1. Preheat oven to 350°. In small bowl, whisk egg, butter and honey until combined; freeze 30 minutes.
2. Line 2 rimmed baking pans with parchment paper. Using 2 small spoons, drop dough by heaping tablespoons, 2 inches apart, onto prepared pans. Spray back of spoon with nonstick cooking spray; slightly press cookies with spoon to flatten to about 1-inch thick.
3. Bake cookies 12 minutes or until bottoms and edges are lightly browned. Cool cookies on pans 10 minutes; transfer to wire rack to cool completely. Makes 18 cookies.
- 8 g Fat
- 1 g Saturated fat
- 10 mg Cholesterol
- 51 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 7 g Sugars
- 6 g Added sugars
- 3 g Protein
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Nutritional Information
- 8 g Fat
- 1 g Saturated fat
- 10 mg Cholesterol
- 51 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 7 g Sugars
- 6 g Added sugars
- 3 g Protein
Directions
1. Preheat oven to 350°. In small bowl, whisk egg, butter and honey until combined; freeze 30 minutes.
2. Line 2 rimmed baking pans with parchment paper. Using 2 small spoons, drop dough by heaping tablespoons, 2 inches apart, onto prepared pans. Spray back of spoon with nonstick cooking spray; slightly press cookies with spoon to flatten to about 1-inch thick.
3. Bake cookies 12 minutes or until bottoms and edges are lightly browned. Cool cookies on pans 10 minutes; transfer to wire rack to cool completely. Makes 18 cookies.