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.
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
- Preheat the oven to 375 degrees.
- Beat together the butter, brown sugar, honey and egg in a medium bowl until smooth, scraping the sides occasionally. Stir in all remaining ingredients.
- 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.
- Transfer cookies from the baking sheet onto a cutting board or other cool surface. Allow to cool and enjoy!