Home › Recipes › Cookies & Snacks
Honey Cookies
By Snejana Andreeva
on Dec 11, 2023
These Bulgarian Honey Cookies, also known as Medenki , remind me of my entire childhood in Bulgaria 🇧🇬. Imagine if a honey cookie and gingerbread cookie had a baby, and then we dipped that sweet, soft, chewy cookie baby into melted milk chocolate 🤤! My grandma would buy a pack of these for me every week, and I’d finish them within a day. These cookies are one of many Bulgarian staples and a must-try for anyone who loves cookies.
- Why You’ll Love These Honey Cookies
- How to Prepare
- Nonna’s Tip
- Honey Cookies Variations and Substitutions
- Popular Cookie Recipes
- Other Bulgarian Favorites
- Common Questions
- Honey Cookies Recipe
Why You’ll Love These Honey Cookies
Soft and chewy in the center and encased in decedent milk chocolate, these cookies are simply irresistible 🍪! Although traditional, these cookies are quite versatile and can be shaped and decorated in various ways. Prep work is also a breeze. Once you have all the ingredients, it’s truly just a matter of combining them all in a mixing bowl 🥣. No kneading or extra fuss!
How to Prepare
🥣 Combine the first 11 ingredients (one at a time, mixing in between) into a bowl . Now, gradually add the flour in intervals and mix until you form a tacky dough. Wrap and refrigerate the dough mixture for a minimum of 30 minutes.
🍯 To make cookies of equal size, use a cookie scooper and scoop out equal-sized balls of dough. Then, roll each ball into a smooth sphere and flatten it into a disk shape. Alternatively, you can sprinkle some flour onto your work surface and dough, use a rolling pin to roll out the dough, and cut out circles or various other shapes using a cookie cutter or cup.
♨️ Space the cookies apart on a baking tray and bake at 350F for 6-8 minutes. Do not over-bake as you will be left with a hard cookie.
🍫 While you let the cookies cool, melt the milk chocolate and dip the cooled cookies in it. You can choose to dip one-half of the cookie or the entire top.
Let the chocolate set and enjoy!
Nonna’s Tip
Do NOT over-bake the cookies. The cookies should be soft, if they turn out harder it means they are over-baked. Also, make sure to chill the dough for at least 30 minutes in the fridge before baking. Chilling your cookie dough in the fridge allows the flour to hydrate and gives all the ingredients time to come together. Cooler dough will also expand more slowly, allowing the cookies to hold on to their shape and texture while being baked.
Honey Cookies Variations and Substitutions
Make these Bulgarian Honey Cookies entirely your own by implementing some of these suggested variations and substitutions:
- Experiment with different flavor profiles by adding vanilla, almond or orange zest to give these cookies a unique twist.
- Instead of golden yellow sugar , feel free to use brown sugar, coconut sugar or granulated sugar based on your preferences 🤌.
- If you’d like to make these gluten-free , substitute the cake flour with a gluten-free flour alternative. Keep in mind that I have not tried making these gluten-free, so the consistency may be slightly different.
- Instead of dipping the cookies in melted milk chocolate 🍫, try dark chocolate, white chocolate, or a combination of both. Additionally, sprinkle chopped nuts, shredded coconut, or colorful sprinkles on top of the melted chocolate for added texture and appearance.
- Create a cookie sandwich by spreading a layer of jam, Nutella, or peanut butter between two cookies before dipping them in chocolate 😮💨.
- Instead of making disks , try using cookie cutters to create various other shapes.
Popular Cookie Recipes
Italian Amaretti Cookies
25 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
Pignoli Cookies
28 mins
3 Ingredient Sugar Cookies
20 mins
Puff Pastry Cookies
34 mins
Snowball Cookies
30 mins
Other Bulgarian Favorites
Banitsa
1 hr 20 mins
Spinach Soup Recipe
1 hr
Bulgarian Meat Sandwiches (Prinzesi)
30 mins
Grilled Zucchini Recipe
10 mins
Feta Egg Toast
15 mins
Bulgarian Stuffed Peppers
1 hr 20 mins
Common Questions
Yes, you definitely can. You can substitute the honey with maple syrup, agave or molasses, but keep in mind these substitutions may alter the flavor profile and how much flour you need.
You can use regular all-purpose flour instead, but keep in mind you will end up with slightly different textured cookies since cake flour has less gluten and, therefore, yields a softer texture when used in baking. You can also make your own cake flour by combining all-purpose flour and cornstarch.
If you’d like to make these gluten-free , substitute the cake flour with a gluten-free flour alternative. Keep in mind that I have not tried making these gluten-free, so the consistency may be slightly different.
Yes, you most certainly can. These cookies are absolutely delicious all on their own or you can even make a ginger glaze to go on top as well.
When stored in an airtight container at room temperature, they can stay fresh for about 1-2 weeks. If refrigerated, they can last up to 2-3 weeks. For longer storage, freeze the cookies for up to 2-3 months.
