honey cookies

Makes about 24 medium size cookies. Popular for holidays and year round. Makes 1 large gingerbread house. This recipe can be also used to make delicious edible gingerbread houses. Check notes.

Honey Cookies

room temperature butter / 5tbsp butter

powdered sugar / 1 1/2 cup sifted powdered sugar

all purpose flour 3 1/3 cups flour

tsp baking soda

tsp ground cinnamon (Saigon)

star anise

tsp ginger

cloves

salt

tbsp honey

eggs

tsp vanilla extract

lemon

egg ((optional))

In a medium bowl, sift flour (3 cups and 1/3cup), baking soda (1tsp), ground cinnamon (1tsp and 1/2tsp), ground star anise (1/2tsp), ginger (1/4tsp), cloves (1/4tsp), salt (pinch). Use 1/8tsp to 1/4tsp baking soda when making an edible gingerbread house.

Cream room temperature butter (5tbsp) and powdered sugar (1cup and 1/2cup). Beat till fluffy. Then beat in eggs (2 whole eggs), one at a time. Scrapping bowl few times. Then gradually pour it honey (3 tbsp), vanilla extract (1tsp) and lemon zest (optional). Scrape the bowl with a spatula and beat for a minute or so.

Then on low speed and gradually add flour sifted with spices and baking soda. Beat till combined. Invert dough onto a lightly floured surface and knead for a minute. If dough appears too sticky add little more flour. Wrap in a plastic wrap and refrigerate for 4 hours or overnight.

Preheat oven to 350F - 360F

Line your cookie sheets with parchment paper.

Roll the dough between 2 pieces of parchment paper to 2/16 (3mm). If needed very lightly flour your bottom parchment paper. Roll the dough into approximately 3-4 mm thick. Cookies puff up in the oven. For even thickness use rolling guides.

Cut out cookies and transfer onto a baking sheet lined with parchment paper.

Bake cookies of 6-8 minutes until puffy and golden.Larger cookies may take little longer to bakeTry to bake smaller shapes and larger shapes separately, smaller shapes will be baked before larger ones.Remove from the oven, let cool for couple minuter on the baking sheet and then transfer to a cooling rack

Honey Cookie Dough

Whisk the the egg well, and then strain the egg wash to remove any egg bits.

Egg Wash (optional, use for shiny cookies)

To create shiny finish on cookies, brush the cookie right after you take them of the oven while they are still hot. Be sure not to add too much egg wash as it can drip down the sides and under the cookies.

Applying Egg Wash

This recipe can be use to make tasty gingerbread houses. When using to make gingerbread house use only 1/8 tsp to 1/4 tsp baking powder.

Gingerbread House

Roll the cookie dough for gingerbread houses to 1/8 inch (3mm) to 4mm. Bake large gingerbread house panels for 10-14 minutes, or until golden and light brown. Smaller cookies take shorter time to bake. Let panels cool on a baking sheet for 10 minutes then transfer them onto a cooling rack to cool completely.

Bake Gingerbread House Panels

The stand-out ingredient in this back-to-the-basics cookie is honey. 

Honey Cookies Recipe

all-purpose flour

baking powder

baking soda

nutmeg

honey

room temperature shortening

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.

Place 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Place 2 large eggs in a small bowl. Finely grate the zest of 1 medium lemon (about 1 teaspoon) into the eggs. Add 1/2 teaspoon freshly grated nutmeg and beat with a fork until the eggs are broken up.

Place 1 cup honey and 1/2 cup shortening in a medium bowl and stir together with a wooden spoon or flexible spatula until combined. Add the egg mixture and mix until combined. Add the flour mixture and stir until just combined.

Drop the dough by heaping tablespoons onto the baking sheets, spacing them about 2 inches apart, 18 per sheet.

Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are firm to the touch and lightly browned on the bottom, 5 to 8 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

Today, I&#039;m going to introduce you to a traditional Korean sweet called Yakgwa. It&#039;s a deep-fried layered cookie made with honey, sesame oil, ginger, and soju, and covered in a sweet, sticky syrup. When you chew one bite, syrup bursts out of the cookie and it&#039;s juicy and crumbly in your mouth...

