Can I skip the dough chilling step?

Chilling is essential for thick, chewy cookies. Skipping this step can cause them to spread too much and lose their beautiful swirl.

Do I need a stand mixer?

Not at all. A hand mixer works just as well, and you can even mix by hand, though it’ll take a bit more elbow grease.

Can I make the glaze ahead of time?

Absolutely! The glaze keeps well in the fridge for up to a week. Bring it to room temperature and re-whisk before brushing onto cookies.

What if my glaze is too runny or thick?

If your glaze is too thin, add more powdered sugar. If it’s too thick, a bit more milk will loosen it up.

Honey Bun Cookies Recipe

Description

These Honey Bun Cookies are inspired by the classic bakery treat, featuring a tender, cinnamon-infused cookie swirled on top, and finished with a luscious honey butter glaze. With rich notes of brown sugar and vanilla, these oversized cookies have a soft center and lightly golden edges, making them utterly irresistible and perfect for sharing.

Ingredients

Units Scale

Cookie Dough

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 tablespoon vanilla extract (about 3 teaspoons)
2 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt

Honey Butter Glaze

1/4 cup unsalted butter, softened
1 cup confectioners’ sugar (sift if lumpy)
2 tablespoons honey
2 tablespoons milk (2%, whole, or your favorite)

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Instructions

Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld electric mixer, add the softened butter, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about 4 minutes. Be sure to stop and scrape down the sides of the bowl to incorporate all the ingredients.
Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture. Beat to combine until creamy and smooth, for about 2 minutes. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and kosher salt until well mixed.
Mix Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients into the wet mixture, beating just until no dry flour remains. Take care not to overmix, as this can lead to tough cookies.
Shape the Cookies: Line two baking sheets with parchment paper or Silpat mats. Using a large cookie scoop (about 3 tablespoons of dough), form evenly sized dough mounds and place them onto the baking sheets. Lightly press each mound down to about 1/4-inch thickness.
Create Swirl Design: Using the back of a dinner knife, chopstick, or a toothpick (repeating as needed to make a wide enough swirl), start at the center of each cookie and gently create a spiral pattern outwards across the surface.
Chill the Dough: Transfer the baking sheets to the freezer for 10 minutes or to the refrigerator for 45-60 minutes to chill the dough, which helps prevent spreading during baking. If baking sheets don’t fit, transfer dough balls to any plate—just ensure the dough chills thoroughly.
Preheat the Oven: While the cookie dough chills, preheat your oven to 350°F (177°C).
Bake the Cookies: Bake the cookies for 13-15 minutes, or until the edges are just lightly golden and the centers still look slightly underdone. Rotate the baking sheet halfway through for even baking. Remember cookies will finish baking on the sheet as they cool.
Cool Completely: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 10 minutes. Then, carefully transfer to wire racks to cool completely. Do not glaze until fully cooled.
Prepare the Honey Butter Glaze: In a large mixing bowl, combine softened butter, sifted confectioners’ sugar, honey, and milk. Whisk until smooth and creamy. You may use a handheld mixer if desired, but a whisk should suffice if the butter is very soft.
Glaze the Cookies: Using a pastry brush, evenly brush the glaze over the tops of each cooled cookie. Let the glaze set completely before serving.

Notes

Storage: Store cookies in an airtight container at room temperature for 5-7 days, or freeze for up to 3-4 months.
Freezing Dough: Unbaked cookie dough balls can be frozen for 3-4 months; bake from frozen and add a couple of extra minutes to baking time.
Do not skip chilling the dough—this step is crucial for preventing the cookies from spreading too much.
Glaze only cooled cookies to prevent the glaze from melting off.
This recipe yields large, bakery-style cookies. You may make them smaller for greater yield, but adjust baking times accordingly.

Nutrition

Serving Size: 1 cookie
Calories: 275
Sugar: 22 g
Sodium: 130 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 46 mg