These cookies are incredible! Imagine a cookie made with honey, olive oil, orange, cardamom, topped with an orange liqueur honey glaze. Sounds good, right?
I just got this gorgeous honeycomb Nordic Ware cookie stamp from Williams Sonoma the other day. I’ve been really excited and inspired to develop a honey cookie recipe that is as delicious as this honeycomb cookie stamp is beautiful.
I am over the moon happy with this recipe. The cookies taste great and they’re pretty healthy too. The cookies aren’t very sweet so feel free to coat them with lots of orange glaze.
The glaze on the cookies looks like white honey on a honeycomb. They’re so pretty. There’s no saturated fat in these cookies (other than the one egg), so you can feel good about enjoying a couple of these cookies without any guilt.
These honey olive oil cookies are flavored with orange and cardamom. They are so delicious and pretty healthy too.
- 1 large egg
- 1/2 cup icing sugar
- 2 tsp orange zest
- 2 tbsp high quality honey
- 1 tbsp fresh squeezed orange juice
- 1 tsp vanilla
- 1/3 cup olive oil
- 1 1/2 cups all-purpose flour (more for rolling – see note)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (or 1/4 tsp ground clove)
- 1 tbsp freshly squeezed orange juice
- 1 tbsp orange liqueur (or freshly squeezed orange juice)
- 2 rounded tsp honey
- 3/4 cup icing sugar (add more for a thicker glaze)
- 1/4 tsp ground cardamom (optional)
In a large bowl whisk the egg, orange zest and icing sugar for a few minutes, or until light and fluffy.
Add the honey, vanilla, orange juice and olive oil. Blend until incorporated.
Combine the dry ingredients in another bowl. Whisk together.
Add half of the dry ingredients to the wet ingredients. Mix with a wooden spoon until mostly incorporated.
Add the other half of the dry ingredients. Mix until incorporated. Don't over-mix.
Form the dough into a ball. Wrap it in plastic wrap. Refrigerate for 15 minutes (or as long as it takes to tidy up). Refrigerating the dough will make the dough easier to work with.
Preheat oven to 350 degrees.
Form the dough into small balls, (one inch in diameter).
Flatten the balls of cookie dough with your fingers, the bottom of a glass or a cookie stamp. The cookies should be about 1/3 inch thick. If you’re using a cookie stamp, you will need to lightly flour the top of the cookies so that the dough won’t stick to the cookie stamp.
Allow the cookies to rest for 5 minutes before baking them.
Place the cookies on a cookie sheet. Leave a little space between the cookies. Bake at 350 degrees for 10 to 12 minutes or until the bottoms of the cookies are a golden brown.
Allow the cookies to cool.
Combine all of the ingredients in a bowl. Whisk until combined and smooth. Allow the glaze to rest 5 minutes before icing the cookies. If you prefer a thicker glaze, add a little more icing sugar one tbsp at a time.
- If you would like to incorporate some whole wheat flour, I have made this recipe with one cup all-purpose flour and 1/2 cup whole wheat flour and it worked well.
- You can substitute lemon and limoncello for the orange zest and orange liqueur if you prefer. Both taste great.
- If you wanted to add a little crunch, you could top the glaze with some chopped pistachios. I highly recommend this addition.