Bulgarian Honey Cookies
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…
- Prep
- 18 min
- Cook
- 43 min
- Total
- 1 hr 1 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Preheat oven to 350 F
Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper.
In a bowl, combine flour, salt
In a bowl, combine flour, salt, cinnamon and baking soda.
In the bowl of a stand
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
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
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
Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.
Dip cookies halfway into chocolate
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.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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