Honey sugar cookies

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I was shopping at a local crafts store one day, looking for some new supplies since I was about to bake some cupcakes for a baby shower that weekend.  At the cash register I noticed a flyer for a cake decorating class.  Wanting to hone my skills in decorating, I decided to participate in the class.  The first class required you to bring cookies to decorate so that we could practice the art of frosting with a piping bag and various piping tips.  While most people bought packages cookies, I felt like that was cheating so I made my own cookies instead.

This recipe is a spin on the classic sugar cookie except that it includes creamed honey.  The creamed honey has a rich taste and brings the sugar cookies to different level of sweetness.  Your first bite of this cookie makes you realize it’s a sugar cookie, but then when you let your taste buds work a little more you get a mouthful of subtle rich honey flavour that makes them really desirable!  I ended up snacking on them at the start of my cake decorating class!

Honey sugar cookies

Grocery list

1/2 cup butter, softened
1/2 shortening, room temperature
1 1/3 cups sugar
1/3 cup creamed honey
1 tsp baking soda
1 tsp cream of tartar
Pinch salt
3 egg yolks
1/2 tsp vanilla extract
2 1/8 cups all-purpose flour

 

Preheat oven to 300oF.  In the bowl of a stand mixer, combine butter and shortening.  Beat on medium high to high speed for 30 seconds.  Add sugar, honey, baking soda, cream of tartar, and salt.  Beat until combined, scraping bowl occasionally.

Beat in egg yolks and vanilla until combined.  Beat in as much of the flour as you can with the stand mixer.  Then stir in any remaining flour with a rubber spatula or wooden spoon.

Shape dough into 1-inch balls (a cookie scooper works well).  Place balls 2 inches apart onto ungreased cookie sheets.

Bake in preheated oven for 12 to 14 minutes or until edges are firm and bottoms are very light brown.  Do not let the edges brown any darker.  Cool on cookie sheet for 2 minutes, and then transfer to wire cooling rack to cool completely.

Store cookies between sheets of wax paper in an airtight container for up to 2 days.  Cookies can also be frozen for up to 3 months.

     

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