Honey Cookies

30 servings


20 minutes

active time

30 minutes

total time


1 cup unsalted butter (softened)

1 cup granulated sugar

¼ cup light brown sugar (firmly packed)

⅓ cup honey

1 teaspoon vanilla extract

1 large egg (room temperature preferred)

3 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon table salt

½ cup coarse granulated sugar (for rolling)


In a large bowl, combine butter, sugars, honey, and vanilla extract and use an electric mixer to beat until creamy and well-combined.

Add egg and stir well.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Stir until completely combined and all of the flour mixture has been absorbed (scrape the sides and bottom of the bowl to ensure all ingredients are well-combined).

Cover dough with plastic wrap and chill in the refrigerator for 30-60 minutes and up to 5 days.

Once dough has nearly finished chilling, preheat your oven to 375F (190C) and line a baking sheet with parchment paper (alternatively you can bake cookies directly on an ungreased cookie sheet).

Remove cookie dough from the refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll into a smooth ball between your palms and then roll through coarse granulated sugar.

Place cookies at least 2” apart on prepared baking sheet and transfer to 375F (190C) oven. Bake for 10-11 minutes or until edges of cookies are beginning to turn a light golden brown.

Allow cookies to cool for at least 5-10 minutes on baking sheet before removing to a cooling rack to cool completely.


Serving Size

1 cookie


147 kcal

Total Fat

6 g

Saturated Fat

4 g

Unsaturated Fat

3 g

Trans Fat

1 g


22 mg


91 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

12 g


2 g

30 servings


20 minutes

active time

30 minutes

total time
Start Cooking