Description
Salted Honey Cookies are irresistibly soft and chewy butter cookies made with a combination of honey and brown sugar for a rich, decadent sweetness. They feature a delightful crinkle top and are finished with a sprinkle of fleur de sel for a perfect balance of sweet and salty flavors.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- 2 tablespoons oil
- 1 cup light brown sugar
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
Finishing Touch
- Fleur de Sel, for sprinkling on top
Instructions
- Mix wet ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the unsalted butter, oil, brown sugar, and honey. Mix on medium speed for about 1 minute until the mixture is smooth and consistent.
- Add egg and vanilla: Stir in the egg and vanilla extract on low speed just until combined. Scrape the sides of the bowl to ensure even mixing.
- Incorporate dry ingredients: Add the all-purpose flour, baking soda, salt, and cinnamon to the wet ingredients. Stir gently on low speed until just combined, then scrape the bowl and fold in any dry bits with a spatula for an even dough.
- Chill the dough: Line a baking sheet with parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the sheet. Cover and refrigerate the dough balls for about 1 ½ hours until firm.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C) and prepare another parchment-lined baking sheet.
- Bake the cookies: Space out just under half of the chilled dough balls on the prepared sheet. Bake in the oven for about 10 minutes until the edges set and begin to brown.
- Add finishing salt: Remove the cookies from the oven and immediately sprinkle the tops with a pinch of fleur de sel for a subtle salty contrast.
- Repeat baking: Repeat the baking and salting process with the remaining dough balls on a fresh baking sheet.
- Cool and serve: Allow the cookies to cool slightly to set before enjoying. They are best when they have had a little time to rest and develop their chewy texture.
Notes
- For smaller cookies, use a medium cookie scoop to portion out 1 ½ tablespoon-sized dough balls and reduce baking time to about 8 minutes or until done.
- Make sure butter is at room temperature to mix well and yield the best texture.
- Refrigeration of the dough firms it up, making it easier to handle and helping the cookies maintain their shape while baking.
- Using fleur de sel or another flaky sea salt enhances the flavor balance by adding a burst of saltiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
