Honey Walnut Drops

These drop cookies get their soft, cakey texture from a combination that you don’t run into every day: honey and sour cream working together in the same dough. The honey keeps them moist for days after baking, while the sour cream adds a subtle tang and tenderness that plain milk just can’t match.

Chopped walnuts and flaked coconut fold in at the end, giving each bite a nutty crunch against that pillowy center. A walnut half pressed on top before baking is the finishing touch.

The recipe makes a big batch, so you’ll want to keep the dough cool. If it starts spreading too much on the sheet, pop it in the fridge for 15 minutes between batches.

Chef Tips

• Spoon and level the flour: The recipe specifies not sifting, and measuring with a dry cup. This gives a slightly denser cookie that holds its dome shape.
• Don’t overbake: Pull them at the first sign of golden edges. They firm up as they cool, and an extra minute turns them from cakey to dry.
• Space them out: These spread a bit, so leave about 2 inches between drops on the baking sheet.

Variations

• Honey pecan: Swap the walnuts for pecans and add a pinch of cinnamon for a Southern-leaning cookie.
• Chocolate drizzle: Once cooled, drizzle with melted dark chocolate for a more dressed-up version.