This cookie recipe is completely vegetarian and contains no eggs or dairy. Butter can be replaced with margarine.

It cooks very quickly, but I have a note about the amount of flour. It seemed to me that there was too much of it (the recipe, if anything, is not my own). Keep in mind that the amount of durum wheat flour needs to be reduced because the cookies are designed to be more flattened. When baking it should spread and become flat, but mine remained plump. The quality of honey also matters; natural is the most preferable.

To prepare quick honey cookies, take all the products on the list. We add spices for gingerbread as desired, you can also add cinnamon - for those who like it.

In a convenient container, mix flour, salt, baking powder, soda, sugar and spices. Mix.

Chop the solid butter and then grind it into fine crumbs.

This is the consistency you should get.

Then add honey.

Mix honey with flour. At first everything crumbles, then the dough becomes more manageable.

You should not knead the dough for a long time, so as not to tighten it. Leave the dough to mature for 15 minutes.

Then divide it into equal balls no larger than a walnut. Roll each ball in sugar on all sides.

Place on a baking sheet with parchment. Bake at 180 degrees for about 10-15 minutes. The time depends on the capabilities of your oven. The cookies should be well browned. Be careful not to burn the bottom, which can happen very quickly as the sugar browns well on the bottom.

A recipe from the category “I wish I hadn’t baked it, I’d gobble it up and eat it all alone.” Well, I’ll tell you frankly, I don’t really like cookies; I always prefer something creamy or chocolate for tea. Therefore, all the cookie recipes that are on the site are exclusively proven and tasty, such that even I like them. As for these cookies, it’s another “wow!” I am sure that the recipe for this simplest and most delicious delicacy will win thousands more hearts. And on a chilly winter evening, not eating a cookie warming with ginger spice is simply a crime :)

These cookies have a special crumb structure - slightly viscous, and the edges are crispy, with a caramel flavor. If you decide to add cinnamon, then the taste of good oatmeal cookies appears; if you cook it simply with ginger, then, accordingly, the taste is honey-ginger. I liked these cookies better simply with ginger, but my son, who loves cinnamon, naturally liked it with cinnamon. Try both options. And if you don’t like spices at all, just make it with honey, it will still be delicious. And these seductive cracks!!!

Necessary:

• Flour – 225 g
• Butter (margarine) – 100 g
• Sugar – 70 g (for those with a sweet tooth – 100 g)
• Honey – 100 g
• Salt – 1/3 tsp.
• Soda – 1 tsp. no slide
• Baking powder – 2 tsp. no slide
• Dry ginger – 1 tsp.
• Cinnamon - 0.5 tsp. (to taste, you can do without it)

for deboning:

• Granulated sugar - approx. 2 tbsp.

Preparation:

The dough for these cookies is perfectly kneaded in the bowl of a food processor.

Let me immediately draw your attention to an important point - the dough should not become viscous, sticky or smeared. The butter should not melt in it.

The dough should first be crumbly and then come together into a ball, I don’t use it in a food processor, I put it in a bowl, as you will see below.

If you knead the dough by hand, the butter should be cold and not have time to melt from the warmth of your hands.

You can try kneading with a mixer, but I haven’t tried it; it seemed to me that the flour would generate a lot of dust when kneading dough of this structure. But still, the lack of a food processor shouldn’t stop you from preparing this yummy dish. Try it!

Forming cookies is very easy, the dough is docile and plastic.

So, first measure and mix all the dry ingredients.

I immediately poured everything into the bowl and “squeezed” it a couple of times to mix everything together.

First I tried adding 100 g of sugar, as in the original source, it was very sweet for me, then I added only 70 g of sugar, just right for my taste.

If you have a sweet tooth and eat “sugar with sugar,” then feel free to add 100 g.

Now the oil. It needs to be cooled well and cut into pieces. You can cut into pieces and put in the freezer for a few minutes. I just got it from the refrigerator.

Place the butter in a bowl and chop until fine crumbs are obtained. In a food processor, everything is mixed very quickly, less than a minute.

Or you can do it by hand. Just very quickly, I repeat, so that the butter does not melt.

It will turn out like this.

Add honey.

If it is really hard, you can melt it a little in the microwave. Mine is candied, but still retains some fluidity.

Add directly to the total mass and mix so that the honey is mixed into the total mass.

It will look like this.

