An array of cookies featured in the Asheville Bee Charmer Cookbook.

This Spiced Buckwheat Honey Cookie recipe is inspired by molasses cookies, which can be a bit cloying at times, according to recipe author and chef Carrie Schloss. Buckwheat Honey gives the cookies a much mellower flavor. And fortunately, Buckwheat Honey is on our list of our top ten best honeys in the world.

In above photo, Buckwheat Honey Cookies are the first row on the left.

Spiced Buckwheat Honey Cookies

Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Serves
40

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/4 cup buckwheat honey
  • 1 large egg
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup raw cane sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.

Step 2: In a large bowl, mix the butter, brown sugar, and buckwheat honey with a wooden spoon until well blended. Add the egg and blend well. Add the baking soda, cloves, nutmeg, ginger, cardamom, allspice, and salt and mix well. Add the all-purpose and whole wheat flours and stir until just combined.

Step 3: Place the raw cane sugar in a small bowl.

Step 4: Using a small cookie scoop, form 40 balls of dough. If you don’t have a cookie scoop, use a tablespoon measure and roll each scoop into a ball with your hands. Roll each dough ball in the cane sugar. Place the balls on the prepared baking sheets, spacing them 2 inches apart (the cookies will spread).

Step 5: Transfer the baking sheets to the oven and bake the cookies for 9 to 11 minutes, or until they slightly crack on top. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Recipe Notes: Store the cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 6 months.

Chef Carrie’s Remarks: “Don’t let the smell of the buckwheat honey turn you off while you’re making these cookies. As they bake, the smell goes away and you’re left with a moist, spicy, and sweet cookie.”

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Carrie Schloss’s honey recipes appear in her new cookbook, The Asheville Bee Charmer Cookbook. We’ll be regularly posting recipes from the honey cookbook, so subscribe to our newsletter to get new recipes or purchase the complete cookbook with over 100 honey-inspired recipes.