These honey cookies have a lovely honey flavor with a hint of cinnamon, nutmeg, and vanilla. The soft, chewy center contrasts the crispy edges. They're just right when you want a little something sweet.
In a medium bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and nutmeg, and set aside.
Beat together the softened butter (or margarine) and granulated sugar. Use a stand mixer fitted with a paddle attachment (or an electric hand mixer) on medium high speed for about 1-2 minutes until creamy. Scrape down the sides of the bowl as needed. Alternatively, this recipe can be mixed by hand in a large bowl with a silicone spatula.
To the butter-sugar mixture, add egg, honey, and vanilla extract. Beat for 30 seconds on medium speed or until just combined.
Add half the dry ingredients to the butter mixture, and mix on low for several seconds until some of the flour has incorporated. Take care not to overmix the batter or the cookies may become cakey and more dense. Add the rest of the flour, and mix briefly on low until no visible flour is remaining. Do not overmix.
Cover the bowl of cookie dough with plastic wrap and place into the fridge for at least 30 minutes or overnight to chill.
Place an oven rack in the center of the oven, and preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Once cookie dough is chilled, scoop heaping 2-tablespoonfuls of dough and roll into a ball (yielding 12-15 large cookies). For smaller cookies, scoop 1-tablespoon of dough per cookie (yielding 20-25 cookies). A cookie scoop is helpful for uniform cookies, but a spoon works as well.
Optional: carefully roll dough balls into turbinado sugar until fully coated for a decorative sparkle.
Place cookie dough balls onto the prepared baking pan, at least 2 inches apart. Slightly pat down the tops of each ball. Bake cookies in a 350°F oven for 10-12 minutes or until lightly golden brown. Bake smaller cookies for 7-9 minutes.
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Continue baking additional pans of cookies until you have used all the batter.
Notes
Read the full post to get all the ingredients notes, tips, and step-by-step photos.
Don't overmix the dough; otherwise, the cookies may be more dense and cakey.
These cookies are meant to flatten a lot during baking, so don’t be worried; their texture and flavor are incredible.
Use a scale to measure the flour, or use dry measuring cups with the "stir, spoon, and level" method. Otherwise, you may have too much flour in your cookies which will make them dry.
Cookie batter can be stored in the refrigerator for 2 days or in the freezer for 2 months.
Baked cookies can be stored in an airtight container on the counter for 3 days or in the freezer for 3 months.