Honey “Sugar” Cookies
Yield 20-24 Cookies
Prep Time 15 Minutes
Total Time 2 Hours 30 Minutes +
- 1½ sticks unsalted, room temperature butter
- 16 oz Nate’s 100% Pure Honey
- 1 egg
- 2 tsp vanilla extract
- 4 cups flour
- ½ tsp baking powder
- ½ tsp salt
Whisk butter in a mixing bowl on medium setting for two minutes until it is pale yellow and fluffy. Add in honey, egg and vanilla extract, and mix for another minute or until well combined.
In a separate bowl, sift the flour, baking powder and salt. With the mixing bowl running on low, slowly add the flour mixture, 1 cup at a time, stopping to scrape down the side of the bowl halfway through. Divide the mixture in half, and wrap in plastic wrap, forming into 2-inch-wide circular logs. Refrigerate for at least 2 hours or overnight.
Preheat oven to 325°F. Unwrap dough, and roll out into ½-inch-thick circle. Cut into desired shapes, and place 1 inch apart on a parchment lined baking sheet. Bake for 10-12 minutes or until light gold in color. Remove from the oven, and transfer to a wire cookie rack to cool.