Ingredients
Check off ingredients as you go
- Makes about 25 honey crinkle cookies
- 100g (⅓ cup) honey
- 80-90g (⅓ cup packed) brown sugar
- 100g (½ cup) sunflower oil
- 1 egg
- 310g (2½ cups) all-purpose flour, sifted
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- Zest of 1 lemon or 1 orange + 1 teaspoon orange juice
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves (optional but adds nice flavor)
- Powdered sugar for finishing
Mix the oil, honey, and egg. Incorporate the dry ingredients: sugar, salt, flour, cornstarch, baking powder, baking soda, cinnamon, cloves. Add the zest and juice. Form a ball—the dough will be quite soft, which is normal. Refrigerate for 1 hour, covered with plastic wrap, to allow the dough to firm up enough to shape the crinkles.
Preheat the oven to 170°C (340°F). Scoop 1 heaping teaspoon of dough and roll into a ball with slightly damp hands. Roll each ball in powdered sugar and place on a baking sheet lined with parchment paper, spacing them apart. Bake in the middle of the oven for 12 minutes, until the cookies crackle. Let cool. Enjoy warm or at room temperature. Once completely cooled, store in an airtight container.
Tips
- For very pronounced crackles, coat generously with powdered sugar just before baking (you can even roll them in powdered sugar a second time).
- If you prefer these cookies with a glaze instead of powdered sugar before baking, make a glaze with 300g (2½ cups) powdered sugar, 2 teaspoons lemon juice, and 50ml (3 tablespoons) water. Dip them in the glaze right out of the oven, then let cool on a wire rack.