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Honey Cutout Cookies

Sarah Perreault
Yield
2 to 3 dozen.
Category
Cookies and Bars
Course
Desserts
Sources
Old Farmer's Almanac Favorite Cookies
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The healthy dose of whole-wheat flour in our Honey Cutout Cookies gives this classic a wholesome twist. Perfect for cookie cutters. Decorate with frosting if you wish.

Enjoy our 10 Best Cookie Recipes.

COOKIES

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup honey
1 large egg
1-1/2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
Instructions

In a large bowl, combine butter, brown sugar, and honey. Stir until creamy. Beat in the egg and vanilla until smooth.

Sift the dry ingredients over the butter mixture and stir until incorporated.

Turn the dough out onto a lightly floured work surface and knead once or twice. Divide the dough in half. Flatten each half into a 1-inch-thick disk. Wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 350°F. Lightly grease two baking sheets.

Roll one piece of the dough ¼-inch thick on wax paper. Cut out shapes and place on the prepared cookie sheets. Repeat for the remaining dough and scraps.

Bake for 8 to 10 minutes, until toasty around the edges. Cool briefly on the baking sheets, then transfer to a rack to cool.

Decorate the cookies with frosting (see instructions for making the frosting below). Allow the frosting to dry before stacking cookies.

FROSTING

Ingredients
1 cup confectioners' sugar
2 tablespoons melted butter
1 tablespoon milk
1 teaspoon flavored extract (optional)
food coloring (optional)
Instructions

Combine all of the ingredients in a small bowl and beat with a fork until smooth.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

Ena Vukovic (not verified)

4 years ago

Hi!

Can i freeze one half of the dough and use it a week later? If so what is the defrosting process?

Hi, Ena. Yes, you can freeze this dough. Be sure to wrap it securely in plastic wrap. To defrost it, put it in the refrigerator the night before baking cookies.