If you’re searching for the perfect balance of sweet, warm spices and a touch of saltiness, you’ve just found it with this Salted Honey Cookies Recipe. These cookies are wonderfully soft yet lightly crisp around the edges, with the deep richness of honey dancing alongside a hint of fleur de sel that makes every bite unforgettable. Whether you’re baking for a cozy afternoon treat or impressing guests with homemade goodies, these cookies deliver pure joy and comfort with every batch.
Ingredients You’ll Need
The magic behind these Salted Honey Cookies Recipe lies in its simple yet thoughtfully chosen ingredients, each playing a crucial role in creating that perfect texture, flavor, and irresistible aroma. From the creamy butter to the warm cinnamon and that golden drizzle of honey, every component works harmoniously.
- ½ cup unsalted butter: Provides richness and moisture while allowing you to control the salt content perfectly.
- 2 tablespoons oil: Adds tenderness for a soft cookie crumb that melts in your mouth.
- 1 cup light brown sugar: Brings a deep caramel sweetness and keeps the cookies chewy.
- ¼ cup honey: Adds natural sweetness with floral notes and enhances moisture.
- 1 large egg: Binds ingredients and gives structure to the dough.
- 1 teaspoon vanilla extract: Lifts all flavors with its warm, inviting aroma.
- 2 ¼ cups all-purpose flour: The sturdy base that provides balance and structure.
- 2 teaspoons baking soda: Helps the cookies rise lightly, giving just the right fluff.
- ½ teaspoon salt: Boosts overall flavor and balances sweetness.
- 1 ½ teaspoons cinnamon: Adds cozy warmth and spice for depth.
- Fleur de Sel: A delicate sprinkle on top to create that iconic salted-sweet contrast.
How to Make Salted Honey Cookies Recipe
Step 1: Mix Wet Ingredients
Start by combining the room temperature butter, oil, light brown sugar, and honey in a large bowl or mixer fitted with a paddle attachment. Beat on medium speed until the mix is smooth and creamy—this usually takes about a minute. Then, add in the egg and vanilla extract, mixing gently on low speed to blend everything nicely without overworking the dough.
Step 2: Add Dry Ingredients
Scrape down the bowl’s sides to ensure no ingredient is left behind, then add the flour, baking soda, salt, and cinnamon. Stir on low speed just until everything comes together—resist the urge to overmix to keep your cookies tender. Give the dough a gentle fold if needed, making sure all dry bits are fully incorporated.
Step 3: Chill the Dough
Line a baking sheet with parchment paper and portion out the dough using a large cookie scoop or spoon—aim for about 3 tablespoons each, placing them evenly spaced on the sheet. Cover and refrigerate for roughly 1 ½ hours. This chill time is crucial; it stops the cookies from spreading too much when baked and lets the flavors deepen beautifully.
Step 4: Preheat and Bake
Once the dough is firm and ready, preheat your oven to 350°F (175°C). Place just under half of the chilled dough balls onto a second parchment-lined baking tray, spacing them apart enough to allow for a little spread. Bake for about 10 minutes, watching for the edges to set and develop a soft golden brown. This is the sweet spot for that perfect texture.
Step 5: Finish and Cool
Right after removing the cookies from the oven, sprinkle each one generously with fleur de sel. This finishing touch elevates the salted honey flavor and makes sure each bite surprises you with a crunchy pinch of salt. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack. Waiting a moment before digging in really lets the textures settle and the flavors shine. Repeat the baking process with the remaining dough until all those wonderful cookies are baked to perfection.
How to Serve Salted Honey Cookies Recipe
Garnishes
While the fleur de sel on top is a classic garnish, feel free to try a light dusting of cinnamon sugar or a drizzle of extra honey for an added touch of sweetness and flair. These simple additions can transform your presentation and enhance the cookie’s warm, inviting aroma even more.
Side Dishes
Salted Honey Cookies are absolutely delightful alongside a steaming cup of chai tea or a creamy latte. Their spicy and sweet notes harmonize beautifully with warm beverages. For a brunch or dessert spread, consider serving them with fresh fruit slices or a smooth honey mascarpone dip.
