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Honey Bee Cookies with Vanilla Ice Cream

Honey Bee Cookies with Vanilla Ice Cream


makes about 5 dozen small cookies.

1 cup butter (2 sticks), softened
1 cup granulated sugar
1 large egg
2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3 cups all-purpose flour, plus about 1/4 cup for rolling
sugar sprinkles and icing tubes for decorating
Häagen-Dazs vanilla ice cream


in a large mixing bowl, beat butter, sugar, egg, vanilla, and spices until creamy. gradually add flour, beating until well blended. dough will be stiff. divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. refrigerate at least 30 minutes or until firm. (dough can be refrigerated up to 1 week, or frozen for longer storage.)

preheat oven to 400 degrees Fahrenheit.

lightly flour a work surface. place one piece of dough on surface and sprinkle with flour; roll to even 1/8-inch thickness. cut in desired shapes and place 1/2-inch apart on ungreased or parchment-lined baking sheet. brush off any excess flour. decorate with sugar.

bake about 8 minutes until light golden brown on edges. cool cookies on wire rack. add icing outlines if desired. store in an airtight container. serve with vanilla ice cream.

serving size is 1 scoop ice cream and 3 cookies.