Reminiscent of an animal cracker in taste, albeit softer, these honey “sugar cookies” are a delight to make and eat. I like that the recipe doesn’t require large amounts of honey, so cost wise it’s not an expensive refined-sugar-free treat.
A couple weeks ago, I sent this recipe to my friend Marissa (her instagram) asking if she wanted to try them gluten free, as her family eats fully gluten free due to a celiac in the family. She made them the next morning, and on the second try she had them figured! See her recipe here.
A friend asked me if they are more of a “chewy” or “crispy” sugar cookie and it could be either, depending on how long you bake them for.
We enjoy these just on their own as little cracker cookies, not overly sweet but deliciously “more-ish” as my Grandma would say. I don’t feel too guilty having these around for the kids to snack on. They are also perfect for freezing so you don’t find yourself eating too many at once.
While we do enjoy them plain, if you need a vehicle for dressing up and decorating at Christmas, Valentines, Easter, etc…these are just the ticket! Just whip up your favorite frosting and go to town with the sprinkles. Both you and the kids will have a blast. (Okokok sometimes it makes me want to spike the eggnog too ?)
This is definitely an all day sort of recipe. You’ll want to give the dough time to chill in the fridge so that it’s easier to roll and cut. Do keep watch of the time though, as you don’t want them in there too long. You can make it the night before, but then just let it rest on the counter a bit before rolling out so it isn’t too firm.
If you don’t have a bunch of cookie cutters on hand, don’t fret. Just grab a jar or drinking glass and cut out circles. Your biscuit cutters will also work and in a pinch, just cut out rough squares using a knife. The flavor and homemade nature make up for the lack of pretty shapes.
Honey Sweetened Holiday Cut Out Cookies
- 1 cup unsalted butter softened/at room temp
- 1/2 cup honey
- 1 large egg
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- In the bowl of a stand mixer, or with a hand mixer, beat honey and butter until well combined, scraping the bowl a few times if needed. Add in egg, vanilla and salt, mix well. Mix in flour until well combined.
- It will still be a little sticky but scoop it into a container and chill for 30-60 minutes (If it ends up in fridge overnight, you may need to let it sit on counter a bit to warm up as it may be too firm…)
- Preheat oven to 350F.
- Divide dough in half and roll dough out on a floured surface to 1/4 inch thickness. Cut out your desired shapes, and transfer to cookie sheets lined with parchment or silpats. Re-roll scraps and cut out some more!
- Bake for 8 minutes, turn trays around, and bake another 5 minutes, until edges are just getting gently browned. If you want them crispy and not chewy, bake a few more minutes.
- Cool, decorate to your hearts content, and enjoy!