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The taste of cinnamon-honey delight is ready to please with this recipe for Honey Bun Cookies. A chewy cookie is swirled with cinnamon and then brushed with a honey butter glaze that rivals the Crumbl version any day.
Crumbl has been known for creating fun cookie versions of other classic desserts, and that’s the case with Honey Bun. While the Little Debbie rolls and Crumbl cookie interpretations are tasty, they are definitely on the sweeter side. Here, this version is a bit toned down in sweetness, allowing for the honey and cinnamon to shine through!
These cookies are super speedy to make. Cream butter and sugar, add eggs, and then add the remaining ingredients.
After the cookie dough has been portioned out, the signature swirl that gives these cookies their honey bun appearance is done, thanks to the help of a chopstick.
These cookies aren’t chilled, meaning they need ample room to spread out. While the cookies are baking, the glaze is whipped up on the stovetop in a flash. When the cookies are still warm, brush them with the honey butter glaze.
Once you try this version of Honey Bun Cookies, you won’t want to eat any other version! These cookies are perfectly soft and chewy, a perfect bite that outperforms your go-to cookie.
The reduced sugar in the cookies is countered by the honey-based glaze on top, making for a well-rounded taste.
Cinnamon is front and center in the best possible way, giving you that honey bun-cinnamon roll taste that feels like a holiday morning or stepping into a bakery just as it opens.
It’s a great way to get that cinnamon bun fix without the hassle of making a yeasted dough. It’s such a seasonally versatile cookie. It can be put into a cookie tin for gifting as well as a quick treat to whip up for yourself!
Honey Bun Cookies
For the Honey Butter Cookies:
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Honey Butter glaze:
- 4 tablespoons unsalted butter, room softened
- 2/3 cup powdered sugar
- 2 tablespoons honey
- 2 tablespoons milk
To make the cookies:
- Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
- In a bowl whisk flour, cornstarch, baking soda, salt, and cinnamon together, set aside.
- In another bowl beat butter with granulated sugar and brown sugar together until light, fluffy, and lump free, set aside.
- Beat in eggs and vanilla extract, scrape the sides and bottom of the bowl.
- Gradually add in dry ingredients until combined and there are no visible streaks of flour.
- Divide the dough into 12 to 14 even portions and roll them into balls and then flatten them onto the prepared baking sheets into flattened round cookies that are 1-inch in thickness. Make sure the cookies are separated which at least 3 to 4 inches of space between each cookie.
- Using the tip of a chopstick to swirl the honey bun swirl on the top of each cookie.
- Bake the cookies for 11 to 13 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 15 to 20 minutes.
To make the Honey Butter Glaze:
- While the cookies are baking make the glaze. In a small pot on a medium-low heat combine butter, powdered sugar, honey, and milk. Whisk the ingredients continuously until the sugar is fully dissolved. Make sure that the mixture doesn’t boil over.
- Remove the pot from the stovetop. When the cookies are resting still warm on the baking sheets, brush the glaze over the still warm cookies.
- Let the cookies cool completely before serving, enjoy!
Recipe adapted from Lifestyle of a Foodie.
