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–+ servings
Salted Honey Cookies

Salted Honey Cookies: Chewy Bliss for Sweet and Salty Lovers

Salted Honey Cookies are chewy, glossy treats that blend sweet honey with a touch of sea salt, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Unsalted Butter melted
  • 1/2 cup Pure Honey high-quality
  • 1/3 cup Dark Brown Sugar packed
  • 1/3 cup Granulated Sugar
  • 1 large Egg room temperature
  • 1 teaspoon Vanilla Extract pure
  • 2 cups All-Purpose Flour 210g for accuracy
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
For Topping
  • to taste Flaky Sea Salt large flakes

Equipment

  • Mixing bowl
  • Spatula
  • baking sheet
  • parchment paper
  • Whisk
  • Digital Scale

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together melted unsalted butter, pure honey, dark brown sugar, and granulated sugar until light and smooth.
  2. Beat in an egg and vanilla extract until fully combined and slightly thickened.
  3. Sprinkle in flour, baking soda, and kosher salt; fold together until just combined.
  4. Cover and refrigerate the dough for 30 minutes.
  5. Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  6. Scoop 2-tablespoon portions of dough onto the baking sheet and bake for 10-12 minutes.
  7. Bang the baking sheet on the counter and sprinkle with flaky sea salt.
  8. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 5IUCalcium: 10mgIron: 0.5mg

Notes

Store cooled cookies in an airtight container for up to 4 days. Add a piece of bread to maintain softness. Freeze dough for up to 3 months and bake from frozen, adding extra time as needed.

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