If you continue to knead until the dough is combined into a bun, I was afraid that the intensive mixing would cause the butter to melt and the cookies would not turn out the way they should be.

I poured everything into a bowl and easily, simply and quickly collected the mass into a ball with my hands.

From the dough we make balls the size of a large walnut or a small egg.

Optimal 25-30 g.

It turns out about 20 pieces.

Now roll the balls in granulated sugar.

You can bake on paper or a silicone mat, I do it differently, as you will see in the photo :)

Leave plenty of space between the balls as the cookies will expand quite a bit as they bake.

Place the balls on a baking sheet and lightly flatten them with the bottom of the glass.

Not too much, just slightly.

Place the baking tray with cookies in a preheated 180-190 degrees oven.

In mine, the cookies bake for 10 minutes.

How to determine readiness:

When baking, the cookies crack a lot, usually in the second five minutes.

In the photo below you can see that the centers of the cracks are still white - which means it needs to be kept in the oven a little more.

The cracks should also be slightly browned.

If you underbake, the cookies will be too soft; if you overbake, they will be too hard, but still tasty, the main thing is not to burn them.

Focus on the color of the cracks and you will understand how long it will take to bake in your oven.

We quickly prepare simple honey cookies for a cup of coffee or tea - we create a cozy, homely atmosphere full of attractive aroma. Even a novice cook can handle the technology for making this simple pastry, especially when there is a clear step-by-step recipe with photos. With an established process, the dough is kneaded literally in a couple of minutes, and no special units are needed - we do it manually. It takes no more than 20 minutes to bake and very little time is spent on shaping. Working with such a test is an elementary task. The soft, pliable mass does not resist at all, can easily be sculpted and quickly takes on the intended shape. Thus, about half an hour will elapse, and delicious homemade cakes will already be ready!

Honey cookies look like ordinary round cakes - there are no intricate patterns, complex decor, bright glaze decorations, etc. The top layer is simply covered with a crust of nut crumbs and no more tricks. But, nevertheless, the baked goods still turn out attractive in appearance - very appetizing, crumbly, porous in the crack. And the honey aroma that permeates the space completely captivates you instantly!

Ingredients:

• honey - 1.5 tbsp. spoons;
• egg - 1 pc.;
• butter - 50 g;
• baking powder - 1 teaspoon;
• sugar - 30 g;
• walnuts - about 50 g;
• flour - 150-200 g.

Honey cookies recipe with photos step by step

1. By the time the dough is kneaded, the butter must melt and soften to a creamy state. To do this, take the briquette out of the cold in advance, measure and cut off the dosage required for the recipe, and leave it at room temperature. There is no need to melt the butter over the fire to a liquid consistency - just wait for it to naturally soften. Add sugar to the already soft, pliable butter mass. Grind the mixture - work with a fork or spoon.
   
2. As soon as the components combine into a single mass, add natural honey.
   
3. Next we add the egg. Stir the viscous, moistened mixture thoroughly.
   
4. Measure out 100 g of flour and combine separately with baking powder. In 2-3 approaches, add to the oil-honey mixture. Stir the thickened, still sticky dough.
   
5. Next, gradually add flour and knead a soft lump of dough. As you knead, we control the amount of flour - you may have to use a little more or less than the portion indicated in the recipe. It depends on the qualities and properties of the specific flour, the thickness of the honey and other factors. The dough should be very plastic, pleasant, and not tough to the touch. There is no need to knead the mass for a long time.
   
6. Crush the nuts until crumbly in a blender bowl, then pour into a convenient flat plate.
   
7. Divide the dough into 15-16 koloboks the size of a small walnut. Lightly press down the pieces to form flat cakes. Its structure will depend on the thickness of the cookies - if you make the products thicker, they will remain soft inside, and if you form thin cakes, the baked goods will come out crispy. Both options are acceptable - the choice is up to the cook! Roll the formed pieces in nuts. You can lightly press the nut crumbs with your fingers to seal the breading onto the surface and sides of the cookies.
   
8. Place the nut-covered pieces on a baking sheet lined with parchment paper in rows. We maintain a distance between the dough pieces so that the products that increase during the baking process do not stick to each other. Place in an oven preheated to 180 degrees.
   
9. Bake for about 12-20 minutes. Do not forget that the time may vary depending on the thickness of the cookies and the characteristics of the oven. Therefore, we carefully monitor and do not allow the liver to burn! After removing from the oven, let the baked goods cool.
   
