The name says it all! These cookies are a feast for the eyes AND the tongue.

Ingredients (makes 48 cookies)

1 cup unsalted butter,
at room temperature
1 1⁄2 cups powdered sugar, sifted
1⁄2 teaspoon kosher salt
1⁄2 teaspoon baking powder
2 teaspoons vanilla extract
1 large egg
2 1⁄2 cups all-purpose flour

6 tablespoons unsalted
butter, at room temperature
1 tablespoon honey
1⁄4 cup packed dark brown sugar
3 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1⁄2 teaspoon ground nutmeg

2 tablespoons honey
1 tablespoon buttermilk or whole milk
1 teaspoon vanilla extract
1⁄2 to 3⁄4 cup  powdered sugar, sifted

Additional Information

  • Prep Time: 1hr
  • Cook Time: 30m
  • Total Time: 1hr 30m


Combine the butter, powdered sugar, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low speed and slowly increase the speed to medium until the butter looks creamy and starts to cling to the sides of the bowl, about 2 minutes.

Add the vanilla and beat on medium speed until incorporated. Add the egg and beat until incorporated. Add the flour and mix on low speed, then slowly increase to medium speed until the flour is incorporated and a dough forms. The dough will be soft.

Scrape the dough out onto a clean, floured surface and shape into a ball. Flatten into a circle and then square off the edges. Roll out the dough into a 13 x 14 inch rectangle with a long side facing you, occasionally adding more flour to the bottom and top of the dough so it doesn’t stick.

* You can make and freeze this cookie dough for future baking. Once it’s been frozen for an hour, place the log in a labeled zip-top plastic bag. Slice and bake cookies at your convenience. The dough should keep for up to 2 months in the freezer.

Combine the butter, honey, brown sugar, flour, cinnamon, and nutmeg in the mixer bowl (no need to clean it). Beat together until the filling is uniform in color, fluffy, and light, about 2 minutes. Scrape the filling out onto the rolled-out dough and spread to cover the entire surface. You may need to use your fingers for this, as the filling will need to be spread thinly. Tightly roll the dough up starting from the bottom edge. Wrap with plastic wrap and freeze for 1 hour.

Preheat the oven to 350°F and line baking sheets with parchment paper or Silpats. Remove the dough from the freezer and unwrap. Carefully slice 1⁄4-inch-thick cookie disks from the rolled log, slicing straight down (do not saw back and forth).

Place on the baking sheets, spacing the cookies about 11⁄2 inches apart. Bake until the edges of the cookies start to turn golden brown, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely. Repeat with the remaining dough.

* Make sure the cinnamon filling butter is truly at room temperature or even slightly warmer than that. It makes spreading the filling so much easier.

Combine the honey, buttermilk, vanilla, and 1⁄2 cup (60 g) powdered sugar in a bowl and stir together. If the glaze looks too thin, add more powdered sugar, 1 tablespoon at a time, until it has thickened to the right consistency. Brush the glaze onto the cooled cookies with a pastry brush.


For more wow ’em dessert recipes, check out Irwin Lin’s Marbled, Swirled, and Layered.  Click here


by Josh and Brent

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