Winter afternoons call for something sweet and comforting. These Italian Honey Cookies are the perfect treat for your family. They fill your kitchen with the scent of warm spices. You will love how soft and cake-like they are. This recipe is a holiday staple in many homes.
Why This Recipe Is a Winner
These Italian Honey Cookies are a total winner for holiday baking. They have a tender, cake-like texture that melts away. The mix of honey and orange zest is wonderful. It feels special but stays simple for beginners. Kids love adding the colorful sprinkles at the end. It is a great way to bake together.
Simple Method
Making these cookies is a very simple process. You start by creaming butter, sugar, and honey. Then you mix in spices and orange zest. The dough needs a rest in the fridge. This helps the flavors meld together perfectly. Even if you are a beginner, you can do this.
Ingredients You’ll Need
These cookies use simple pantry staples and fresh citrus. The honey adds a natural sweetness and floral aroma.
- 3 cups all-purpose flour
- 1/2 cup wildflower or clover honey
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 1/4 cup honey (for glaze)
- 2 tablespoons multi-colored nonpareil sprinkles
Step-by-Step
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and 1/2 cup of honey until the mixture is light and aerated.
- Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and fresh orange zest.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing only until a soft, uniform dough forms. Do not overwork.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the flavors to meld.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Portion the chilled dough into 1-inch balls (approximately 25g each) and place them on the prepared baking sheets, spaced 2 inches apart.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden and the tops are set but not browned.
- Remove the cookies from the oven and transfer them to a wire cooling rack.
- While the cookies are still warm, heat the remaining 1/4 cup of honey in a small saucepan or microwave until it reaches a thin, pourable consistency.
- Brush the top of each cookie with the warm honey glaze and immediately top with nonpareil sprinkles.
- Allow the glaze to set completely before storing the cookies in an airtight container.
Best Ways to Enjoy It
Serve these golden treats with hot coffee or tea. They are also wonderful with a glass of milk. Arrange them on a festive platter for holiday parties. These Italian Honey Cookies look beautiful next to other desserts. Your family will reach for these first every time.
Keep It Fresh
Store cookies in an airtight container at room temperature. They stay fresh and soft for five days. You can also freeze the baked cookies easily. Place them in a freezer bag for three months. Let them thaw on the counter before serving. They will taste just like fresh-baked treats.
Tips for Best Results
- Do not skip the chilling time for the dough.
- Avoid overworking the dough to keep the texture soft.
- Use wildflower or clover honey for the best flavor.
- Brush the honey glaze on while cookies are warm.
- For Christmas, use red and green sprinkles for festive flair.
- Upgrade the flavor by adding a pinch of nutmeg.
Make It Your Own
- Swap orange zest for fresh lemon zest for brightness.
- Use a gluten-free 1-to-1 baking flour for dietary needs.
- Add a drop of almond extract for nutty aroma.
- Try dark honey for a deeper spice flavor.
Quick Answers
Can I make the dough ahead of time?
Yes, you can make the dough a day early. Keep it wrapped tightly in the refrigerator until baking. Let it sit out for ten minutes before rolling.
Why are my cookies tough?
Tough cookies usually come from overmixing the flour. Only mix until the flour just disappears into the dough. This keeps the texture light and airy.
Will kids like these cookies?
Absolutely, kids love the soft texture and sprinkles. The honey flavor is mild and very kid-friendly. They are perfect for school holiday parties.
I hope these sweet treats bring joy to your winter. They are so simple to make and share. Happy baking to you and your family!
— Alex
Ingredients
- 3 cups all -purpose flour
- 1/2 cup wildflower or clover honey
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs , room temperature
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sal t
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 1/4 cup honey (for glaze)
- 2 tablespoons multi -colored nonpareil sprinkles
Instructions
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and 1/2 cup of honey until the mixture is light and aerated.
- Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and fresh orange zest.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing only until a soft, uniform dough forms. Do not overwork.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the flavors to meld.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Portion the chilled dough into 1-inch balls (approximately 25g each) and place them on the prepared baking sheets, spaced 2 inches apart.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden and the tops are set but not browned.
- Remove the cookies from the oven and transfer them to a wire cooling rack.
- While the cookies are still warm, heat the remaining 1/4 cup of honey in a small saucepan or microwave until it reaches a thin, pourable consistency.
- Brush the top of each cookie with the warm honey glaze and immediately top with nonpareil sprinkles.
- Allow the glaze to set completely before storing the cookies in an airtight container.
