Honeydoodles

Try experimenting with different sweeteners in these tender cookies. Dark corn syrup, maple syrup, or light molasses all make suitable substitutes for the honey.

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  • Makes: about 30 cookies
  • Prep: 30 mins
  • Bake: 8 mins 375°F per batch

Honeydoodles

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add honey, baking soda, cream of tartar, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. If desired, in a small bowl, combine sugar and cinnamon. Drop dough by rounded teaspoons 2 inches apart onto lightly greased cookie sheet. If desired, sprinkle sugar-cinnamon mixture over top of dough mounds. Bake in preheated oven for 8 to 10 minutes or until edges are just firm. Immediately transfer cookies to a wire rack and let cool. Makes about 30 cookies.
  3. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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