Honey Cutout Cookies

A healthy dose of whole-wheat flour gives this classic a wholesome twist. Decorate with frosting if you wish.

Find more cookie recipes from our 12 Days of Cookies here


1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup honey
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon


Cream the butter, brown sugar, and honey. Beat in the egg and vanilla until smooth. Sift dry ingredients and gradually stir them into the creamed mixture. Turn the dough out and knead once or twice. Divide dough in half. Flatten each half into a 1-inch-thick disk. Wrap and refrigerate for at least 2 hours or overnight.

Roll one piece of dough slightly less than ¼ inch thick on waxed paper. Cut into shapes and place onto greased cookie sheets. Repeat for remaining dough and scraps. Bake at 350 degrees F for 18 to 20 minutes. Cool briefly on sheets, then transfer cookies to a rack to cool.


2 to 3 dozen.

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