Honey Spice Crinkle Cookies
Indulge in the warm embrace of fall flavors with these Honey Spice Crinkle Cookies, a delightful treat that combines the comforting aromas of cinnamon, ginger, and cloves with just the right touch of natural sweetness from honey. These soft, chewy cookies feature a signature crinkle pattern created by rolling the dough in powdered sugar before baking, adding a charming, snow-dusted finish. Perfectly spiced and irresistibly tender, this recipe is easy to make with simple pantry staples, requiring minimal prep time. Ideal for holiday parties or cozy evenings with a cup of tea, these cookies are a crowd-pleaser you'll want to bake all season long.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.33 cup honey
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar (for coating)
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the honey, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a sticky dough forms.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to chill and firm up.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Using a tablespoon or cookie scoop, portion out the chilled dough into 1-inch balls. Roll each ball between your palms to form a smooth shape.
Place the powdered sugar for coating in a shallow bowl. Roll each dough ball in the powdered sugar until generously coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes. The cookies should be set around the edges but still slightly soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1767 mg | 77% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 227.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
