The Scoop
Bumble Bee Cookies are your sweet start to making connections, perfect for sharing.
The first time I baked Bumble Bee Cookies, it marked the beginning of my journey as a college graduate, embracing the world with wide-eyed optimism. After graduation, I found myself in a new city, far from home and eager to host a small gathering for my new coworkers. These cookies were an ode to everything that felt warm and comforting. I remember scavenging through my sparse pantry, grateful for the small bottle of honey my mom had packed in my moving box, a taste of home that paired perfectly with vanilla extract to deepen the flavor.
An afternoon spent measuring out flour in my tiny kitchen somehow signified stepping into adulthood. I discovered a love for the creamy richness canola oil adds to the dough, a trick I picked up from a seasoned baker I met at a farmer’s market. After realizing I’d need a baking sheet, I had to borrow one from a friendly neighbor, sparking a friendship over shared batch testing. The key to these cookies is in the chilling. Timing is everything. Letting the dough rest for a couple of hours helps the flavors meld, resulting in cookies with the perfect chew.
When the warm, honeyed smell filled my apartment for the first time, it felt like home. The cookies were a hit at the gathering, each delicate bite sweet yet grounded with a whisper of cinnamon. They became a staple at every gathering thereafter, my humble offering to new friends as my network slowly expanded. Every time I bake them, I remember that first, tentative step into a new life chapter, marked by the simple, sweet joy of homemade cookies.
Ingredients
- 1/4 cup sugar
- 2 tablespoons canola oil
- 1 large egg room temperature
- 3 tablespoons honey
- 3/4 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Directions
- In a small bowl, beat the sugar and the oil until fully mixed.
- Beat in the egg, then beat in the honey and the vanilla.
- Combine the flour, the baking powder, the cinnamon, and the salt. Gradually add this mixture to the sugar mixture, and stir well to combine until the dough is stiff.
- Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F.
- Drop the dough in tablespoonfuls, 2-inches apart, onto a greased baking sheet.
- Bake until the bottoms are lightly browned, about 8-10 minutes.
- Cool for 1 minute before removing the cookies from the pan to a wire rack.
- Serve, and enjoy!
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