Honey Refrigerator Cookies

Prep Time
Cook Time
1d 10m
Ready In

"From Gourmet Magazine, June 1942. This recipe was published during war time and sugar was being rationed, so it uses a combination of honey and sugar. Prep time includes refrigeration time. These need to be started the day before baking."

Original recipe yields 80 servings


  • Serving Size: 1 (10.2 g)
  • Calories 43.4
  • Total Fat - 1.9 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 2.6 mg
  • Sodium - 24.2 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3 g
  • Protein - 0.6 g
  • Calcium - 6.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Cream together honey, sugar, and shortening.

Step 2

Beat in egg.

Step 3

Add remaining ingredients and mix thoroughly.

Step 4

Roll the dough into 2-inch diameter logs (length is up to you. Wrap in waxed paper and refrigerate for a day.

Step 5

Preheat oven to 400F.

Step 6

Slice cookies from logs about 1/4 inch thick and place on baking sheets.

Step 7

Bake 10-12 minutes. Cool on wire rack.

Tips & Variations

No special items needed.



These are incredible, and almost absurdly easy to make! I made mine smaller around so I'd get more, smaller cookies, and cut them more like 1/3 inch thick. They're perfectly sweet without being too sweet, crisp edges, chewy middles, and at the size I made them only take two bites. Perfect addition to the holiday mix, thank you!

review by:
(19 Dec 2018)


Very good cookies and yummy, I'm repeating them for Christmas. I used natural honey which has small crystals in it but seemed to work okay, thanks for your recipe Mikekey

review by:
(7 Dec 2014)