Best Honey Spice Cookies Recipes

HONEY SPICE COOKIES

Steps:

• In a large bowl, beat honey and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to honey mixture and mix well. , Shape dough into five 10-in. rolls; wrap in plastic. Refrigerate for 2 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Combine confectioners' sugar and milk; lightly brush over cookies. , Bake at 350° for 8-10 minutes or until lightly browned. Remove from pans to wire racks to cool.

HONEY SPICE COOKIES

Steps:

• Preheat oven to 350.
• Cream together Brown Sugar and Butter.
• Slowly add the Honey, then the egg and mix well.
• Sift dry ingredients together and add to the creamed mixture.
• Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
• Bake for 7 minutes (cooking time may vary).
• Let cool or eat warm.

HONEY & SPICE COOKIES

Steps:

• Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

HONEY-SPICE GINGERBREAD COOKIES

Steps:

• Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
• Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

MEDENJACI (CROATIAN HONEY SPICE COOKIES)

Steps:

• Stir butter, sugar, and honey together in a large saucepan over low heat until butter is melted and sugar is dissolved. Cool for 10 minutes.
• Mix all-purpose flour, cake flour, whole wheat flour, cinnamon, baking soda, cloves, nutmeg, and ginger together in a bowl.
• Beat flour mixture and eggs into cooled butter mixture until a smooth, soft dough forms. Cover the saucepan with aluminum foil and set in a cool place to ferment, 1 to 3 days.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper or silicone baking mats.
• Divide dough into long ropes about 2/3-inch in diameter. Cut ropes into 1 1/2-inch sections. Roll each piece of dough into a walnut-size ball. Place balls 1 1/2 inches apart on prepared baking sheets. Press a walnut piece halfway into the top of each cookie.
• Bake cookies in the preheated oven until slightly golden, 10 to 12 minutes.

HONEY-DRENCHED ORANGE AND SPICE COOKIES (MELOMAKARONA)

Steps:

• In a stand mixer, beat the first 5 ingredients on high, for 4 minutes.
• In a large bowl, sift the flour, baking powder and baking soda. With the motor running, slowly add the flour mixture to the liquid ingredients. The dough should feel soft and oily and will hold its shape. Do not over mix. Cover and set aside.
• Make the the syrup: mix together all four ingredients is a medium saucepan and bring to a boil. Lower the temperature and simmer for five minutes, occasionally skimming the foam as it forms. Remove from the heat and let it cool.
• Line two cookie sheets with parchment paper. Form the dough into oblong shapes about 2" long and ½" high and arrange on the cookie sheet. (Alternatively, form little balls, about 1").
• Bake at 350° F for about 25 minutes, or until lightly brown.
• While the cookies bake, prepare the topping, place in a small bowl and set aside.
• Remove the cookies from the oven. One by one, drop the hot cookies in the saucepan with the cooled syrup. Gently move them around the saucepan for about 20 seconds, in order to absorb some of the syrup. Lift them out with a slotted spoon and place them on a platter..
• Sprinkle with the mixture of walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover syrup may be drizzled over the cookies.

HONEY & SPICE CRINKLE COOKIES

Steps:

• Cream together the brown sugar and shortening.
• Beat in the eggs and honey.
• Combine dry ingredients and add to the creamed mixture.
• Chill dough in refrigerator for about 1 1/2 - 2 hours.
• Preheat oven to 350°F.
• Shape chilled dough into 1-inch balls and roll in white sugar. (Keep dough chilled between batches so it doesn't get too soft).
• Place 2-inches apart on a slightly greased (or parchment paper covered) baking sheet and flatten slightly with the bottom of a drinking glass.
• Bake 8-10 minutes. Cool on pan for about 5 minutes then remove to cool completely. (I use parchment and just slide the parchment off the baking sheet onto the counter to cool).

MEDENJACI-CROATIAN HONEY SPICE COOKIES

Steps:

• Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool (10 minutes).
• Lightly whisk the eggs. Mix and combine baking soda, spices, all-purpose, whole wheat and cake flour.
• Add the lightly beaten eggs, flour and spices to the melted honey, sugar and butter mixture. Mix and combine to obtain smooth and soft dough. Cover the dough with foil and leave in a cool place for 1-3 days.
• Divide and roll the dough into long rolls 1.5 cm in diameter, cut them into smaller rolls. Shape each roll into a walnut sized ball.
• Place the dough balls, few centimetres apart from each other, on a baking sheet lined with parchment paper or a silicon sheet. Insert, only halfway, a quarter of the walnut kernel at the top of each cookie.
• Bake the cookies in the oven at 190°C for 10-12 minutes. Cool and store in an airtight container.

CRANBERRY-HONEY SPICE PINWHEEL COOKIES

Steps:

• To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a non-reactive container and refrigerate while preparing the dough.
• To prepare dough: Whisk all-purpose flour, baking powder, salt, baking soda, cinnamon and cardamom (or all spice) in a large bowl. In another large bowl, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated' Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
• Turn the dough out onto a work surface and divide in half. Shape each half into a 6-Inch- long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.
• To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved tilling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling. Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.
• To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll cross wise into 1/4_inch_thick slices using a large ser rated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them ½ inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through the baking. Transfer the cookies to wire racks immediately to cool completely. Cut and bake the remaining pinwheel roll.
• AHEAD: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze.
• for up to 2 months, Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to I month.
• These cookies boast a bright zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

HONEY & SPICE COOKIES

Steps:

• Pre-heat oven to 350 degrees. Sift together dry ingredients. Melt butter in 2 quart saucepan. Cool, and then add sugar, beat well. Add egg. Blend well. Stir in honey and dry ingredients, mix until just blended. Drop by rounded teaspoonfulls into sugar. Coat. Place on an ungreased cookie sheet. Bake until light golden brown (8-10 minutes). Cool for a minute on the sheet before removing (or else they'll fall apart).

AMISH CLASSIC: HONEY SPICE COOKIES

Steps:

• Roll into balls and dip into water and then into sugar. Bake at 350 for 12 to 15 minutres.