Honey Sugar Cookies

I found this recipe on Bakingblonde’s webblog here and decided to try it out. I found these to be very delicious and they do seem to stay moist longer due to honey’s hydroscopic properties. The honey flavor is subtle – very nice. Give them a try! I also took her advice and applied some with a honey buttercream frosting (recipe also posted).

1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sugar (for rolling)

Preheat oven to 300. Line baking sheets with parchment paper. In a mixing bowl combine flour, soda, and salt. Cream together the butter and sugar. Add the honey and cream well. Slowly add the flour mixture and mix until just encorporated. Finish by hand if needed. Do not over mix the dough. Chill dough for 10 minutes. Drop dough by rounded spoonfulls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 15-18 minutes until edged are golden and set. Allow to cool on baking sheet for 5 minutes before transfering to rack to cool completely.

*I chilled the dough a bit before baking so the cookies did not spread too much. If you chill too long though the honey will harden and make the dough hard to scoop out.

I am the sole proprietor of my tiny little honey and honeybee products operation. Currently I'm selling honey to fund my hobby. This is my fifth year of beekeeping and I'm learning a ton while helping keep honey bees going in these challenging times for them. My bees are currently kept in Bloomfield Hills and Center Line, MI.