Spiced Buckwheat Honey Cookies

This Spiced Buckwheat Honey Cookie recipe is inspired by molasses cookies, which can be a bit cloying at times. Buckwheat Honey gives the cookies a much mellower flavor. And fortunately, Buckwheat Honey is on our list of our top ten best honeys in the world.

Prep Time 15 min
Cook Time 10 min
Serves 40
Prep Time 15 min
Cook Time 10 min
Serves 40

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/4 cup buckwheat honey
1 large egg
2 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup raw cane sugar

Instructions

  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set them aside.
  2. In a large bowl, mix the butter, brown sugar, and Buckwheat Honey with a wooden spoon until well blended. Add the egg and blend well. Add the baking soda, cloves, nutmeg, ginger, cardamom, allspice, and salt and mix well. Add the all-purpose and whole wheat flours and stir until just combined. Place the raw cane sugar in a small bowl.
  3. Using a small cookie scoop, form 40 balls of dough. If you don’t have a cookie scoop, use a tablespoon measure and roll each scoop into a ball with your hands. Roll each dough ball in the cane sugar. Place the balls on the prepared baking sheets, spacing them 2 inches apart (the cookies will spread). Transfer the baking sheets to the oven and bake the cookies for 9 to 11 minutes, or until they slightly crack on top. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  4. Store the cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 6 months.

Enjoy!