Creative Ways to Present
Looking to wow at your next gathering? Arrange these cookies on a rustic wooden board paired with nuts, dried fruits, and artisan cheeses for a sophisticated feel. Wrapping a few cookies in parchment tied with twine also makes for charming edible gifts that your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover Salted Honey Cookies in an airtight container at room temperature to keep them soft and delicious for up to 5 days. Adding a slice of bread in the container helps maintain moisture, keeping each cookie perfectly chewy.
Freezing
If you want to enjoy these cookies for longer, freeze unbaked dough balls placed on a tray until firm, then transfer them to a sealed container or freezer bag. When ready to bake, pop them straight into the oven (you might need to add a minute or two to the baking time). Baked cookies can also be frozen in a suitable airtight container for up to 3 months.
Reheating
To bring back that fresh-baked warmth, gently reheat cookies in a low oven at 300°F (150°C) for 5 to 7 minutes. This melts the honey slightly and revives the soft edges, making every bite feel like they just came out of the oven.
FAQs
Can I substitute honey with another sweetener in the Salted Honey Cookies Recipe?
While honey is key for the unique flavor and moisture it imparts, you can substitute maple syrup or agave nectar for a slightly different but still delicious result. Just keep in mind these alternatives may slightly alter the flavor profile.
Why is chilling the dough important before baking?
Chilling the dough solidifies the fats which helps prevent excessive spreading during baking. It also allows the flavors to meld and develop, resulting in more flavorful and better texturized cookies.
Can I use salted butter instead of unsalted in this recipe?
It’s best to use unsalted butter here so you can control the salt content precisely, especially since fleur de sel is sprinkled on top. Using salted butter risks making the cookies too salty.
How do I know when the cookies are perfectly baked?
Look for edges that are set and just starting to brown, while the center still looks soft. The cookies will continue to firm up as they cool, giving you that tender interior with a slightly crisp outside.
Can I add nuts or chocolate chips to this Salted Honey Cookies Recipe?
Absolutely! Adding chopped nuts like walnuts or pecans, or a handful of dark chocolate chips, can add wonderful texture and complement the sweet and salty notes beautifully.
Final Thoughts
There’s something truly comforting about biting into a homemade cookie that perfectly balances warmth, sweetness, and saltiness. This Salted Honey Cookies Recipe has become one of my favorite go-to bakes whenever I want to bring a little extra smile into the kitchen. I hope you enjoy making and sharing these delightful cookies as much as I do—happy baking!
Print
Salted Honey Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Total Time: 1 hour 45 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Salted Honey Cookies, perfectly balancing the rich sweetness of honey and brown sugar with a subtle salty kick from fleur de sel. These soft and chewy cookies, enhanced by warm cinnamon and a hint of vanilla, are ideal for an afternoon treat or as a comforting dessert. The dough is chilled to ensure the cookies bake up with just the right texture and minimal spreading, giving you consistently delicious results every time.
Ingredients
Wet 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
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
Finishing
- Fleur de Sel, for sprinkling the tops of cookies
Instructions
- Mix Wet Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the room temperature butter, oil, light brown sugar, and honey. Mix on medium speed until smooth and well combined, about 1 minute. Then, add the egg and vanilla extract, stirring on low speed to integrate fully.
- Add Dry Ingredients: Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly. Add the flour, baking soda, salt, and cinnamon to the bowl. Mix on low speed until the dough just comes together. Scrape the bowl again and gently fold any remaining dry ingredients to achieve an evenly mixed dough.
- Chill the Dough: Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, portion out 3-tablespoon-sized rounds of dough onto the sheet. Cover and refrigerate for about 1 ½ hours until the dough is firm to prevent cookie spreading and to enhance flavor.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Arrange slightly less than half of the chilled dough balls spaced evenly on a second parchment-lined baking sheet. Bake for approximately 10 minutes or until the edges of the cookies are set and just starting to brown.
- Finish and Cool: Immediately after taking the cookies out of the oven, sprinkle each cookie with a pinch of fleur de sel to enhance the sweet-salty flavor profile. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat baking and finishing with the remaining dough.
Notes
- Chilling the dough is essential to control spreading and enhances the cookie’s flavor and texture.
- Use room temperature butter to ensure smooth mixing and proper texture.
- Fleur de sel can be substituted with coarse sea salt if necessary.
- For a chewier cookie, slightly underbake by reducing baking time by 1-2 minutes.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
