I turned Sweden’s beloved kolasnittar into Honey Cookies that are crisp at the edges and extra chewy inside after swapping in honey for a brighter honey flavor rather than the classic caramel note, and the whole batch is ready in about 30 minutes.

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I never thought a tiny change would flip kolasnittar on its head. These Toffee Cookies are crispy on the outside chewy inside, but when I used honey they went deeper, more honey forward than the usual caramel vibe and they got oddly stickier in the middle.

The mix of unsalted butter and honey gives this soft chew a bright, buttery buzz that keeps you coming back for another bite. As someone who loves Honey Recipes I kept stealing samples straight from the tray, no shame.

Take one and you might end up asking why you waited so long.

Ingredients

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Butter gives richness, fat and calories, some vitamin A, makes cookies tender and golden.
Sugar supplies quick carbs and sweetness, adds crisp edges and that irresistible crunch.
Honey adds natural sweetness, floral notes, moisture and trace minerals but lots of sugar.
Flour is carbs and protein, structure builder for cookies, gives chew and bulk.
Baking soda lifts, makes cookies spread and brown, neutralizes acids, tiny sodium boost.
Vanilla rounds flavors, masks bitterness, adds aroma, almost no calories but big impact.
Salt balances sweetness, enhances flavors, tiny mineral punch, essential even in sweets.

Ingredient Quantities

200 g unsalted butter, softened

150 g granulated sugar

100 g honey

240 g all purpose flour (about 4 dl)

1 tsp baking soda

1 tsp vanilla extract or 1 tsp vanilla sugar

pinch of salt

1 tbsp coarse sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. In a large bowl, cream 200 g softened unsalted butter with 150 g granulated sugar until light and a bit fluffy, it doesnt have to be perfect.

3. Stir in 100 g honey and 1 tsp vanilla extract (or 1 tsp vanilla sugar) until evenly mixed; if your honey is very thick warm it briefly so it blends easier.

4. In a separate bowl whisk together 240 g all purpose flour, 1 tsp baking soda and a pinch of salt, then add to the butter mixture and mix just until combined, dont overwork the dough.

5. Turn the dough onto lightly floured surface and shape into two logs about 3-4 cm in diameter (you can make one big log if you want), press them a little flat so they wont roll into perfect circles.

6. Wrap the logs in clingfilm and chill in the fridge for 10-20 minutes so they firm up a bit — shorter time if you are impatient, longer if they are still soft.

7. Slice the chilled logs into thin cookies about 5-7 mm thick with a sharp knife (a serrated knife or a bench scraper helps make neater slices).

8. Place slices on the prepared baking sheet about 2 cm apart, sprinkle lightly with 1 tbsp coarse sugar if using, and bake 8-10 minutes until edges are golden but centers still look a bit soft. keep an eye on them, ovens vary.

9. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely; they will crisp on the outside and stay chewy inside. Enjoy.

Equipment Needed

1. Oven, preheated to 175°C (350°F)
2. Baking sheet lined with parchment paper
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric mixer or a sturdy wooden spoon to cream the butter, whichever you got
5. Kitchen scale (best) or measuring cups and spoons for the ingredients
6. Whisk to blend the flour, baking soda and salt
7. Sharp knife (serrated helps) or bench scraper for neat slices
8. Clingfilm (plastic wrap) and a wire cooling rack for resting and cooling the cookies

FAQ

Q: Can I add toffee bits to these cookies and when should I add them?

A: Yes. Fold in small chopped toffee or toffee baking bits into the dough. Big chunks will melt and make sticky pools so chop fine. You can also press a few pieces onto each cookie halfway through baking so they sit on top not sink in.

Q: The recipe has no eggs, will the dough hold together?

A: It will. The butter and honey bind the dough and baking soda gives lift. Chill the dough 30 min if its too soft, it will be easier to shape and spread less while baking.

Q: How do I stop the cookies from spreading too much?

A: Chill the dough for 30 to 60 min, use slightly less butter if you need, and bake on a cool baking sheet. Also scoop uniform balls and don't flatten them, theyll spread more if already flattened.

