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Rating: 4.64 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a GREAT recipe for any honey lovers or for a great cookie for Rosh Hashanah. The honey and walnut flavors together are divine. Yummy, soft and chewy texture, a big hit with kids and everyone else who tries them! Delightful, unique (don't find many cookies that have such a delicious honey flavor) deliciously honey flavored cookie perfect for any time of year. Try it! You'll love it! :)

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.

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  • In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.

  • Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.

  • Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.

Cook's Note

The flavor of buckwheat honey is not good in this.

Nutrition Facts

181 calories; protein 2.5g; carbohydrates 25.6g; fat 8.2g; cholesterol 23mg; sodium 175mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
09/25/2011
All the mild sweetness of baklava, but without the stickiness! The dough is about the texture of shortbread when you're scooping it up (and was very hard to resist - okay, so I had a few spoonfuls) and bakes into soft puffy cookies. They won't flatten much while cooking. You're not really looking for them to brown so much as for the surface to dry and not be sticky. Just follow the timing. 8 minutes had them done outside and slightly gooey inside (mmm!) and 10 had them done through but still soft and pillowy (mmm either way!). They're really similar in texture to some banana cookies I made once. I followed this recipe exactly and mixed it in the kitchen aid with the paddle (with a separate bowl for dry ingredients). I used clover honey and they came out great. I'm going to have another one now... Read More
(13)
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2011
All the mild sweetness of baklava, but without the stickiness! The dough is about the texture of shortbread when you're scooping it up (and was very hard to resist - okay, so I had a few spoonfuls) and bakes into soft puffy cookies. They won't flatten much while cooking. You're not really looking for them to brown so much as for the surface to dry and not be sticky. Just follow the timing. 8 minutes had them done outside and slightly gooey inside (mmm!) and 10 had them done through but still soft and pillowy (mmm either way!). They're really similar in texture to some banana cookies I made once. I followed this recipe exactly and mixed it in the kitchen aid with the paddle (with a separate bowl for dry ingredients). I used clover honey and they came out great. I'm going to have another one now... Read More
(13)
Rating: 5 stars
09/28/2011
I made these cookies tonight and they are very good. I cooked them for 12 minutes and thought the cookies turned out perfect. I did put the dough in the fridge for 6 hours. I will be making them again for sure. Read More
(5)
Rating: 4 stars
09/24/2011
These really are good if you like honey. They are a bit tricky to determine doneness. Read More
(4)
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Rating: 4 stars
09/06/2015
I made these with a couple of substitutions: first I used delicious Vermont grade B maple syrup in place of honey. Second I subbed in coconut oil for half of the butter. I also added slightly more walnuts and more salt than the recipe called for -- about 1.25 c walnuts and about 1 tsp salt. The results are absolutely delicious and perfectly puffy/chewy and not as sweet as most cookies...which is to my liking but might not be sweet enough for others. If others try these with maple syrup in place of honey add in some extra sugar. I might make another batch later and do a thing where I roll each ball of dough in granulated sugar and then flatten it with the bottom of a glass. Read More
(1)
Rating: 5 stars
05/19/2016
I made these (in bulk) for a massive Rosh Hashanah feast that my youth group was having and I barely kept up with demand. They were a little messy in preparation (nothing a little lick of the fingers and a quick hand washing between batches can't fix) but they were simple to make and an absolute delight to serve. Kids and adults loved the unique dynamic of the cookie's sweetness and texture. They emptied out all of the boxes I brought with haste and were begging for the recipe. I finally just printed out dozens of copies and left them in the foyer where anyone could pick them up if they wanted it. Needless to say despite my endless rant FIVE STARS!!!!!!!!!! Read More
(1)
Rating: 5 stars
04/04/2014
Easy yummy fun. There's nothing more that needs to be said. Read More
(1)
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Rating: 5 stars
05/31/2018
I love this recipe!! Simple yet very tasty. I use maple syrup instead of honey and also add 1 cup of walnut instead of 3/4 cup for an extra texture. Make sure to fluff the butter and brown sugar well if you want your cookies to be nice and soft! Read More
Rating: 4 stars
05/09/2013
A little too soft when i baked for 10 mins. Turned out to be cake-like texture. This can be good or bad. But the aroma of honey in this cookie is to a head- turner! Absolutely love the smell and the taste. For reference: I kept the dough in the freezer for half an hour (impatient kekeke) Read More
Rating: 5 stars
09/03/2013
Followed recipe exactly as written and WOW are these yummy! Soft and fluffy with a definite honey flavor. Highly recommend! Read More