Dessert

Salted Honey Cinnamon Cookies Recipe

ByElla Hart March 2, 2026March 2, 2026

Introduction

These Salted Honey Cinnamon Cookies offer a perfect balance of sweet and spice with a delightful touch of flaky sea salt. Soft and chewy with warm cinnamon notes, they’re an irresistible treat for any time of day.

The image shows a close-up of three round cinnamon rolls with a golden-brown crust, arranged closely together. Each roll has visible swirls of darker brown cinnamon sugar filling layered within soft, fluffy, yellowish dough. The tops of the rolls are sprinkled with coarse white salt crystals, adding texture and contrast. The rolls rest on a soft beige cloth, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 cup (227g) unsalted butter, softened
¾ cup (255g) honey
½ cup (100g) packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Flaky sea salt for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 3: In a large bowl, beat the softened butter, honey, and brown sugar with a hand mixer until smooth and creamy.
Step 4: Add the egg and vanilla extract to the butter mixture and beat on medium speed until combined and fluffy.
Step 5: Slowly add the dry ingredients to the wet mixture in two batches, mixing on low speed just until combined. Do not overmix.
Step 6: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheet. Gently press down each ball slightly and sprinkle with flaky sea salt.
Step 7: Bake for 10-12 minutes until edges are golden brown and centers look soft but set. Do not overbake.
Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra flavor, toast the flour lightly in a dry pan before mixing it into the dough.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and denser texture.
Try adding a handful of chopped nuts like pecans or walnuts for added crunch.
Use raw or unfiltered honey for a richer, more complex sweetness.
If you prefer a stronger cinnamon flavor, increase the cinnamon by ½ teaspoon.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to 2 weeks. Reheat briefly in a warm oven or microwave to regain softness before serving.

How to Serve

The image shows a close-up of several freshly baked cinnamon rolls stacked on a soft beige cloth. Each roll has multiple spiral layers with a golden-brown crust and visible cinnamon filling swirled throughout. The texture looks soft and slightly glossy, with coarse white sugar crystals sprinkled on top, adding a crunchy contrast. The rolls are tightly packed, emphasizing their flaky, tender layers and warm, inviting color. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave nectar, but the texture and flavor will vary slightly. For best results, keep the same liquid measurement.