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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

Keywords: honey sugar cookies, honey sugar cookie recipe, dairy-free honey sugar cookies, dairy free honey sugar cookie recipe, valentine's day sugar cookies