I love this recipe because it takes a familiar cinnamon cookie and elevates it with chili-infused honey. The dough mixes easily, chills beautifully, and bakes into thick, soft cookies with crisp edges and tender centers. I also appreciate how the hot honey adds complexity without making the cookies spicy—just warmly flavorful.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter, at room temperature 4 tablespoons oil 2 cup light brown sugar 1/4 cup honey 1/4 cup hot honey (“chili-infused honey”) 2 large eggs 2 teaspoon vanilla extract 5 cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 2 tablespoons cinnamon
Directions
I combine the butter, oil, brown sugar, honey, and hot honey in a large bowl or stand mixer. Using a paddle attachment, I mix on medium speed for about 1 minute until smooth and consistent.
I add the eggs and vanilla extract, mixing on low speed to fully incorporate them.
I scrape down the bowl, then add the flour, baking soda, salt, and cinnamon. I mix on low speed just until everything comes together, then scrape again and gently fold in any remaining dry bits.
I line a baking sheet with wax paper (not for baking—just for chilling). Using a 2-tablespoon scoop, I portion dough balls onto the sheet.
I cover the sheet and refrigerate the dough balls for about 2 hours until firm. I never skip this step because it dramatically improves the cookies’ texture.
When ready to bake, I preheat the oven to 350°F and line a new baking sheet with parchment or a silpat.
I arrange 9–12 dough balls on the sheet and bake for 10–12 minutes, until the edges are set and just beginning to brown.
I allow the cookies to cool slightly on the baking sheet before transferring them to a rack to finish setting.
I repeat with the remaining dough.
Servings and Timing
Servings: About 30–36 cookies (depending on scoop size) Prep Time: 20 minutes Chill Time: 2 hours Bake Time: 10–12 minutes per batch Total Time: About 2 hours 30 minutes
Variations
I sometimes add a teaspoon of espresso powder to deepen the flavor. If I want more heat, I add an extra tablespoon of hot honey or a pinch of cayenne. I also enjoy rolling the dough balls in cinnamon sugar before baking for a crackly exterior. To make them extra chewy, I slightly underbake and allow them to finish setting on the sheet.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully, both baked and unbaked. For baked cookies, I thaw them at room temperature or warm them in the microwave for a few seconds. For unbaked dough balls, I bake straight from frozen, adding 1–2 minutes to the bake time.
FAQs
What does hot honey taste like in cookies?
I find that it adds warmth and a mild kick rather than true spiciness, enhancing the cinnamon beautifully.
Can I substitute regular honey for the hot honey?
Yes, but I lose the subtle heat; I sometimes add a pinch of cayenne to mimic the effect.
Why is chilling the dough necessary?
Chilling helps the cookies hold their shape and enhances the chewy texture.
Can I make the dough ahead of time?
Yes, I refrigerate dough balls for up to 48 hours or freeze them for longer storage.
Can I reduce the sugar?
I don’t recommend it because the texture may become dry and less chewy.
Can I use margarine instead of butter?
I prefer butter for flavor and structure, but margarine can work with slightly softer results.
Why did my cookies spread too much?
The dough may not have been chilled long enough, or the butter may have been too soft.
Can I add mix-ins?
Absolutely—I like white chocolate chips, toffee bits, or chopped pecans.
How do I make them thicker?
I chill the dough longer or add 1–2 extra tablespoons of flour.
Can I make them gluten-free?
Yes, I use a cup-for-cup gluten-free flour blend with good results.
Conclusion
I love how these hot honey cinnamon cookies offer comfort with a twist. They’re easy to make, full of warm spice, and just adventurous enough to feel exciting. Whether I’m baking for a crowd or for myself, these cookies always bring a delicious balance of sweetness and heat.
