These honey cookies are soft, fluffy, and filled with deep, rich flavor. Made using a special technique where the honey, sugar, and butter are cooked together first, they have a beautiful caramelized honey taste that’s simply unforgettable.

What Makes These Honey Cookies Special

• Caramelized honey flavor: Cooking the honey and sugar together gives a rich, deep sweetness.
• Soft and fluffy texture: Thanks to a light dough and careful baking, these cookies stay tender and airy.
• Beautiful patterns: Use cookie stamps or cutters for stunning designs. The dough is super easy to work with and doesn't stick.

Why Cooking the Honey First Matters

Cooking the honey, sugar, and butter before adding the other ingredients creates a deeper, more complex flavor than simply mixing raw honey into the dough. This method gently caramelizes the sugars, giving these honey cookies a warm, rich aroma and taste. The baking soda added after cooking makes the mixture foam, creating a lighter, fluffier cookie texture.

How to Make Soft and Fluffy Honey Cookies

Follow these simple steps to make perfect homemade honey cookies:

1. Beat the eggs: In a large bowl or stand mixer, beat the eggs, vanilla extract, and salt. Set aside.
2. Cook the honey mixture: In a saucepan, heat the honey, sugar, and butter over medium heat until the sugar dissolves and the mixture simmers. Cook for 3 more minutes, stirring constantly.
3. Add baking soda: Remove from heat and stir in the baking soda. The mixture will become light and foamy.
4. Mix carefully with eggs: VERY Slowly pour the hot honey mixture into the eggs while continuously beating, to avoid cooking the eggs.
5. Add flour: Gradually add the flour and mix until a soft dough forms.
6. Knead and chill: Knead the dough gently, divide into two, wrap in plastic, and refrigerate for at least 1 hour.
7. Roll, stamp, and cut: Roll out the dough to about 6 mm thickness. Stamp patterns and cut out shapes.
8. Bake: Bake at 180°C (350°F) for 6–8 minutes until lightly golden around the edges.
9. Cool and enjoy: Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

1. Prepare the Dough

Use fresh eggs and high-quality honey for superior flavor. Cook the honey mixture on medium-low heat, stirring constantly to prevent burning. Add to eggs slowly to avoid cooking them.

2. Roll Out

Knead just until smooth for perfectly soft cookies, then refrigerate for at least 1 hour. Roll chilled dough on parchment paper to a uniform 5-6mm thickness.

3. Stamp & Cut

Lightly flour your Formini cookie stamps before pressing into dough. If stamps stick, chill dough briefly. Cut with your favorite cutter - round or hexagon, and transfer carefully to baking sheet.

4. Bake & Cool

Bake at 180°C for 6-8 minutes until just the edges turn slightly golden. Allow cookies to set on the baking sheet for 5 minutes before transferring to a cooling rack for perfectly soft, delicious honey cookies.

Common Questions about Honey Cookies

• What happens if I add the hot syrup too fast?

If the hot mixture is poured too quickly, it could cook the eggs and create lumps. Always pour slowly while mixing on medium speed.

• Can I use brown sugar instead of white sugar?

You can, but it will slightly change the texture and flavor. Brown sugar add a mild molasses note, which might overpower the caramelized honey flavor.

• Can I flavor these cookies differently?

Yes! You can add a pinch of cinnamon, nutmeg, or ginger for a spiced version.

• Can I freeze the dough?

Yes, wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before using.

• Can I make these into sandwich cookies?

Yes! These honey cookies pair beautifully with a layer of dulce de leche, caramel, or light vanilla buttercream between two cookies.