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Cranberry, Spice & Honey Cookies

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1 cup (250ml) Unsalted butter
1 cup (250ml) Beemaid honey
2 tsp (10ml) Vanilla extract
1 cup Dried cranberries (craisins)
3 3/4 cups ( 875 ml) Flour
3/4 tsp (4ml) Cinnamon
1/2 tsp (2ml) Nutmeg
1 tsp (5ml) Baking soda


Bring butter, honey and vanilla to a boil, stirring frequently. Once boiling, turn off heat and let cool. Add cranberries to honey mixture.

In a bowl, combine flour, baking soda and spices. Add about 3 1/2 cups of flour to honey mixture, 1/2 cup at a time, stirring after each addition to make a soft dough. If dough is sticky, add remaining flour, 1 tbsp at a time. Roll dough into a cylinder and wrap in wax paper or parchment. Let chill in fridge for at least 2 hours.

Preheat oven to 375°F (190°C). Unwrap and slice dough into rounds about 1/4" thick. Place on cookie sheet and bake for 10 minutes. Remove from heat and let cool.