Go Back

Salted Honey Cookies

Salted honey cookies are soft-centered with golden edges and a light crunch of flaky sea salt. The dough chills before baking, making these buttery cookies easy to scoop and bake one sheet at a time.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 14 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 104
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup honey
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine salt
  • flaky sea salt for topping

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the honey, egg, and vanilla until combined, scraping down the bowl as needed.
  5. In a separate bowl, whisk together the flour, baking soda, and fine salt.
  6. Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains.
  7. Cover the dough and refrigerate for at least 1 hour, until firm enough to scoop.
  8. Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Lightly press a few flakes of sea salt onto each portion.
  10. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look set.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, mix the dough only until no dry flour remains. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.