Go Back
Top-down view of Salted Honey Cinnamon Cookies scattered on parchment paper with soft natural lighting.

Salted Honey Cinnamon Cookies with Flaky Sea Salt and Crackled Tops

These Salted Honey Cinnamon Cookies feature a beautiful crackled surface, a soft chewy center, and a glistening finish of flaky sea salt. A perfect balance of floral honey and warm cinnamon for the ultimate cozy bake.
Print Recipe Save Recipe
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
  

Cookie Dough
  • 1 cup unsalted butter softened, 225g
  • ¾ cup granulated sugar 150g
  • ½ cup light brown sugar packed, 100g
  • ⅓ cup wildflower honey 115g
  • 1 large egg room temperature
  • 1 tsp vanilla extract 5ml
  • 2 ¾ cups all-purpose flour 345g
  • 2 tsp ground cinnamon 5g
  • 1 tsp baking soda 5g
  • ½ tsp fine sea salt 3g
  • 2 tbsp flaky sea salt for topping, 10g

Equipment

  • 2 Baking Sheet Heavy-duty for even browning
  • 1 Brown Parchment Paper To prevent sticking and for aesthetic presentation
  • 1 Digital Kitchen Scale For precise measurement of honey and flour
  • 1 Cookie Scoop 2-tablespoon size

Method
 

Preparation
  1. Cream softened butter with granulated and light brown sugar until fluffy, about 3-4 minutes.
  2. Mix in the honey, egg, and vanilla until smooth and well combined.
  3. Whisk flour, cinnamon, baking soda, and fine salt in a separate bowl, then gradually add to the wet mixture.
  4. Refrigerate the dough for 30 minutes to ensure proper spread and crackle.
Baking
  1. Preheat oven to 350°F (175°C). Scoop 2-tbsp balls onto parchment-lined sheets.
  2. Bake for 10-12 minutes until edges are golden brown and tops have crackled.
  3. Immediately sprinkle with flaky sea salt while warm. Let cool on the pan for 5 minutes before moving to a wire rack.

Notes

Measure honey by weight for accuracy.
Use high-quality cinnamon for the best aromatic experience.