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
  • 2 sticks 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


  1. Royal Icing Bumblebees
  2. Place egg white and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.
  3. Split the mixture into three separate bowls. Mix one yellow and one black.
  4. Add each one into three separate piping bags fitted with #2 piping tips.
  5. To pipe the little bumblebees, lay out a piece of baking paper onto a baking tray or chopping board. Use the yellow royal icing to pipe little egg shapes. Then pipe black royal icing stripes on top. Finish by piping little wings on the sides using the white royal icing. Allow these shapes to set overnight or for at least 6 hours. Use a small offset spatula to scrape underneath them and lift them off the paper.
  6. Pastry Cream
  7. Add corn starch, salt and sugar into a large mixing bowl. Use a whisk to combine. Then add the egg yolks and about 3 tbsp of milk and whisk until well combined. Add the remaining milk, and honey and whisk.
  8. Microwave for 3 minutes, whisking each time until the mixture thickens. Add the vanilla bean paste and butter and whisk to combine.
  9. Cover with plastic wrap and allow to set for 4 hours or overnight. Use a hand mixer to whip up until smooth. Transfer to a piping bag fitted with a small round tip.
  10. Honey Sugar Cookies
  11. 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. 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.
  12. Add half of the dough on top of a large piece of baking paper. Then place another large piece of baking paper on top. Use a rolling pin to roll out, then transfer into the fridge for 1 hour to firm up.
  13. Preheat your oven to 170C. Line two baking trays with baking paper.
  14. Use a square cookie cutter to cut out 24 cookie shapes. Then use the same cutter to cut the cookie into a octagon. Then transfer to a baking tray lined with baking paper and bake for 12 minutes or until golden. Allow to cool down.
  15. Assembly
  16. 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.
  17. Notes
  18. Cookies can be stored in an airtight container for up to three days.