Halloween Honey Cookies


  • ½ cup 
    BeeMaid Liquid Honey
  • ½ cup 
    salted butter, room temp.
  • ¼ cup 
  • ¼ tsp. 
    almond extract
  • 1½ cups 
    all purpose flour
  • ½ tsp. 
    baking soda
  • ¼ tsp. 
    fine sea salt


  • ½ cup 
    salted butter, room temp
  • 2 Tbsp. 
    BeeMaid liquid honey
  • 1 Tbsp. 
  • 1½ cups 
    icing sugar
  • ¼ tsp. 
    fine sea salt
  • optional 
    Halloween sprinkles, orange food colouring


  1. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
  2. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
  3. Add in the sugar and almond extract and beat on high for another 2 minutes.
  4. Add in the flour, baking soda, and salt and mix on low until fully incorporated and a dough forms.
  5. With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other
  6. Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.
  7. Remove from the oven and allow the cookies to fully cool on the tray.
  8. In the bowl of a stand mixer with the paddle attachment, cream the butter, honey, and milk together on high for 5 minutes until light and fluffy.
  9. Add in the icing sugar and salt and mix on low until combined. If you are using food colouring, add it now.
  10. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
  11. Top the cookies with frosting and sprinkles. Enjoy. Store leftover cookies in an airtight container at room temperature for up to 7 days.