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Cranberry-Thyme-Citrus Honey Cookies

Cranberry and citrus are a classic flavor pairing! The addition of thyme makes these cookies a little sweet and a little savory all at once. The cornmeal gives them a nice texture, making these an ideal tea-dipping cookie.


Makes about 3 dozen




1 3/4 cups all-purpose flour

1 cup stone-ground yellow cornmeal

8 ounces (2 sticks) unsalted butter, softened

2 large eggs

1 tbsp plus 1/2 tsp finely chopped fresh thyme

1 tsp baking soda

1/2 tsp salt

1 cup sugar

2 tbsp Mandarin Magic honey

1 cup chopped cranberries (fresh or dried)





  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.


  1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add honey and mix until combined. Add flour mixture; mix on low speed until just combined. Mix in cranberries and thyme.



  1. Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.



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