Honey Bee Cookies


Kitchen Notes
I have a confession to make: I’m a batter eater. That’s right.  Cookie dough, cake mix, brownie mix; you name it- I most often love the raw product better than when it’s baked.

While munching on our Honey Bee Cookies after they were baked (it’s correct to assume I had a spoonful of batter while waiting), Tim asked me if I preferred the raw mix or the actual cookie. This was a tough call to make, as both products are really good. After mulling it around for a bit I’ve come to a conclusion: what I really want is a honey cookie, topped with honey batter- like icing. My heart skips a beat just thinking about it.

Servings: 16
Active time: 20 mins
Total time: 30 mins

Honey Bee Cookies


  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ½ cup Raw Sage honey
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon


  1. Preheat the oven to 375 degrees.
  2. Beat together the butter, brown sugar, honey and egg in a medium bowl until smooth, scraping the sides occasionally. Stir in all remaining ingredients.
  3. Drop spoonfuls of dough onto greased or lined baking sheets (may take 2 sheets). Bake 7 to 10 minutes, or until the cookies are set and the edges are beginning to brown.
  4. Transfer cookies from the baking sheet onto a cutting board or other cool surface.  Allow to cool and enjoy!

Recipe adapted from Adrianna Adarme of A Cozy Kitchen.  Follow Adrianna on Twitter @acozykitchen.

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