Prep 14 mins
Cook 15 mins
These cookies have a unique and delightful flavour. One of my taste-testers swore she could detect nutmeg in the batter, and declared it the secret ingredient (there is none). These crispy, thin cookies should be stored in an airtight container. Recipe from Krystel at allrecipes.com.
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup packed brown sugar
- 1⁄2 cup honey
- 1 egg
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- Preheat oven to 375°F.
- In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly until smooth.
- In another bowl, thoroughly combine the flour, baking soda, salt and cinnamon; then add this to the honey mixture.
- Mix only until just combined.
- The dough will feel almost liquid.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- The recommended baking instructions were: bake until just set and light brown around the edges (surfaces of cookies will appear shiny), 7-9 minutes.
- I pulled them out at this point and thought they were too soft.
- I put them back in until the cookies were rather uniformly dark brown and crisp-looking, about 14 or so minutes total (just carefully watch).
- As soon as cookies come out of oven, sprinkle some of the cinnamon-sugar topping over the cookies.
- Let stand 3 minutes before removing cookies to wire rack to cool.
These were delicious...as Leta said, not too sweet. I added about 1/2C cinnamon chips because I had some on hand; other than that I made them as written. Next time I make them I will try using 1/4C applesauce and 1/4C butter because I'm always trying to cut fat. It might change their thin, crispy texture, but I doubt it. 9 minutes was enough to make them medium brown and crisp. The brown sugar sprinkled on top is a nice touch! These cookies kind of reminded me of the cinnamon toast I ate as a child...fond memories. Thanks, s'kat!!
It was good. My family liked it a lot. They ate it in two days. I baked it about 10 minutes. It was perfect. It is good opportunity to get rid of old honey. Yield about 20, not 36.
Wonderful kid cookies! Flavorful, not to sweet. The honey and cinnamon is a great blend of flavor. I cooked them about 8 minutes, but I like my cookies soft. Thank you for sharing this recipe. If you want them crispy you will probably want to cook them longer as S'kat suggests.