Some days just call for cookies, don’t they? Recently, I found myself craving that buttery, crumbly texture of shortbread cookies, but I wanted something a little lighter—a guilt-free treat that still felt indulgent. That’s when this recipe was born. By swapping out refined sugars for natural honey and using a few health-conscious tweaks, these honey shortbread cookies became my new go-to snack!

With just the right balance of sweetness and a melt-in-your-mouth texture, these cookies are ideal for a post-workout snack, a quick pick-me-up, or even paired with your favorite herbal tea.

Let’s Bake: Step-by-Step Instructions

1. Mix the Wet Ingredients

Start with a medium mixing bowl and combine ½ cup unsalted butter (softened) 🧈 and ⅓ cup honey 🍯. Use a hand mixer or whisk until the mixture is light, creamy, and smooth. The honey gives it a natural sweetness that pairs so well with the butter’s richness.

2. Add a Hint of Flavor.

Stir in 1 teaspoon pure vanilla extract 🌿 and a pinch of salt 🧂 to enhance the flavor. If you want an extra twist, add a touch of ground cinnamon or lemon zest for a unique flavor pop!

3. Incorporate the Dry Ingredients

Gradually mix in 1 ¼ cups whole wheat pastry flour 🌾. It’s a healthier alternative to all-purpose flour and adds a lovely nuttiness. Mix until just combined-don’t overwork the dough! You’ll end up with a soft, slightly sticky dough.

4. Chill the Dough

Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes. This step is key to getting that perfect crumbly texture, so don’t skip it.

5. Roll and Cut

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Roll out the chilled dough between two sheets of parchment paper to about ¼-inch thickness. Use your favorite cookie cutter to cut out shapes—classic circles, fun hearts, or even stars.

6. Bake to Perfection

Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are just turning golden. Let them cool completely on a wire rack before enjoying (though sneaking one warm is totally acceptable!).

Tips for Maximum Freshness and Storage

Store these cookies in an airtight container at room temperature for up to a week.
If you like your shortbread extra crispy, pop them back in the oven for 2-3 minutes before serving.
You can freeze the raw cookie dough for up to 2 months—just thaw, roll, and bake whenever the craving hits!

Creative Flavor Variations

Nutty Bliss: Add 2 tablespoons of almond flour for a subtle nuttiness.
Choco-Lovers’ Twist: Drizzle melted dark chocolate over the cooled cookies for a decadent touch.
Herbal Infusion: Add ½ teaspoon dried lavender for a sophisticated flavor.

Pair These Cookies with…

Golden Turmeric Latte 🌼: The earthy sweetness of turmeric pairs beautifully with the honey in these cookies.
Berry Smoothie Bowl 🫐: A refreshing and fruity balance to the cookie’s richness.

Pin This Recipe for Later!

📌 Love the idea of these healthy honey shortbread cookies? Save this recipe to your favorite board and whip up a batch whenever the mood strikes! 🍪