Yakgwa (Korean honey cookies) 약과

water

rice syrup (or corn syrup)

sugar

cinnamon powder

cooking oil

pumpkin seeds

black pepper

soju

ginger juice

Coat the flour in oil:

Sift the flour through a coarse mesh strainer into a large bowl. Drizzle the sesame oil and the cooking oil over the flour, circularly. Add the cinnamon powder. Using a rice scoop (or a wooden spoon), mix the oil in with the flour until well blended. To get rid of the larger lumps, gently rub the flour between your both hands, a little bit at at time, breaking up the lumps. Keep doing it until the big lumps are gone and the flour is well blended with the oil. Sift the seasoned flour into a bowl or an airtight container. Cover and set aside. You can refrigerate it for later if you're not going to make the cookies right away.

Mix the flavored honey:

Combine the ginger juice, salt, honey, soju, and black pepper in a small bowl. Mix well with a wooden spoon until the honey is dissolved. Set aside.

Make the coating syrup:

Combine the ginger juice, rice syrup, water, and sugar in a large sauce pan. The cookies will eventually be added to this pan, so choose one large and wide enough to fit all of them. Cook uncovered over medium heat for 10 to 12 minutes until small bubbles pop up and cover about ½ of the surface. The consistency of the syrup should still be runny. Remove from the heat.

You're ready to make cookies now!

Add the flavored honey and soju mixture to the oiled flour a little by little as you mix it in. Use a wooden spoon (or a rice scoop) in a chopping motion to mix it up, as opposed to kneading it in like bread or noodles. Eventually it will look like crumbled dough but it will form roughly into one lump. Put the dough on your large cutting board or workspace. Press and gently grab the dough with both hands to shape it up a bit, without kneading. Use your roller to shape and beat it into a rectangle about 6 x 12 inches and ⅓ inch thick. Fold or cut it in half and then roll it out into a rectangle again. Do this a couple of times to give the cookies some nice layers. Cut the dough into about 1 inch squares or use a cookie cutter to create some fun shapes. I used a 2½ inch flower shaped pie plunger and a heart shaped cookie cutter, but some people just cut it into squares.  You should get about 20 to 24 cookies. Poke some holes in the middle of the cookies with a chopstick so the dough cooks evenly in the oil.

Fry the cookies:

Yakgwa is fried 2 times. The first fry is done longer at a low temperature, about 250°F (120°C), and the second fry is shorter at high temperature, about 330°F (165°C). The first fry cooks the cookies evenly and slowly so the layers gradually expand. If we use high temperatures the cookies won't cook on the inside and expand, and the outside will burn. The second fry is at a high temperature to make a nice brown color on the outside and to make the cookie a bit crunchy.

1st fry:

Heat 2 inches of cooking oil in a skillet over medium heat for about 5 minutes. I used 4 cups grape seed oil in my 12 inch skillet. When the temperature reaches around 250°F (120°C), add the raw cookies one by one. They will sink to the bottom of the skillet at first but soon small bubbles will come up and about 5 minutes later they will float to the surface one by one. Turn them over with long wooden cooking chopsticks or tongs. Keep moving and turning them in the oil so they cook evenly, until both sides turn light brown, which should take about 5 minutes. Remove the cookies and put them into a stainless-steel strainer over a bowl. Drain the excess oil and set aside.

2nd fry:

Increase the heat to medium-high for a couple of minutes until the oil heats up to about 330°F (165°C). Fry the cookies and turn them over for 2 to 3 minutes until both sides of each cookie turn a nice brown. Remove them from the oil and put them into a stainless-steel strainer over a bowl.

Coat the cookies in syrup:

Drain the excess oil for a minute, then add all the cookies to the coating syrup in the pan. Mix them with a wooden spoon and let them sit in the pan at least 3 to 4 hours up to overnight, turning them over a couple of times now and then to soak them evenly.

Serve:

Use a slotted spoon to remove the cookies from the pan and place some on a plate. Garnish with pumpkin seeds and/or pine nuts, and/or threads of ginger. Serve with your favorite tea of coffee. I usually eat them with green tea. You can freeze these cookies for months.

