Best 10 Honey Butter Cookies Recipes

HONEY-PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

PEANUT BUTTER AND HONEY NO-BAKE COOKIES

Steps:

• Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.
• Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.

HOT HONEY PEANUT BUTTER COOKIES

Steps:

• Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

HONEY PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 350°.
• Coat a baking sheet with melted butter or oil.
• Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
• Add the contents of the pan to the flour mixture and stir to combine.
• Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. Flatten or "Squish" the dough balls lightly with a fork.
• Bake for ten minutes or until golden in color.
• Cool on baking sheet before removing from sheet.
• ---Topping---.
• Stir together the powdered sugar, butter, and water until smooth.
• Dip tops of cookies into the topping.
• Allow topping to set.

BROWN-BUTTER HONEY COOKIES

Steps:

• Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
• In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
• Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
• Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)

HONEY-BUTTER BISCUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
• 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
• 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.

PEANUT BUTTER & HONEY COOKIES

Steps:

• 1. Preheat oven to 350 F In a stand mixer, cream together the peanut butter, butter, sugar and brown sugar. Beat together until creamy.
• 2. Add the egg and the vanilla extract and continue to mix until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add flour mixture to the butter mixture and mix until well combined.
• 3. Using a cookie dough scoop make 1 inch balls. Roll into white granulated sugar. Using a fork, press down each ball of dough to slightly flatten creating a criss-cross. Bake for 8-9 minutes depending on your oven. Don't over-bake. Make sure the bottom of the cookie is nicely browned. Let cool for a few minutes then transfer onto cooling rack.
• 4. After I made these AMAZING soft and pea-nutty cookies with just a hint of honey. I was talking to my step son as he was eating some not even cooled cookies ( they don't even last 1 day in our house). We were joking around talking about adding banana's on top so it would taste like my favourite PB Honey and Banana sandwiches. I had enough mix to make one more dozen cookies. I took a frozen banana out of the freezer ( we save for smoothies when they get to dark to eat fresh) put a slice of banana on each cookie and then baked for 9 minutes (I cooked 1 extra minute in my oven because of the banana)

HONEY BUTTER COOKIES

Steps:

• to prepare cookies:.
• beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
• Beat until combined.
• beat in honey, egg and if desired, lemon extract until combined.
• add flour by beating in or stirring in -- until combined.
• Chill 1 hour or until it is easy enough to handle.
• preheat oven to 375*.
• lightly grease a cookie sheet, set aside.
• on a lightly floured surface, roll dough until it is 1/4" thick.
• using 2 1/2" cookie cutters, cut dough into desired shapes.
• place cutouts 1" apart on prepared cookie sheet.
• bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
• transfer to a wire rack and cool.
• frost with honey butter frosting and if desired, top with honey bees.
• Yield about 30 cookies.
• to prepare HONEY BUTTER FROSTING:.
• in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
• if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
• to prepare HONEY BEES.
• prepare another honey butter frosting -- then divide in half.
• tint one half with yellow food coloring.mix well.
• combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
• pipe alternate bands of yellow and brown frosting on top of each cookie.
• pipe antennae with brown frosting.
• add slices almonds for wings.
• to STORE:.
• place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
• thaw cookies, then frost.