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An easy cookie ~ with dark brown sugar and HONEY ~ cinnamon and a hint of ORANGE or LEMON. The unbaked cookie dough balls are rolled in sugar before baking for a slightly sugar crunch outside, while soft inside. You can combine colored sugar and/or edible metallic glitter to roll them in for Holidays or special occasions.
Soft & Chewy HONEY COOKIES
1/2 cup (8 TB) unsalted butter, room temp
1/2 cup granulated sugar………………….1 TB dark brown sugar
1/3 cup honey………………………………..1 egg
1 tsp. vanilla extract……………………….. 1/4 tsp. salt
1/2 tsp. baking soda…………………………1/2 tsp. baking powder
1/2 tsp. dried orange or lemon peel……....1/2 tsp. cinnamon
2-1/2 cups flour ………………………………1 TB cornstarch
About 1/2 cup coarse sugar (can combine w/ colored sugar or edible metallic glitter) for rolling
***
Line baking sheets with parchment paper and set aside.
In your electric mixer bowl, combine butter, sugars, honey, and vanilla extract ~ beat until creamy and well-combined. Add egg and beat in well.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt.
With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Then raise speed to medium-high and beat until completely combined (scrape the sides and bottom of the bowl).
The cookie dough will be soft. Scrape the dough into the center of the bowl and tuck plastic wrap all around it. Then chill in the fridge for at least an hour. Meanwhile, put your Sparkling and/or coarse sugar (with any colored sugar you want or edible metallic glitter) in a small bowl and set aside.
Just before you are ready to pull out your cookies, preheat the oven to 350. Then make small cookie dough balls (about 3/4-full of a small cookie scoop) and stagger them on your baking sheets (I do 4 across and 4 rows down). (If you do the whole baking sheet of dough balls before you roll them in the sugar, you can even out the sizes of the balls.) Roll each cookie in the sugar (in the little bowl you set aside) and put back on the cookie sheet. I tend to flatten each cookie a little.
Bake for about 8-10 minutes, until just barely beginning to turn golden on the edges. Let them cool on the baking sheets about 5 minutes before moving to racks or paper to cool completely. Makes about 2 to 3 dozen (depends how big you make them)
Soft & Chewy HONEY COOKIES
1/2 cup (8 TB) unsalted butter, room temp
1/2 cup granulated sugar………………….1 TB dark brown sugar
1/3 cup honey………………………………..1 egg
1 tsp. vanilla extract……………………….. 1/4 tsp. salt
1/2 tsp. baking soda…………………………1/2 tsp. baking powder
1/2 tsp. dried orange or lemon peel……....1/2 tsp. cinnamon
2-1/2 cups flour ………………………………1 TB cornstarch
About 1/2 cup coarse sugar (can combine w/ colored sugar or edible metallic glitter) for rolling
***
Line baking sheets with parchment paper and set aside.
In your electric mixer bowl, combine butter, sugars, honey, and vanilla extract ~ beat until creamy and well-combined. Add egg and beat in well.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt.
With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Then raise speed to medium-high and beat until completely combined (scrape the sides and bottom of the bowl).
The cookie dough will be soft. Scrape the dough into the center of the bowl and tuck plastic wrap all around it. Then chill in the fridge for at least an hour. Meanwhile, put your Sparkling and/or coarse sugar (with any colored sugar you want or edible metallic glitter) in a small bowl and set aside.
Just before you are ready to pull out your cookies, preheat the oven to 350. Then make small cookie dough balls (about 3/4-full of a small cookie scoop) and stagger them on your baking sheets (I do 4 across and 4 rows down). (If you do the whole baking sheet of dough balls before you roll them in the sugar, you can even out the sizes of the balls.) Roll each cookie in the sugar (in the little bowl you set aside) and put back on the cookie sheet. I tend to flatten each cookie a little.
Bake for about 8-10 minutes, until just barely beginning to turn golden on the edges. Let them cool on the baking sheets about 5 minutes before moving to racks or paper to cool completely. Makes about 2 to 3 dozen (depends how big you make them)
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