Description
These Pooh Bear Cookies are a delightful treat that combines simple ingredients with the natural sweetness of honey. Soft, slightly chewy, and lightly spiced with cinnamon, these cookies capture the warmth of honey in every bite. Perfect for fans of Winnie the Pooh or anyone seeking a sweet, homey cookie that’s easy to make and beautifully decorated with an optional glaze and chocolate accents.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup honey (use mild, light honey for best flavor)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Optional Glaze and Decoration
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Melted dark chocolate or black icing (for eyes and nose decoration)
- Yellow food coloring (for glaze)
Instructions
- Prep your tools and oven: Line two baking sheets with parchment paper or silicone mats. Preheat your oven to 350°F (175°C). Clear space in your refrigerator for chilling the dough.
- Whisk the dry ingredients: In a medium bowl, combine all-purpose flour, baking soda, baking powder, salt, and optional ground cinnamon. Whisk together thoroughly and set aside.
- Cream the butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step aerates the base to give a softer crumb.
- Add honey, egg, and vanilla: Beat in the honey until smooth. Then add the egg and vanilla extract and mix just until combined, scraping down the sides of the bowl as needed to maintain an even texture.
- Combine wet and dry ingredients: Add the dry ingredients in two batches to the wet mixture, mixing on low speed until no flour streaks remain. Be careful not to overmix to avoid tough cookies.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 to 45 minutes. Chilling helps the cookies maintain their shape during baking and reduces spreading.
- Shape the cookies: Using a medium cookie scoop or measuring 1 1/2 tablespoons per cookie, scoop and roll the dough into smooth balls. For classic round cookies, leave as is. For Pooh Bear-inspired cookies, pinch small ears at the top of each ball.
- Bake: Place the shaped dough balls on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 9 to 11 minutes until edges are set and lightly golden, but centers remain soft. Avoid overbaking as cookies will firm up while cooling.
- Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully. This helps keep the bottoms crisp and the centers tender.
- Optional glaze and decoration: Whisk together powdered sugar, vanilla extract, and enough milk (1 to 2 tablespoons) until you achieve a thick but pourable glaze. Add a drop or two of yellow food coloring to mimic Pooh’s hue. Spoon a thin layer of glaze over cooled cookies. Use melted dark chocolate in a piping bag or a zip-top bag with a small corner cut off to draw eyes and a nose. Allow the glaze and chocolate to set before serving.
Notes
- Use mild, light honey to avoid overpowering sweetness and preserve the delicate flavor.
- Chilling the dough is essential for maintaining the cookie shape and preventing excessive spreading.
- Do not overbake; cookies should look slightly soft in the middle when removed from the oven as they firm up while cooling.
- For a more pronounced Pooh Bear look, carefully pinch tiny ears on the dough balls before baking.
- The optional glaze and decoration add visual appeal but can be omitted for a simpler cookie.
