Honey “Sugar” Cookies
Yield 20-24 cookies
Prep Time 15 minutes
Total Time 2 hours depending on freezing time
- 4 cups flour
- 1.5 sticks unsalted room temperature butter
- 16 oz Nature Nate’s pure honey
- ½ tsp baking powder
- ½ tsp salt
- 1 egg
- 2 tsp vanilla extract
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, one cup at a time, stopping to scrape down the side of the bowl halfway through. Divide the mixture in half, and wrap on plastic wrap, forming into two-inch wide circular logs. Refrigerate for at least two hours or overnight.
Preheat oven to 325 degrees. Unwrap dough, and roll out into ½-inch thick circle. Cut into desired shape, and place one-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.