Deliciously Soft Salted Honey Cookies Everyone Will Love
Soft, chewy honey cookies with a hint of salt and vanilla that everyone will love.
Ingredients
Ingredients
- 1 cup unsalted butter at room temperature
- 1/4 cup vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup honey
- 1 large egg at room temperature
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon optional
- Flaky sea salt for sprinkling on top
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, vegetable oil, and light brown sugar together until light and creamy.
- Add the honey, egg, and vanilla bean paste and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, fine salt, and cinnamon if using.
- Add the dry ingredients to the wet ingredients and mix on low or fold with a spatula just until no dry streaks of flour remain and a soft, slightly sticky dough forms.
- Scoop the dough into 1 tablespoon portions and place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are just turning light golden and the centers still look slightly soft.
- Remove the baking sheets from the oven and immediately sprinkle each warm cookie with a pinch of flaky sea salt.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- For evenly sized cookies, use a small cookie scoop of about 1 tablespoon capacity.
- Do not overbake; the cookies will continue to set on the hot baking sheet and stay soft and chewy.
- You can fold in 1 cup of chocolate chips or chopped nuts after mixing in the dry ingredients for a variation.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Do not overbake; the cookies will continue to set on the hot baking sheet and stay soft and chewy.
- You can fold in 1 cup of chocolate chips or chopped nuts after mixing in the dry ingredients for a variation.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.