Sugar Cookies With Honey Recipes

SUGAR COOKIES WITH HONEY

Steps:

• Sift together flour, baking soda, and salt in a bowl. Set aside.
• Beat butter in a bowl using an electric mixer until creamy. Add sugar and continue beating. Pour in egg, honey, and lemon juice; mix well. Add flour mixture and mix dough until blended.
• Wrap dough in wax paper and chill in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll dough on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters of your choice. Place cookies 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.

CHRISTMAS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over cookies.

HONEY SUGAR COOKIES

Steps:

• Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the honey, egg and vanilla until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 4 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, flour the dough and roll out until 1/8 inch thick on a lightly floured surface. Cut into shapes with 3-inch cookie cutters. Arrange 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft to work with, refrigerate until firm.)
• Bake, switching the pans halfway through, until the cookies are lightly browned, 18 to 20 minutes. Let cool on the pans.
• Meanwhile, make the icing: Whisk the meringue powder and confectioners? sugar in a large bowl. Beat in 5 tablespoons water with a mixer on medium speed until soft glossy peaks form. Beat in up to 1 more tablespoon water to thin the consistency if necessary. Spread or pipe the icing onto the cookies.