Honey Sweetened Cut Out Cookie Recipe (2024)

FAQs

Can I use honey instead of sugar in sugar cookies? ›

Honey can be used in any recipe that calls for sugar including white sugar, brown sugar, maple syrup, corn syrup.

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

Honey results in a moister, fluffier texture.

Cookies and cakes made with sugar tend to be more dry and to crumble more easily. Meanwhile, goods made with honey are deliciously moist and have a tighter crumb that does not disintegrate as easily.

To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

The higher sugar content in honey means it caramelizes and therefore burns faster than granulated sugar. To ensure that whatever you're baking doesn't brown too quickly, lower the heat and keep a watchful eye. “Check it early and often to avoid burning or overbaking,” recommends Sever.

Before you start replacing 1 cup of white sugar with 1 cup of honey, it's crucial to know that honey is much sweeter, and a one-for-one replacement will result in overly sweet (or possibly inedible) food. It can be a little tricky to figure out exactly how much honey a recipe requires, but we're here to help!

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Different fats will affect the shape of your cookies, as will the temperature of the dough when it goes into the oven. Softer fat like shortening and margarine will spread more than butter, and cookies with butter in them, if refrigerated before baking, will hold their shape, even when quite thick.

To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick. This may seem too thick when you are rolling and cutting, but it's absolutely vital.

While clover honey will work, wildflower honey, orange blossom honey, and even lavender honey are all great options that impart their own subtle, distinct taste. Flour. All-purose flour is your best bet for today's recipe.

Do bakeries use honey? ›

Honey also is used in bakery foods to enhance the flavors of other ingredients.

Buckwheat Honey

The honey carries strong notes of malt. For that reason, buckwheat honey is a popular choice for baked goods and also barbecue sauces.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you'll want to take into account how the extra moisture may affect the outcome of your recipe, especially when it comes to baking.

Here's what you need to know. In general, we suggest replacing every cup of brown sugar with ⅔ cup of honey. You'll want to keep consistency in mind, though.

For example, you can substitute 1/2 cup of honey for 1/2 cup of sugar called for in a recipe. Over one cup, use about 2/3-3/4 cup of honey for every cup of sugar. This is because honey is actually sweeter than sugar.

Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.