You can try to make and freeze these Muffin Top Honey Cookies for Yom Tov, but we believe they may be finished way before then.
Can honey cookies get better?
Well, yes, actually. And if you were never the type to be inspired to make the traditional cookie, now you definitely will be.
Because even if the soft consistency of honey cookies didn’t excite you, adding a crispy streusel and enjoying them like you would a muffin top completely changes things.
Do you ever bake muffins, only to find that certain family members remove the tops and you’re left with lots of bottoms?
It’s not just the texture that they prefer. The surface that’s exposed to heat actually does taste better! It’s that browning on the surface and the caramelization that’s caused by the Maillard reaction that produces that flavor and aroma.
We were originally inspired to turn our best honey cookies into this muffin top version when we saw the tempting version that Creamed Desserts had shared during the last Rosh Hashanah season.
The great thing about honey cookies is that they already have more of a muffin texture vs. cookie, so they don’t need any adaptation to make a muffin top version. We could just go with our tried-and-true favorite version and we’d be set.
The only thing extra you need to do is make a streusel. Which you need to make lots of anyway, especially if you’ll be making streusel-topped challah. The streusel we featured here for Rosh Hashanah challah uses margarine, but this one works with oil.
Simply combine 1 cup flour, 1 cup sugar, and ½ cup oil.
Add in an additional 2 tablespoons of flour after mixing to create more of a crumb.
Now we can make our muffin top cookies. Use a round tablespoon measuring spoon to scoop up a heaping ball of cookie dough, then roll into balls so that they stay nice and evenly shaped.
Place the balls of dough on a lined baking sheet, spread apart, and top with streusel. Be generous! Use lots of streusel.
After 15 minutes, you have crispy, golden Honey Muffin Top Cookies that both the cookie fans and muffin fans among you will enjoy.
So, yes, while you can try to get these into the freezer for Yom Tov, we do not think anyone who is around while these are cooling on the counter are going to wait. Would you?
Muffin Top Honey Cookies
Ingredients
- 4 cups flour
- 4 eggs
- ¾ cup honey
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup oil
- 1 tsp cinnamon
Streusel:
- 1 cup flour plus 2 tbsp
- 1 cup sugar
- ½ cup oil
Instructions
- In the bowl of an electric mixer (this can also be done by hand), combine all ingredients.
- Refrigerate dough for at least 30 minutes before forming cookies.
- Meanwhile, prepare the streusel. In a bowl, combine 1 cup flour, sugar, and oil. Add a couple tablespoons more flour and mix until mixture is crumb-like.
- Preheat oven to 350°F. Roll cookies into balls and place on lined baking sheets. Top generously with streusel. Bake for 15 minutes.
Try skipping the cinnamon in honey cookies to bring your honey cookies to a whole new level!
From a mom who’s husband and kids do not like cinnamon
Do these freeze well?
What would be prettiest and tastiest to drizzle on top?
Can i half the recipe?
Yum! this looks amazing, ill definitely be trying this!