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
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.
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.
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.
Baking With Honey
If you’re a honey fan like me, give these honey recipes a go!
- Honey Pumpkin Cupcakes
- Cranberry Honey Cookies
- Lemon Poppy Seed Donuts
- Honey Blackberry Cake
- Honey Lavender Cupcakes