Honey Bee Cookies

Honey sugar cookies with pastry cream and bee royal icing decorations


Honey Sugar Cookies

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup of unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 large egg
  • 1 tsp pure vanilla extract

Royal Icing Bumblebees

  • 33g egg whites (pasteurized) (1 egg white)
  • 1 cup sifted icing (confectioners’) sugar, sifted
  • 1 tsp vanilla extract or flavouring of your choice
  • 2 drops yellow food gel
  • 2 drops black food gel

Pastry Cream

  • 1 cup milk
  • 3 tbsp sugar
  • 2 tbsp honey
  • Pinch salt
  • 4 tbsp cornstarch
  • 1 tbsp vanilla bean paste
  • 3 large egg yolks
  • 3 tbsp unsalted butter softened
  • 1 cup whipped cream


  • Pipe a ring of pastry cream around each cookie, then use a piping bag fitted with a small star tip and filled with whipped cream to pipe on the inside of that.
  • Finish by adding bumblebees right before serving. Cookies can be stored in an airtight container for up to three days.


  1. Add the sugar, honey and butter into a large mixing bowl. Mix using a hand mixer for 2 minutes until it lightens in colour and becomes smooth. Scrape down the bowl using a spatula.
  2. Add the eggs and mix until well combined. Scrape down and add the flour and baking powder. Use a spatula to mix in until well combined.

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