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–+ servings
Stack of honey cookies.

Honey Cookies with Cinnamon

By Tammy Spencer
These honey cookies are thick, soft, and chewy, with warm cinnamon flavor and a subtle honey sweetness. The easy dough needs no chilling, so you can have a fresh batch ready in about 45 minutes. Inspired by a beloved children’s book and perfect for fall or Rosh Hashanah, they’re a lovely cookie to bake and share with the whole family!
4.67 from 3 votes
Prep Time20 minutes
Cook Time15 minutes
Cooling Time10 minutes
Total Time45 minutes
Servings: 32 cookies
Calories: 77kcal

Special Equipment

Ingredients

For the cookies

  • 1¾ cup (210 grams) all-purpose flour
  • 1 tablespoon (1 tablespoon) baking powder
  • 1 teaspoon (1 teaspoon) ground cinnamon
  • ½ teaspoon (½ teaspoon) kosher salt
  • ½ cup (113 ½ grams) unsalted butter, at room temperature, see Recipe Notes
  • ⅔ cup (133 ⅓ grams) granulated sugar
  • 2 tablespoons (42 grams) honey, see Recipe Notes
  • 1 (1) large egg yolk, at room temperature

For the cinnamon sugar topping

  • 3 tablespoons (45 grams) granulated sugar
  • 1 tablespoon (8 grams) ground cinnamon

Instructions

  • Preheat the oven to 350˚F. Line 2 half sheet baking pan with a Silpat silicone mat or parchment paper.
  • Make the cookie dough: In a medium bowl, whisk together 1¾ cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat ½ cup unsalted butter and ⅔ cup granulated sugar together until creamy. Beat in 2 tablespoons honey, then 1 large egg yolk. Scrape the sides of the bowl as needed.
  • Add the flour mixture to the butter mixture and mix until a soft dough forms. If the dough is too sticky, add more flour in 1 tablespoon increments (no more than 2 tablespoons).
  • Make the cinnamon sugar topping: In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Set aside.
  • Shape the cookies: Using a 1-tablespoon small cookie scoop, portion the dough and roll each piece into a ball. Roll the dough in the cinnamon sugar topping, coating it completely.
    Place the dough balls onto the prepared baking pans, 2-inches apart.
  • Bake the cookies for 12 to 15 minutes or until the tops look set and the edges and bottoms are lightly golden. The centers will still feel soft and will firm as the cookies cool.
  • Remove from the oven and let cool for 2 minutes on the baking pan, then transfer to a wire rack to cool completely.
  • Storage instructions: Baked honey cookies will keep for 3 to 5 in an airtight container.
  • Make-ahead instructions: You can freeze both the baked and unbaked honey cookies. Baked cookies will keep in an airtight container for up to 3 months. Thaw at room temperature for a few minutes before serving.
    Freeze the unbaked cookie balls (before you've coated them in the cinnamon sugar) on a wax-lined baking pan until solid (about 3 hours). Store in an airtight container for up to 6 months. To bake, roll the frozen balls in cinnamon sugar, then bake at 325 °F for 14 to 17 minutes.

Recipe Notes

Having your butter at room temperature will make it easier to cream with the sugar. Depending on the temperature of your kitchen, just leave it out on the counter for an hour or so before starting.
You can make these cookies pareve (that is, dairy-free) by substituting in your favorite non-dairy butter or margarine.
Use your favorite type of honey. While the flavor is subtle, it will be noticed.

Nutrition

Serving: 1cookie | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 11mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 98IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 0.4mg