Soft Bulgarian Honey Cookies with Chocolate Glaze

In Bulgaria, Medenki are a nostalgic bakery staple and a classic Christmas treat. Families love making them because the honey keeps the cookies soft and fragrant for days. Baking these fills your entire home with the cozy aroma of warm spices and toasted honey.

Ingredients

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1/2 cup liquid honey1/2 cup vegetable oil2 large eggs1/2 cup granulated sugar1 tsp baking soda1 tsp ground cinnamon1/2 tsp ground cloves3 cups all-purpose flour4 oz dark chocolate, chopped1 tsp coconut oil

Instructions

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1

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, whisk together the flour, baking soda, ground cinnamon, and ground cloves until well combined.

2

In a large mixing bowl, whisk the honey, vegetable oil, eggs, and granulated sugar together until the mixture is smooth and slightly pale, about 2 minutes. The honey should be completely incorporated without any separation.

3

Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a soft, non-sticky dough forms. If the dough feels too sticky to handle, chill it in the refrigerator for 10 to 15 minutes.

4

Roll the dough into small, walnut-sized balls (about 1 inch in diameter) using your hands. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread slightly during baking.

5

Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly golden and the tops are just set. Do not overbake them, as they should remain soft and cake-like on the inside.

6

Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be completely cool before you apply the chocolate glaze.

7

Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until completely smooth. Dip half of each cooled cookie into the melted chocolate, then place them back on parchment paper to set for 15 minutes before serving.

Tips

• Use high-quality, fragrant honey like wildflower or linden honey, as it is the primary flavor driver in these cookies.
• Keep a close eye on the oven; overbaked medenki will turn hard like ginger snaps rather than staying soft and cake-like.
• If the dough sticks to your hands while rolling, lightly coat your palms with a tiny drop of vegetable oil instead of adding more flour.

Substitutions

• Swap vegetable oil for melted unsalted butter to get a richer, more buttery flavor profile.
• Swap all-purpose flour for a 1-to-1 gluten-free baking flour blend to make these cookies entirely gluten-free.
• Swap dark chocolate for white chocolate or a simple powdered sugar glaze if you prefer a sweeter finish.

Storage

Store these cookies in an airtight container at room temperature for up to 2 weeks. They actually get softer and more flavorful after a day or two as they absorb moisture from the air. You can also freeze them without the chocolate glaze for up to 3 months.

FAQs

Why are my honey cookies hard?

Honey cookies can turn hard if they are overbaked or if too much flour was added to the dough. Keep them in an airtight container with a slice of apple for 24 hours to help soften them up.

Can I make the dough ahead of time?

Yes, you can wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days before shaping and baking. Let it sit at room temperature for 15 minutes so it is easy to roll.

Do I have to dip them in chocolate?

While chocolate is traditional, you can leave them plain, dust them with powdered sugar, or press a walnut half into the center of each cookie before baking.