Honey Sugar Cookies Recipe
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Honey sugar cookies sprinkled with sugar crystals before baking, now baked and packed for gifts.
Honey Sugar Cookies
The holidays are over, I know, but with cookie cutters this is a recipe you can make all year.
I found this basic honey sugar cookie recipe in an old recipe book my mother used to use. With some leftover honey taking up space in half-empty jars, I decided to try it since it cuts down the amount of sugar one uses in the basic cookie dough and liked the results.
These work well as both very thin sugar cookies or the thicker cookies often decorated with icing during Christmas. These are not as sweet as some cookie dough recipes I have made so adding buttercream shouldn't make these too sweet like it can with other recipes with more granular sugar.
I prefer mine quite think with a light dusting of sugar crystals before they are popped into the oven.
Honey Sugar Cookies Recipe
· 2 1/2 cups all-purpose flour, plus more for dusting
· 3/4 teaspoon baking powder
· 1/4 teaspoon salt
· 2 sticks unsalted butter, at room temperature
· 1/2 cup granulated sugar
· 1/4 cup honey
· 1 large egg
· 1 teaspoon pure vanilla extract
How to Make Honey Sugar Cookies
Whisk the flour, baking powder and salt in a medium bowl. I sift them together into the bowl to make sure all ingredients are well mixed.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the honey, egg and vanilla until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
Refrigerate until firm, at least 4 hours or overnight.
Save flour to keep dough from sticking to the cutting board and use spatula to remove cutouts.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Select cookie cutters to use. Cut into shapes with cookie cutters. Add a dusting of flour if the dough sticks to the cutting board.
A regular spatula dusted in flour helps to remove the cookie once it is cut out of the dough.
Use a flour-covered spatula to remove the cut out cookie and move it to the cooking sheet.
Arrange 1 inch apart on the prepared pans.
If dough won't roll out, add a little dusting of flour to the roller and dough.
Re-roll the scraps and cut out more cookies. If the dough is too soft to work with, refrigerate until firm again.
Bake, switching the pans halfway through, until the cookies are lightly browned. I check at the 5 minute mark but they could take 1o minutes, less time if they are thin, more time if they are thicker.
Let cool on the pans while you pour the glasses of milk.
Honey sugar cookies embellished before cooking. Delicious without adding icing!
Honey Sugar Refrigerator Cookies
This honey sugar cookie recipe also works well as refrigerator cookies. Well, freezer cookies would be more accurate because you're basically freezing the dough for later use.
It's the same concept of the rolled dough available for sale in grocery stores without the preservatives.
Place half the dough into center of wax paper, then roll back and forth to make a log.
Wrap the finished dough into logs in wax paper and freeze. This recipe makes two logs about 10 inches long.
Fold corners at each edge, then place the cookie dough in wax paper in freezer.
You might want to date the dough although at my house it doesn't stay in the freezer for long.
When ready for cookies, heat oven. Slice the log into round cookies to bake as needed. Add sugar sprinkles prior to baking.
This would be handy to have in the freezer for those drop-in friends looking for a cup of coffee and a cookie - you know who you are!
