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  • ร—
    Home ยป Recipes ยป Cookies

    Honey Cookies

    August 5, 2021 By Sam 68 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of honey cookies, top image of cookies stacked, bottom image is of cookies on white plate

    Learn how to make these simple but oh-so-good Honey Cookies! With their sugared tops, slightly crisp edges and super soft, honey-sweetened interiors, these are absolutely irresistible! Recipe includes a how-to video!

    drizzling honey over a stack of honey cookies on white plate

    These honey cookies are one of the sweetest and simplest treats of summer (rivaling my lemon cookies)! While I’d hoped we would have harvested at least some honey from Zach’s bees this year, beekeeping is a little tricky and my husband’s a novice beekeeper, so maybe next year the bees will stick around and I’ll be making these honey cookies with our own honey.

    We can only hope!

    Regardless of whether you have home grown (home harvested?) honey or store-bought, you can still make these perfect and simple cookies quickly and easily (minimal patience required, as the honey-sweetened dough necessitates some chilling). Let’s get to it!

    What You Need for Honey Cookies

    ingredients for honey cookies
    Ingredients
    • Honey. Our most important ingredient here! Use a honey that you enjoy the taste of. While clover honey will work, wildflower honey, orange blossom honey, and even lavender honey are all great options that impart their own subtle, distinct taste.
    • Flour. All-purose flour is your best bet for today’s recipe. Self-rising is not recommended. I have not tried this recipe with gluten-free flour, but if you do please leave me a comment and let me know how that worked out for you!
    • Sugar. I love using brown sugar in my cookie recipes because it adds flavor and moisture and lends itself to a chewier cookie. However, for today’s recipe I also found that if I used too much it had a tendency to bully the more subtle flavor of the honey (which is meant to be our star here!). Instead, I primarily use the more neutral granulated sugar and use just enough brown sugar to enhance the honey flavor (without overwhelming it) and to add to the softness of the cookies.
    • Corn starch. Corn starch is one of my favorite secret weapons when making cookies and other baked goods. It makes a soft, tender cookie (though too much can make them cakey or even crumbly — it’s a balance!). Here it helps to compensate from the added moisture of the honey. While adding more flour could make the cookies dry, cornstarch keeps the dough manageable and not too wet and yields soft cookies.
    • Vanilla extract. A small bit (use homemade vanilla extract if you have it!) accentuates the honey flavor.

    SAM’S TIP: Make sure your butter is softened, but not so soft that it’s oily. If it’s too soft, your dough will likewise be soft. This will necessitate a longer chilling time in the fridge, otherwise you’ll have a sticky, difficult-to-manage dough and honey cookies that spread too much while baking.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Honey Cookies

    Collage of 4 photos showing how to make honey cookies, detailed in writing below the image
    1. Cream together your wet ingredients (butter, sugars, honey, vanilla, and egg!) until creamy and well-combined. Since we’re using softened (and not melted) butter here, an electric mixer or stand mixer is recommended to more easily cream the ingredients together.
    2. Whisk together your dry ingredients (flour, cornstarch, baking soda, baking powder and salt) and gradually add these to your wet ingredients, stirring until everything is completely combined. The dough may seem a bit crumbly (especially if you add the flour too quickly), this is fine, but be sure to scrape the sides and bottom of the bowl to evenly incorporate the ingredients.
    3. Honey cookie dough will need to chill for at least 30 minutes before you can proceed. Chill longer if it’s sticky or difficult to manage. After chilling, scoop the dough by rounded 1 ยฝ-Tablespoon and then roll through granulated sugar.
    4. Bake until the edges of the cookies are just beginning to turn light golden brown. The cookies may look crackly on top, this is not a flaw and is actually my preference!
    horizontal photo of honey cookies on a white plate with teal linen in background

    Frequently Asked Questions

    Can I make this cookie dough in advance?

    Honey cookie dough can be made up to 5 days in advance. Store it in the fridge tightly covered or in an airtight container before or after scooping into balls. Keep in mind that if you store the dough before scooping, the dough will become quite firm and may need to sit at room temperature for 15-20 minutes or longer until it is soft enough to scoop.

    Can I freeze honey cookie cookie dough?

    You can freeze the cookie dough (after scooping and rolling in sugar) for up to 3 months. Cookies may be baked from frozen but may need to bake for several extra minutes. These cookies do not always spread quite as much when baked from frozen. If you would like to encourage them to spread more, thaw the cookie dough bites overnight in your fridge (in an airtight container) and then bake.

    Is there anything I can substitute for the honey?

