Salted Honey Cookie
NAHBE 2026 2nd place cookie
Equipment
- 1 Mixer and mixing bowl
- 1 set measuring spoons
- 1 set measuring cups
- 1 cookie sheet
- 1 cookie scoop, large
- 1 spatula
- 1 parchment paper
Ingredients
- 1 cup unsalted butter, at room temperature
- 2 tbs oil
- 1 cup light brow sugar
- 1/4 cup honey
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 fleur de sel, for sprinkling the tops of cookies
Instructions
- In a large bowl or the bowl of a stand mixer, combine the butter, oil, brown sugar and honey on medium speed using a paddle attachment until the mixture is smooth and consistent throughout, about 1 minute. Add the gg and vanilla extgract, stirring on low to combine. Scrape the sides of the bowl and add the flour, baking soda, salt, and cinnamon. Stir on low, just until combined. Scrape the sides of the bowl and fold in any unincorporated dry ingridients.
- Line a baking sheet with a piece of parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoons sized rounds of dough onto the prepared sheet. Once finished, cover the sheet pan and refrigerate until firm, about 1 1/2 hours
- Once ready to bake, preheat the oven to 350 degrees F. Space just under half of the cookie dough balls onto a second parchment-lined baking sheet. Bake in the preheated oven just until the edges of the cookies are set and beginning to brown, about 20 minutes. Out of the oven, sprinkle the tops with a pinch of fleur de sel. Repeat this process with the remaiing dough on a new cookie sheet. Allow to cool slightly prior to enjoying, although, cookies are best ater setting up slightly
