Easy-Chew Honey Cookies

During the 80s, unsold books from Western countries used to be exported to India as waste paper and sold here as books at throwaway prices. I picked up The Cookie Cookbook by Evelyne Johnson in one such sale for just Rs. 6. It’s a tiny book, called a Dell Purse Book, and I forgot I had it until I discovered it amongst my books 30 years later. This book has a recipe called Mrs. Graham’s Honey Dough which disappointed me with its flavour and texture. A year later I tried the recipe again, modifying it to improve its taste and mouth feel. I increased the eggs and honey in the recipe, which improved both the flavour and appearance and imparted a cake-like texture to the cookies. These cookies have a very soft texture and can be served to the elderly who face difficulty in chewing, as well as to toddlers. Because they are soft, crumbs do not fly, reducing post-consumption cleanup time 🙂

Honey Cookies - Kalas Kalai

Easy Chew Honey Cookies

Nutritive Value

The flour, butter, sugar, and honey are all rich in carbohydrates, and the cookie is definitely a high energy snack. The honey has glucose and fructose which do not need to go through the digestive process and are absorbed immediately, making it a snack which can restore blood sugar levels quickly.


  • 2 C Maida (Refined Wheat Flour)
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ½ C Butter
  • 2 Eggs
  • ½ C Brown Sugar
  • 4 T Honey
  • ½ tsp Vanilla Essence


  1. Preheat the oven to 180° C/350°
  2. Sift the flour and the baking soda together thrice.
  3. Place the butter in a large bowl and whisk with a wire whisk till creamy.
  4. Add the brown sugar and whisk till creamy.
  5. Add the eggs one at a time, and whisk well till there are no lumps in the sugar.
  6. Add the honey, salt, and vanilla essence, and whisk till the mixture becomes smooth.
  7. Add the flour little by little and whisk. Use a spatula to push the flour and butter mixture towards the centre.
  8. As soon as all the flour is used up and the batter is smooth, drop a tablespoon of the mixture at a time onto a cookie sheet, leaving at least 3 cm space in-between.
  9. Bake for 10-12 minutes or till the surface springs back when pressed gently with a finger.
  10. Remove and cool on a wire rack. Store in an airtight container.


The amount of baking soda for 2 cups of flour is on the higher side to give a soft, spongy texture. To neutralise the off-flavour the soda gives, honey and brown sugar are used. Honey has a pH of 3.2-4.5 and brown sugar has a pH of 5.3-6.7. Their acidic nature neutralises the alkaline flavour of the baking soda. If you use white sugar instead of brown sugar the cookie may have a slight off-flavour because white sugar is pH neutral.

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