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Salted Honey Cookies

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

These salted honey cookies are soft and chewy cookies sweetened with honey and brown sugar and sprinkled with a pinch of sea salt!

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

  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. Scrape the sides of the bowl and add the flour, baking soda, salt, and cinnamon. Stir on low, just until combined. Scrape the sides of the bowl and fold in any unincorporated dry ingredients.
  2. Line a baking sheet with a piece of parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the prepared sheet. Once finished, cover the sheet pan and refrigerate until firm, about 1 ½ hours.
  3. Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Space just under half of the cookie dough balls out on a second parchment-lined baking sheet. Bake in the preheated oven just until the edges of the cookies are set and beginning to brown, about 10 minutes. Out of the oven, sprinkle the tops with a pinch of fleur de sel. Repeat this process with the remaining dough on a new cookie sheet. Allow to cool slightly prior to enjoying, although, cookies will are best after setting up slightly.

Notes

  • For smaller cookies, use a medium cookie scoop to portion out 1 ½ tablespoon sized rounds of dough. Bake 8 minutes or until done.