Ingredients
Equipment
Method
Making and Baking the Cookies
- Preheat your oven to 350°F (175°C). Take a sheet of unbleached parchment paper, crumple it up into a ball to soften it, and then smooth it out over your baking sheet.
- In a medium bowl, vigorously whisk together the 1 1/2 cups (190g) all-purpose flour, 1 1/2 tsp (4g) ground cinnamon, 1/2 tsp (3g) baking soda, and 1/4 tsp (1.5g) kosher salt.
- In a large mixing bowl, beat the 1/2 cup (113g) softened butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) white sugar on medium speed for 2 minutes until light and fluffy.
- Add the large egg, 1 tsp (5ml) vanilla extract, and 2 tbsp (30ml) honey to the creamed butter. Beat on low speed until just combined.
- Gradually add the dry cinnamon-flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Scoop 1.5-tablespoon portions of dough and roll them into smooth balls. Place them on the parchment paper, spacing them 2 inches (5cm) apart. Bake at 350°F (175°C) for 10-12 minutes.
- Remove the cookies when edges are golden-brown and centers are slightly cracked. Immediately brush the warm cookie tops with the remaining 2 tbsp (30ml) of warmed honey.
- Sprinkle the warm honey-glazed tops generously with large, coarse flakes of sea salt. Let rest for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Do Not Melt the Butter: Ensure your butter is only softened to room temperature to prevent the cookies from spreading too thin.
Warm the Glaze: Microwave the finishing honey for 10 seconds before brushing so it spreads thinly and creates a glossy sheen.
Use Authentic Flaky Salt: Use large, coarse flaky sea salt rather than table salt, which will dissolve into the honey.
Warm the Glaze: Microwave the finishing honey for 10 seconds before brushing so it spreads thinly and creates a glossy sheen.
Use Authentic Flaky Salt: Use large, coarse flaky sea salt rather than table salt, which will dissolve into the honey.