10. Fragrant homemade honey cookies are ready! This pastry is appropriate with any drinks - tea, coffee, milk, cocoa and even alcoholic cocktails based on hot wine.
    

Bon appetit!

Honey cookies are a delicacy that is not only tasty, but also healthy. Natural honey contains a large amount of vitamins and microelements, and can easily partially (or even completely) replace sugar in baked goods. In addition, it does not interrupt the taste of the other ingredients, but only emphasizes it and gives the dessert a delicious caramel aroma. Preparing cookies with honey is not difficult, and the choice of recipes is huge - from wheat or rye flour, with or without eggs, in butter or vegetable oil, with nuts, spices, dried fruits and sour cream.

Honey cookies with sour cream - a simple recipe for a delicious dessert for tea. To prepare it you will need:

• Flour (3 and a half cups);
• Sugar (1 glass);
• Butter (150 gr.);
• Natural honey (2 full tablespoons);
• Sour cream 15% fat (250 gr.);
• 1 teaspoon of soda.

If necessary, butter can be replaced with margarine in this recipe. Both liquid and candied honey are suitable - during the process of preparing the dough in a water bath, it will soften and become viscous again.

1. In a deep metal or glass bowl, melt the butter and honey in a water bath, stirring constantly.
2. When the honey-oil mixture acquires a liquid, homogeneous consistency, add sugar to it and stir until completely dissolved.
3. Remove the dishes from the heat and cool slightly. When the mixture becomes warm, add sour cream and mix everything thoroughly again.
4. Gradually add the flour, sifted and mixed with baking powder or soda, to the butter, honey and sour cream and knead the dough. It should not be too soft; if the dough does not hold its shape and spreads, add a little more flour.
5. Divide the dough into small pieces, the size of a large plum, and form balls with your hands.
6. Place on a foil-lined baking sheet. There is no need to lubricate it - there is already enough oil in the dough.
7. Bake in a well-heated (up to 200 degrees) oven for 8–10 minutes. The dough should be slightly browned; you cannot keep the cookies in the oven for too long, otherwise they will turn out dry and tough.

These cookies do not go stale for a long time, especially if you store them under a lid. You can decorate it with powdered sugar, icing or poppy seeds.

Honey Oatmeal Cinnamon Cookies (no sugar)

Fragrant cookies from ordinary Hercules flakes are prepared quickly and easily. This recipe contains no sugar at all; honey will add sweetness to the dessert. It can be served with tea, coffee, and warming mulled wine or grog. To prepare you will need:

• Oatmeal (200 grams large and 100 grams crushed in a blender or coffee grinder);
• Unsalted butter (125 gr.);
• Natural honey (125 gr.);
• Zest of 2 lemons;
• 50 grams of roasted sesame seeds;
• A teaspoon of cinnamon;
• A pinch of salt.

Soft cookies can be prepared in just 20 minutes. The easiest way is to knead the dough in a food processor, then it will take even less time to prepare.

• Flour (200 gr.);
• Margarine (80 gr.);
• Two eggs;
• 80 grams of sugar;
• 2 full tablespoons of honey;
• Half a teaspoon of baking powder.

1. Grind the flour and margarine until fine crumbs form.
2. Add the rest of the ingredients and knead into a soft dough.
3. Wrap the dough in film and place in the refrigerator for about 1 hour.
4. Divide the chilled dough into small pieces, from which form balls or flat cakes.
5. Bake in an oven preheated to 200 degrees until the cookies acquire a golden hue.

Soft cookies can be decorated with melted chocolate, powdered sugar or grated nuts.

Lenten honey cookies

Lenten honey cookies do not contain animal products; they can be eaten by both those who are fasting and vegetarians. To prepare it you will need:

• Wheat flour (220 gr.);
• Water (100 ml);
• Vegetable oil (90 gr.);
• 2 full tablespoons of honey;
• Sugar (80 gr.);
• Salt and ginger to taste.

You can add sesame or sunflower seeds, as well as grated nuts to Lenten cookies - the recipe will only benefit from this.

