Honey Cutout Cookies

Honey Cutout Cookies (cropped)



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 unbleached all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon


In a large bowl, combine butter, brown sugar, and honey. Stir until creamy. Beat in the egg and vanilla until smooth.

Sift the dry ingredients over the butter mixture and stir until incorporated.

Turn the dough out onto a lightly floured work surface and knead once or twice. Divide the dough in half. Flatten each half into a 1-inch-thick disk. Wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 350°F. Lightly grease two baking sheets.

Roll one piece of the dough ¼-inch thick on wax paper. Cut out shapes and place on the prepared cookie sheets. Repeat for the remaining dough and scraps.

Bake for 8 to 10 minutes, until toasty around the edges. Cool briefly on the baking sheets, then transfer to a rack to cool.

Decorate the cookies with frosting (see instructions for making the frosting below). Allow the frosting to dry before stacking cookies.



2 to 3 dozen.

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Can this dough be frozen


Can i freeze one half of the dough and use it a week later? If so what is the defrosting process?

freezing and defrosting cookie dough

The Editors's picture

Hi, Ena. Yes, you can freeze this dough. Be sure to wrap it securely in plastic wrap. To defrost it, put it in the refrigerator the night before baking cookies.