Ingredients
Equipment
Method
- Preheat the oven. Heat to 350°F / 175°C. Line baking sheets with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk the eggs and sugar until smooth.
- Add oil, honey, and vanilla. Mix until completely blended.
- Start the dry mixture. In a separate bowl, whisk together 5 cups flour, the baking soda, baking powder, and cinnamon.
- Combine gradually. Add the dry ingredients to the honey mixture in several additions, mixing only until a soft dough forms.
- Check the dough before adding more flour. The dough should be soft, slightly tacky, and able to hold a ball without collapsing.
- Add more flour only if needed. If the dough is still too loose, add more flour 1/4 cup at a time, up to about 6 cups total.
- Rest the dough. Let the dough sit for about 10 minutes.
- Portion. Scoop about 1 1/2 Tbsp / 30 g dough per cookie.
- Shape. With lightly oiled or damp hands, roll gently into balls.
- Arrange. Place about 2 inches apart on the prepared baking sheets.
- Flatten slightly. Press each ball down just a little with your fingertips.
- Bake. Bake for about 12-15 minutes, beginning to check at 12 minutes.
- Check for doneness. The tops should look set, the cookies should be puffed, and the bottoms should be lightly golden while the centers still feel soft.
- Do not overbake. Remove before the tops become deeply browned.
- Cool on the pan. Let the cookies sit on the baking sheet for about 5 minutes.
- Finish cooling. Transfer to a wire rack.
Notes
Flour
Start with 5 cups and add more only as needed. Do not automatically use all 6 cups. Stop adding flour as soon as you can shape a soft ball that holds its form.
Make Ahead, Storage & Freezing
- Dough: Refrigerate covered for up to about 24 hours; let it soften slightly before shaping if needed.
- Room temperature: Store baked cookies airtight for about 4-5 days.
- Freezer: Freeze completely cooled cookies for up to 2-3 months.
