Name: Salted Honey Cookies Recipe
Prep time: 15 min
Cook time: PT-491720H37M40S
Total time: 1 h 55 min
Cuisine: American
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; 2 ¼ cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 1 ½ teaspoons cinnamon; Fleur de Sel, for sprinkling the tops of cookies

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Introduction

These Salted Honey Cookies offer a perfect balance of sweet and savory with a warm hint of cinnamon. Soft and chewy with a slight crunch from fleur de sel, they make an irresistible treat for any occasion.

Several golden brown cookies are placed closely on a brown parchment paper, each with a slightly cracked surface showing a soft and chewy texture. The cookies have light and dark swirls on top, with a few coarse white sea salt flakes sprinkled across each one, adding a bit of sparkle and texture. The edges are a bit darker and crisp, while the centers appear softer and puffier. The photo is focused on the cookies, showing their round shape and inviting appearance against the uneven parchment background. photo taken with an iphone --ar 4:5 --v 7

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
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
Fleur de Sel, for sprinkling the tops of cookies

Instructions

Step 1: In a large bowl or the bowl of a stand mixer, combine the butter, oil, brown sugar, and honey on medium speed using a paddle attachment until the mixture is smooth and consistent throughout, about 1 minute. Add the egg and vanilla extract, stirring on low to combine.
Step 2: Scrape the sides of the bowl, then add the flour, baking soda, salt, and cinnamon. Stir on low just until combined. Scrape the sides again and fold in any unincorporated dry ingredients.
Step 3: 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 until firm, about 1 ½ hours.
Step 4: Preheat the oven to 350°F (175°C). Arrange just under half of the dough balls on a second parchment-lined baking sheet, spacing them apart.
Step 5: Bake for about 10 minutes, or until the edges are set and beginning to brown. Immediately sprinkle the tops with a pinch of fleur de sel once removed from the oven.
Step 6: Repeat baking with the remaining dough. Allow cookies to cool slightly before enjoying; they taste best after setting up a bit.

Tips & Variations

For extra flavor, try adding chopped nuts like pecans or walnuts to the dough.
Substitute honey with maple syrup for a different sweet note.
Make sure to chill the dough thoroughly to prevent spreading and to enhance flavor development.
If you don’t have fleur de sel, a light sprinkle of flaky sea salt works well as a substitute.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in a low oven or microwave for a few seconds to restore their warmth and softness.

How to Serve

A clear glass bowl contains smooth, light brown dough with a creamy, thick texture. The dough fills the bowl almost halfway, with some spread unevenly on the inner sides. The bowl is placed on a white marbled surface, creating a clean and simple background that highlights the dough's soft and slightly grainy appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter instead of room temperature butter?

It’s best to use room temperature butter to achieve the right creamy texture for the dough. Melted butter may change the dough consistency and affect the cookie texture.

Why do I need to refrigerate the dough before baking?

Chilling the dough firms it up, which helps prevent cookies from spreading too much while baking and allows the flavors to deepen for better taste.