Honey Butter Cookies Recipes

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

HONEY BUTTER COOKIES

Steps:

• to prepare cookies:.
• beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
• Beat until combined.
• beat in honey, egg and if desired, lemon extract until combined.
• add flour by beating in or stirring in -- until combined.
• Chill 1 hour or until it is easy enough to handle.
• preheat oven to 375*.
• lightly grease a cookie sheet, set aside.
• on a lightly floured surface, roll dough until it is 1/4" thick.
• using 2 1/2" cookie cutters, cut dough into desired shapes.
• place cutouts 1" apart on prepared cookie sheet.
• bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
• transfer to a wire rack and cool.
• frost with honey butter frosting and if desired, top with honey bees.
• Yield about 30 cookies.
• to prepare HONEY BUTTER FROSTING:.
• in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
• if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
• to prepare HONEY BEES.
• prepare another honey butter frosting -- then divide in half.
• tint one half with yellow food coloring.mix well.
• combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
• pipe alternate bands of yellow and brown frosting on top of each cookie.
• pipe antennae with brown frosting.
• add slices almonds for wings.
• to STORE:.
• place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
• thaw cookies, then frost.

HONEY COOKIES

Steps:

• 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.

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

HONEY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
• Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.

BROWN-BUTTER HONEY COOKIES

Steps:

• Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
• In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
• Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
• Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)

HONEY-PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.

HONEY PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 350°.
• Coat a baking sheet with melted butter or oil.
• Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
• Add the contents of the pan to the flour mixture and stir to combine.
• Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. Flatten or "Squish" the dough balls lightly with a fork.
• Bake for ten minutes or until golden in color.
• Cool on baking sheet before removing from sheet.
• ---Topping---.
• Stir together the powdered sugar, butter, and water until smooth.
• Dip tops of cookies into the topping.
• Allow topping to set.