Honey Cranberry Cookies


  • ½ cup 
    BeeMaid Liquid Honey
  • ½ cup 
    butter, room temp.
  • ¼ cup 
  • 1 tsp. 
    vanilla extract
  • 1 ½ cups 
    all purpose flour
  • ½ tsp. 
    baking soda
  • ½ tsp. 
    ground nutmeg
  • ½ tsp. 
    fine sea salt
  • ½ cup 
    dried cranberries
  • ½ cup 
    white chocolate chips


  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.  Add in the sugar and vanilla extract and beat on high for another 2 minutes.
  3.  Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.
  4. Add in the dried cranberries and white chocolate chips and combine with a spatula.
  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. Enjoy!

Note: Store leftover cookies in an airtight container at room temperature for up to 7 days.