Honey Cookies - My Recipe Treasures (2024)

FAQs

What does honey do to cookies? ›

Honey results in a moister, fluffier texture.

Cookies and cakes made with sugar tend to be more dry and to crumble more easily. Meanwhile, goods made with honey are deliciously moist and have a tighter crumb that does not disintegrate as easily.

Honey is a 'humectant'. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist. Honey compared with traditional refined sugar, also means you gain a richer colour and fuller flavour.

Honey cooks faster than sugar, and so will anything you bake with honey in it. Instead of fiddling with the cook time, just turn down the oven by 25º and cook for the same amount of time. This will vary depending on the oven and the recipe (doesn't it always?)

Reduce the oven temperature by 25°F. Honey will caramelize quicker than granulated sugar, so turn down the heat to make sure your baked goods don't brown too fast.

So is there a definitive answer to which is healthier, honey or sugar? Both should be consumed in limited amounts. Honey may have a slight edge, but excess consumption of either is more dangerous to your health than the advantage of choosing one over the other.

To substitute 1 cup of sugar: Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less.

Buckwheat Honey

Bees produce dark, flavorful honey if they pollinate from buckwheat. The honey carries strong notes of malt. For that reason, buckwheat honey is a popular choice for baked goods and also barbecue sauces. Some people even use it instead of molasses.

Honey does more than just add earthy sweetness to a recipe, it adds air to baked goods keeping them moist, contributes to browning, and adds chewiness and crispness. And each honey varietal imparts a different flavour to your baking.

When it comes to choosing the healthiest honey, you should look for one that is raw. Raw honeys are not pasteurized and bypass filtration, a process that may reduce its nutrients. A great variety of raw and unfiltered honey is available on Amazon.

Honey bakes faster than sugar, so lower the temperature slightly when baking something with honey in it. Lower it about 10-25 degrees F. You may need to reduce the amount of liquids if you are substituting honey for sugar.

Does honey lose its benefits when baked? ›

Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial.

Clover honey is one of several light-colored and mild-tasting types of honey. Darker varieties, such as buckwheat and manuka, are richer in antioxidants. Raw honey — including raw clover honey — may be more beneficial than processed honey.

Honey is higher in fructose than glucose. Fructose is sweeter than glucose, so you may be able to use a smaller amount of honey in your food or drink without sacrificing sweetness. The trace amounts of vitamins and minerals found in honey may also have added health benefits. However, these amounts are extremely small.

Honey-sweetened baked goods tend to brown faster. Therefore, you need to bake them a little longer, but at a lower temperature to prevent them from burning. The same applies to cooking, too. Be sure to stir more often and turn down the temperature slightly to avoid scorching the dish.

Honey does more than just add earthy sweetness to a recipe, it adds air to baked goods keeping them moist, contributes to browning, and adds chewiness and crispness. And each honey varietal imparts a different flavour to your baking.

The high acidity of honey (avg. pH 3.91) helps inhibit mold growth in bakery products. Numerous research studies have documented the ability of honey to soften bakery products, inhibit staling and extend shelf life. The addition of honey can increase the life of a bakery product by days.

Depending on the type, honey can infuse baked goods with a fruity, floral, earthy, or nutty sweetness. To use it, you'll need 2/3 cup of honey for every 1 cup white or brown sugar, according to Ziata.

Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.