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–+ servings

Salted Honey Cookies

Mandy Applegate
Salted Honey Cookies are one of those treats that deserve a spot in your regular baking lineup if you're into soft, chewy cookies with a little sweet-and-salty contrast. They use basic pantry staples and don’t take much effort, but they feel thoughtful and homemade. Perfect for weeknight dinners, potlucks, gifts, or just something to enjoy for yourself. You can make them ahead, keep them sealed and fresh on the counter, or freeze a batch to have on hand for later, and you'll see they're just as delicious as if they're freshly baked every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12
Calories 183 kcal

Equipment

Ingredients
  

  • ½ cup unsalted butter softened
  • ⅓ cup honey
  • ⅓ cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon optional
  • Flaky sea salt for topping

Instructions
 

  • In a large mixing bowl, beat together the softened butter, honey, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth and well incorporated.
    ½ cup unsalted butter, ⅓ cup honey, ⅓ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
    1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
  • Cover the dough and refrigerate for 30 minutes. Chilling helps deepen the flavor and keeps the cookies from spreading too much during baking.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop tablespoon-sized portions of dough and place them on the sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
  • Right out of the oven, sprinkle the warm cookies with a pinch of flaky sea salt for the perfect salty-sweet contrast.
    Flaky sea salt
  • Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use softened butter: Let your butter sit at room temperature so it creams easily with the honey and sugar, giving your dough a smoother texture.
  • Choose good quality honey: Clover honey is a great option—it’s mild, blends easily, and keeps the cookie flavor balanced.
  • Spoon and level your flour: Too much flour can make the cookies dry—use the spoon-and-level method instead of scooping directly from the bag.
  • Try pistachios in the dough: Their subtle crunch and mild nuttiness complement the honey flavor without stealing the spotlight.
  • Go sweeter if you want: White chocolate chips pair nicely with honey and give the cookies a rich, buttery sweetness.
  • Scoop evenly: A cookie scoop ensures consistent sizes so everything bakes evenly and finishes at the same time.
  • Bake on the center rack: For even heat distribution, place one baking sheet at a time in the center of your oven.
  • Remove while still slightly underbaked: If you wait until they look fully baked, they’ll likely be overdone once cooled and turn out dry. Let the residual heat from the pan finish the job—it'll continue baking the cookies gently, keeping the centers moist and tender.

Nutrition

Calories: 183kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 103mgPotassium: 38mgFiber: 0.5gSugar: 14gVitamin A: 256IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
Keyword Salted Honey Cookies
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