Soft and tender honey sugar cookies baked to a light golden brown perfection and topped with whipped honey buttercream frosting. These cookies make the perfect no-spread roll-out sugar cookie for your next festive occasion sweet treat.


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Honey sugar cookies in heart and circle shapes topped with red, white, and pink frosting.

Honey Sugar Cookies

Melt-in-your-mouth perfection and naturally sweetened with honey. You won’t be able to stop after your first bite of these amazing dairy-free honey sugar cookies. Scoop and bake right away for a perfectly round chewy cookie or roll the dough and give it a chill for a fabulous no-spread cookie that can be paired with any cutter.

Slightly crisp edges and an impossibly thick, soft, and chewy center. What more can you want in a roll-out sugar cookie. They bake up nice and flat leaving you ample room to decorate as you please. A generous helping of gorgeously piped buttercream, as I did here, or an intricate royal icing design, this recipe allows for both. Tasty enough to enjoy as-is for an even easier cookie treat.

Honey sugar cookies in heart and circle shapes topped with red, white, and pink frosting.

How To Make Dairy-Free Honey Sugar Cookies

Start by creaming the dairy-free butter and honey together on high for 5 minutes. Creating a light and airy base is the first step and an important one. Next, add in the sugar and almond extract and again beat on high for 2 minutes. All the dry ingredients get added into the mixture and combined on low until a dough forms. Once a dough forms, stop mixing. Overmixed cookie dough will result in a crumbly cookie. If you aren’t making roll-out sugar cookies, go ahead and scoop the dough onto a cookie sheet and bake them up!

Tips For Making No-Spread Sugar Cookies

I have made my fair share of sugar cookies. Working that chilled dough with a rolling pin can be exhausting so let’s go ahead and not do that ever again, okay. The biggest tip/trick I have to make no-spread cut-out sugar cookies easy is to roll the dough when it’s first made and then chill it.

With two large pieces of parchment paper, lay one down on the counter/working surface and lightly dust it with flour. Place the cookie dough onto the floured parchment paper and very gingerly press it down into a rough rectangle shape with floured hands. Give this honey sugar cookie dough a light sprinkle with more flour and cover it with the remaining piece of parchment paper.

Honey sugar cookies in heart and circle shapes topped with red, white, and pink frosting.

How To Roll Cut-Out Sugar Cookies

With a rolling pin, begin to roll the cookie dough out gently and evenly. I like to go from top to bottom a few times and then turn the parchment paper a quarter turn and again, roll top to bottom. This keeps the cookie dough fairly uniform. Once the cookie dough is approximately ¼ inch thick, slide the parchment paper and cookie dough onto a cookie sheet and place in the fridge to chill for at least 3 hours or overnight.

After chilling, simply cut whatever shapes you desire into the already rolled cookie dough and place onto a prepared cookie sheet, and into the oven they go. Never sweat trying to roll out chilled sugar cookie dough again.

The Best Honey Sugar Cookies

Plain, decorated, frosted, and iced. These dairy-free honey sugar cookies are the absolute best. A soft chewy center with slightly crisp golden edges, this cookie recipe will be your new go-to for all your sugar cookie needs. You are going to fall in love with these thick melt-in-your-mouth honey sugar cookies.

Honey sugar cookies in heart and circle shapes topped with red, white, and pink frosting.

Baking With Honey

If you’re a honey fan like me, give these honey recipes a go!

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Honey sugar cookies in heart and circle shapes topped with red, white, and pink frosting.

Honey Sugar Cookies (Dairy-Free)


  • Author: Katie Stymiest
  • Total Time: 30 Minutes
  • Yield: 24 Cookies 1x
  • Diet: Low Lactose

Description

Soft and tender dairy-free honey sugar cookies baked to a light golden brown perfection and topped with whipped honey buttercream frosting. These cookies make the perfect no-spread roll-out sugar cookie for your next festive occasion sweet treat.


Ingredients

Scale

Honey Sugar Cookies

  • ½ cup (160g) pure liquid honey
  • ½ cup (120g) dairy-free salted butter, room temperature
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon almond extract
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt

Honey Buttercream

  • ½ cup (120g) dairy-free salted butter, room temperature
  • 2 tablespoons (40g) pure liquid honey
  • 1 tablespoon dairy-free milk, room temperature
  • 1 ½ (180g) cups icing sugar
  • ¼ teaspoon fine sea salt 
  • optional: pink & red food color

Additional Tools


Instructions

Honey Sugar Cookies

  1. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
  2. Add in the sugar and almond extract and beat on high for another 2 minutes.
  3. Add in the flour, baking soda, and salt and mix on low until fully incorporated and a dough forms.
  4. Roll the dough between two lightly floured pieces of parchment paper to approximately ¼ inch thick.
  5. Transfer onto a cookie sheet and allow to chill in the fridge for at least 3 hours or overnight.
  6. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
  7. Remove the cookie dough from the fridge and with a cookie cutter, cut desired shapes into the cookie dough. 
  8. Place each cookie shape onto a parchment-lined cookie sheet and bake for approximately 8-10 minutes or until the edges are a light golden brown. Remove from the oven and allow to fully cool on the cookie sheets before decorating.

Honey Buttercream

  1. In the bowl of a stand mixer with the paddle attachment, cream the butter, honey, and milk together on high for 5 minutes until light and fluffy.
  2. Add in the icing sugar and salt and mix on low until combined. Turn the mixer up to high and allow to beat for 5 minutes until light and fluffy.
  3. If you are using food coloring, separate the frosting into three bowls and add the color. Mix well to combine.
  4. Decorate the cookies with frosting and sprinkles. Enjoy. *see note for decorating tips
  5. Store leftover cookies in an airtight container at room temperature for up to 7 days.

Notes

To decorate the cookies as pictured you will need a heart and circle cookie cutter. The cookies with lines were created with the tip of the piping bag snipped a tiny bit. Outline the edge first and then go back and forth inside the line of each cookie until the entire surface is covered. Use tip number 103 to create the petal cookies. Starting on the outer edge of the cookie and with the large end of the tip down gently pipe each petal using a tear-drop shape motion. To create the wreath cookie, pipe a border using the snipped tip piping bag and then pipe a simple rosette with the #30 piping tip. The glittery sprinkle cookie was covered in frosting and gently pressed down onto a shallow plate of sprinkles.

  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 176
  • Sugar: 12 Grams
  • Sodium: 58 Miligrams
  • Fat: 11 Grams
  • Saturated Fat: 7 Grams
  • Unsaturated Fat: 2 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 16 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 39 Miligrams

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