Honey Cinnamon Cookies

During the ‘ber months of the year I can’t keep enough cinnamon on-hand. From cakes, to apple butter to cookies and potpourri, cinnamon is the scent of the season. Combining it with dark Tulip Poplar honey from Mountain State Honey Co. is one of my favorite ways to make a cut-out cookie for festive get-togethers (or lazy weekends) throughout the cozy season. This cookie is reminiscent of a soft graham cracker when slightly underbaked and is divine with a cup of coffee. This recipe is a fun seasonal alternative to the sugar and gingerbread cookies that rule the month of December. Feel free to omit the nutmeg if you don’t prefer it and replace it with extra cinnamon.

These cookies are yummy with a sugar glaze (recipe below) and I’m wondering how they’d taste covered in ganache…

Ingredients:

3 c. all-purpose flour
4 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/2 t. baking soda
1/2 c. unsalted butter, softened
1/2 c. granulated sugar
1 large egg, room temperature
1/2 t. vanilla extract
1/2 c. dark honey

Directions:

Whisk flour, cinnamon, nutmeg, salt and baking soda in a large bowl. In a separate large bowl (I use a stand-up mixer), cream butter and sugar until fluffy. Beat in egg, vanilla and honey. Add flour mixture to wet ingredients to form dough. Wrap the dough and refrigerate a few hours until firm enough to roll out. Preheat oven to 350 degrees F. Roll dough to 1/4 inch on a floured surface and cut out desired shapes with cookie cutter (or use a glass). Bake on parchment covered cookie sheet for 7-9 minutes.

Cookie Glaze

Ingredients:

1 c. powdered sugar
2+t. whole milk
2 t. light corn syrup
1/4 t. almond or vanilla extract (I prefer almond)

Beat all ingredients in a bowl using a fork. When icing is smooth, dip cooled cookies.