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Several circular Salted Honey Cookies overlapping on white parchment paper, highlighting the chewy crinkled texture and sea salt topping.

Salted Honey Cookies: The Ultimate Chewy, Golden-Blonde Recipe

These Salted Honey Cookies feature perfectly crinkled edges, a soft sunken center, and a glossy amber honey glaze. Topped with flaky sea salt, they offer the ultimate sweet and salty balance in every chewy bite.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Salted Honey Cookie Ingredients
  • 1 cup Unsalted Butter 227g, room temperature
  • 3/4 cup Granulated Sugar 150g
  • 1/4 cup Light Brown Sugar 50g, packed
  • 1/4 cup Honey 60ml, clover or orange blossom
  • 1 large Egg 50g, room temperature
  • 1 tbsp Vanilla Extract 15ml
  • 2 1/4 cups All-Purpose Flour 280g
  • 1 tsp Baking Soda 6g
  • 1/2 tsp Cream of Tartar 1.5g
  • 1/2 tsp Fine Sea Salt 3g
  • 2 tbsp Honey 30ml, for glazing
  • 1 tbsp Flaky Sea Salt Maldon style for finishing

Equipment

  • 2 Baking sheet Large rimmed sheets
  • 1 Parchment paper For lining the pans
  • 1 Cookie Scoop 2-tablespoon size
  • 1 Pastry Brush For the honey glaze

Instructions
 

Dough Preparation
  1. Cream the butter, granulated sugar, and light brown sugar in a stand mixer for 3-4 minutes until pale and fluffy.
  2. Mix in the egg, honey, and vanilla extract until smooth and glossy.
  3. Gradually add the flour, baking soda, cream of tartar, and fine salt. Mix until just combined.
  4. Cover and chill the dough in the refrigerator for at least 30 minutes.
Baking and Finishing
  1. Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions and place 3 inches apart on parchment-lined sheets.
  2. Bake for 10-12 minutes, using the pan-banging technique halfway through to create crinkles. Remove when edges are golden brown.
  3. While warm, brush the centers with extra honey to create a glossy amber sheen.
  4. Generously sprinkle flaky sea salt over the wet honey glaze.

Notes

Don't overbake! The centers should look soft when pulled from the oven.
Use high-quality floral honey for the best amber visual result.
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