These cookies are incredible! Imagine a cookie made with honey, extra virgin olive oil, orange, cardamom, topped with an orange liqueur honey glaze. They are so good!
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 looks like white honey on a honeycomb. They’re so pretty. There’s no saturated fat in these cookies, so you can feel good about enjoying a couple of these cookies without any guilt.
These cookies are made with honey and extra virgin olive oil. They are flavoured with honey, 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 extra virgin olive oil
- 1 2/3 cups all-purpose flour (see notes)
- 1 tbsp corn starch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cardamom (or 1/4 tsp ground clove)
- 1 tbsp freshly squeezed orange juice
- 1 tbsp orange liqueur (or freshly squeezed orange juice)
- 1 tsp honey
- 3/4 cup icing sugar (add more or less to achieve your desired consistency)
Beat the egg, orange zest and icing sugar for a few minutes, or until light and fluffy.
Add the honey and vanilla. Blend until incorporated.
Add the oil and blend until incorporated.
Combine the dry ingredients in another bowl. Whisk together.
Add half of the dry ingredients to the wet ingredients. Blend until mostly incorporated.
Add the other half of the dry ingredients. Blend until incorporated.
Form the dough into a ball. Wrap it in plastic wrap. Refrigerate for 15 minutes (or longer) while you 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 for 10 to 12 minutes at 350 degrees.
Allow the cookies to cool.
Combine all ingredients in a bowl. Whisk until combined and smooth. Allow the glaze to rest 5 minutes before icing the cookies.
- If you would like to incorporate some whole wheat flour, I have made this recipe with one cup all-purpose flour and 2/3 cup whole wheat flour and it worked well.
- You can substitute lemon and limoncello for the orange and orange liqueur if you prefer. Both taste great.