Honey Thumbprint Cookies
Prep
25 mins
Cook
20 mins
Servings
12
Difficulty
Easy
These honey thumbprint cookies are a favorite of mine because they come together so quickly, ready to bake in just 25 minutes. The honey gives them a wonderful golden sweetness and natural moistness that keeps them soft for days. I love that walnuts add a nice crunch plus they're packed with omega 3 fatty acids, making these feel a bit more wholesome than your typical cookie. The whole process, from mixing to pulling them out of the oven, takes less than an hour, so they're perfect for when you want something homemade without spending all afternoon in the kitchen.
Ella x
Ingredients
- 400 gall-purpose flour
- 300 ggranulated sugar
- 150 gbrown sugar
- 250 gunsalted butter
- 4 nulllarge eggs
- 200 mlhoney
- 50 gflaky sea salt
- 10 gbaking soda
- 5 gsalt
- 10 mlvanilla extract
- 100 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
- 3
Add the unsalted butter and use an electric mixer to cream until light and fluffy.
- 4
Beat in the large eggs one at a time, followed by the honey and vanilla extract.
- 5
Stir in the chopped walnuts.
- 6
Scoop the dough into balls, about 20g each. Use your thumb to create an indentation in the center of each cookie.
- 7
Bake for 12-15 minutes, or until the edges are lightly golden.
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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