Q: What oven temp and bake time should I use?

A: Bake at about 170 to 175 C (340 to 350 F) for 9 to 12 minutes depending on size. Watch the edges, take them out when edges are set and centers still slightly soft, they firm up as they cool.

Q: Can I swap ingredients like using brown sugar or different syrups?

A: Yes. Swap some granulated sugar for light brown sugar for more chew and depth. You can try maple syrup instead of honey but reduce other liquid a little since syrup is runnier. Dont swap everything at once, it changes texture.

Q: How should I store or freeze these cookies?

A: Store in an airtight container at room temp up to 4 days. Freeze baked cookies up to 2 months, thaw at room temp. You can also freeze shaped dough balls on a tray then bag them, bake from frozen adding a minute or two to the time.

Honey And Toffee Cookies. Recipe Substitutions and Variations

Pro Tips

– Let the dough firm up enough or you’ll get ragged slices, not pretty cookies. If it’s still too soft after chilling just pop the logs in the freezer for a few minutes, then slice quick and clean, and wipe your knife between cuts so crumbs dont mess up the next piece.

– Warm the honey just a little so it mixes easier, but dont overdo it or it gets too runny and will change the texture. If your honey is crystalized, a few seconds in the microwave or a hot-water bath fixes it fast.

– Watch the baking time like a hawk, ovens act weird. Pull them when the edges are turning gold but the centers still look a bit soft, they keep cooking on the tray and will be chewy inside after they cool.

– You can freeze shaped logs for later baking, or freeze baked cookies for longer storage. Store cookies in an airtight container with a sheet of parchment between layers so they dont stick, and if they lose some crispness a short blast in a warm oven brings them back to life.

Honey And Toffee Cookies. Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned Sweden's beloved kolasnittar into Honey Cookies that are crisp at the edges and extra chewy inside after swapping in honey for a brighter honey flavor rather than the classic caramel note, and the whole batch is ready in about 30 minutes.

Servings

servings

Calories

135

kcal

Equipment: 1. Oven, preheated to 175°C (350°F)
2. Baking sheet lined with parchment paper
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric mixer or a sturdy wooden spoon to cream the butter, whichever you got
5. Kitchen scale (best) or measuring cups and spoons for the ingredients
6. Whisk to blend the flour, baking soda and salt
7. Sharp knife (serrated helps) or bench scraper for neat slices
8. Clingfilm (plastic wrap) and a wire cooling rack for resting and cooling the cookies

Ingredients

200 g unsalted butter, softened
150 g granulated sugar
100 g honey
240 g all purpose flour (about 4 dl)
1 tsp baking soda
1 tsp vanilla extract or 1 tsp vanilla sugar
pinch of salt
1 tbsp coarse sugar for sprinkling (optional)

Directions

Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, cream 200 g softened unsalted butter with 150 g granulated sugar until light and a bit fluffy, it doesnt have to be perfect.
Stir in 100 g honey and 1 tsp vanilla extract (or 1 tsp vanilla sugar) until evenly mixed; if your honey is very thick warm it briefly so it blends easier.
In a separate bowl whisk together 240 g all purpose flour, 1 tsp baking soda and a pinch of salt, then add to the butter mixture and mix just until combined, dont overwork the dough.
Turn the dough onto lightly floured surface and shape into two logs about 3-4 cm in diameter (you can make one big log if you want), press them a little flat so they wont roll into perfect circles.
Wrap the logs in clingfilm and chill in the fridge for 10-20 minutes so they firm up a bit — shorter time if you are impatient, longer if they are still soft.
Slice the chilled logs into thin cookies about 5-7 mm thick with a sharp knife (a serrated knife or a bench scraper helps make neater slices).
Place slices on the prepared baking sheet about 2 cm apart, sprinkle lightly with 1 tbsp coarse sugar if using, and bake 8-10 minutes until edges are golden but centers still look a bit soft. keep an eye on them, ovens vary.
Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely; they will crisp on the outside and stay chewy inside. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.