As a kid, I loved coming home to these Honey Cookies on a rainy day! Today, it’s no different. Both chewy and crispy, they are totally addicting. I always think to make these for fall and winter potlucks, as they are the ultimate cookie comfort food. But, really, they are good any time of the year. And they make a big batch!
I have also made them gluten and dairy free* by substituting the flour for the Red Mill Gluten-Free 1 to 1 Baking Flour and they were just as amazing!
This recipe has been a favorite in my family for years.
1 1/3 cup canola or vegetable oil
2 cups white sugar, plus extra for rolling
1/2 cup honey
2 tsp. vanilla
4 tsp. baking soda
1 tsp. salt
4 cups flour
Mix together the oil, sugar, eggs, honey, and vanilla in a large bowl. Add the baking soda, salt, and flour and mix until well combined.
Roll the dough into one inch balls and then roll them in sugar. Bake at 375 degrees for 10 minutes.
* Note: Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!