Korean honey cookies

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Introduction

If you’ve never tried Korean honey cookies, you’re in for an absolute treat. There’s something so comforting and homey about these little golden beauties. Imagine biting into a crispy, slightly chewy cookie that’s sweetened with the perfect balance of honey and brown sugar, with a hint of butter that makes each bite melt in your mouth. It’s one of those recipes that takes you straight back to the heart of Korea—where food is often more than just a meal, it’s a way to bring people together.

I first discovered Korean honey cookies during a visit to a Korean bakery while traveling in Seoul. I had already fallen in love with all the flavors of Korean desserts—the lightness of their cakes, the subtle sweetness of their pastries—but these honey cookies? They blew me away. They were the perfect combination of crispy on the outside and slightly chewy in the center. And what I loved the most was the delicate sweetness that wasn’t overpowering, just enough to leave you craving more.

This recipe for Korean honey cookies is easy to make at home, and I promise it will quickly become a favorite in your household too. Whether you’re baking these for a special occasion or just because, they’re perfect with a cup of tea, or even as a sweet snack to pack for lunch. Plus, the sweet aroma that fills your kitchen while they’re baking will make you feel like you’re in that Korean bakery, even if you’re just in your own kitchen!

Why You’ll Love This Recipe

• Easy to make: The ingredients are simple, and the process is straightforward, making it perfect for beginners or seasoned bakers alike. No fancy equipment needed—just a few bowls, a baking sheet, and your hands!
• Sweet but not overwhelming: The balance of honey and brown sugar in these cookies makes them sweet enough to satisfy your craving but not so sugary that they overwhelm your taste buds.
• Crispy and chewy: The texture of these cookies is just perfect. You get a crispy outer layer, but as soon as you take a bite, you’re hit with that soft, chewy center. It’s like the best of both worlds!
• Great for any occasion: Whether you’re celebrating a holiday, hosting a dinner party, or just want a little treat for yourself, these cookies are sure to impress. Plus, they store beautifully, so you can enjoy them for days.

Preparation Time and Servings

• Total time: 1 hour (including prep time and baking)
• Servings: This recipe yields about 24 cookies, depending on how big you make them. Perfect for sharing with friends or enjoying throughout the week.

Nutrition Facts

• Calories per serving: 120
• Protein: 1g
• Carbs: 16g
• Fat: 6g

Ingredients

To make these delicious Korean honey cookies, you’ll need the following ingredients:

• 2 ½ cups all-purpose flour – The foundation of your dough. This will give your cookies the perfect structure.
• ½ teaspoon baking soda – This helps the cookies rise and gives them a slight puffiness.
• ¼ teaspoon salt – A little salt to balance the sweetness.
• ½ cup unsalted butter, softened – Butter is essential for giving the cookies that melt-in-your-mouth texture. Make sure it’s softened before you begin mixing.
• ¾ cup brown sugar – Adds that deep sweetness and slight molasses flavor that pairs perfectly with the honey.
• ¼ cup honey – The star of the show! Honey gives these cookies their signature flavor and chewy texture.
• 1 large egg – This binds everything together and gives the cookies their structure.
• 1 teaspoon vanilla extract – Adds a lovely depth of flavor to complement the sweetness of the honey.
• ¼ cup milk – Helps to bring the dough together, making it easier to roll out.
• 1 tablespoon sesame seeds (optional) – For a little added crunch and flavor. It’s totally optional but highly recommended!

Step-by-Step Instructions

Step 1: Preheat and Prep

Before you start making the dough, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure the cookies bake evenly. You’ll thank me later for this easy clean-up tip!

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. It’s important to do this step first to ensure the baking soda is evenly distributed throughout the flour. This will help the cookies rise evenly and maintain that perfect texture.

Step 3: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter and brown sugar until light and fluffy. This step is key to getting the right texture, so don’t rush it! Beat for about 3-4 minutes until the butter and sugar mixture is pale and airy.

