Jumbo Chewy Honey Spice Cookies

published Dec 3, 2021
christmas
Jumbo Chewy Honey Spice Cookies Recipe

The best part about these honey spice cookies? The middle is soft and chewy, while the edges are perfectly crispy.

Makes9 (3 1/2-inch) cookies

Prep10 minutes

Cook15 minutes to 17 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

This recipe is from our Cookie Time Machine — a trip through the most iconic cookies of the past 10 decades, paired with 10 fresh twists for right now. Click here to see the most important cookies of the 1920s through today — and gaze forward with our Cookie of the Future!

I think it is fair to say that when a cookie recipe has the word “jumbo” in the title, it’s likely a relatively contemporary cookie, as our obsession with giant baked goods is a new-ish one. And I get it if you’re a little on the fence about extra big bakes. I am team jumbo for life, but I know my position might not be all that popular. But when it comes to this cookie, let me try to persuade you, if I might. This cookie has it all: a generous soft middle and a crispy edge for days. And here’s why: The larger the cookie, the more texturally interesting it is, because the soft and chewy middles and crispy edges each get lot of space to strut their tasty stuff.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

This recipe also calls for a little shortening. It helps to avoid the dreaded spread, which creates thin and crispy cookies rather than thick and chewy ones. But if you’d rather use all butter, that’s okay too. Just know that the cookies will just be a little thinner.

No stand mixer is needed to whip up these spiced lovelies, and a rest in the refrigerator helps achieve those coveted crackly tops. And that, coupled with a roll in some white sparkling sugar pre-bake, makes these some of the prettiest cookies around. Although I am all about chewy, the edges of these cookies get crispy and dark — and they might just be the best part (but don’t tell their soft middles I said that). For maximum honey flavor, use a robust variety and feel free to play around with the spices here. The current combo is cinnamon, ginger, and a little white pepper to crank up the heat a bit, but adjust to your tastes.

The Classic

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

For the classic 1940s cookie recipe, check out the Vintage Honey Cookies.

Our Three Most-Loved Cookie-Baking Tools

Before you preheat the oven, gear up with these cookie-making essentials.

  • The Sheet Pan Every Kitchn Editor Owns: This sturdy, won’t-ever-warp pan is great for cranking out a ton of picture-perfect sweets. Bonus: It comes in great colors, which makes baking even more fun.
  • Our Tried-and-Tested Favorite Cooling Rack: We love these racks for their criss-cross design, which adds stability, makes sure your precious treats won’t slip though, and prevents the rack from wobbling or warping.
  • The Little Spatula That Every Baker Needs: This thin-but-sturdy spatula is great for gently loosening your cookies from the pan and transferring them to the cooling rack. It’s particularly handy for moving small or delicate treats.

Jumbo Chewy Honey Spice Cookies Recipe

The best part about these honey spice cookies? The middle is soft and chewy, while the edges are perfectly crispy.

Prep time 10 minutes

Cook time 15 minutes to 17 minutes

Makes 9 (3 1/2-inch) cookies

Nutritional Info

Ingredients

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1/4 cup

    shortening

  • 2 1/4 cups

    all-purpose flour

  • 2 teaspoons

    baking soda

  • 1 teaspoon

    ground cinnamon

  • 3/4 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground ginger

  • 1/2 teaspoon

    ground white pepper

  • 2/3 cup

    packed light brown sugar

  • 1/3 cup

    honey

  • 1/2 teaspoon

    vanilla extract

  • 1

    large egg

  • 1/2 cup

    white sparkling or white sanding sugar

Instructions

  1. Place 1 stick unsalted butter and 1/4 cup shortening in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until mostly melted with just a few clumps of butter or shortening remaining, about 1 minute. Stir until completely melted.

  2. Place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon white pepper in a medium bowl and whisk to combine.

  3. Add 2/3 cup packed light brown sugar, 1/3 cup honey, and 1/2 teaspoon vanilla extract to the bowl with the melted butter and shortening and whisk until smooth. Add 1 large egg and whisk until smooth. Add the flour mixture and fold with a flexible spatula until just combined (the dough will be quite soft). Cover the bowl and refrigerate until firm enough to scoop, about 30 minutes.

  4. Line a baking sheet with parchment paper. Place 1/2 cup white sparkling sugar in a small, shallow bowl. Scoop the dough out into 9 (1/4-cup) portions and roll each portion into a ball. Roll each ball in the sugar and place on the baking sheet, spacing them evenly apart. Cover the baking sheet tightly with plastic wrap and refrigerate overnight. Cover the bowl of sugar with plastic wrap and set aside at room temperature.

  5. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

  6. Uncover the dough balls and sugar. Roll the cookie balls in the sugar again and return to the baking sheet. Bake for 9 minutes. Rotate the baking sheet and bake until the cookies crack and the centers are browned, 6 to 8 minutes more. Let cool completely on the baking sheet.

Recipe Notes

Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.