Bake Up a Spicy Sweet

Honey Spice Cookies

Recipe courtesy of Sally Darling, Market Hall Bakery

Makes 25–30 cookies

Bakery director Sally Darling offers this advice for home bakers: “This recipe is moderately spiced, so if you prefer a cookie with more spice, feel free to bump it up. We use anise extract, but you can also substitute one teaspoon of finely ground anise seed, added with the spices in the first step, instead of the extract. Try and find the best candied fruit you can. We use candied orange peel cubes from Agrimontana, but any candied citrus peel is delicious in this recipe.”

3¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon cardamom, ground
½ teaspoon clove, ground
½ teaspoon nutmeg, ground
1 cup unsalted butter (2 sticks), softened
¾ cup sugar
2 egg yolks
2 teaspoons vanilla extract
½ teaspoon anise extract*
2 tablespoons honey
¾ cup candied orange peel cubes*

Preheat oven to 300°. In a small bowl, whisk together flour, baking soda, salt, and spices until well combined.

Using stand mixer with a paddle (or bowl with a hand mixer), cream butter and sugar on medium speed until light and fluffy (approximately 2–3 minutes). Scrape the bowl well, then add egg yolks and cream again on medium speed to combine. Add vanilla extract, anise extract, and honey, then mix again to completely combine.

Slowly add dry mixture and blend on low speed until just combined. Add candied orange peel and mix until just combined.

Portion the cookie dough into small balls about the size of a walnut. Place the balls evenly spaced on a cookie sheet lined with parchment paper. Using the palm of your hand or an oiled cookie stamp, press each cookie to about ⅓ inch thick. Bake in 300° oven for 15–18 minutes, or until golden. Let cookies cool completely on a wire rack.

Honey Spice Cookies will keep for approximately 4–5 days in an airtight, well-sealed cookie tin.

*Flavorganics Organic Anise Extract and Agrimontana Candied Orange Peel Cubes are available at Market Hall Foods in Oakland and Berkeley, as well as online at

Chanukah Menu at Market Hall Foods
Honey Spice Cookies and other sweet and savory Chanukah treats are available at Market Hall on December 11–15. The menu includes favorites like rugelach, housemade challah, potato latkes, matzoh ball soup, slow-cooked brisket, and much more. Menu is available at Market Hall Foods in Rockridge and on 4th Street in Berkeley. See the full menu and place your order: here. Phone: 510.250-6001/6004

Photo: Asha Loupy