Honey-Dipped Donut Cookies

Marie Valdes’ Honey-Dipped Donut Cookies entry in the Sue Bee® honey Sweet Eats Recipe Contest!



  • 3/4 cup Sue Bee® Honey
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt


  • 1/4 cup Sue Bee® honey
  • 1/8 cup hot water
  • 1/8 cup half-and-half or milk
  • 2-3 cups confectioners sugar



  • In a large bowl, combine Sue Bee® honey, butter, eggs and vanilla and beat with electric mixer until well-blended and creamy.
  • Add flour, baking powder, baking soda and salt; mix with spatula until soft, firm dough forms (you can add more flour if the dough is too soft).
  • Roll into a large ball, place in the middle of a piece of wax or parchment paper and roll dough back and forth to form into 3-inch wide diameter log.
  • Wrap dough in paper and twist each end to seal tightly. Refrigerate for 2-3 hours, or overnight, until firm and well-chilled.
  • Preheat oven to 325 F. Spray two baking sheets with nonstick cooking spray.
  • Cut cookie log into 1/2-inch round slices and, using a 1-inch round cookie cutter, cut a hole in the middle of each slice and remove, forming a doughnut shape. (You can bake the centers for little treats).
  • Place 1-inch apart on baking sheets. Bake for 15-20 minutes until light golden brown.
  • Cool completely.


  • In a medium bowl, whisk hot water and Sue Bee® honey until combined.
  • Whisk in milk and then add 2-3 cups of confectioners sugar to make a thick glaze.
  • Dip top of each cookie to coat completely in glaze and place on wire rack.
  • Allow glaze to dry.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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