Chilling your cookie dough in the fridge allows the flour to hydrate and gives all the ingredients time to come together. Cooler dough will also expand more slowly, allowing the cookies to hold on to their shape and texture while being baked. You can proceed without chilling the dough, but keep in mind your cookies may spread out while baking.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Baking Mat
- ▢ Cookie Scoop
- ▢ Measuring Cups + Spoons
Ingredients
- ▢ 1 egg , large
- ▢ ½ cup golden yellow sugar , any sugar will work
- ▢ ½ cup avocado oil
- ▢ ⅓ cup honey
- ▢ 1.5 teaspoons ground cinnamon
- ▢ 1.5 teaspoons ground ginger
- ▢ ¼ tsp nutmeg
- ▢ ⅛ teaspoon clove
- ▢ 1 pinch salt
- ▢ ½ teaspoon baking soda
- ▢ ½ tablespoon unsweetened cacao powder
- ▢ 2 ¼ cups cake flour
- ▢ 200 grams dark chocolate , or milk
- ▢ chopped nuts , optional (not traditional)
Instructions
- ▢ Note: you can use a mixer or stand mixer for ease. I do everything with a whisk, spatula, and then incorporate with my hands.
- ▢ In a big bowl, add the egg and sugar. Whisk well until light and pale yellow. Add the honey, oil, and spices (cinnamon, ginger, clove, nutmeg, baking soda, salt, cacao) and mix.
- ▢ Now, add the cake flour a LITTLE at a time as you mix in between. You do NOT want to dump in the flour all at once because it’s important to always look at the consistency.
- ▢ I added exactly 300 grams of cake flour which gave me a perfect tacky (soft) dough. The dough should be soft and tacky, not wet or sticky. It should not stick to your hands when shaped into a ball.
- ▢ Mix well and when it becomes hard to mix with a spatula or wooden spoon, I switch and use my hands.
- ▢ Shape the dough into a disc (or ball) and wrap it up with saran wrap. Refrigerate for 30 minutes.
- ▢ After 30 minutes, take out the dough and preheat the oven to 350F.
- ▢ Line a baking sheet with parchment paper, take a small ice-cream scoop and scoop 20 equal-sized balls from the cookie dough.
- ▢ Roll each one to form a smooth ball, and gently press down to form a 2-2.5 inch disc.
- ▢ Place each disc onto the baking sheet.
- ▢ Note: if the cookies start to stick to your hands as you flatten them, wash and dry your hands and continue the process. Alternatively, you can also have some oil handy and oil your hands so that nothing sticks.
- ▢ Bake the cookies at 350F for 6-8 minutes. You do NOT want to over-bake these as they will become harder if you do. 7-8 minutes is the sweet spot for me, but it will depend on the oven.
- ▢ Take them out and let them cool a bit while you melt the chocolate in intervals in the microwave OR over a double-boiler on the stove.
- ▢ After melting the chocolate, spoon it over the cookie, covering half of it. Alternatively, you can dip the whole cookie in chocolate to cover the entire surface.
- ▢ I like to add some crushed nuts on top for presentation and let the chocolate set for a few hours.
- ▢ Store them in an air-tight container at room temp (or the fridge) for up to 2 weeks! Enjoy 🙂
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Honey Cookies
Equipment
- Mixing Bowls
- Baking Sheet
- Baking Mat
- Cookie Scoop
- Measuring Cups + Spoons
Ingredients
- 1 egg large
- ½ cup golden yellow sugar any sugar will work
- ½ cup avocado oil
- ⅓ cup honey
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- ¼ tsp nutmeg
- ⅛ teaspoon clove
- 1 pinch salt
- ½ teaspoon baking soda
- ½ tablespoon unsweetened cacao powder
- 2 ¼ cups cake flour
- 200 grams dark chocolate or milk
- chopped nuts optional (not traditional)
Instructions
- Note: you can use a mixer or stand mixer for ease. I do everything with a whisk, spatula, and then incorporate with my hands.
- In a big bowl, add the egg and sugar. Whisk well until light and pale yellow. Add the honey, oil, and spices (cinnamon, ginger, clove, nutmeg, baking soda, salt, cacao) and mix.
- Now, add the cake flour a LITTLE at a time as you mix in between. You do NOT want to dump in the flour all at once because it’s important to always look at the consistency.
- I added exactly 300 grams of cake flour which gave me a perfect tacky (soft) dough. The dough should be soft and tacky, not wet or sticky. It should not stick to your hands when shaped into a ball.
- Mix well and when it becomes hard to mix with a spatula or wooden spoon, I switch and use my hands.
- Shape the dough into a disc (or ball) and wrap it up with saran wrap. Refrigerate for 30 minutes.
- After 30 minutes, take out the dough and preheat the oven to 350F.
- Line a baking sheet with parchment paper, take a small ice-cream scoop and scoop 20 equal-sized balls from the cookie dough.
- Roll each one to form a smooth ball, and gently press down to form a 2-2.5 inch disc.
- Place each disc onto the baking sheet.
- Note: if the cookies start to stick to your hands as you flatten them, wash and dry your hands and continue the process. Alternatively, you can also have some oil handy and oil your hands so that nothing sticks.
- Bake the cookies at 350F for 6-8 minutes. You do NOT want to over-bake these as they will become harder if you do. 7-8 minutes is the sweet spot for me, but it will depend on the oven.
- Take them out and let them cool a bit while you melt the chocolate in intervals in the microwave OR over a double-boiler on the stove.
- After melting the chocolate, spoon it over the cookie, covering half of it. Alternatively, you can dip the whole cookie in chocolate to cover the entire surface.
- I like to add some crushed nuts on top for presentation and let the chocolate set for a few hours.
- Store them in an air-tight container at room temp (or the fridge) for up to 2 weeks! Enjoy :)
Video
Nutrition
Honey Cookies https://themodernnonna.com/honey-cookies/ December 11, 2023
