I love how these cookies combine a soft, chewy texture with the floral sweetness of honey and a hint of sea salt. They’re comforting, a little unexpected, and perfect with a cup of tea or coffee.
Why You’ll Love This Recipe
I like this recipe because it’s simple yet impressive. The use of honey gives the cookies a depth of flavor you don’t always get in a standard cookie, and the sea salt on top makes each bite pop. The dough is easy to work with, and chilling it helps control spread so the cookies stay thick but tender.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (about 226 g) unsalted butter, at room temperature
¼ cup (60 ml) oil (you may use a neutral vegetable oil)
1 cup (about 220 g) light brown sugar
½ cup (120 ml) honey (use a good-quality honey)
1 large egg
1 teaspoon vanilla extract
2 cups (about 250 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Directions
In a large mixing bowl, I combine the softened butter, oil, brown sugar, and honey. Using an electric mixer on medium speed, I beat until the mixture is smooth and creamy (about 1 minute).
Then I add in the egg and vanilla extract, mixing on low speed just until incorporated.
Next, I sift in the flour, baking soda, salt, and cinnamon gradually. I mix on low until the dough is just blended — no streaks of flour remain. I avoid overmixing so the cookies stay tender.
I cover the dough or wrap it in plastic wrap and refrigerate it for about 1.5 hours until firm. This chilling step helps prevent the cookies from spreading too much.
Preheat the oven to 350 °F (175 °C). I line a baking sheet with parchment paper.
Once the dough is chilled, I scoop portions of about 3 tablespoons each and roll them into balls. I place the balls on the prepared baking sheet, spacing them ~2 inches apart.
I bake for about 10 minutes, or until the edges are set and just beginning to brown. The centers may look slightly underbaked — that’s okay for a chewy texture.
As soon as the cookies come out of the oven, I immediately sprinkle the tops with sea salt (e.g. fleur de sel). I let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool.
I let them cool slightly, then enjoy!
Servings and timing
Yield: about 24 cookies
Prep time: 15 minutes
Chill time: 1 hour 30 minutes
Bake time: 10 minutes
Total time: 1 hour 55 minutes
Variations
Nutty Twist: use almond butter or peanut butter in place of the butter (or partially) for a nuttier flavor.
Chocolate Chips: add a handful of chocolate chips into the dough for a richer bite.
Dried Fruit: stir in chopped dried cranberries, apricots, or raisins for extra chew and flavor contrast.
Spiced Version: add a pinch of ginger or nutmeg to enhance the warmth and aroma.
Vegan Option: replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water) and use coconut oil instead of butter.
Gluten‑Free: swap in a gluten‑free all‑purpose flour blend (one-to-one) instead of regular flour.
Storage / reheating
I store the baked cookies in an airtight container at room temperature for up to one week to maintain their softness. If I want them to last longer, I refrigerate them for up to two weeks. For freezing, I freeze the unbaked dough balls (wrapped tightly) for up to three months. Before baking, I thaw them in the refrigerator overnight. To reheat, I preheat the oven to about 300 °F (150 °C) and warm the cookies for a few minutes — this helps restore their chewy texture.
FAQs
How do I choose the right honey for these cookies?
I opt for a pure, flavorful honey (not overly processed) so that its floral notes come through. Mild honeys work well, but if you have a special honey like orange blossom or lavender, that can make the cookies extra special.
Can I skip the chilling step?
I don’t recommend skipping it. Chilling for about 1.5 hours helps prevent the cookies from spreading too much in the oven. If the dough is too soft, the cookies will flatten too much.
What if my cookies spread too much while baking?
That likely means the butter or dough was too warm, or the chilling was insufficient. Next time I’d make sure the butter is softened (not melted) and chill the dough longer. You can also add a tablespoon or two more flour to tighten the dough.
Can I freeze the baked cookies?
Yes — once cooled, I freeze the baked cookies in an airtight container or freezer bag. They keep well, and when I thaw them, I sometimes warm them briefly in the oven to bring back some softness.
Are there any allergy-friendly swaps?
Yes — for egg allergies, I use a flax egg (1 tbsp ground flax + 2.5 tbsp water). For dairy, I use a plant‑based butter alternative. For gluten intolerance, I use a gluten‑free flour blend one‑for‑one.
Conclusion
I love how these salted honey cookies bring together chewy texture and sweet‑salty contrast in every bite. They’re simple to make, versatile in flavor, and great for sharing or storing. Whether I tweak them with chocolate, nuts, or spices — or keep them classic — they always feel a little special.
These Salted Honey Cookies are soft, chewy, and perfectly balanced with floral sweetness from honey and a touch of sea salt. Ideal with tea or coffee, they’re simple yet impressive, with customizable options for dietary needs and flavors.
Ingredients
1 cup (226 g) unsalted butter, at room temperature
¼ cup (60 ml) neutral vegetable oil
1 cup (220 g) light brown sugar
½ cup (120 ml) good-quality honey
1 large egg
1 teaspoon vanilla extract
2 cups (250 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Sea salt (e.g., fleur de sel), for sprinkling
Instructions
In a large mixing bowl, combine the softened butter, oil, brown sugar, and honey. Beat with an electric mixer on medium speed until smooth and creamy, about 1 minute.
Add in the egg and vanilla extract, mixing on low speed just until incorporated.
Sift in the flour, baking soda, salt, and cinnamon gradually. Mix on low until the dough is just blended without overmixing.
Cover or wrap the dough and refrigerate for about 1.5 hours until firm.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
Scoop dough into 3-tablespoon portions, roll into balls, and place on the baking sheet spaced 2 inches apart.
Bake for about 10 minutes, or until edges are set and beginning to brown, with centers slightly underbaked.
Immediately sprinkle sea salt on top of hot cookies, let them rest on the baking sheet for a few minutes, then transfer to a wire rack to cool.
Cool slightly and enjoy!
Notes
Chill the dough to prevent over-spreading.
Use high-quality honey for better flavor.
Store in an airtight container to keep cookies soft.
