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Glazed Italian Honey Cookies

Delightful cookies infused with honey and topped with a luscious glaze, perfect for family gatherings or any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 1/2 cup sugar Granulated sugar
  • 1/2 cup honey Pure, golden honey
  • 1/2 cup unsalted butter, softened Must be softened, not melted
  • 1 large egg Room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
For the glaze
  • 1 cup powdered sugar For glazing
  • 1-2 tablespoons water Adjust to achieve a smooth consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set it aside.
  3. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy—about 2-3 minutes.
  4. Add in the egg, honey, and vanilla extract. Beat until well combined, scraping the sides of the bowl as needed.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix!
  6. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, giving each cookie enough space to expand.
Baking
  1. Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Glazing
  1. In a small bowl, mix the powdered sugar with enough water to achieve a smooth, drizzling consistency.
  2. Once cooled, drizzle the glaze over the cookies using a spoon or simply dipping their tops into the glaze for a beautiful finish.

Notes

For substitutions, agave syrup can be used instead of honey, adjusting the amount slightly since it's sweeter. Keep an eye on the baking time as ovens vary; start checking for doneness at the 10-minute mark. Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.