Honey Butter Sugar Cookies coated with a white chocolate glaze sprinkled with festive Valentine’s Day sprinkles!

I am admittedly late getting you this recipe if you are going to make these Honey Butter Sugar Cookies in time for Valentine’s Day tomorrow. You do have time, but you would have to make the dough tonight and bake and glaze them tomorrow since the dough needs to set in the refrigerator preferably overnight or for a minimum of 4 hours. But, really, who doesn’t want fresh baked cookies on Valentine’s Day?!

But, if you don’t have time for them this holiday, don’t fret! This is not an exclusive Valentine’s Day cookie recipe. These sugar cookies work for any holiday and Easter is right around the corner! Today is actually Fat Tuesday and Lent is starting tomorrow — Easter is super early this year on April 1st! Stick to the same recipe and change up your cookie cutter – bunnies, roses, little chickadees!? Ha, you get the point.

Every year for Lent I give up sweets. So I’ve packed up these cookies and sent them off to work with Walter (he has some pretty lucky coworkers who often reap the benefits of my recipe testing 🙂 ) The best comparison for these Honey Butter Sugar Cookies with White Chocolate Glaze are those those pink and white glazed animal crackers. Only these are about 4 times the size and equally as addicting which could make for a dangerous combination 😉

Honey Butter Sugar Cookies

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• Author: Chocolate Covered Cheetah

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Ingredients

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Cookies

• 1.5 sticks unsalted butter (room temperature)
• 1 cup white sugar
• 1/2 cup honey
• 3 eggs
• 1 tsp vanilla extract
• 4 cups flour + more for rolling dough
• 2 tsp baking powder
• 1 tsp salt

White Chocolate Glaze

• 1 cup white chocolate chips
• 2 tbsp coconut oil
• sprinkles, optional

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Instructions

1. In the bowl of an electric mixer fitted with blade attachment, beat butter and sugar until fluffy (about 2 minutes)
2. Add honey, beat
3. Add eggs 1 at a time
4. Mix in vanilla extract
5. In a large bowl, whisk together flour, baking powder and salt
6. Slowly add dry ingredients to mixer, mix until just fully incorporated
7. Roll dough into 2 large balls, wrap in plastic wrap, refrigerate overnight
8. Remove dough from refrigerator 10 minutes before you are ready to start rolling out the dough
9. Preheat oven to 375°F
10. Line baking sheets with parchment paper
11. Lightly flour a large cutting board or clean counter top
12. Place dough in center, sprinkle with flour
13. Roll dough until it is about 1/8th of an inch thick, cut out heart shaped cookies using a cookie cutter
14. Place cookies on baking sheet, repeat with remaining dough
15. Bake for 8 minutes
16. Cool completely
17. Once cookies are cool, melt white chocolate chips and coconut oil (over low heat in a sauce pan or in the microwave (for 2 minutes, stirring every 30 seconds)
18. Dip fronts of cookies so that they are completely coated with white chocolate, sprinkle with sprinkles if desired
19. Allow to harden
20. Enjoy

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