Description
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.
- Freeze unbaked dough balls for up to 3 months.
- Warm cookies in the oven to restore chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
