined baking sheet at least 1-inch apart, then bake for about 7 to 10 minutes or until lightly browned on bottom. Do not overcook.
- Let cookies cool for a few minutes on baking pan, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container until ready to eat. Enjoy!
Notes
Nutrition
Do you have a favorite Christmas cookie that's been passed down in your family?
P.S. Get more Christmas cookie recipes, plus check out all my holiday crafts, decor ideas, and recipes here!
Oh, my! These sound so good.
They are such a fave in my family, Paula, and very unique!