why make this recipe
These cookies are warm, sweet, and a little salty. Honey and cinnamon give a cozy flavor. Flaky sea salt on top adds a nice contrast. They are easy to make and good for snacks or gifts.
introduction
Salted Honey Cinnamon Cookies are soft cookies flavored with honey and cinnamon and finished with flaky sea salt. The dough is simple and uses common ingredients. You bake them until the edges turn light gold. They taste great with tea or coffee.
how to make Salted Honey Cinnamon Cookies
Mix the wet ingredients, then mix in the dry ones. Scoop small balls of dough and space them on a baking sheet. Sprinkle each cookie with flaky sea salt before baking. Bake until the edges are lightly golden, then cool for a few minutes on the sheet before moving to a wire rack.
Ingredients :
- 1 large Egg
- 3/4 cup Honey
- 2 1/2 cups All purpose flour
- 1 tsp Baking powder
- 1/2 cup Brown sugar, packed
- 1 1/2 tsp Cinnamon
- 1/2 tsp Salt
- Flaky Sea salt (for sprinkling)
- 1 tsp Vanilla extract
- 1 cup Unsalted Butter
Directions :
Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, honey, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on a baking sheet lined with parchment paper. Sprinkle flaky sea salt over the top of each cookie. Bake for about 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Salted Honey Cinnamon Cookies
Serve them warm or at room temperature. They pair well with tea, coffee, or a glass of milk. For a special touch, serve with a small bowl of extra honey for dipping.
how to store Salted Honey Cinnamon Cookies
Let cookies cool completely. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Salted Honey Cinnamon Cookies
- Use room temperature butter and egg for even mixing.
- Measure flour by spooning it into the cup and leveling it off.
- Do not overmix the dough. Mix until the dry ingredients just combine.
- Use real flaky sea salt for the best finish and crunch.
- Watch baking time; remove when edges turn light gold.
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Mix in 1/3 cup raisins or chopped dried figs for chew and sweetness.
- Replace half the butter with coconut oil for a slight coconut flavor.
FAQs
Q: Can I use a different sweetener instead of honey?
A: You can try maple syrup, but texture and taste will change. Honey gives the best flavor in this recipe.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 24 hours before baking. You can also freeze dough balls and bake later.
Q: Why do my cookies spread too much?
A: Check the butter temperature. If the butter is too soft or melted, the cookies will spread. Chill the dough briefly before baking.
Q: Can I make them gluten free?
A: Use a 1:1 gluten-free flour blend that includes xanthan gum. Texture may vary.
Q: How do I keep cookies soft?
A: Store with a slice of bread in the container. The bread helps keep them moist.
Conclusion
For a similar take on salted honey cookies, see the Wood & Spoon recipe at Wood & Spoon’s salted honey cookies. For another cozy version with cinnamon, check Emma’s Cake Studio recipe at Emma’s Cake Studio salted honey cinnamon cookies.
Salted Honey Cinnamon Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, honey, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized amounts of dough and roll them into balls.
- Place them on a baking sheet lined with parchment paper.
- Sprinkle flaky sea salt over the top of each cookie.
- Bake for about 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
