My favorite iced butter cookies come from The BonBonerie in Cincinnati. Aren’t they beautiful?? And they taste every bit as good as they look…
Yes, they deliver! (Place your orders by December 15th…)
But if you’d rather try your hand at making these beautiful cookies at home (using honey, of course!), below is the converted recipe. The BonBonerie uses all sugar, but I think mine taste a little bit better. My decorations pale in comparison however.
Honey Butter Cookies
Cream 3 minutes:
1 lb (4 sticks) unsalted butter
1 cup granulated sugar (or 2 cups, if you aren’t using honey)
1 cup honey
2 large eggs
2 tsp pure vanilla
Sift and add one cup at a time:
1 tsp baking powder
1 tsp salt
5 cups all purpose flour
Do not overmix dough.
Note: This recipe requires a stand mixer.
Chill the dough before rolling. Roll to thickness of 1/8 in. to 3/16 in. and cut out in holiday shapes .
Bake at 350 F for 12-15 minutes. Bottom of cookie should be lightly browned.
Milk & Honey Fondant Icing (for icing base)
Bring to boil:
½ cup whole milk
1 tbsp butter
1 tbsp honey (or light corn syrup, if you must…)
(It is convenient to microwave this mixture right in a glass measuring cup.)
1 lb 4 oz (5 cups) powdered sugar (sifted)
Mix smooth with hand whisk. Do not overbeat, you don’t want a lot of air bubbles in icing.
4-5 drops of lemon oil (optional)
Note: Dip baked cookies in icing to coat the top. Dipped cookies will dry to touch in 1-2 hours. Allow 6-8 hours or overnight to set completely.
Decorating Buttercream (for piping details)
Cream until smooth:
6 oz (1 1/2 sticks) butter (room temperature)
1 lb (4 cups) powdered sugar
¼ tsp kosher salt
1 tsp pure vanilla
1 tbsp evaporated milk (you may need more)
Beat briefly until light and smooth. Color as desired.
After piping on dipped cookies, this icing should set 6-8 hours or overnight. This icing does not dry hard but will “crust” so cookies can be handled.
Serve or freeze these cookies within 4-5 days.