Reviewed: Nov. 13, 2009

Good flavor, a nice mild cookie, just what I like. Not to sweet, even for the amount of sugar/honey in it. Reminds me of the super expensive german cookies I sometimes buy around the holidays. My one gripe is the recipe is rather large. Which may also be a good thing for other people. Best eaten fresh! Will make again, thank you for a simple delicious recipe!

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Mrs. Wayman

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 1, 2009

Very tasty, moist, with subtle hints of honey flavor. I made some "healthy adjustments"--half and half combos. of brown and white sugar, and whole wheat white flour and white flour. They were well-received at a recent Halloween party.

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dmb_ant

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Reviewed: Sep. 25, 2009

I made these for Rosh Hashana, and I also used 1 1/4 cup honey and 1/2 cup sugar. I thought they were very good, they remind me of cookies I used to eat in Israel called Duvshaniyot. Those have a glaze on them, which might have helped these. I only gave them 4 stars because I served them with some other cookies, and I had the most left over of these. My relatives said they were good, but a little bland, and not as sweet as they would have imagined. Anyway, they were delicious with tea.

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CherryLime

Cooking Level: Beginning

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Reviewed: Apr. 15, 2009

I love honey cookies, and I especially love old family recipes. For flavour I used 1 1/2 cups of honey and 1/2 cup brown sugar, and half whole wheat flour and half white. I also added 1 tsp salt and used half ginger and half nutmeg. I used margarine instead of the shortening. The dough came out very soft (because of the extra honey) so I refrigerated for about an hour. I will definitely add this to the collection. Thanks!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 11, 2009

We love the texture of these cookies - dense and soft. I tried adding a bit of lemon juice to give them more flavor (as some reviewers said they were a little bland), but I think that a lot of that flavor went away when I added the baking soda in on top of the lemon juice - fizz! I....ummm...forgot that would happen. They still came out lovely. The dough had a very strong ginger flavor, but that did mild out a bit when they baked. They'd be wonderful with a bit of lemon glaze drizzled over top. I'll definitely make this recipe again as we all love soft cookies and the honey flavor was lovely. I think that with a glaze that they'd be a 5 star.

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 4, 2009

These cookies had a VERY strong flavor. I blame my dark honey.

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MCatherineD

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Reviewed: Feb. 28, 2009

I did tweak the recipe, but they turned out very good! I used butter flavor crisco, subbed half of the honey with brown sugar, added 1/4 tsp. salt, 1/2 tsp. cloves, 1/2 tsp. cinnamon and increased the vanilla to 1 TBSP. After rolling the dough into balls, I tossed them in sugar/cinnamon mixture and baked them. Very sweet and very yummy. Thanks for sharing the recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Ewwww...this was not good at all.

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hmariep227

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Reviewed: Jan. 16, 2009

Good Cookies but, not great. They were a little bland and needed something else. I think next time I might add some orange to them or maybe ad some nuts. I'm not quite sure what it needs but the just seemed a little bland. I made them for my family and they were less than impressed. So I took them to work and they ate them up but nobody raved about them.

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Julia

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Reviewed: Jan. 14, 2009

These cookies are so soft! I made bigger balls with my hands (the first batch with teaspoon-measured cookies got too crispy). I split up the sugar between white and brown, and then did 1/2 tsp nutmeg and 1/2 tsp ginger (next time I'll try a whole tsp of ginger instead. So yummy!

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Allison

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Reviewed: Dec. 8, 2008

I have German heritage in my family, and decided to try this cookie! It was delicious and was very simple to make! I recommended it to my mom! Thank you for passing it on!

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sexymama02

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

Well I tried a few variations and wasn't successful with any of them. I found the flavour overall (without added variants) to be a bit bland. OR maybe there is too much flour?? I also found the cooking time to be too long. HOWEVER, BY REDUCING TO 7-8 MINS AND LEAVING ON PAN TO COOL FOR 5 MINUTES BEFORE TRANSFER TO COOLING RACK THE COOKIES TURN OUT MUCH NICER. NOTE: Be ready for the cookies to expand like crazy!

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lauren

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Reviewed: Nov. 23, 2008

These are nice cookies, but seem to be missing something. What, I'm not sure. Maybe chocolate chips? Something that goes well with honey. They bake up really well and look cakelike when you take them out of the oven, but don't be fooled--let them cool for a few minutes on the cookie sheet and they flatten and crinkle brilliantly. Nice honey taste, but again, can't quite put my finger on it, but I think they need something more. Very easy, though. My honey is starting to crystalize, though, so the last of my dough was a bit tought to get out. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 28, 2008

Fab. absolutely amazing - this recipe is staying in my book!!! I found myself scraping out the batter to make as many cooies as I could!!!

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Chef Kiki

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Reviewed: Sep. 14, 2008

Do not make these. I made them for an Octoberfest party and nobody liked them. They said they were very bland.

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Melissa

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Reviewed: Aug. 20, 2008

These are very 'different' cookies, as far as your "typical American" cookie... But, that doesn't mean they're bad! I really enjoyed them, but the kids and husband had absolutely no interest, and the boy LOVES honey. Used 1.25 cups honey and .5 cup sugar. Used mostly shortening, but ran out and used butter for the rest. In addition to the ginger, I added nutmeg and cinnamon. Very cakey cookies, but in a good way. I thought they needed something to give them a little push, so I whipped up a thin and simple glaze of powdered sugar, milk, a kiss of ginger and a bit of honey. (For me, I'd give 'em a four, but since the family avoided them like the plague - I'll stick with three.)

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 23, 2008

Very good recipe. I've looked far and wide for a good honey-only cookie (not with peanut butter) and this is it! Definite keeper! Note, this is what I'd call a basic "milk & cookies" type of cookie. Sort of thing mom would fill the cookie jar with back in the 1960's :-) Used some of the mods others suggested, namely: 1 cup butter, 1 1/4 cups honey, 1/2 cup sugar, 1/2 tsp. ginger, 1/2 tsp. nutmeg. Also changed the procedure to make it easier: sifted together the dry ingredients; transferred the melted sugar, butter & honey to the mixer; once cooled, added vanilla & eggs then the flour. The bottoms of the cookies came out smoother when I used parchment paper. Also tried different baking times. (My oven is dead on temp-wise; checked with thermometer.) 11 minutes is not enough - they are too chewy (almost doughy) and deflate into cow pies when cool. 14 to 15 minutes is perfect - they turn out light brown with some crispness around the edges but moist in the center. Perfect for dunking in milk. :-) Very strong honey flavor. I used a dark clover honey. Might be interesting to try with different honey types.

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 29, 2008

Made for a church potluck...pretty good; hubby said they tasted lighter than they looked. First batch was bland, really needs some light glaze like the photo, but without the recipe alongside, I improvised: I rolled the dough balls in a mixture of 1/3c sugar, 1 tsp allspice, 1 tsp ginger, and 1/2 tsp white pepper, with a sprinkle of chili powder. The spices added some zing; our kids who don't eat pepper, ages 8 & 9, liked them.

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Johanna

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

My son and I made this for his Heritage Day at School. It was a very simple recipe. Was pleasantly surprised at how they tasted. You can't have just one.

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Karbach

Cooking Level: Expert

Living In: Hazlet, New Jersey, USA

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Reviewed: Sep. 26, 2007

this recipe is great around christmas time, or any time you just want some delicious cookie. i learned how to make them in my culinary class and they were amazing so i decided to make some when i got home for my family to try too. and i ended up putting a picture on here.

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captainjackysparrow

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Old German Honey Cookies

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