Prep Time : 20 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I was going to post the recipe for my (now famous) brioche slider rolls today but cookies got in the way. It’s not the worst problem to have. I am all about honey at the moment – here in NZ there are some really delicious and unique honeys, if you get the chance you should try them! My personal favourite these days is beechwood honey. Bees make it from the sweet sap of beech trees rather than flowers – how awesome is honey made of trees? It has a strong, almost caramel flavour which carries through in these cookies.
Let me interrupt with a quick PSA – I am experimenting with some changes to the format of the recipe ingredients! I have had some feedback (thank you!) that it was getting hard to read with all the different types of measures to choose from so I have trimmed it down to the two most useful conversions – grams and US cups. I would love to hear what you think. How do you measure? Are there other things that you would like to see in the recipes that would help you? Please let me know in the comments so we can make a great blog together!
And now back to your scheduled programming… cookies!
These are quick easy cookies with no chilling – for when you need cookies, stat! Preheat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Cream butter and sugar until light and fluffy. Don’t skimp on the creaming – taking the time to cream properly is one of the things that really improved my baking so stick with it! Beat in the egg and honey until well incorporated. Sift in the dry ingredients and mix with a spoon or on low speed until well combined. I know there’s not a lot of spice but don’t leave it out – it really brings out the honey flavour.
Scoop portions of dough using a medium cookie scoop or a rounded tablespoon. Roll the scoops into balls and coat with coarse sugar. I used raw sugar that is labelled “coffee crystals” in NZ.
Place the balls onto the cookie sheets – leave lots of room for spreading. Stop at 8 to 9 cookies per sheet to be on the safe side. Using a flat bottomed tumbler, flatten the cookies to about 1 cm (just under half an inch) thick.
Bake for 12 to 15 minutes, rotating the trays halfway through until dark golden brown and slightly puffed up. A full 15 minutes will give a dark gold and very crispy cookie, if you would like them a little softer in the middle take them out when they are a little paler at around 12 minutes. As they cool they will flatten and crisp up.
These cookies are great with tea (what isn’t?) because it really complements the honey flavour. If any are hanging around and have gone a bit soft they make great ice cream sandwiches – I feel a matcha no-churn ice cream recipe coming on! Seriously not kidding, watch this space…
Honey Snap Cookies
Prep Time : 20 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 25 medium cookies
Crispy golden cookies laced with aromatic honey – just try to stop at one!
Ingredients:
- 1 stick plus 1 tablespoon (125 grams) butter
- 1 US cup less 1 tablespoon (200 grams) sugar
- 1 large egg
- 3 tablespoons strongly flavoured honey
- 1 and 3/4 US cups plus 2 tablespoons (280 grams) all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- coarse granulated sugar for coating – in NZ “coffee crystals”
– If using Metric cups, reduce volume measures by one tablespoon for each cup of dry or wet ingredients –
Equipment:
- 2 to 3 cookie sheets lined with baking paper/parchment
- medium cookie scoop or tablespoon
Directions:
Preheat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Cream butter and sugar until light and fluffy. Don’t skimp on the creaming – taking the time to cream properly is one of the things that really improved my baking so stick with it! Beat in the egg and honey until well incorporated. Sift in the dry ingredients and mix with a spoon or on low speed until well combined.
Scoop portions of dough using a medium cookie scoop or a rounded tablespoon. Roll the scoops into balls and coat with coarse sugar.
Place the balls onto the cookie sheets – leave lots of room for spreading. Stop at 8 to 9 cookies per sheet to be on the safe side. Using a flat bottomed tumbler, flatten the cookies to about 1 cm (just under half an inch) thick.
Bake for 12 to 15 minutes, rotating the trays halfway through, until dark golden brown and slightly puffed up. A full 15 minutes will give a dark gold and very crispy cookie, if you would like them a little softer in the middle take them out when they are a little paler at around 12 minutes.
– Honey Snap Cookies will keep for several days in an airtight container, but will soften over time –
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Hmmmm honey! It’s always hard for me to resist adding a drop of honey to whatever I bake… Just love the flavor, so these must be very delicious!!
Me too! I put it in my hot drinks and porridge as well 🙂
Ohhhh yes of course! No question 😉
I am so into honey too! Especially in baked goods! It smells so good in cakes and cookies! 😀 Actually they do look perfect for an ice cream sandwich too!
These cookies look delicious! What flavor of honey do you use?
Thanks Elaine! I use Beechwood at the moment – I’m not sure if it’s NZ specific though you can order it online from a few NZ companies. It has a very strong caramel type flavour that I love 🙂