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

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!
5 from 1 vote

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Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12
Author: Robyn Stone | Add a Pinch


  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 1 cup packed brown sugar
  • 1/2 cup 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.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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40 Comments Leave a comment or review

    1. Thank you for helping me not feel like such a cookie sneaker. They make a great and sturdy cookie for decorating, too. Even for children to decorate!

  1. Robin – I love the delta cookies too! In fact, Harris Teeter sells them and I just bought a pack last week. They are just about the only premade cookie I buy – so it is great to see you try something close to it. I will have to try this – as I definitely prefer homemade anytime.

    1. I definitely prefer homemade too, Kelly. We don’t have a Harris Teeter here, but I’ve honestly thought of bribing a flight attendant for a box of them before. Don’t judge.

  2. I don’t usually fly Delta (can’t usually get direct flights to the mini airport here… boo!), so I’ve never had a chance to try the cookies. I bet yours are even better, though. And, I’m loving the little bunnies. I bet they’d be a delicious base for decorated cookies!

    1. Aren’t those little bunnies precious? You’ll have to see what we did with them tomorrow. We had a blast in the kitchen.

  3. I think I’ll be baking these this weekend!!! I’m going to freeze them though so we can enjoy them NEXT weekend on a road trip.

    1. We’ve gotten a head start on Easter goodies. Love it when my son has a special request though – I’m all over it when he asks!

  4. I just made these cookies and they are delicious. I will be decorating them tomorrow at a cookie/cupcake decroating get-together with some other ladies. I would like to point out though that there is one error in the receipe. When you call for cinnamon in the wet ingredient instructions, I think it was meant to say honey. I will be making these again, that is for sure.

    1. I’m so glad y’all liked them, Melody! Thanks so much for letting me know about my slip up. I’ve got it fixed now. 🙂 Have fun decorating these tomorrow!

  5. Hi Robyn

    I had a heck of a time with the dough but I’m sure that will be easier the next time I make them now that I know what to expect (and what tweaks to make). But, there will be a next time! We love these cookies!!!

    1. Hey Mama Kelly – I’m so glad y’all love these cookies. They are quiet addictive! I hate that you had a tough time with the dough. It’s definitely a dry dough. The most important part of making them for me is the kneading and then dividing into four equal parts for rolling and cutting. Your modifications with the cocoa, cinnamon, vanilla and the change to the flour sound yummy!

  6. Hey Robyn! Thank you so much for a great recipe! They turned out perfectly!! We even made some of them into the S’mores recipe you shared – thanks for the cute idea!!

  7. 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!

  8. 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.

  9. 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?

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