I make these salted honey cookies when I want something soft, chewy, cozy, and full of warm flavor. The brown sugar and honey give them a deep sweetness, while the cinnamon adds a gentle spice. I love finishing them with flaky sea salt because it gives every bite that perfect sweet-salty balance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
2¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons cinnamon
Fleur de sel, for sprinkling on top
Directions
I start by beating the butter, oil, brown sugar, and honey together in a large bowl or stand mixer on medium speed for about 1 minute, until the mixture looks smooth and creamy.
Next, I add the egg and vanilla extract, then mix on low speed just until everything is combined.
I add the flour, baking soda, salt, and cinnamon, then mix gently on low speed until the dough just comes together. I scrape down the bowl and fold in any dry bits so the dough is evenly mixed without overworking it.
I line a baking sheet with parchment paper and scoop the dough into 3-tablespoon portions. Then I cover the dough and chill it for 1½ hours, or until it feels firm.
When the dough is ready, I preheat the oven to 350°F (175°C) and line another baking sheet with parchment paper.
I place just under half of the chilled dough balls on the prepared baking sheet, making sure to leave space between them. I bake them for about 10 minutes, until the edges are set and lightly browned.
As soon as they come out of the oven, I sprinkle the tops with fleur de sel.
I repeat the process with the remaining dough, then let the cookies cool slightly before serving so they keep their best chewy texture.
Servings and timing
I get 21 servings from this recipe.
I plan for 5 minutes of prep time, 10 minutes of baking time, and 15 minutes total time, not including the chilling time. Since the dough chills for 1½ hours, I keep that in mind when planning ahead.
Variations
I sometimes add a pinch of nutmeg or extra cinnamon when I want the cookies to taste even warmer and more spiced. I also like swapping the fleur de sel for another flaky sea salt if that is what I have on hand. For a richer finish, I sometimes drizzle a little extra honey over the cookies after they cool. When I want more texture, I fold in chopped nuts or white chocolate chips, but I keep the mix-ins light so the honey flavor still stands out.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months.
When I want that fresh-baked feel again, I warm a cookie in the microwave for about 8 to 10 seconds. I find that this helps bring back the soft, chewy texture without drying them out.
FAQs
Can I make the dough ahead of time?
Yes, I can make the dough ahead and keep it covered in the refrigerator for up to 2 days before baking. I find this helpful when I want to split the work over two days.
Why do I need to chill the dough?
I chill the dough because it helps the cookies hold their shape while baking. I also find that chilling gives the cookies a thicker, chewier texture.
Can I use a different type of honey?
Yes, I can use different types of honey. I like using a mild honey for a balanced sweetness, but a stronger honey gives the cookies a deeper flavor.
What can I use instead of fleur de sel?
I use any flaky sea salt if I do not have fleur de sel. I try not to use too much fine table salt on top because it can taste too sharp.
How do I know when the cookies are done?
I take the cookies out when the edges look set and lightly browned. I do not wait for the centers to look fully baked, because they continue to set as they cool and stay nice and chewy.
Conclusion
I love how these salted honey cookies turn simple pantry ingredients into something cozy and memorable. The honey, brown sugar, cinnamon, and flaky salt come together in a way that feels comforting and a little special at the same time. This is the kind of recipe I keep close for days when I want an easy homemade dessert that always feels worth making
📖 Recipe:
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Salted Honey Cookies
- Total Time: 1 hour 45 minutes
- Yield: 21 cookies
- Diet: Vegetarian
Description
Soft and chewy salted honey cookies with warm cinnamon spice and a rich, deep sweetness from brown sugar and honey. Finished with flaky sea salt for the perfect sweet and salty balance.
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
2¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons cinnamon
Fleur de sel, for sprinkling on top
Instructions
- Beat butter, oil, brown sugar, and honey together on medium speed for about 1 minute until smooth and creamy.
- Add egg and vanilla extract and mix on low speed until combined.
- Add flour, baking soda, salt, and cinnamon. Mix gently on low speed until the dough just comes together, scraping down the bowl as needed.
- Scoop dough into 3-tablespoon portions and place on a parchment-lined baking sheet. Cover and chill for 1½ hours until firm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place chilled dough balls on the baking sheet, leaving space between them.
- Bake for about 10 minutes, until edges are set and lightly browned.
- Immediately sprinkle with fleur de sel after removing from the oven.
- Repeat with remaining dough and allow cookies to cool slightly before serving.
Notes
Add a pinch of nutmeg or extra cinnamon for a warmer spice flavor.
Substitute fleur de sel with any flaky sea salt.
Drizzle extra honey over cooled cookies for added richness.
Optional mix-ins include chopped nuts or white chocolate chips.
Store in an airtight container at room temperature for up to 4 days.
Freeze for up to 2 months in a sealed container.
Reheat in the microwave for 8–10 seconds to restore softness.
Dough can be made ahead and refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
