Old German Honey Cookies

I just took them out of the oven, my granddaughter loves them, very sweet.

It tastes like a soft cake-like Nilla Wafer! So making this again! Easy to make!

Very little flavor. Not worth the effort or calories.

I made these for a cookie swap. My first batch did not come out well but I liked the taste so I tweaked it to make it work. I added 1t cinnamon to Step 2. I put the batter in the fridge for about 2 hours before cooking. Then rolled balls and rolled balls in sugar putting on cookie sheet (using parchment paper) and pushed balls slightly down. I also added powered sugar after cooling

I tried this recipe today. I won’t make it again. I couldn’t get it to taste right no matter what I tried.

Amazing recipe my family loved it but I had to add it a little more of flour

I followed the recipe exactly. I thought it was very bland; I will not make it again, nor do I recommend it.

First time making cookies at all and I have to say, the recipe is easy to do and the result is surprising, I even altered the recipe and it still came out right, going full honey no sugar and all butter no shortening, added a little more powdered ginger and vanilla extract, the result was delicious, if a tad too sweet for my taste. I still definitely recommend it.

Very addicting!

These cookies are very mild. They’re actually not as sweet as you might think, despite having both honey and sugar. The ginger gives them a tiny bit of interest. You could add other spices if you wanted them a little more flavorful. They’d be fantastic dunked into a hot cup of coffee or hot chocolate. My daughter and I baked these for her high school German class. We baked each batch for 11-1/2 minutes and they turned out perfectly golden and chewy. They do not spread out too flat in the oven, you can get about 15 on a standard baking sheet. They cool quickly but remain soft. This is one of those recipes that would be pretty hard to mess up.

3.2.21 … https://www.allrecipes.com/recipe/10352/old-german-honey-cookies/ … ‘Using chilled dough & a cookie scoop, I made five dozen beautiful cookies. It seems some are confusing bland with subtle. These are subtle – very slight honey flavor, very-very slight ginger. ‘Used parchment & let rest a couple minutes before transferring to cooling rack. Perfect tea cookie or good for sandwiching with a nice filling. First day, good; second, only okay. Third day, I’m thinking about ’em. 😀 I like the texture of this cookie. It’s soft, but not chewy or cakelike; & not fragile or crumbly. 😮 Maybe I’ll play with spices & not melt the shortening. That was rather odd. K, 21, liked the soft factor, too. 🙂

Perfect old fashioned cookie with the honey taste my husband loves. I found my scoop worked best if I chilled the dough some.

My first time making these and the recipe was so easy to follow and make. It makes a ton of cooked too. Have these away as gifts for the holidays. They’re wonderful dipped in my honey tea or coffee. My one gripe is that you have to watch these very closely as they will burn in a second. I found decreasing the time in my oven was the key after I burned the first batch. The honey is just slightly there and I live that they’re not to sweet. I followed the recipe exactly and will keep these on my cookie list. Thank you for posting.

This was a good recipe. But I baked my cookies too long and burned them. I will try them again but keep a better eye on them as they are baking

They looked just like the picture. Good but not as much flavor as I expected. If I make them again I’ll put coarse sugar on them before baking. My 8 year old granddaughter helped make them and she thought they were good.

These turned out pretty good. I used old shortening (2017)and old honey. I was using up the stuff I found. I added a tsp of cinnamon because… why not? The honey was still predominant. My Husband ate 6 right away, so I’ll make these again.

Thank you for sharing this recipe! My husband, daughter and I all liked them. I made followed the recipe as written, leaving some plain, rolling some in turbinado sugar, and rolled some in some “sparkling sugar” crystals. The sparkling sugar crystals were the favorite. My pic shows, from left to right, a plain cookie, turbinado-rolled, and crystal-rolled. We could not taste the ginger. That could have been because I used very old ginger (spices can lose their taste over time), a very dark/strong honey, or a combination of both. My dough was very dough-like. I wonder if the people who had problems with their dough didn’t let their honey-mixture cool down enough. I moved my honey-mixture out of the pan (finishing cookies in a pan was just too weird for me to cope with) and let it cool in my mixer-bowl. The mixture was **slightly** warm to the touch when I finally lost patience and just started to add the flour. I scooped them with a 1-1/2 TBS spoon and 9 minutes in my convection oven was the perfect time!

Tasty and not too sweet. Had a great texture.

This is great! I just made it and am eating it. I would add less ginger and a touch more honey next time. The texture is great! Just follow the recipe precisely!

used half the honey and it was still really good.

Perfect coffee cookie. I added lemon peel and ginger for a bit of a flavor boost.