Honey Cinnamon Cookies


5 from 1 vote
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Honey Cinnamon Cookies make a delicious cookie recipe that tastes so similar to those cookies you get when you fly the friendly skies – all without having to leave home!

I have been testing cookie dough recipes trying to develop the most delicious honey-cinnamon cookie I could. I was looking for the flavor of a cinnamon honey graham, but a bit sturdier than a graham cracker. I enlisted my favorite cookie-dough-taste-tester (Little Buddy) and set off to find a recipe we both loved.

We both agreed on one recipe as soon as we tasted the dough. The perfect blend of honey and cinnamon and we just couldn’t wait to taste the cookie once it was baked. Little Buddy selected our bunny cookie cutter for these cookies and away we went rolling, cutting, and baking.

And guess what?

You know those cookies you get when you fly on Delta? The ones that you stash in your purse or carry-on and look around to see if any of your neighbors noticed that you just poked two packs of these cookies into your bag and are hoping the flight attendant will bring more.

Please don’t tell me you don’t do that, too!

Well, these cookies taste as much like those cookies I love as anything I’ve ever tasted.

While these are perfect to feed your cookie cravings, you may also want to check out thee S’mores Cookies that I made with them. Perfection!

Here’s how I made them.

Honey Cinnamon Cookies

5 from 1 vote
Honey Cinnamon Cookies make a delicious cookie recipe that tastes so similar to those cookies you get when you fly the friendly skies – all without having to leave home!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12


  • 4 cups (480 g) all-purpose flour
  • 1 teaspoon (6 g) baking soda
  • 1 teaspoon (3 g) ground cinnamon
  • 1/2 teaspoon (3 g) kosher salt
  • 1 cup (2 sticks) (226 g) butter
  • 1 cup (213 g) packed brown sugar
  • 1/2 cup (168 g) honey


  • Whisk together flour, baking soda, cinnamon and salt. Set aside.
  • Cream together butter, brown sugar and honey.
  • Gradually add in dry ingredients and mix until well-combined. The dough will be dry and will not come together into a ball.
  • Pour dough onto parchment or waxed paper and knead to combine until smooth.
  • Divide dough into four equal parts.
  • Roll out one portion of dough at a time to 1/4 inch thickness.
  • Cut with desired cutter.
  • Bake at 350º until just golden brown but still soft to the touch, about 12 minutes.
  • Cookie will harden as it cools.


Calories: 400kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 316mg | Potassium: 82mg | Fiber: 1g | Sugar: 30g | Vitamin A: 493IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote

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Recipe Review


  1. Lisa says:

    Are these cookies sturdy enough to substitute for a gingerbread recipe when making a gingerbread house?

    1. Robyn Stone says:

      I’ve never tried using these to make a gingerbread house, Lisa, but I’m not sure they would be sturdy enough.

  2. Voula says:

    5 stars
    these are absolutely gorgeous!Thank you!!

    1. Robyn Stone says:

      I hope you enjoy them, Voula! Thanks so much!

  3. Jamy says:

    Will it be okay to make the dough in advance the day before and put it in the fridge? Will it be soft enough to roll out and make?

  4. Stephanie says:

    What does the recipe mean by “Serves 12″… does it really only make 12 cookies?

  5. Stephanie says:

    Love the bunny cookie cutter, where did you get it from?

  6. Christina says:

    OMG! These were amazing! I made a ton of tiny 1.5 inch cookies with it an I couldn’t stop eating them. The smell of warm honey just took over my whole house. I also made two cookies from a mold just as a test and the cookies held their shape perfectly. No spreading whatsoever. I ended up using the last bit of dough as a pie crust for a pumpkin pie. That was really good too, but it seemed like the filling and the crust were competing. Next time I will try a more mellow filling like a pumpkin cheesecake and cut the spices down.

  7. Christina says:

    Ill be making these really soon. Did you use light brown sugar?

    1. Robyn Stone says:

      Hi Christina,
      I did use light brown sugar.

  8. Shaina says:

    I love cinnamon grahams, and great call on using cookie cutters to cut them out.

  9. Rivki Locker says:

    These look simple and wonderful. I came across the recipe on Simple Bites’ weekend roundup. I’m so glad she included it. I’ve bookmarked these and look forward to trying them! Thanks!