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Crunchy Chewy Honey Cookies

Ariel Rebel
Course Dessert
Servings 18 cookies


  • ¼ cup of unsalted soft butter
  • 3 tablespoons of golden brown sugar
  • 3 tablespoons of cane sugar
  • ½ of honey I used apple blossom from Intermiel
  • 1 egg yolk
  • ¾ cup of sifted all purpose flour
  • ½ teaspoon of baking soda


  • - In a mixing bowl, cream the butter with the sugars (whisk together till you get a soft paste) before intruding the egg yolk.
  • - Pour in the honey, mix well. Reserve
  • - In another mixing bowl, mix together the flour and baking soda before introducing it to the liquid mixture. Whisk till the dough is uniformed.
  • - Wrap in plastic and leave in the fridge for 1-2 hours to overnight before cooking.
  • - 10 minutes before cooking... Pre-heat the oven at 325 and prepare two baking sheets on top of each other to create a double panning effect and line a parchment paper on the top baking sheet. If you only have one baking sheet, reduce the baking time by 2 to 4 minutes.
  • - Take 1 tablespoon worth of cookie dough and form a ball with your hand.
  • - Don't over pack the baking sheet because they melt a lot.
  • - Bake for 12 minutes (when double panning), wait till they cool down a bit before transferring them to a cooling rack and use a spatula to pick them up.