When the weather turned gray and damp, my grandmother would warm the kitchen with a tray of these honey cookies. They are soft and almost cake-like, golden from the honey, with a little lemon zest that makes them taste like sunshine. She served them on her rose-pattern plate with strong tea, and the house smelled of honey for hours. The dough is quick to stir together with ingredients you already have, and the cookies stay soft for days in a tin.
Servings: 12 · Prep: 15 min · Cook: 13 min
Ingredients
- 7 tbsp (100 g) butter, softened
- 1/3 cup (70 g) granulated sugar
- 1/3 cup (110 g) honey
- 2 eggs, room temperature
- 1 tsp vanilla extract
- from 1 lemon lemon zest
- 3 1/2 cups (440 g), plus more if needed all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp granulated sugar for rolling
Method
- In a large bowl, beat the soft butter, sugar and honey with a hand mixer or wooden spoon for 2 minutes, until creamy and light.
- Beat in the eggs one at a time, then the vanilla and lemon zest.
- Whisk the flour, baking powder and salt in another bowl. Add it to the honey mixture in three parts, stirring after each, until you have a soft dough that pulls away from the bowl. Honey makes dough sticky, so if it clings to your fingers, work in 1 to 2 tbsp more flour.
- Cover the bowl and chill the dough for 20 minutes. This firms it up so the cookies hold a nice round shape.
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the dough into 1 1/4-inch (3 cm) balls, about 1 tbsp each, and roll them in the sugar. Place them 2 inches (5 cm) apart on the sheets and press each one lightly with your palm.
- Bake one sheet at a time for 12 to 14 minutes, until the cookies are puffed and the edges and bottoms are light golden. Honey browns quickly, so check them at 12 minutes; the centers should still feel soft.
- Cool on the sheet for 5 minutes, then move to a rack. They firm up as they cool but stay tender inside.
Tips and variations
- A mild honey such as clover or wildflower gives the gentlest flavor; dark honey makes them stronger and darker.
- Add 1/2 tsp ground ginger or cinnamon for a warm winter version.
- Store them in an airtight tin for up to a week; they get even softer on the second day.
- For a glaze, whisk 1/2 cup (60 g) powdered sugar with 1 tbsp lemon juice and drizzle over the cooled cookies.
Brew a pot of tea and share a plate of these with someone dear. I hope they bring you as much comfort as they brought me.
