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Honey Spice Cookies Recipe

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With four children, I bake a lot of cookies. These nicely-seasoned sweet are a family favorite.—Joan Gerber, Bluffton, Indiana
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:150 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 150 servings

Ingredients

  • 2 cups honey
  • 2 cups sugar
  • 3 eggs
  • 7-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 2 cups confectioners' sugar
  • 3 tablespoon fat-free milk

Nutritional Facts

One cookie equals 54 calories, trace fat (trace saturated fat), 4 mg cholesterol, 43 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Directions

  1. In a large bowl, beat honey and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to honey mixture and mix well.
  2. Shape dough into five 10-in. rolls; wrap in plastic wrap. Refrigerate for 2 hour or until firm.
  3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Combine confectioners' sugar and milk; lightly brush over cookies.
  4. Bake at 350° for 8-10 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 12-1/2 dozen.
Originally published as Honey Spice Cookies in Country Woman March/April 2001, p37

Nutritional Facts

One cookie equals 54 calories, trace fat (trace saturated fat), 4 mg cholesterol, 43 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Reviews for Honey Spice Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 24, 2012

I've always made this exactly as written. The dough is sometimes dry, but will come together more as you shape it into logs to chill. Also, you can add the flour gradually until it's the right consistency. The dough should be rather sturdy though. I've never had a problem with these cookies spreading to much, but I usually slice them between 1/3-1/2" thick. They're delicious and soft. They've always turned out as lovely to look at as they are to eat. They're very sweet. You'd never know that, for a cookie, they're fairly healthy. Also, the dough freezes really well, so rather than reducing the recipe, it's easy to just freeze the extra logs of dough to bake up another time. Thanks for the terrific recipe!

MY REVIEW
Reviewed Sep. 15, 2011

I wanted to try a cookie recipe that used honey instead of sugar since it is a natural sweetener. I made a third of the recipe since it makes so many cookies. When I was done with the dough, it resembled a crumb topping. I added an extra half an egg and that worked out fine. They are really sweet, but the cookies spread out a lot in the oven & become a thin ugly mess. The icing on top made them way too sweet. The mixture of spices is great, and they smell delicious. They just weren't the kind of cookies that I would be proud to put on a plate and pass around to my friends (in the sense that they are not visually appealing and are way too sweet)

MY REVIEW
Reviewed Jul. 24, 2010

Very good. I made this exactly as written and wound up with 120 cookies. My kids like this better than chocolate chip cookies.

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