Honey Sugar Cookies
- Level: Easy
- Yield: about 48
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 111
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 21
- Total: 5 hr
- Active: 1 hr
Ingredients
For the cookies:
2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup honey
1 large egg
1 teaspoon pure vanilla extract
For the icing:
2 tablespoons meringue powder
1 1-pound box confectioners' sugar
5 to 6 tablespoons water
Directions
- Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the honey, egg and vanilla until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 4 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, flour the dough and roll out until 1/8 inch thick on a lightly floured surface. Cut into shapes with 3-inch cookie cutters. Arrange 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft to work with, refrigerate until firm.)
- Bake, switching the pans halfway through, until the cookies are lightly browned, 18 to 20 minutes. Let cool on the pans.
- Meanwhile, make the icing: Whisk the meringue powder and confectioners? sugar in a large bowl. Beat in 5 tablespoons water with a mixer on medium speed until soft glossy peaks form. Beat in up to 1 more tablespoon water to thin the consistency if necessary. Spread or pipe the icing onto the cookies.