Description
Soft Honey Cookies are easy-to-make, chewy delights perfect for any occasion. These cookies combine the natural sweetness of honey with warm cinnamon and a tender crumb for a comforting treat that’s both flavorful and satisfying. They can be made vegan or gluten-free with simple substitutions, making them versatile for various dietary needs.
Ingredients
Scale
Wet Ingredients
- 2 large Eggs (Can substitute with flax eggs for vegan option)
- 1/2 cup Neutral Oil (Vegetable or light olive)
- 1/2 cup Honey (Replace with agave nectar for vegan cookies)
Dry Ingredients
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour blend)
- 1/2 cup Granulated Sugar (Adjust if using more honey)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Saigon Cinnamon (Optional)
- 1/4 teaspoon Salt
For Rolling
- 1/4 cup Additional Granulated Sugar (For rolling)
Instructions
- Prepare Dry Mix: In a large bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk the dry ingredients thoroughly to ensure an even mixture.
- Mix Wet Ingredients: Using a stand mixer, add the eggs, neutral oil, granulated sugar, and honey. Beat on medium speed until the mixture becomes light in color and well combined, creating a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently and just until combined. Avoid overmixing to maintain a soft cookie texture.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes. This helps the dough firm up and the flavors to meld.
- Preheat Oven & Prepare Baking Tray: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper to prevent sticking and make cleanup easier.
- Shape and Roll Cookies: Scoop tablespoon-sized portions of dough and roll each one in the additional granulated sugar until fully coated. Place the dough balls evenly spaced on the prepared baking trays to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 7 to 9 minutes or until they are lightly browned around the edges but still soft in the center.
- Cool: Remove the cookies from the oven and transfer them to wire racks. Allow them to cool completely before serving to set their chewy texture.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
- Use agave nectar instead of honey to keep cookies vegan friendly.
- Gluten-free flour blends can replace all-purpose flour for gluten-free cookies.
- Adjust sugar quantities if you prefer a sweeter or less sweet cookie.
- Don’t overbake to keep cookies soft and chewy; remove as soon as edges start browning.
- Rolling dough balls in sugar adds a nice sweet crust and slight crunch on the outside.
