Soft Honey Cookies

Between work and an annoying neck/shoulder problem, it’s been awhile since I posted. It’s no fun to cook when you can’t raise your right arm very far. I’ve gotten that fixed, though, so onward through the recipe pile we go.

These delicious little cookies have been in my Pinterest Cookies folder for a very long time. They are so simple that I couldn’t imagine how they’d turn out. Well, they turned out very tasty with an “A-OK, thumbs-up, these-are-really-good” review from Bret, too!
Honey Cookies 2 The original recipe is from Lil’ Miss Cakes and, you guessed it, she mostly does really cutely decorated cakes. This was an exception and I’m glad she added it to the site.

After baked, these cookies are slightly crispy around the edges and very soft in the middle and they stay fairly soft when they’re cool. I loved the big crunchy sugar they were rolled in and the honey was such a flavorful addition to the cookie. The aftertaste to me was almost like a graham cracker flavor, I guess because of the honey.
Honey Cookies
It was difficult to stop eating these, but they’re a very sweet little cookie, so after two of them I had to take a break. They’d be delicious with a cold glass of milk or hot cup of coffee to offset the sweetness a little. Bret loves very sweet things, though, so he loved these.
Honey Cookies 3

Honey Cookies
***1/2 Original recipe from  Sweet and delicious cookies.  Makes 2 1/2 to 3 dozen.

2/3 C. oil
1 C. sugar
1/4 C. honey
1 egg
1 tsp. vanilla extract
2 C. flour
2 tsp. baking soda
1/2 tsp. salt
turbinado sugar for rolling

Preheat the oven to 350 degrees.

In a mixing bowl, beat the oil and honey together and slowly add the sugar.  Beat for 2 to 3 minutes.  Add in the egg and vanilla and mix until combined.

In a separate small bowl, combine the flour, baking soda and salt.  Pour into the sugar/honey mixture a half-cup at a time and blend until well combined.  The dough will be a bit gooey. Refrigerate for 15-30 minute until firm.

Shape the dough into balls and roll in the turbinado sugar, coating the whole cookie.  Bake on a parchment paper lined baking sheet for 7-9 minutes or until the edges of the cookies are light brown in color.

Tips and Stuff
Next time I’ll add a pinch more salt.  I like that sweet/salty thing.
I used a honey from our local farmer’s market. I really do think the quality makes a big difference in the flavor of these cookies.
I used Sparkling Sugar, which is a little bigger grain than turbinado, but either will do.  If you have neither, just roll in regular sugar.
8 1/2 minutes was perfect for my cookies – crisp on the outside, soft in the middle.  Delicious

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