Honey Bun Cookies

These honey bun cookies are soft and chewy cookies swirled with warm cinnamon flavor and the classic sweet powdered sugar and honey-based icing.

Prep Time20

Cook Time12

Chill Time15

Total Time47

Servings: cookies

Author: Miranda Couse

Ingredients

Cookies

2 ¾ cup all-purpose flour
2 teaspoons cornstarch
1 ½ teaspoons ground cinnamon if you want a more pronounced cinnamon flavor do 2 teaspoons or a Holiday flavor add ¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter room temperature
⅔ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 tablespoon vanilla extract
1 tablespoon honey

Icing

¼ cup butter room temperature
1 cup powdered sugar
2 tablespoons honey
2 tablespoons heavy cream

Instructions

Cookies

In a medium mixing bowl, add in 2 ¾ cup all-purpose flour, 2 teaspoons cornstarch, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk until combined and set aside.
In a stand mixer bowl or a large mixing bowl, add the the 1 cup butter, ⅔ cup granulated sugar, and ½ cup light brown sugar that's packed. Using a paddle attachment on the stand mixer, mix for 3 to 4 minutes until the mixture is nice and fluffy. Mix on medium/high speed for 4 minutes with a hand mixer.
Add in the 2 large eggs, 1 tablespoon vanilla extract, and 1 tablespoon honey. Mix until combined. Scrape down the sides of the bowl.
Add the dry ingredients in 3 increments. Mix until each addition is incorporated. Scrape down the sides of the bowl and mix in any remaining bits of ingredients.
Using a large 3 tablespoon cookie scoop, scoop the dough into balls.
If you have a warm kitchen, scoop the dough into balls and place it on a plate lined with parchment paper. Place the dough into the fridge for 10 minutes.
Take each dough ball and flatten it into a ¼-inch thick disk. You can use the back of a 1-cup measuring cup or palm.
Use a chopstick or dull end of a skewer to trace the spiral. You can use the back of a spoon or butter knife as well. But they will take some of the dough out so make sure to clean the edges.
Place the flattened cookies on a parchment-lined tray and freeze for 15 minutes.
Preheat the oven to 350 degrees F while the cookies are in the freezer.
Place the chilled cookies 2 inches apart on a parchment lined cookie sheet.
Place in the preheated oven and bake for 12 to 14 minutes until the edges start to set and turn a light golden brown. Don’t overbake.
Let the cookies cool on the cookie sheet for 15 minutes before placing them on the cooling rack.
While the cookies are cooling, make the icing.

Icing

In a large mixing bowl, add the ¼ cup butter, 1 cup powdered sugar, 2 tablespoons honey, and 2 tablespoons heavy cream. Whisk until combined.
Using a pastry brush or a knife, coat each cookie with the icing.
Let the icing set.
Store in an airtight container at room temperature.

Notes

Storage: These cookies can be stored in an airtight container at room temperature for up to 4-5 days.

Freezing: To freeze any of the cookies you don't plan to eat right away, simply place in a single layer in a freezer bag or container. Freeze for 2-3 months. Then thaw at room temperature when you are ready to eat.

Nutrition