Salted Honey Cinnamon Cookies Recipe

Introduction

These Salted Honey Cinnamon Cookies offer a delightful blend of warm spices and sweet honey, balanced perfectly with a hint of flaky sea salt. Soft and chewy with a golden edge, they make an irresistible treat for any time of day.

Ingredients

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• 1 cup (227g) unsalted butter, softened
• ¾ cup (255g) honey
• ½ cup (100g) packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Flaky sea salt for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Step 3: In a large bowl, beat the softened butter, honey, and brown sugar with a hand mixer until smooth and creamy.
4. Step 4: Add the egg and vanilla extract to the butter mixture and beat on medium speed until combined and fluffy.
5. Step 5: Slowly add the dry ingredients to the wet mixture in two batches, mixing on low speed just until combined. Do not overmix.
6. Step 6: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheet. Gently press down each ball slightly and sprinkle with flaky sea salt.
7. Step 7: Bake for 10-12 minutes until edges are golden brown and centers look soft but set. Do not overbake.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the cinnamon lightly before mixing it into the flour.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
• If you prefer a crunchier cookie, bake for an additional 1-2 minutes but watch closely to avoid burning.
• Add chopped nuts like walnuts or pecans to the dough for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies briefly in a warm oven to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar, but keep in mind that it may slightly alter the flavor and texture.

How do I prevent the cookies from spreading too much?

Make sure the butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help maintain the cookie shape.

Salted Honey Cinnamon Cookies Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These Salted Honey Cinnamon Cookies are a delightful blend of warm cinnamon spice and natural honey sweetness, perfectly balanced with a touch of flaky sea salt. Soft and chewy with a golden-brown edge, these cookies are an ideal treat for any occasion, combining wholesome ingredients and a rich flavor profile.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt

Wet Ingredients

• 1 cup (227g) unsalted butter, softened
• ¾ cup (255g) honey
• ½ cup (100g) packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Topping

• Flaky sea salt for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to ensure even distribution of leavening and spices.
3. Cream Butter and Sweeteners: In a large bowl, use a hand mixer to beat the softened unsalted butter, honey, and brown sugar until the mixture is smooth, creamy, and well combined.
4. Add Egg and Vanilla: Incorporate the large room temperature egg and vanilla extract into the butter mixture, beating on medium speed until the mixture is fluffy and fully combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in two batches, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
6. Shape Cookies: Using a tablespoon or cookie scoop, drop dough balls approximately 2 inches apart onto the prepared baking sheet. Gently press each ball down slightly and sprinkle with flaky sea salt for added flavor contrast.
7. Bake: Bake the cookies for 10-12 minutes until the edges turn golden brown and the centers look soft but set, taking care not to overbake to maintain chewiness.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely, ensuring they firm up perfectly.

Notes

• Make sure the butter is softened to room temperature to ensure smooth mixing and creamy texture.
• Do not overmix the dough once the flour is added to prevent tough cookies.
• Flaky sea salt topping adds a wonderful contrast to the sweetness and enhances the overall flavor.
• Use a cookie scoop for uniform-sized cookies ensuring even baking.
• Store cookies in an airtight container at room temperature for up to a week, or freeze for longer freshness.

Keywords: Salted Honey Cinnamon Cookies, Honey Cookies, Cinnamon Cookies, Flaky Sea Salt Cookies, Soft Chewy Cookies, Homemade Cookies, Easy Cookie Recipe