Honey Jumbles

Honey Jumbles

Adapted from Cookies from Claire K Creations / Icing from bakingdom.com
Makes 40 cookies
Author Wendy Sondov themondaybox.com


  • Cookie ingredients:
  • 4 tablespoons 1/2 stick unsalted butter
  • ½ cup brown sugar packed
  • ¾ cup honey or golden syrup
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • ½ cup self-rising flour
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • Icing ingredients:
  • 2 cups confectioners powdered sugar
  • 2-3 tablespoons milk adjust for thicker or thinner icing
  • 1 ½ tablespoons corn syrup
  • ½ teaspoon vanilla extract
  • Food coloring


  1. Put butter, brown sugar, and honey in a medium microwave safe bowl. Microwave for 1 minute. Stir. Return to microwave for another 45 seconds-1 minute until melted and smooth.
  2. Pour mixture into bowl of electric mixer and allow to cool (about 15 minutes).
  3. Add egg and mix to combine.
  4. In a large bowl, whisk together both flours, baking soda, cinnamon, and ginger.
  5. Slowly add the flour mixture to the electric mixer bowl, mixing until combined.
  6. Scrape the dough onto a sheet of plastic wrap and form the dough into a disk, about 8-9” across.
  7. Refrigerate 1-2 hours or overnight, until firm and workable. (If the dough is sticky it is not cold enough.)
  8. WHEN READY TO BAKE: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  9. Cut the dough disc into 8 equal wedges.
  10. Working on a lightly floured surface, roll each wedge into a log (about 12” long).
  11. Cut each log into 5 equal segments (about 2 ¼” each).
  12. One by one, place each segment on the prepared baking sheets about 1” apart, using finger tips to round the ends and slightly flatten the top surface.
  13. Bake for 8-11 minutes until golden and just firm to the touch.
  14. Cool on baking sheet for 10 minutes then transfer to cool completely on wire racks.
  15. Mix icing ingredients in a small bowl until smooth and shiny. Icing consistency should be thin enough to spread and pipe easily but thick enough not to drip off the cookies.
  16. If using more than one color, spoon a portion of icing into a small ziplock bag, add 1 or 2 drops of food coloring, seal the bag and knead to mix in the color. Cut a tiny hole in one bottom corner of the bag for piping.
  17. Spread the base color icing onto the cookie with a knife. Decorate with piped icing.
  18. Allow to dry and harden completely (several hours-overnight) before storing.
  19. Stored in an airtight container at room temperature, Honey Jumbles stay fresh for at least 2 weeks.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.