Soft & Chewy Honey Cinnamon Dessert Cookies

A close-up view of three stacked Honey Cinnamon Dessert bars on a rustic wooden board, showing the thick shortbread base and gooey caramelized topping dusted with powdered sugar.

Soft & Chewy Honey Cinnamon Dessert Cookies

This Honey Cinnamon Dessert is our family’s answer to a cozy hug on a plate. These cookies are naturally sweetened, incredibly soft, and topped with a golden glaze that makes the whole kitchen smell like fall. It's the perfect easy recipe for us to bake together!

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Course: Dessert, Snack

Cuisine: American

Keyword: cinnamon spice cookies, easy baking with kids, healthy sugar alternative, Honey Cinnamon Dessert, soft honey cookies

Prep Time: 15

Cook Time: 12

Cooling Time: 10

Total Time: 37

Servings: cookies

Calories: 185kcal

Cost: $8.00

Equipment

1 Stand mixer or Hand mixer Essential for creaming the honey and butter properly.
2 Baking sheets
1 Parchment paper To prevent sticking and keep the bottoms golden.
1 Wire cooling rack
1 Small pastry brush For the glaze

Ingredients

Cookies

1 cup unsalted butter Softened to room temperature.
¾ cup honey Use raw or local honey if we have it!
1 large egg Room temperature.
2 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt

Glaze

¼ cup honey
2 tablespoon melted butter Unsalted.
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

Instructions

Preheat our oven to 350°F (175°C). Line two baking sheets with [parchment paper]. Olivia, this is usually your job, ripping the paper makes that satisfying sound, doesn't it?
In a large bowl, beat the softened [unsalted butter] and [honey] together until it looks light and fluffy, about 2 to 3 minutes. Don't rush this part, sweetie; getting air into the butter is what makes them soft, just like Grandma taught us.
Beat in the [egg] and [vanilla extract] until fully combined. You can crack the egg, but fish out any shells if they fall in!
In a separate bowl, whisk together the [all-purpose flour], [ground cinnamon], [baking soda], and [salt]. I love watching you do this part, the cinnamon cloud always smells amazing.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, or the cookies will get tough! Stop the mixer as soon as the white flour disappears.
Scooptablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. We want the edges lightly golden, but the centers should still look soft. That's the secret to keeping them chewy.
While the cookies bake, let's whisk together the [honey], [melted butter], [ground cinnamon], and [vanilla extract] in a small bowl for the glaze. This is that "liquid gold" sauce you love so much.
Let the cookies cool on the baking sheet for 5 minutes, then move to a wire rack. While they are still warm, use a brush to slather the glaze over the tops. I know you want to eat one right now, but give it two minutes so you don't burn your tongue!

Notes

Storage: Sweetie, if we don't eat them all today, keep them in an airtight container on the counter. The honey keeps them soft for about a week!
Adam's Favorite: Remember, your brother likes these slightly underbaked so they are extra doughy.
Pro Tip: If the dough feels too sticky to roll, we can pop the bowl in the fridge for 15 minutes to firm it up.
Substitutions: If we run out of butter, coconut oil works great too, it just makes them taste a little tropical!

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