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–+ servings
Golden honey cookies with natural cracked tops stacked on a white plate beside a jar of honey in a bright home kitchen

Soft & Chewy Honey Cookies

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Soft honey-and-brown-sugar cookies with gently set edges and tender, chewy centers.
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Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cup All-purpose flour (300 g)
  • 1 tsp Baking soda (about 5 g)
  • 1 1/2 tsp Cornstarch (about 4 g)
  • 1 tsp Fine salt (about 6 g)
  • 3/4 cup Pareve margarine (170 g), melted
  • 3/4 cup Honey (about 255 g)
  • 1/4 cup Packed brown sugar (about 55 g)
  • 1 Large egg (about 50 g without shell)
  • 2 tsp Vanilla extract (10 mL)

Method
 

  1. Prepare. Line baking sheets with parchment paper. Preheat oven to 325°F (165°C) before baking.
  2. Dry ingredients. Whisk together the flour, baking soda, cornstarch and salt.
  3. Wet ingredients. In a large bowl whisk melted margarine, honey and brown sugar until smooth.
  4. Add egg and vanilla. Whisk until evenly combined.
  5. Combine. Stir in the dry ingredients just until no flour remains; do not overmix.
  6. Chill. Cover and refrigerate the very soft dough for about 2 hours, or until it is firm enough to scoop.
  7. Portion. Scoop onto the lined trays with room between the cookies.
  8. Bake. Bake at 325°F (165°C) for about 18 minutes, then check for edges that are lightly set and centers that still look tender; use color and texture as the final guide.
  9. Set. Rest on the hot baking sheet for about 5 minutes after removing from the oven.
  10. Cool. Transfer to a wire rack and let cool completely before storing.

Notes

Recipe #233
Helpful Notes & Storage
  • The cookie dough is supposed to be soft before chilling; avoid adding extra flour to stiffen it.
  • Use 1½ teaspoons of cornstarch, not tablespoons.
  • A cookie that is fully hard in the oven may be dry once cooled; remove when the edges are set.
  • Dough becomes scoopable after chilling.
  • Edges look set and lightly colored after baking.
  • Centers finish setting on the tray and cool to a soft, chewy texture.
  • Cookies spread too far: Chill long enough before scooping.
  • Cookies dry or hard: Oven or cookie size may need adjusting; rely on set edges and soft centers.
  • Dough sticky: Chill longer rather than adding extra flour.
  • Let cool completely. Store in an airtight container at room temperature about 3–4 days, or freeze for approximately 3 months.
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