Name: Bulgarian Honey Cookies
Ingredients: 2 large Eggs; 240 ml Powdered Sugar (240 ml); 60 ml Honey (60 ml); 5 ml Vanilla Extract (5 ml); 720 ml Vegetable Oil (720 ml); 960 ml All-Purpose Flour (960 ml); 1 ml Salt (1,5 ml); 5 ml Ground Cinnamon (5 ml); 5 ml Baking Powder (5 ml); 480 ml Chocolate Chips (480 ml); 10 ml Vegetable Oil (10 ml)

Bulgarian Honey Cookies

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Difficulty

easy

Step-by-step instructions

Preheat oven to 180°C. Line 2–3 baking sheets with parchment paper.

In a bowl, combine flour, salt, cinnamon, and baking powder.

In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs and powdered sugar for 3 minutes. Add vanilla extract and honey. Mix to combine, then add oil.

Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5–10 minutes.

Shape into balls about 30 ml each, place on the prepared baking sheets, and press flat. Bake for 12–15 minutes, until golden. Let the cookies cool completely.

Melt white and semi-sweet chocolate separately with 5 ml vegetable oil each.

Dip each cookie halfway into the melted chocolate. Let set. Store in an airtight container or wrapped in cellophane bags for up to 2 weeks at room temperature or refrigerated.

Tips

These classic Bulgarian honey cookies are buttery, lightly spiced, and dipped halfway in melted chocolate for a beautiful finish. They keep well for up to two weeks, making them perfect for gifting or serving at gatherings.

The dough comes together quickly in a stand mixer. Be sure to let it rest for a few minutes before shaping—this step helps the cookies hold their shape better during baking. You can use any combination of white and semi-sweet chocolate for dipping, or stick to one variety.

Bulgarian Honey Cookies

Ingredients

Step-by-step instructions

Tips

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