    You can substitute maple syrup, but of course the flavor profile will change and you will no longer have honey cookies but maple cookies instead!

    honey cookies on a white plate with teal linen in background

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    stack of honey cookies on a white plate

    Honey Cookies

    Learn how to make these simple but oh-so-good Honey Cookies! With their sugared tops, slightly crisp edges and super soft, honey-sweetened interiors, these are absolutely irresistible!
    Recipe includes a how-to video!
    4.94 from 49 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling Time: 30 minutes minutes
    Servings: 30 cookies
    Calories: 147kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter softened
    • 1 cup (200 g) granulated sugar
    • ¼ cup (50 g) light brown sugar firmly packed
    • ⅓ cup (78 ml) honey
    • 1 teaspoon vanilla extract
    • 1 large egg room temperature preferred
    • 3 cups (375 g) all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon table salt
    • ½ cup (100 g) coarse granulated sugar for rolling

    Recommended Equipment

    • Mixing bowls
    • Baking sheet
    • Cookie scoop

    Instructions

    • In a large bowl, combine butter, sugars, honey, and vanilla extract and use an electric mixer to beat until creamy and well-combined.
      1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, ¼ cup (50 g) light brown sugar, ⅓ cup (78 ml) honey, 1 teaspoon vanilla extract
    • Add egg and stir well.
      1 large egg
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
      3 cups (375 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
    • With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Stir until completely combined and all of the flour mixture has been absorbed (scrape the sides and bottom of the bowl to ensure all ingredients are well-combined).
    • Cover dough with plastic wrap and chill in the refrigerator for 30-60 minutes and up to 5 days.
    • Once dough has nearly finished chilling, preheat your oven to 375F (190C) and line a baking sheet with parchment paper (alternatively you can bake cookies directly on an ungreased cookie sheet).
    • Remove cookie dough from the refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll into a smooth ball between your palms and then roll through coarse granulated sugar.
      ½ cup (100 g) coarse granulated sugar
    • Place cookies at least 2” apart on prepared baking sheet and transfer to 375F (190C) oven. Bake for 10-11 minutes or until edges of cookies are beginning to turn a light golden brown.
    • Allow cookies to cool for at least 5-10 minutes on baking sheet before removing to a cooling rack to cool completely.

    Notes

    Storing

    Store cookies in an airtight container at room temperature for up to 1 week.

    Nutrition

    Serving: 1cookie | Calories: 147kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 22mg | Fiber: 1g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Gwen Frita

      March 14, 2025 at 1:02 pm

      Hello, I plan on making these later tonight and will leave a review after. Quick question; If I add lemon zest/juice to this recipe would you recommend omitting the baking powder and/or change the baking soda amount because of the extra acid? Id like to attempt a honey lemon version of this cookie. Thank you!

      -Gwen

      Reply
      • Sam

        May 13, 2025 at 4:13 pm

        Hi Gwen! Unfortunately I haven’t experimented with it so I can’t say for sure what would need to change. If you did try it I would love to know what you did and how they turned out. ๐Ÿ™‚

        Reply
    2. Elizabeth Phelan

      January 02, 2025 at 10:13 am

      5 stars
      Iโ€™ve made these many times now and each time I serve them, they are always a big crowd pleaser! Great, easy to follow recipe and very delicious cookies!

      Reply
      • Emily @ Sugar Spun Run

        January 02, 2025 at 10:20 am

        Thanks for the review, Elizabeth! We’re so happy this one is such a hit for you ๐Ÿ˜Š

        Reply
    3. Feresht

      July 28, 2024 at 4:39 pm

      5 stars
      It is SO good! Family cannot stop eating!

      Reply
      • Emily @ Sugar Spun Run

        July 29, 2024 at 11:44 am

        Thanks for the review! We’re so happy everyone loves the cookies ๐Ÿฉท

        Reply
      • Paula

        November 24, 2024 at 4:35 pm

        I haven’t made these yet but I plan on using hot honey for a work baking competition. Has anyone tried using hot honey? Maybe make a candied red pepper flake crumble to go on top?

        Reply
        • Sam

          November 25, 2024 at 7:35 am

          Hi Paula! I have not personally tried using a hot honey, but it sounds like an interesting twist. Let me know how they turn out! ๐Ÿ™‚

      • Christine Fenner

        January 09, 2025 at 5:57 am

        I want to make these soon! I wonder if some orange zest would be nice in them?๐Ÿค”

        Reply
        • Sam

          January 09, 2025 at 11:55 am

          Hi Christine! I think it could work, but the orange zest may make the cookies a little more “wet” If the dough feels too wet you may want stir in a touch more flour. ๐Ÿ™‚

    4. Bobby Thomas

      June 18, 2024 at 5:08 pm

      5 stars
      I love these cookies. Wonderful taste and texture! Canโ€™t wait for my grandkids to enjoy them. I only take small bites in order to really savor the flavor. I make delicious peanut butter and chocolate chip cookies but this honey cookie is now in the rotation!!!