Step 4: Add the Honey, Egg, and Vanilla

Once your butter and sugar mixture is fluffy, add the honey, egg, and vanilla extract. Mix everything together until fully combined. The honey will add a subtle sweetness and make the dough slightly sticky, which is totally normal and adds to the chewiness of the cookies.

Step 5: Gradually Add the Dry Ingredients

Now, it’s time to incorporate the dry ingredients into the wet mixture. Slowly add the dry ingredients to the butter mixture, a little at a time, mixing gently after each addition. The dough will begin to come together, and it should be a little soft and sticky but not overly wet. If it feels too sticky, add a little more flour until you can roll it into balls.

Step 6: Shape the Dough and Add the Sesame Seeds

Roll the dough into small balls, about 1 inch in diameter. If you’re using sesame seeds, lightly press a few into the top of each cookie ball. The seeds add an extra crunch and nutty flavor that pairs wonderfully with the honey.

Step 7: Bake the Cookies

Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking. Bake for about 10-12 minutes, or until the edges are golden brown. The centers should still look soft, but they’ll firm up as they cool.

Step 8: Let Them Cool

Once the cookies are done, take them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures they maintain their perfect texture—crispy on the outside and chewy on the inside.

How to Serve

These Korean honey cookies are perfect on their own, but here are a few serving ideas to make them even more special:

• Pair with a hot beverage: These cookies are fantastic with a cup of tea or coffee. The honey sweetness complements the warmth of your drink perfectly.
• Serve with fruit: For a light and refreshing pairing, serve these cookies with some fresh fruit like strawberries or oranges. The contrast of the fresh fruit with the sweet, chewy cookies is delightful!
• Crumbled over ice cream: For a truly indulgent treat, crumble the cookies over vanilla ice cream for a honey-sweetened dessert that’s out of this world.

Additional Tips

1. Don’t skip the chilling: If the dough is too sticky to work with, don’t hesitate to pop it in the fridge for 30 minutes before rolling it into balls. This will make it easier to shape the dough and help the cookies hold their shape while baking.
2. Honey variation: Experiment with different types of honey for varying flavors. A wildflower honey will give these cookies a more floral note, while buckwheat honey offers a rich, earthy taste.
3. Make sure to cool the cookies: Let your cookies cool fully on a wire rack so they don’t become soggy on the bottom.

Recipe Variations

Vegan Option: Swap the butter with coconut oil and use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) instead of the egg. Use maple syrup instead of honey to keep the sweet, sticky flavor.

Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of the regular flour. This will give you the same soft and chewy texture without the gluten.

Nutty Twist: Add ¼ cup of chopped walnuts or almonds to the dough for a nutty crunch.

Freezing and Storage

Storage: These cookies will stay fresh for up to 4 days in an airtight container at room temperature. Make sure they are fully cooled before storing them to prevent them from becoming soggy.

Freezing: To freeze the dough, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, just pop them directly onto the baking sheet and bake at 350°F for an extra minute or two.

Special Equipment

• Baking Sheet: A standard baking sheet will work just fine, but a heavy-duty one can help ensure your cookies bake evenly.
• Wire Rack: A wire rack is the best way to let your cookies cool without becoming soggy. It allows air to circulate and keeps the cookies from sitting in their own steam.
• Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.

FAQ Section

Can I use store-bought honey? Absolutely! Just make sure to choose a good-quality honey for the best flavor.

Can I make these cookies ahead of time? Yes! You can prep the dough the night before and refrigerate it until you’re ready to bake. This can even help improve the flavor as it rests.

Can I make these cookies without sesame seeds? Yes, the sesame seeds are optional. If you don’t have any or prefer not to use them, your cookies will still be delicious!

How do I know when the cookies are done? The edges of the cookies should be golden brown, and the centers will still look slightly soft but set.

Conclusion

There you have it—delicious, chewy, honey-sweetened Korean honey cookies that are perfect for any occasion. I hope you give this recipe a try and fall in love with these cookies the same way I did. If you do, don’t forget to leave a comment below or share your photos with me on Instagram! I’d love to see how your cookies turn out.

Happy baking!