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Salted Honey Cinnamon Cookies Recipe

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4.1 from 13 reviews

These Salted Honey Cinnamon Cookies are a delightful combination of sweet honey, warm cinnamon, and a hint of flaky sea salt that perfectly balances each bite. Easy to bake and irresistibly tender, these cookies have a soft center with lightly golden edges, making them a perfect treat for any occasion.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup honey
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

For Rolling and Finishing

  • 1-2 tbsp granulated sugar (for rolling)
  • Flaky sea salt, for sprinkling

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside for later use.
  2. Cream butter and sugars: Using an electric mixer on medium speed, cream the softened unsalted butter with the light brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
  3. Add honey and eggs: Beat in the honey thoroughly. Then add the eggs one at a time, mixing well after each addition. Follow by mixing in the vanilla extract to incorporate all flavors evenly.
  4. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Stir in the ground cinnamon to infuse the dough with warm spice. The dough will be soft and sticky.
  5. Chill the dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour or until the dough is firm. This step helps prevent excessive spreading during baking.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  7. Shape and sugar coat dough balls: Place 1 to 2 tablespoons of granulated sugar in a small bowl. Scoop portions of dough (about 1.5 tablespoons each), roll into balls, then roll each ball in the sugar to lightly coat. Arrange the dough balls on the prepared baking sheets spaced about 2 inches apart.
  8. Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should remain soft for a chewy texture.
  9. Finish with flaky sea salt and cool: Immediately after removing the baking sheets from the oven, sprinkle each cookie lightly with flaky sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using room temperature eggs helps achieve a smooth and even dough.
  • Chilling the dough is key to controlling spread and maintaining structure.
  • Flaky sea salt added after baking enhances the sweet and salty flavor balance.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To make dough ahead, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before baking.

Find it online: https://flavorspath.com/salted-honey-cinnamon-cookies-recipe/