Introduction

These Salted Honey Cookies offer a delightful balance of sweet honey and a touch of saltiness, creating a rich and comforting treat. Soft and chewy with a hint of cinnamon, they make a perfect snack or dessert for any occasion.

The image shows a close-up of a group of ten golden-brown cookies arranged closely together on a white marbled surface. Each cookie has a slightly cracked texture with a soft, chewy center that is lighter in color and slightly sunken. The edges of the cookies are more raised and have a firmer, crinkled texture. Small crystals of white sea salt are sprinkled unevenly on top of the cookies, adding a touch of sparkle and contrast against the warm tones of the baked dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (at room temperature)
1/4 cup Oil (can substitute with vegetable oil)
1 cup Light Brown Sugar (or dark brown sugar for deeper flavor)
1/2 cup Honey (use pure honey for best taste)
1 large Egg (can substitute with a flax egg)
1 teaspoon Vanilla Extract (opt for pure vanilla)
2 cups All-Purpose Flour (can swap with gluten-free flour)
1 teaspoon Baking Soda (ensure it’s fresh)
1/2 teaspoon Salt (or fleur de sel for a gourmet touch)
1/2 teaspoon Cinnamon (omit if preferred)

Instructions

Step 1: In a large mixing bowl, combine softened unsalted butter, oil, light brown sugar, and honey. Use an electric mixer on medium speed to beat the mixture until smooth and creamy, about 1 minute.
Step 2: Add the egg and vanilla extract to the bowl. Mix on low speed until just incorporated.
Step 3: Gradually sift in the all-purpose flour, baking soda, salt, and cinnamon. Mix on low speed until just blended, ensuring no flour streaks remain.
Step 4: Transfer the dough to a covered container or wrap tightly in plastic wrap. Refrigerate for about 1.5 hours until firm.
Step 5: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 6: Scoop out large portions of dough, about 3 tablespoons each, and roll them into balls. Place them evenly spaced on the prepared baking sheet.
Step 7: Bake for around 10 minutes, or until edges are set and just beginning to brown.
Step 8: Immediately after removing from the oven, sprinkle the tops with fleur de sel. Allow the cookies to set for a few minutes before transferring to a wire rack.
Step 9: Let the cookies cool slightly before serving to enjoy their full flavor and texture.

Tips & Variations

For a vegan option, substitute the egg with a flax egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, then letting it sit for 5 minutes.
Use dark brown sugar instead of light brown sugar for a deeper, richer caramel flavor.
If you prefer a stronger cinnamon taste, increase the cinnamon to 1 teaspoon or add a pinch of nutmeg.
For a crunchy texture, sprinkle some chopped nuts on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in a preheated oven at 300°F (150°C) for 5 minutes to refresh their softness.

How to Serve

The image shows a tray filled with about ten round, golden brown cookies with subtle cracks on their surface. Each cookie has a slightly rough, textured top with light dusting of sugar crystals that add a bit of sparkle. The cookies are spread out close to each other, with some overlapping slightly. The tray is metal with a slightly worn look, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey alternatives in this recipe?

Yes, you can substitute honey with maple syrup or agave nectar, but it may slightly alter the flavor and texture.

What if I don’t have fleur de sel for sprinkling?

Regular coarse sea salt works well as a substitute, providing the same salty contrast that enhances the cookie’s sweetness.