Spring has finally sprung!
Can you feel it? The days are bright with sunshine, the birds are singing louder and the sky is crystal blue. I’m so over winter!
These cookies remind me of spring. The addition of honey gives them such a fantastic flavor and aromatic scent, along with the texture the graham cracker crumbs give…it’s not your grandmother’s sugar cookie. Although, I’m sure hers are fabulous, too!
The cookies are super soft in the middle, with just a hint of crackly sugary crust around the edges. Tapping the pan on the counter as soon as you remove it from the oven de-puffs the cookies, which I think adds to the wonderful chewiness.
These pair well with a nice cup of tea, or a big glass of icy cold milk…make them for your Mom today, she deserves to be pampered; after all, it is Mother’s Day! Enjoy!
Honey Graham Sugar Cookies
Soft, sugary cookies made with honey and graham cracker crumbs
Prep Time: 15-20 minutes
Cook Time: 10-12 minutes
Total Time: 35 minutes
- 1 stick butter, softened to room temperature
- 3/4 cup granulated sugar, plus 1/2 cup for rolling cookies
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 egg (I use extra-large)
- 3 teaspoons vanilla extract
- 1 tablespoon canola or vegetable oil
- 1 3/4 cups flour
- heaping 1/4 cup graham cracker crumbs
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
Preheat oven to 375° F. Line 2 baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter, 3/4 cup sugar, honey and salt until combined. Mix in the egg, vanilla and oil until light and fluffy, about 4 minutes.
Add the rest of the ingredients into the batter, except for the 1/2 cup sugar. Mix until just combined; do not over mix at this point, as the cookies will become tough.
Put the remaining 1/2 cup sugar into a bowl or flat rimmed dish. Scoop out cookies using a large ice cream scoop; roll each cookie ball in the sugar; the cookies tend to be sticky, so be careful when rolling.
Place cookies on sheet pan about 2-3 inches apart; using a flat bottomed glass (or floured hands), gently flatten cookies down to about 1 inch thick.
Bake cookies 10-12 minutes, or until puffed and slightly golden brown on the edges. Remove pans from oven and tap on counter once to deflate cookies. Let cool on pan 5 minutes, then remove to a cooling rack to cool completely.
Recipe adapted from One Bowl Baking by Yvonne Ruperti.