These chewy honey cookies are some of the best you’ll ever make. This original recipe uses 1/2 cup honey so the floral sweetness really shines while keeping the cookies soft and chewy. Each bite delivers a pronounced honey flavor and a perfectly chewy texture. Enjoy them with coffee or tea, or use them to make sandwich cookies.
While you’re here, try other honey-inspired treats on the site like a honey bun cookie recipe, a honey cornbread cookie, a honey oat milk latte, or a moist honey cake.
This is the best chewy honey cookie recipe!
If you love cookies with a deep honey taste and a soft, tender crumb, these are for you. The recipe is a reliable staple for anyone who wants a cookie with a clear honey profile and a satisfying chew. They work well for spring gatherings, summer picnics, autumn snacking alongside spiced lattes, or as part of a winter cookie tray.
The honey flavor is front and center — simple, comforting, and bright. Try them and see why they become a favorite for honey lovers.
Why you should make these honey cookies
- Distinctive honey flavor that stands out without being overpowering.
- Made from everyday pantry ingredients.
- One-bowl method for minimal cleanup.
- Versatile — enjoyable year-round and a lovely addition to a holiday cookie platter.
- Fun to make with kids and ideal for creating sweet memories together.
Ingredients for this super chewy cookie
Scroll to the recipe card for exact measurements, but here are the components you’ll need:
- Butter — salted or unsalted works. This recipe melts the butter with the sugars and honey, so no need to worry about softening it beforehand.
- Brown sugar & granulated sugar
- Honey — any variety you prefer: clover, wildflower, orange blossom, or a local blend. The honey choice will subtly influence the flavor.
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch — helps create a tender, chewy texture.
- Baking soda & baking powder
- Cinnamon & ginger — small amounts add warmth and depth.
- Salt
- Vanilla sugar or coarse granulated sugar for coating — rolling the dough in sugar before baking adds a delicate crunch and a pretty finish.
How to make these honey cookies
Overview of the method — full directions are in the recipe card below.
- In a large bowl melt the butter, honey, and both sugars together in short microwave bursts, stirring until smooth.
- Let the mixture cool slightly, then whisk in the egg and vanilla until combined.
- Fold in the dry ingredients: flour, cornstarch, baking soda, baking powder, salt, cinnamon, and ginger, mixing just until no streaks of flour remain. The dough will be soft.
- Cover and chill the dough in the fridge for about 1 hour 15 minutes so the flavors meld and the dough firms up.
- Scoop dough into balls, roll in vanilla sugar (or coarse sugar), place on a parchment-lined baking sheet, and bake.
- Allow cookies to rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Frequently asked questions – FAQ
How can I make these cookies ahead of time?
Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a sealed bag or container. Freeze for up to one to two months. Bake straight from frozen and add 1–2 minutes to the baking time.
How do I store these honey cookies?
Keep cookies in an airtight container at room temperature for up to 5 days.
Can I freeze the baked cookies?
Yes. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature for a few hours or refrigerate overnight.
How can I keep cookies soft longer?
Place a small piece of toast or a soft tortilla in the airtight container with the cookies; it helps maintain moisture and keeps cookies tender for longer.
Soft and Chewy Honey Cookies
Soft and Chewy Honey Cookies
Print Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tbsp brown sugar
- 1/2 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- 2 & 1/4 cup AP flour
- 1 tbsp corn starch
- 1/4 tsp salt
- 1/3 cup vanilla sugar or coarse granulated sugar
Instructions
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Line a large baking sheet with parchment paper and set aside.
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In a large bowl, melt the butter, honey, brown sugar, and granulated sugar in 30-second increments in the microwave, stirring between bursts until smooth.
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Let the mixture cool slightly, then whisk in the egg and vanilla until fully combined.
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Fold in the flour, baking soda, baking powder, ginger, cinnamon, cornstarch, and salt just until the flour disappears. The dough will be soft.
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Cover and chill the dough in the refrigerator for 1 hour and 15 minutes.
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About 15 minutes before baking, preheat the oven to 325°F (163°C).
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Scoop 22 small dough balls (about 2 tablespoons each), roll them in vanilla sugar, place on the prepared sheet, and bake 10–11 minutes until set.
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Let cookies cool on the baking sheet a few minutes, then transfer to a rack to cool completely. Serve with tea or coffee.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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