I have told you before of the glory that is my special issue of “Better Homes and Gardens” magazine containing the 100 Best Cookie Recipes. Game on, BHG! I’ve been sampling recipes from this issue off and on since I bought it and have yet to be disappointed in any of them. This recipe, however, is different. This recipe is from that delightful volume of baked goodness and it is now one of my new favorites. It’s really a play on the classic Snickerdoodle cookie. Instead of sugar, this hot little piece of cookie gets honey added into the dough. Now why didn’t I think of that?! The raw sugar sprinkled on top is optional. I definitely recommend a little sprinkle of cinnamon, but next time I’ll probably make do without the sugar. The sugar kind of ruined some of the honey flavor for me. I loved that this cookie was all about the honey flavor. Take extra care with these little babies…you don’t want to cook them too long and burn them or make them too crispy. The color you see in the photo is a good tone to shoot for. These are, in my opinion, best enjoyed soft and moist rather than crunchy. This may be my favorite recipe from the Week of Cookies and will definitely make another appearance on our table.
1/3 cup butter, softened
2/3 cup honey
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 tablespoon raw sugar, (optional)
1/2 teaspoon ground cinnamon
1. Preheat the oven to 375F.
2. Lightly spray oil on a cookie sheet and set it aside.
3. In a medium bowl, beat the butter for 30 seconds with an electric mixer on high speed.
4. Add the honey, baking soda, cream of tartar and salt and beat till combined.
5. Beat in the egg till combined.
6. Beat in the flour, a bit at a time. Use a wooden spoon if you need to get all the flour combined.
7. Place tablespoonfuls of dough onto the cookie sheet 2 inches apart.
8. Combine the raw sugar and cinnamon in a bowl and sprinkle it over the dropped cookies.
9. Bake the cookies in the oven for 8-10 minutes or till the edges are firm.
10. Transfer to the cookies to a wire rack to let it cool.