Salted Honey Cookies Recipe
Chewy, buttery cookies sweetened with real honey and finished with a glitter of flaky salt. Simple to make and irresistibly balanced.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened room temperature
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 0.5 cup honey mild, runny honey
- 2 tsp pure vanilla extract
- 3 tbsp beaten egg about 1 large egg, lightly beaten
- 2 cup all-purpose flour spooned and leveled
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional
- 0.5 tsp flaky sea salt for sprinkling
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking soda, baking powder, fine salt, and cinnamon in a bowl.
- Cream the softened butter with brown and granulated sugars until fluffy, about 2 minutes.
- Beat in the honey and vanilla until glossy and well combined.
- Mix in the beaten egg just until smooth; do not overbeat.
- Stir the dry ingredients into the wet mixture until a soft dough forms.
- Chill the dough for 15–20 minutes to firm slightly for easier scooping.
- Scoop 1½-tablespoon portions onto sheets, spacing about 2 inches apart.
- Gently flatten tops and sprinkle lightly with flaky sea salt.
- Bake 9–11 minutes until edges set and centers look soft. Cool on sheet 5 minutes, then transfer to a rack.
Notes
For a citrus twist, add 1 tsp orange zest to the dough. Prefer crisper edges? Bake to deeper golden and let cool completely. Store cookies airtight at room temperature up to 4 days, or freeze dough balls for quick baking later.
This recipe is an original creation inspired by classic Salted Honey Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.