Bulgarian Honey Cookies
Unlike many butter based recipes, these Bulgarian honey cookies get their tender texture from a simple vegetable oil dough. Using oil instead of butter creates a uniquely soft, cake like crumb that doesn't spread too much in the oven. This choice makes the dough forgiving and quick to mix, no creaming or softening required. The neutral oil also allows the warm notes of honey and cinnamon to remain the focus, resulting in a straightforward cookie with a pure, spiced flavor.
Instructions
Preheat oven to 350 F.
Line 2-3 baking sheets with parchment paper.
In a bowl, combine flour, salt, cinnamon and baking soda.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes.
Add vanilla extract and honey.
Mix to combine, then add oil.
Add the flour mixture in two increments and beat to incorporate.
Let the dough rest for 5-10 minutes.
Shape 2 tbsp balls, place on baking sheets and press flat.
Bake for 12-15 minutes, until golden.
Let the cookies cool down completely.
Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.
Dip cookies halfway into chocolate.
Let it set.
Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
