Description
These Salted Honey Cookies are a delightful blend of rich brown sugar, fragrant cinnamon, and sweet honey, finished with a sprinkle of fleur de sel for a perfect balance of sweetness and saltiness. Soft and slightly chewy, they are an irresistible treat ideal for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons oil
- 1 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
For Finishing
- Fleur de Sel, for sprinkling the tops of cookies
Instructions
- Mix Wet Ingredients: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, brown sugar, and honey. Mix on medium speed until the mixture is smooth and homogenous, about 1 minute.
- Add Egg and Vanilla: Add the egg and vanilla extract to the mixture and stir on low speed to combine thoroughly. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Add the flour, baking soda, salt, and cinnamon to the wet mixture. Stir on low speed just until combined, then scrape the sides of the bowl and fold in any remaining bits of dry ingredients carefully to avoid overmixing.
- Chill Dough: Line a baking sheet with parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the sheet. Cover and refrigerate until the dough is firm, approximately 1 ½ hours.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a second baking sheet with parchment paper and space about half of the chilled dough balls evenly on it.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes or until the edges are set and beginning to brown. Remove from the oven and immediately sprinkle the tops with a pinch of fleur de sel.
- Repeat Baking: Repeat the baking process with the remaining dough on a fresh parchment-lined sheet.
- Cool and Serve: Allow cookies to cool slightly on the baking sheets before transferring to a wire rack. Cookies will firm up more as they cool and are best enjoyed once slightly set.
Notes
- For best results, do not skip the chilling step as it helps solidify the dough for proper shaping and prevents excessive spreading during baking.
- Fleur de sel adds a delicate crunch and enhances the overall flavor; substitute with kosher salt if unavailable.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Ensure butter is at room temperature to achieve the correct cookie texture and easy mixing.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 30mg
