Description
Delightfully sweet and salty, these Salted Honey Cookies combine the rich flavors of honey, cinnamon, and brown sugar with a hint of fleur de sel for a unique cookie experience. Soft and chewy with just the right touch of saltiness, they’re perfect for a cozy treat or sharing with friends and family.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons oil
- 1 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Finishing
- Fleur de Sel, for sprinkling the tops of cookies
Instructions
- Mix Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the room temperature butter, oil, light brown sugar, and honey. Use a paddle attachment on medium speed and mix until the mixture is smooth and consistent, about 1 minute. Incorporate the egg and vanilla extract, stirring on low speed to combine well.
- Add Dry Ingredients: Scrape down the sides of the bowl to ensure even mixing. Add the all-purpose flour, baking soda, salt, and cinnamon to the bowl. Stir the dough on low speed just until the ingredients are fully combined. Scrape the bowl again and gently fold in any remaining dry ingredients for an evenly mixed dough.
- Chill 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 prepared sheet. Once all dough balls are formed, cover the sheet pan and refrigerate for about 1 ½ hours until firm. This chilling step helps prevent spreading during baking and enhances flavor development.
- Preheat and Bake: When ready to bake, preheat your oven to 350°F (175°C). Arrange just under half of the chilled cookie dough balls spaced evenly on a second parchment-lined baking sheet. Bake in the preheated oven for approximately 10 minutes, or until the edges are set and just beginning to brown.
- Finish and Cool: Immediately after removing the cookies from the oven, sprinkle each with a pinch of fleur de sel to enhance the salty-sweet balance. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack. For best texture and flavor, let the cookies set up a bit before enjoying. Repeat the baking and finishing process with the remaining dough.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much and to deepen the flavors.
- Using fleur de sel provides a subtle crunch and enhances the sweet and savory contrast.
- You can substitute vegetable oil or canola oil if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a chewier texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies)
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 20 mg
