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
Scale
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.