1. Melt the honey in a water bath until liquid, but do not bring to a boil.
2. Add water and add sugar to honey; stir until it is completely dissolved.
3. In a separate bowl, mix the flour with other dry ingredients.
4. Combine the two parts and knead into a soft dough.
5. Roll out the dough into a layer no more than a centimeter thick, put it in a mold and bake in an oven preheated to 220 degrees for about 20-25 minutes.
6. Cut the finished cake into squares or diamonds, sprinkle with powdered sugar or nuts and serve with tea and honey.

Honey cookies made from rye flour

Another recipe for Lenten cookies with honey, this time made from rye flour. For preparation you need:

• 220 grams of rye flour;
• 120 grams of wheat flour;
• A handful of ground oatmeal;
• Thick honey (100 gr.);
• Water (40 ml);
• Refined vegetable oil (70 gr.);
• Half a teaspoon each of baking soda and salt.

Preparing Lenten cookies from rye flour is very simple: all the ingredients are mixed in a deep bowl and a stiff dough is kneaded. Then the dough is divided into apricot-sized pieces, each piece needs to be rolled into a ball. Bake rye flour cookies on a baking sheet covered with special paper in a well-heated oven for 7–10 minutes.

Shortbread cookies (honey)

Required for making shortbread cookies.

If you look at the composition of these cookies, you will notice that it is very similar to the composition of shortcrust pastry. But when you taste the cookies, they will turn out to be completely different - much softer, more tender, with a subtle honey aroma.

It's all about the kneading method. Shortbread dough is prepared in cold chopped butter, while grains of flour are enveloped in a thin layer of fat, as a result of which they almost do not interact with water and do not form gluten. Therefore, shortbread dough turns out hard and crumbly.

These honey cookies also contain a lot of fat, but all its components (except flour) are mixed and heated in a water bath, the flour then ends up not in a pure butter mass, but in a mixture of fat and water contained in egg whites and honey. In this dough, gluten develops better than in shortbread dough, which is why the baked goods are softer.

Ingredients

For 300 g of cookies:

• 30 g butter or margarine
• 1 egg
• 0.5 tbsp. Sahara
• 1 tbsp. l. honey
• 1/4 tsp. soda
• 1.5-2 tbsp. flour

Preparation

1. Heat the oil and honey until liquid.

2. Mix sugar, egg and soda with them, grind the mass well.

Make a steam or water bath. To do this, select a saucepan in which your container with the dough can be supported by weight (knead the dough in a metal bowl). Pour some water into it and put it on fire. Place the container with the dough inside the saucepan - it can be partially immersed in water or remain above the surface of the water, but not touch the bottom.

3. Keep the mixture in a water bath, stirring it frequently until it turns light yellow and its surface is covered with a delicate foam.

4. Leave the mixture to cool slightly and then add flour to it. Don't add all the flour at once because a warm dough may take up more flour than needed.

Add one glass first and stir well. You should get a very thick, tender mass.

5. Then add flour gradually until the dough reaches a consistency at which it can be kneaded by hand. After that, place it on a surface with flour and knead a little so that the dough can be rolled with a rolling pin. Sprinkle sticky places with flour. There is no need to make the dough stop being sticky - it is important to maintain its softness.

6. Roll out the finished dough into a layer about a centimeter thick and cut out cookies from it using a mold.

8. Bake at 180°C on a baking sheet sprinkled with flour or covered with parchment. The cookies are prepared very quickly, literally in 5-7 minutes (in a hot oven). Take it out as soon as it turns golden.

Note to the hostess

1. Honey dough, after being in the freezer and slowly thawing, rises just as well in the oven as freshly made dough. A busy, hard-working mother of a family is unlikely to find time for weekly baking, but on one weekend she can knead two kilograms of delicious semi-finished product and freeze it in individual half-kilogram bars or balls wrapped in foil, film, or parchment. When you have a free minute, then a delicious pile of cookies will appear on the table.

2. At the heating stage, the honey-oil mixture is optionally flavored with traditional confectionery spices. In this case, licorice, ginger or cinnamon are most appropriate, but you should not mix them or add too much. Still, honey should dominate the flavor and aroma.

3. It is unwise to serve sweet drinks with baked goods like this. It is good with low-fat fermented milk products, fruit drinks and tea without sugar, and with milk it generally makes an excellent duet - a classic one.

4. The baked products have a uniform crust of a pleasant golden-amber hue, so they do not need topping. Powdered sugar will make them cloying, the poppy seed crumbs will simply slide off the smooth convex surface, like coconut flakes.