Honeycinnamoncookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with non-stick mats or parchment paper.
• Mix flour, brown sugar, salt, cinnamon, and baking soda together thoroughly. Beat in butter, honey, and egg using an electric mixer until batter is sticky and combined. Roll batter into 20 to 24 balls.
• Mix white sugar and cinnamon together in a shallow bowl for the topping. Roll balls in the mixture and place onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 11 minutes. Place cookies on a cooling rack for about 2 minutes.

Steps:

• 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.

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and sugar.
• Mix in egg and molasses, blending well.
• Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake for 10 to 12 minutes.

Steps:

• In the large bowl of an electric mixer, using the paddle attachment, mix the flour, sugar, baking soda, cinnamon, ground cloves, ginger and salt. Add 2 of the eggs and the honey, and mix until the dough comes together. Wrap the dough in plastic, and refrigerate for two hours.
• Preheat the oven to 350 degrees.
• On a pastry board sprinkled with flour, roll out the dough to the thickness of a pencil (about 1/4 inch), and cut with a cookie cutter into 1-inch rounds. Place the dough on a greased baking sheet, leaving about 2 inches between the rounds.
• Beat the remaining egg, and using a brush, coat the cookies. Top with half a blanched almond or walnut.
• Bake on a rack in the middle of the oven for 8 to 10 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts., Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.