Honey-butter Biscuit Cookies Recipe - Allrecipes.com
Honey-butter Biscuit Cookies Recipe

Honey-butter Biscuit Cookies

Recipe by  

"Mmmmm these cookies are really good; they have a hint of vanilla in them, and they are just, well, they're just good!! Try them!!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2005

I tried this recipe because I have some extra honey and I was a little suspicious because I've never used honey to bake before. The cookies were so easy to make and turned out beautiful! Eating a warm cookie with a glass of milk was divine! The cookie has a "cakey" consistency to it when warm. Absolutely recommended! I'm thinking of trying to drizzle some melted chocolate on it to make it prettier for a gift!

 
Most Helpful Critical Review
Apr 12, 2003

My family did not care for these. They did not have much taste. I'll put this recipe in file 13.

 

14 Ratings

May 10, 2005

These are pretty good! I didn't have quite the honey required, but they still turned out good. Someone else mentioned they're bland. Well, they're like shortbread cookies. They are good as basic butter cookies go. These would be wonderful with a cup of hot tea. If you do feel they need dressing up, easy enough to do. I rolled some in cinnamon sugar at the suggestion of someone else here. Some others I made a deep well (don't just use your thumbprint - they spread too much) and added a dab of raspberry jam. Delicious variations! These are versatile little cookies. Eat them as is, or try adding your own twist.

 
Apr 11, 2003

A good, basic butter cookie recipe. Good honey flavor, with a hint of vanilla. You could drizzle a little chocolate glaze over them for more taste, if you want, or roll in cinnamon sugar before baking. I halved the recipe and got 3 dozen 2-inch cookies. I'll make these again!

 
Mar 21, 2005

easy , taste great and a great gifts for any time!

 
Jun 06, 2011

Please read. This cookie was awesome. My batches turned out beautiful too! Refridgerate before you cook for sure, makes a fluffer cookie. Personally, I added more sugar and took out 1/2 cup of flour. I add sugar to everything though. It does dough in the middle, enough to bug a person. My cookies had to be light brown (like the bottoms usually are) all over to get the dough cooking. Overall loved it. Would be great with tea.

 
Dec 14, 2009

I made these yesterday. I thought the flavor was more 2 dimesional rather than the preferred 3 dimensional. At one point I pushed in a big chocolate ship face down in the cookie. Made them look cute like buttons but did not really changed the flavor. That being said, I fed them to my 19 year old boys (who tend to be brutally honest) and they really liked the cookie as is. The rest of my family did too. So there you have it. It is one I would make again because it was well received by my kids. I think I will add some butter extract though and try that.

 
Apr 22, 2009

This is an EXCELLENT cookie for toddlers because it's simple and not too hard and not too soft. I halved the recipe and got 3 doz. The dough is great for cut out cookies too. I rolled it out (probably would be easier with a little refridgeration) and had wonderful little heart-shaped wafers. Reduce baking time to 7 min. in this case. I don't like the consistency when baked in "balls" like orig. recipe said - too cakey. Shape should be flatter. Another great shape for kids is make a snake and curve into an "o" shape, connect and flatten a bit. Add 1/2 - 1 tsp. cinnamon for more flavour. I used 1/4 c. brown sugar and 1/4 cup white - next time I think I'll try leaving the white out - they're a little too sweet.

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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