Hi Reader,
Sending a delightfully soft and chewy honey cookie recipe your way today. I recently revisited this recipe after a few complaints. The dough is quite soft and the end cookie result is also quite soft. Though I’ve never had any serious trouble with it, I wanted to look at it to see if I could make it a little more fool-proof. I tested out chilling the dough prior to baking and it helps minimize excess spreading as well as producing a sturdier cookie. Also, this isn’t the sort of cookie you want to underbake. Make sure you oven is fully preheated and that the edges are golden brown before removing them from the oven.
The end result is still a soft cookie, but I maintain, a very delicious one. This recipe is also a one-bowl, one-spoon recipe with a short ingredient list. Yay! They are sweetened with honey + brown sugar, giving subtle gingerbread vibes. I also added a touch of cinnamon and LOVE it so much I don’t think I’ll ever make them without it again.
If you try this recipe, please let me know how it worked out! Your feedback is so helpful and much appreciated. Feel free to drop me an email or leave a rating on the recipe page… or both!
Thank you & happy fall y’all!!
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Featured comment:
"I’ve made this before and it’s delicious!! Such a pleasant change from the normal veggie side dishes we usually have. My local grocery store has butternut squash on sale this week and I just picked one up; we’re having this with stuffed pork chops." - Patty
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Enjoy,
