The honey in the cookie dough AND the frosting gives these cookies double the delicious honey flavor. Sure, we cut them in shapes of bees and flowers and skeps, but you could use any holiday cookie cutter you love. Note: Decorate them quickly because they tend to “disappear” before they can even get a sprinkle added!
Honey Sugar Cookies
(honey sugar cookies, honey buttercream frosting + sprinkles)
Yields 2 dozen (3-inch) cookies
What you need:
2 ½ cups all-purpose flour, plus more for dusting your work surface
¼ teaspoon salt
¾ teaspoon baking powder
1 cup butter, room temperature
½ cup sugar
¼ cup Savannah Bee Company® Winter White Whipped Honey or your favorite Savannah Bee Company® Whipped Honey.
1 large egg, room temperature
1 teaspoon vanilla paste (can sub vanilla extract)
1/8 teaspoon almond extract
Honey Buttercream Frosting (recipe to follow)
Honey Buttercream Frosting
makes 1 ½ cups
What you need:
2 egg whites
3 cups powdered sugar, plus more if too wet
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon orange extract
1/4 cup Savannah Bee Company® Winter White Whipped Honey
Pinch of salt
What to do:
1. Wash Up!
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt and baking powder. Set aside.
3. Mix Wet Ingredients: In the bowl of a standing mixer fitted with a paddle attachment on medium-high speed, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the honey, egg and extracts until smooth. Reduce speed to low and gradually add in dry ingredients until combined. Divide dough in half and refrigerate until firm.
4. Cut and Bake Cookies: Preheat oven to 350º F. Line two baking sheets with parchment paper and set aside. Working with one disc of dough at a time, lightly flour your work surface and roll dough out to a ¼-inch thickness. Cut into desired shapes and place 1-inch apart on your lined baking sheets. Reroll scraps and continue to cut cookies. If the dough has gotten too soft from working it, return to the refrigerator to chill. Bake cookies until just very lightly browned on the edge (about 8 minutes). Switch trays halfway through the baking time. Allow to cool on the pans and remove to a parchment lined surface. Continue with the remainder of the dough.
5. Make Frosting: In a standing mixer fitted with a paddle attachment, add the egg whites and mix on low until opaque and foamy. Increase speed to medium and slowly add powdered sugar one cup at a time. Add butter, extracts, honey and salt. Once incorporated, if icing seems too loose, add powdered sugar 1 tablespoon at a time. If too dry, add water 1 tsp at a time.
To Serve: Frost cooled cookies using an offset spatula or back of a small spoon and decorate with sprinkles while frosting is still wet.
Pro Tip: Cookies can be kept at room temperature in an airtight container for 3-4 days or refrigerated in an airtight container for up to a week.