Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened (226g))
  • 1 cup granulated sugar ((200g))
  • ¼ cup light brown sugar (firmly packed (50g))
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature preferred)
  • 3 cups all-purpose flour ((375g))
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon table salt
  • ½ cup coarse granulated sugar (for rolling (100g))

Instruction

  • In a large bowl, combine butter, sugars, honey, and vanilla extract and use an electric mixer to beat until creamy and well-combined.
  • Add egg and stir well.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • With mixer on low speed, gradually add the flour mixture to butter/honey mixture. Stir until completely combined and all of the flour mixture has been absorbed (scrape the sides and bottom of the bowl to ensure all ingredients are well-combined).
  • Cover dough with plastic wrap and chill in the refrigerator for 30-60 minutes and up to 5 days.
  • Once dough has nearly finished chilling, preheat your oven to 375F (190C) and line a baking sheet with parchment paper (alternatively you can bake cookies directly on an ungreased cookie sheet).
  • Remove cookie dough from the refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll into a smooth ball between your palms and then roll through coarse granulated sugar.
  • Place cookies at least 2” apart on prepared baking sheet and transfer to 375F (190C) oven. Bake for 10-11 minutes or until edges of cookies are beginning to turn a light golden brown.
  • Allow cookies to cool for at least 5-10 minutes on baking sheet before removing to a cooling rack to cool completely.