Today, I&#039;m going to introduce you to a traditional Korean sweet called Yakgwa. It&#039;s a deep-fried layered cookie made with honey, sesame oil, ginger, and soju, and covered in a sweet, sticky syrup. When you chew one bite, syrup bursts out of the cookie and it&#039;s juicy and crumbly in your mouth. Sesame oil, honey, ginger, and cinnamon together have a really distinct flavor and make this cookie unique and irresistible. Koreans have been making these cookies for more than a thousand years. It&#039;s a kind of yumil-gwa, which are deep-fried han-gwa (Korean confection). The &quot;yak&quot; in yakgwa means &quot;medicine&quot; and &quot;gwa&quot; means &quot;confection,&quot; so it&#039;s called &quot;medicinal confection&quot; because traditionally Koreans believed that honey has the power to heal and restore. Honey was a precious ingredient in any dish and it was always expensive, so these yakgwa were a rare treat, and very special. Traditionally Koreans had them only on special occasions: weddings, birthdays, festival days, and also death anniversaries. I remember going to my grandmother&#039;s house on festival days. She was waiting for us with yakgwa piled up like a mountain on a large tray. She made so many that she didn&#039;t have time to press them into nice shapes, she just cut them into diamond-shaped cookies. The sticky syrup overflowed to the bottom of the tray and she used very thinly cut threadlike ginger matchsticks as a garnish. The ginger thread was really pretty! I did it the same way in this recipe, just like my grandmother. Good yakgwa has layers. You can see them in the cookies and they soak up all the syrup. A tip for making these layers is that you shouldn&#039;t knead the dough like you would when making knife-cut noodles. Kneading creates gluten and makes the dough chewy, so we knead as little as possible. Instead we are grabbing, forming, shaping, and then folding the dough over itself to create those layers. I use my small rolling pin to press, stretch, and shape the dough to get it the way I want it. Korean grocery stores sell yakgwa, so you can find these cookies very easily. But the difference in taste between homemade yakgwa and commercially sold yakgwa is huge. You can judge for yourself, if you want. Enjoy the recipe and let me know how you and your family enjoy your own homemade yakgwa! Ingredients. Makes about 20-24 cookies For the flour and oil blend. 2 cups all-purpose wheat flour. 2 tablespoons toasted sesame oil 1 tablespoon cooking oil (grape seed oil, vegetable oil, or corn oil) &frac12; teaspoon cinnamon powder. For the flavored honey mix. 2 teaspoons grated and squeezed ginger juice. &frac14; teaspoon Kosher salt a pinch of ground black pepper. &frac14; cup honey. &frac12; cup soju For the cookie coating syrup. 1 teaspoon grated and squeezed ginger juice. &frac12; cup water. &frac12; cup rice syrup (or corn syrup) 1 tablespoon sugar. &frac14; teaspoon cinnamon powder. Plus. cooking oil for frying. about 1 tablespoon pumpkin seeds and/or pine nuts and/or ginger threads for garnish (optional) Directions. Coat the flour in oil: Sift the flour through a coarse mesh strainer into a large bowl. Drizzle the sesame oil and the cooking oil over the flour, circularly. Add the cinnamon powder. Using a rice scoop (or a wooden spoon), mix the oil in with the flour until well blended. To get rid of the larger lumps, gently rub the flour between your both hands, a little bit at at time, breaking up the lumps. Keep doing it until the big lumps are gone and the flour is well blended with the oil. Sift the seasoned flour into a bowl or an airtight container. Cover and set aside. You can refrigerate it for later if you&#039;re not going to make the cookies right away. Mix the flavored honey: Combine the ginger juice, salt, honey, soju, and black pepper in a small bowl. Mix well with a wooden spoon until the honey is dissolved. Set aside. Make the coating syrup: Combine the ginger juice, rice syrup, water, and sugar in a large sauce pan. The cookies will eventually be added to this pan, so choose one large and wide enough to fit all of them. Cook uncovered over medium heat for 10 to 12 minutes until small bubbles pop up and cover about &frac12; of the surface. The consistency of the syrup should still be runny. Remove from the heat. You&#039;re ready to make cookies now! Add the flavored honey and soju mixture to the oiled flour a little by little as you mix it in. Use a wooden spoon (or a rice scoop) in a chopping motion to mix it up, as opposed to kneading it in like bread or noodles. Eventually it will look like crumbled dough but it will form roughly into one lump. Put the dough on your large cutting board or workspace. Press and gently grab the dough with both hands to shape it up a bit, without kneading. Use your roller to shape and beat it into a rectangle about 6 x 12 inches and ⅓ inch thick. Fold or cut it in half and then roll it out into a rectangle again. Do this a couple of times to give the cookies some nice layers. Cut the dough into about 1 inch squares or use a cookie cutter to create some fun shapes. I used a 2&frac12; inch flower shaped pie plunger and a heart shaped cookie cutter, but some people just cut it into squares. You should get about 20 to 24 cookies. Poke some holes in the middle of the cookies with a chopstick so the dough cooks evenly in the oil. Fry the cookies: Yakgwa is fried 2 times. The first fry is done longer at a low temperature, about 250&deg;F (120&deg;C), and the second fry is shorter at high temperature, about 330&deg;F (165&deg;C). The first fry cooks the cookies evenly and slowly so the layers gradually expand. If we use high temperatures the cookies won&#039;t cook on the inside and expand, and the outside will burn. The second fry is at a high temperature to make a nice brown color on the outside and to make the cookie a bit crunchy. 1st fry: Heat 2 inches of cooking oil in a skillet over medium heat for about 5 minutes. I used 4 cups grape seed oil in my 12 inch skillet. When the temperature reaches around 250&deg;F (120&deg;C), add the raw cookies one by one. They will sink to the bottom of the skillet at first but soon small bubbles will come up and about 5 minutes later they will float to the surface one by one. Turn them over with long wooden cooking chopsticks or tongs. Keep moving and turning them in the oil so they cook evenly, until both sides turn light brown, which should take about 5 minutes. Remove the cookies and put them into a stainless-steel strainer over a bowl. Drain the excess oil and set aside. 2nd fry: Increase the heat to medium-high for a couple of minutes until the oil heats up to about 330&deg;F (165&deg;C). Fry the cookies and turn them over for 2 to 3 minutes until both sides of each cookie turn a nice brown. Remove them from the oil and put them into a stainless-steel strainer over a bowl. Coat the cookies in syrup: Drain the excess oil for a minute, then add all the cookies to the coating syrup in the pan. Mix them with a wooden spoon and let them sit in the pan at least 3 to 4 hours up to overnight, turning them over a couple of times now and then to soak them evenly. Serve: Use a slotted spoon to remove the cookies from the pan and place some on a plate. Garnish with pumpkin seeds and/or pine nuts, and/or threads of ginger. Serve with your favorite tea of coffee. I usually eat them with green tea. You can freeze these cookies for months. &nbsp;