      Reply
      • Emily @ Sugar Spun Run

        June 19, 2024 at 11:07 am

        We hope the grandkids like them just as much! Thanks for using our recipe, Bobby ๐Ÿฅฐ

        Reply
    5. JT

      April 15, 2024 at 7:17 pm

      How many cookies does the recipe yeild?

      Reply
      • Sam

        April 15, 2024 at 8:39 pm

        30 ๐Ÿ™‚

        Reply
    6. Alison Grant

      January 14, 2024 at 12:39 pm

      Going to try making these, but wondering if the cookies can be put in the freezer after baking. So excited to try these!

      Reply
      • Sam

        January 14, 2024 at 9:33 pm

        Hi Alison! You shouldn’t have any issues freezing these cookies. I hope you love them! ๐Ÿ™‚

        Reply
    7. Karin KNOLLE

      December 03, 2023 at 9:31 pm

      5 stars
      Excellent!!! I even used gluten free flour and honey from our hives. Everyone that has tried them has raved about these cookies. Thank you for sharing!!!

      Reply
      • Sam

        December 03, 2023 at 9:38 pm

        I’m so glad everyone enjoyed them so much, Karin! Thank you for the feedback using the gluten free flour. ๐Ÿ™‚

        Reply
    8. nate

      September 07, 2023 at 9:16 pm

      These were absolutely amazing. I cooked them a little longer and they’re a bit crispier, but that was perfect for my tastes.
      Only note I would make is that the rolling them in sugar at the end seems unnecessary – they were already very good and sweet

      Reply
      • Sam

        September 08, 2023 at 11:03 am

        I’m glad you enjoyed them, Nate! ๐Ÿ™‚

        Reply
      • Naomi

        February 17, 2025 at 10:20 am

        Omg these were the best cookies I’ve made! They look absolutely perfect and taste even better.

        Reply
        • Sam

          February 17, 2025 at 10:25 am

          I’m so glad you enjoyed them so much, Naomi! ๐Ÿ™‚

    9. Cherrie

      May 18, 2023 at 4:18 pm

      Have made 3 batches since discovering this recipe. Easy to make and very, very good!

      Reply
      • Emily @ Sugar Spun Run

        May 19, 2023 at 9:14 am

        We love comments like these, Cherrie! We are so happy you love them so much โค๏ธ

        Reply
        • Larry

          June 21, 2023 at 12:52 pm

          5 stars
          I am absolutely delighted with these. I followed everything exactly and they came out lovely and crunchy on the outside with a delicious soft honeyed middle. I couldn’t have hoped for better! The family loves them.

        • Sam

          June 21, 2023 at 1:29 pm

          I’m so glad everyone enjoyed them so much, Larry! ๐Ÿ™‚

    10. Billie

      February 11, 2023 at 5:09 pm

      Sam, can I use de chrystallized honey in this recipe?

      Reply
      • Emily @ Sugar Spun Run

        February 13, 2023 at 5:06 pm

        We don’t see why not! Enjoy ๐Ÿ˜Š

        Reply
    11. Jen from Newburyport

      December 17, 2022 at 2:09 pm

      My cookies tasted great but they didn’t spread as shown in the photos above, so they were a little more dense. I strongly suggest baking them on a light-colored baking sheet. I used a dark baking sheet for 1 batch and they burned on the bottom and had to be tossed out. Lastly, reading the other reviews, I reduced the sugar by 1/2 cup and the cookies were still plenty sweet.

      Reply
      • Sam

        December 17, 2022 at 10:56 pm

        I’m so glad you enjoyed them, Jen! Unfortunately, cutting the sugar so much is most likely the cause of the cookies not spreading. ๐Ÿ™

        Reply
    12. Milla

      November 07, 2022 at 5:17 am

      Hi! Can I use a cookie cutter and make a heart shaped cookies? How thick shoud they be before bake?

      Reply
      • Sam

        November 10, 2022 at 3:03 pm

        Hi Milla! Unfortunately I do not believe these cookies would hold their shape very well if cut with a cookie cutter.

        Reply
    13. Heideh

      November 05, 2022 at 3:35 pm

      I made these cookies with my niece and nephews. We followed the recipe exactly and they turned out wonderfully. I love that you can taste the honey flavor. My mom said, โ€œIt tastes like Christmas!โ€

      Reply
      • Sam

        November 05, 2022 at 9:04 pm

        I’m so glad everyone enjoyed them so much, Heideh! ๐Ÿ™‚

        Reply
    14. Fiona

      September 02, 2022 at 11:32 pm

      4 stars
      Great Cookie! The only reason I gave it a 4 star was because it was too much sugar for my liking. I was looking for a mostly sweetened with honey cookie so I adapted this recipe and just out 1/2 cup of white sugar and omitted the brown and the course sugar coating. It was perfect. The tray was wiped clean and everyone enjoyed the cookie sans all of the extras. Thanks for the recipe!

      Reply
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