| Total: | 3 hr |
| Prep: | 2 hr 35 min |
| Cook: | 25 min |
| Yield: | approximately 4 dozen |
Ingredients
- 1 cup margarine
- 1 cup brown sugar, packed
- 2 eggs
- 6 tablespoons honey
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 2 teaspoons baking soda
Instructions
- Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 95 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 87 mg |
Reviews
We like spicy foods in our home so I tried using habanero infused honey and they were a BIG hit. I also took some to my high school students and now they pester the daylights out of me for them
This cookie recipe has. Scone a Rosh Hashanah dessert tradition in our family for several years now.
I doubled the honey and the cookies were still a bit dry. Also dropped the time to about 8 min, they’re overcooked at 10. Added pecans. Needed some time in the fridge to not only roll better, but also to maintain a nicer baking color. Interesting flavor, may try this again!
I added a little extra honey add also a little cinnamon ,when they were cold I chopped the top off with a sharp knife and added a dollopof vanilla butter cream scrummy and looked lovely
These were great. I was skeptical at first, but I followed the suggestions and put in twice the amount of honey (3/4 cup, and baked it for the full 15 minutes until the edges were just slightly brown. I also used butter because I don’t have any margarine. I have no idea why the recipe demands that you freeze it for two hours, a half hour in the freezer would do the trick.They’re snickerdoodle-y in texture, and they taste great. Like honey. Make them, and try not to eat all of them at once.
As a sidenote, I halved the recipe and that made 40 cookies.
Definitely agree with everyone else on the post. I think these cookies are scrumptious and easy to make. They are chewy and the taste of honey truly brings the best out of these little guys. I think my boyfriend and roommates will really enjoy the simplicity and cuteness of these honey cookies!
These were nice and soft and chewy. Definetly need a glass of milk with them though. Don’t skimp on the honey but I did use half the butter they called for and they turned out just fine!
I made these for my son’s first grade class. They had a “honey tasting” and his teacher knows I love to bake, so she asked me to bake something with lots of honey. I read the review which said they’d doubled the amount of honey, but since I was baking for kids, I was afraid to go that far, so I used 10 tblsp of honey. I think I would have been ok with 12 tblsp. With 10 tblsp, I could taste the honey, but I think a little more would have been even better. They were incredibly moist, and were so very yummy! They were a hit wth the kids, the teacher, and the other parents. I had made two batches of dough, and took the rest of the cookies to church a couple of days later. They went so fast it was funny!
I make these cookies all of the time. They stay moist and chewy and the honey gives them such a great flavor. I live at a high altitude and have a hard time baking. These cookies always turn out great. I don’t chill the batter, they just go straight into the oven.
The cookies turned out all right, the taste is just a bit bland…perhaps could be perked up with a dusting of powdered sugar.