Aug 5, 2023

Manuka Honey Cookies

This recipe was derived from Sugar Spun Run but with a few modifications of my own. I changed the ingredients and the amount used. Mostly lowered the sugar but still ended up with pretty sweet cookies. So if you don't consider yourself a sweet-tooth person, here's my version of honey cookies using super high quality Manuka honey.

Manuka honey cookies -

Manuka honey cookies

Ingredients (about 36 pieces)?

Wet ingredients - 

  • 1 cup/226 grams unsalted butter
  • 1/3 cup high quality honey
  • 180 grams granulated sugar
  • 40 grams brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Dry ingredients - 

  • 3 cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Other - 

  • Some granulated sugar for rolling


Leave the butter out under room temperature till softened but not melted. Once ready, add that to a big mixing bowl. I simply use the stand mixer bowl.

Also add 180 grams of granulated sugar, 40 grams of brown sugar, 1/3 cup of Manuka honey, and 1 teaspoon of vanilla extract to the bowl.

Ingredients for Manuka honey cookies

Mix till almost blended. Add in one egg and mix till incorporated.

Blended wet ingredients for Manuka honey cookies

Take another big bowl and add in all the ingredients listed under the "dry ingredients" section.

Add the dry ingredients to the wet ingredients in three batches. Once adding the dry ingredients, blend a bit then continue to add more dry ingredients. Scrape down the ingredients sticking onto the sides if needed during the process. Repeat till both the dry and wet ingredients are evenly blended together. 

Form the dough into a big round ball with hands. I actually transfer the dough to another bowl instead so it can fit in my fridge. Cover the bowl with cling foil and let it chill in the fridge for 60 minutes.

Dough for Manuka honey cookies

When ready to bake, preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Line a baking sheet with parchment paper. Prepare a small bowl or plate on the side filled with some granulated sugar.

Take the dough out from the fridge. It'll seem too hard to work with but as soon as the dough is in contact with body temperature, the texture will be like a Play-Doh and easy to work with.

Use a scoop or simply measure by hand, pick out a smaller amount of the dough and roll into ball-shape. Roll the dough with granulated sugar then place onto the parchment paper. Leaving some space in between each dough.

Individual doughs for Manuka honey cookies

Into the oven for 10 minutes or till the cookies turn golden brown color. The cookies can be on the softer side when just taking out from the oven, let them cool on rack for 10 minutes, also allow some time for the cookies to harden.

I had to bake the cookies in two separate batches. So for my first batch, I shaped the cookies like individual balls. For the second batch, I gently pressed down and flattened the doughs instead then dip in granulated sugar.

Flattened doughs for Manuka honey cookies

Flattened doughs for Manuka honey cookies

Either shape works fine but if I had to pick, I prefer the fluffier-looking semi-sphere shaped cookies. It's slightly airier in the center. 

Manuka honey cookies

Doesn't matter the shape, both cookies turn out smelling so fine. 

Manuka honey cookies

High quality Manuka honey really played a role here acting as the main flavor agent. I stored these cookies in an air-tight container. Every time I opened it up that honey aroma just literally "pouring" right out. It's like I'm enjoying these cookies first with my nose, then soon followed with my cravings. 

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