Original Post: https://www.sweetandsavorybyshinee.com/honey-cookies/
Honey Cookies
Servings: 36 cookies
Calories: 241kcal
These warmly spiced honey cookies are subtly sweet, irresistibly delicious, and perfect for the holidays! They're cut into festive shapes, iced, then topped with colorful sprinkles.
Print Recipe
Ingredients
For the cookies:
- 6 cups (750g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 4 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 2 sticks (225g) unsalted butter at room temperature
- 1 cup honey Note 1
- ½ cup coffee Note 2
- 2 teaspoons pure vanilla extract
- ¼ teaspoon anise extract Note 3
For the frosting:
- 1 ½ cups (360ml) cold water
- 2 packets unflavored Knox gelatin Note 4
- 1 ½ cups (300g) granulated sugar
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- ⅛ teaspoon anise extract
Equipment
- electric hand mixer or stand mixer
- parchment paper
- cookie cutters
- Saucepan
- Measuring cups & spoons
Instructions
To make the cookies:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl with the paddle attachment, combine all the cookie ingredients and mix until just combined. The dough is very soft and it’s perfectly normal.
- Place ¼ of the dough on a well-floured surface and knead the dough into a smooth ball. Dust a sheet of parchment paper with flour and place the dough ball in the center. Place another sheet of parchment paper on top and roll into a ½-inch-thick disc.
- Cut with cookie cutters and arrange on a baking sheet lined with parchment paper. Bake for 8-10 minutes.
To make the frosting:
- In a medium saucepan, soak the gelatin in cold water.
- Add sugar and salt. Bring it a boil and simmer for 10 minutes. Watch close and stir.
- In a large mixing bowl with the whisk attachment, add the powdered sugar and pour in the gelatin mixture. Beat until foamy.
- Continue beating on medium high speed until the mixture turns white and thick, about 10 minutes.
- Stir in the anise extract and beat another 5 minutes or so. When you lift the whisk, the frosting should fall into a ribbon.
- Divide the frosting into bowls and stir in food coloring, if desired.
- Immediately frost the cookies. You can use a butter knife to spread the frosting, or you can transfer the frosting into a piping bag and pipe the filling onto the cookies. The frosting sets up fast, so be sure to work quickly.
Notes
Note 1: The hand-written family recipe doesn’t specify the type of honey. But I used raw honey and it worked wonderfully. I think strong honey, like buckwheat honey, would add extra flavor to these cookies.
Note 2: Use freshly brewed regular coffee.
Note 3: If you’re not a fan of anise, feel free to omit it and use other spices like cinnamon, nutmeg, and ginger in the cookie. And skip it in the frosting too.
Note 4: Make sure you use plain, unflavored gelatin powder. NOT flavored jello mix!
Storing Tips:
- Store leftover honey cookies in an airtight container for up to three days.
- For longer storage, you can freeze the frosted cookies in a freezer-safe container for up to 3 months.
- Store leftover honey cookies in an airtight container for up to three days.
- For longer storage, you can freeze the frosted cookies in a freezer-safe container for up to 3 months.
Nutrition
Calories: 241kcal
Carbohydrates: 45g
Protein: 3g
Fat: 6g
Sugar: 29g
Sodium: 221mg