You will love the simplicity and the nutty flavor of these Whole Wheat Cookies. They are perfectly sweetened with honey and make a great breakfast cookie. These healthy cookies also hold up perfectly when dunked in your hot beverage of choice. The recipe includes a vegan variation. 

Whole Wheat Cookies

egg (extra-large, room temperature)

vegetable oil

vanilla extract

whole wheat flour (195 grams)

orange zest

In a medium mixing bowl, whisk together the egg and honey.

Add the vegetable oil and vanilla extract and continue to whisk.

Add the whole wheat flour, baking powder, and orange zest and combine with the help of a mixing spatula.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

When ready to roll out the dough, preheat the oven to 375℉ (190°C) -position rack to middle.

Line a large baking sheet with parchment paper. Set aside.

On a floured surface, use a rolling pin to roll out the dough to ¼ inch thickness. You can also roll out the dough on a sheet of parchment paper.

Use any cookie cutter to cut out shapes from the dough -re-roll scraps.

Place about 1/2 inch apart on a parchment-lined cookie sheet.

Bake for 12-15 minutes or until the bottoms are lightly browned.

Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1553823629/fwobj04sdybdrkjohies.mp4

You will love the simplicity and the nutty flavour of these whole wheat cookies. They are perfectly sweetened with honey and make a great breakfast cookie.

Wartime Ration Cookies

shortening, room temperature

maple syrup

eggs, room temperature

walnuts

chocolate chips

Preheat oven to 350°F and line two large cookie sheets with parchment paper, set aside.

In a large bowl whisk flour, salt, and baking soda, set aside.

In another bowl beat shortening until soft and fluffy, about 2 to 3 minutes.

Add in honey and maple syrup until incorporated, another 2 minutes.

Beat in eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl. Add in vanilla.

Gradually add the dry-ingredients until fully combined. Fold in the nuts and chocolate chips. This dough will look very soft.

Drop large teaspoon-sized portions of dough onto the trays, allowing for 2-inches of space between each cookie (the cookies will spread).

Bake for 7 to 10 minutes until the edges are slightly golden. Let the cookies cool on the pan for 5 to 9 minutes, before transfering to a wire rack or plate. These cookies are soft, so don’t try to remove them from the pan too early.

Eat warm or store cooled cookies in a plastic container. These cookies will last 3 to 5 days at room temperature or 7 days refrigerated.

Top 5 honey cookies recipes from across the web

The most viewed honey cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Cookies

Honey Cookies Recipe

Yakgwa (Korean honey cookies) 약과

Whole Wheat Cookies

Wartime Ration Cookies

Top 5 honey cookies recipes from across the web

The most viewed honey cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Cookies

Honey Cookies Recipe

Yakgwa (Korean honey cookies) 약과

Whole Wheat Cookies

Wartime Ration Cookies

The most viewed honey cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine