Description
Delight in these Salted Honey Cookies, a perfect blend of sweetness and warm spices balanced with a touch of sea salt. Soft and chewy, these cookies combine brown sugar, honey, and cinnamon for a rich flavor, complemented by a subtle crunch from a sprinkle of fleur de sel on top. Ideal for a comforting treat or sharing with friends and family.
Ingredients
Scale
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
Topping
- Fleur de Sel, for sprinkling the tops of cookies
Instructions
- Mix wet ingredients. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature butter, oil, light brown sugar, and honey. Mix on medium speed until the mixture is smooth and consistent, about 1 minute.
- Add egg and vanilla. Stir in the egg and vanilla extract on low speed just to combine. Scrape down the sides of the bowl to ensure all ingredients are blended.
- Incorporate dry ingredients. Add the all-purpose flour, baking soda, salt, and cinnamon to the bowl. Stir on low speed just until all ingredients are combined. Scrape the sides of the bowl again and gently fold in any remaining dry ingredients by hand to fully incorporate.
- Refrigerate the dough. Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, portion out 3 tablespoon-sized rounds of dough onto the sheet. Cover the tray and refrigerate for about 1 ½ hours until the dough is firm and chilled.
- Preheat oven and prepare baking sheet. Preheat your oven to 350°F (175°C). Line a second baking sheet with parchment paper for baking.
- Bake cookies. Place just under half of the chilled cookie dough balls spaced evenly on the prepared baking sheet. Bake in the preheated oven for about 10 minutes or until the edges are set and just starting to brown.
- Finish and cool. Immediately sprinkle the freshly baked cookies with a pinch of fleur de sel while still warm. Allow them to cool slightly on the baking sheet before transferring to a wire rack. Repeat the baking process with the remaining dough. Cookies are best enjoyed after they set up slightly.
Notes
- For best texture, make sure the dough is well chilled before baking.
- Use fleur de sel or any flaky sea salt for the topping to add a delicate salty crunch.
- The cookies store well in an airtight container at room temperature for up to 5 days.
- If you prefer a softer cookie, reduce baking time slightly, keeping an eye on browning edges.
