A few months ago I ordered an apple shaped cookie cutter. I might have a cookie cutter addiction by the way. But that’s not the point here. I was planning on using the cutter to make apple shaped sugar cookies for Rosh Hashanah (the Jewish New Year). One of the traditions over the holiday is dipping an apple in honey for a sweet new year. Then it hit me! Why not make apple shaped honey cookies!
Now don’t get me wrong, I love my classic sugar cookie recipe, I think it’s perfect. The cookies are delicious fresh out of the oven, but are also great for decorating. They are sweet and chewy. But these honey cookies are equally as amazing! The honey flavor is delicate and not too overwhelming. The honey sugar cookies are sweet but not too sweet. They are crispy and chewy all at once. This is exactly what I look for in a cookie. They also bake beautifully, they puff up nicely but don’t lose their shape. The dough is also ready to use right after it’s made, no need to chill the dough before using.
Last year I shared a completely different type of honey cookie. The recipe I shared last year yields a super sweet, super intense honey flavored cookie. They are deliciously moist, chewy, and crispy crunchy. They are no joke. But if you are looking for a hint of honey, a nice delicate cookie, try these honey sugar cookies! You won’t be sorry!
Here is the non-dairy, printable recipe I adapted from Yammie’s Noshery. For more delicious honey inspired recipes, check out the link party some friends and I are having! It’s located right below my recipe card.
- 1 cup vegetable shortening
- ¾ cup sugar
- ¼ cup honey
- 1 Tbs. vanilla bean paste (optional)
- 1 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 3 cups flour
- 2 tsp. baking powder
- 1½ tsp. cornstarch
- ½ tsp. salt
- Preheat the oven to 350 degrees F.
- Line sheet pan with parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening, sugar, honey, and vanilla paste and extract until light and fluffy.
- Add in the egg and egg yolk and mix until incorporated.
- In a separate bowl mix the flour, baking powder, cornstarch, and salt together.
- Add it to the mixer and carefully mix until the dough comes together.
- Instead of using flour, use confectioners sugar to roll out the dough. Roll the dough out thinly and cut out shapes using your favorite cookie cutter. Transfer shapes to parchment lined baking sheet and bake for 7-9 minutes until the edges are lightly brown. Allow to cool completely before enjoying! *These cookies freeze well.