Honey Sugar Cookies
These honey sugar cookie cutouts are sweetened with honey and flavoured with lavender. They would make great sandwich cookies with a little homemade jam or marmalade.
Servings: 7 dozen
Calories: 26kcal
Ingredients
- 188 grams bleached all-purpose flour or half rye flour, half all-purpose flour
- 7.5 mL dried lavender optional
- 0.625 mL Diamond Crystal fine kosher salt
- 115 grams unsalted butter
- 113 grams wild flower honey
Instructions
- In the bowl of a food processor, pulse together the all-purpose flour, the lavender, and the salt.
- Cut up the cold butter into pieces and drop it into the food processor. Pulse to form a fine crumble.
- Add the honey and process just enough to form a dough ball. Transfer to plastic wrap and press out into a disk. Chill for 45 minutes in the fridge.
- Preheat the oven to 325 °F (165 °C). Roll the dough to ⅛" and cut it out with small 1 ½" cookie cutters or bigger ones. If making buttons, you can use the opening of a small piping tip to make the button holes.
- Transfer to a parchment-lined cookie sheet and bake for about 11–12 minutes until the edges are golden brown. Cool on a wire rack.
- You can stencil on Easter patterns with powdered sugar.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- I tested this recipe with regular and high-fat European butter (82–84 % fat)
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 300 °F (150 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 26kcal
