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 Soft Honey Cookies have been in my Pinterest Cookies folder for a very long time. They’re 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!
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 love the big crunchy sugar they’re rolled in and the honey is such a flavorful addition to the cookie.
The aftertaste to me is almost like a graham cracker flavor, I guess because of the honey.
It’s difficult to stop eating these cookies, 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.
If you’re looking for a quick, sweet cookie with ingredients you have on hand, make these Soft Honey Cookies. They’re very unique and delicious to boot.
- 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 the flour mixture 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. 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
Nutrition Information:Yield: 36 Serving Size: 1 cookies
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 104mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
Nutrition Values are Approximate