These honey roll out cookies are a recipe of my Grandma's which I modified to substitute honey for the sugar. They were still just as delicious as Grandma's original recipe - perhaps even more because honey!
- 1 c butter, softened
- ½ c honey
- 1 large egg
- ½ tsp vanilla
- 2 tsp baking powder
- ½ tsp baking soda
- 3 c flour plus a bit for rolling
Preheat the oven to 350˚F (convection) or 375˚F (conventional). In a large bowl cream the butter, honey and vanilla. Add egg, baking powder and baking soda. Add flour ½ cup at a time, mixing slowly as you go or after each addition. Do not chill dough. Divide into two balls, roll your first ball out onto floured surface to 1/8” thick. Dip cutters in flour before each cut. Bake cookies on an ungreased cookie sheet for 8-12 minutes depending on size of cutout, or until cookies are lightly browned.
Buttercream icing can be made with honey in place of the milk, but there is no way to avoid icing sugar in buttercream. If you want to avoid cane sugar you can make a honey glaze by bringing a small amount, about 1/4 cup, of honey to a boil and lightly baste it onto the cookies while the honey is still hot. This will make the cookies moist, so an extra minute of bake time may be desirable.