Cookies
Honey Cinnamon Cookies
Soft honey cinnamon cookies with warm brown sugar, tender centers, golden edges, and a light finish of flaky salt.
By PedroPublished August 8, 2026 · Updated August 8, 2026i
Estimated total time. This covers the full recipe from start to finish, including prep, chilling, baking, and cooling. Some of that time is hands-off.
There is a very good reason this dough comes together in one bowl. The butter, honey, brown sugar, and cinnamon already do enough work on their own, and the whole kitchen smells warm before the first tray goes in.
I keep an eye on the center more than the clock. When the edges have started to take on a little color but the middle still looks soft, that is the point to pull them out. They finish settling on the warm tray.
The flaky salt goes on while the cookies are hot. It is a small step, but it gives the honey a little contrast without getting in the way.
Ingredients for Honey Cinnamon Cookies
I measure the honey before I begin mixing so it goes straight into the bowl with the butter, oil, and brown sugar. A few flakes of salt at the end are all these cookies need.
- 110 g unsalted buttersoftened to room temperature
- 30 g sunflower oil
- 200 g light brown sugar
- 85 g honey
- 1 large egg
- 5 g vanilla extract
- 280 g all-purpose flour
- 4 g baking powder
- 3 g fine salt
- 5 g ground cinnamon
- flaky saltfor finishing
How to Make Honey Cinnamon Cookies
The PDF makes about 17 to 18 cookies when the dough is divided into 40 to 45 g portions. Leave 7 to 8 cm between them because they spread in the oven.
Mix the butter, oil, sugar, and honey
Put the softened butter, sunflower oil, light brown sugar, and honey in a large bowl. Beat with an electric mixer for about 1 minute, until the mixture is smooth and evenly combined.
Add the egg and vanilla
Add the large egg and vanilla extract. Mix on low speed until they are fully incorporated.
Add the dry ingredients
Add the all-purpose flour, baking powder, fine salt, and ground cinnamon. Mix only until no visible streaks of flour remain, taking care not to overwork the dough.
Finish the dough
Use a spatula to scrape the sides and bottom of the bowl, folding through any remaining dry ingredients until the dough is evenly combined.
Portion the dough
Line a tray or baking sheet with parchment paper. Divide the dough into portions of about 40 to 45 g, then roll them into balls.
Heat the oven and arrange the tray
Heat the oven to 180°C and line a baking sheet with parchment paper. Arrange some of the dough balls on the sheet, leaving 7 to 8 cm between each one.
Bake, salt, and cool
Bake for about 10 minutes, removing the cookies when the edges are beginning to turn golden but the centers still look soft. Sprinkle the tops with a few flakes of salt straight away. Leave the cookies on the baking sheet for a few minutes, then transfer them to a wire rack. Repeat with the remaining dough, using a cool baking sheet.
Tips that make a difference
- Use butter softened to room temperature so it mixes smoothly with the oil, sugar, and honey.
- Stop mixing as soon as the last visible streaks of flour disappear.
- Keep the dough portions between 40 and 45 g for the stated 10-minute bake.
- Use a cool baking sheet for the next batch so the remaining cookies bake consistently.
These are the cookies I make when I want something warm and uncomplicated. The honey and cinnamon keep the flavor simple, and the small finish of flaky salt makes the soft middle and golden edges taste even better.
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Honey Cinnamon Cookies
Soft honey cinnamon cookies with warm brown sugar, tender centers, golden edges, and a light finish of flaky salt.
Ingredients
Instructions
- 1Mix the butter, oil, sugar, and honey
Put the softened butter, sunflower oil, light brown sugar, and honey in a large bowl. Beat with an electric mixer for about 1 minute, until the mixture is smooth and evenly combined.
- 2Add the egg and vanilla
Add the large egg and vanilla extract. Mix on low speed until they are fully incorporated.
- 3Add the dry ingredients
Add the all-purpose flour, baking powder, fine salt, and ground cinnamon. Mix only until no visible streaks of flour remain, taking care not to overwork the dough.
- 4Finish the dough
Use a spatula to scrape the sides and bottom of the bowl, folding through any remaining dry ingredients until the dough is evenly combined.
- 5Portion the dough
Line a tray or baking sheet with parchment paper. Divide the dough into portions of about 40 to 45 g, then roll them into balls.
- 6Heat the oven and arrange the tray
Heat the oven to 180°C and line a baking sheet with parchment paper. Arrange some of the dough balls on the sheet, leaving 7 to 8 cm between each one.
- 7Bake, salt, and cool
Bake for about 10 minutes, removing the cookies when the edges are beginning to turn golden but the centers still look soft. Sprinkle the tops with a few flakes of salt straight away. Leave the cookies on the baking sheet for a few minutes, then transfer them to a wire rack. Repeat with the remaining dough, using a cool baking sheet.
Questions you might have
How many honey cinnamon cookies does this recipe make?
The recipe makes about 17 to 18 cookies when the dough is divided into portions of about 40 to 45 g each.
What temperature should I bake honey cinnamon cookies at?
Bake the cookies at 180°C.
How long do honey cinnamon cookies bake?
Bake them for approximately 10 minutes, until the edges are beginning to turn golden while the centers still look soft.
Can I make smaller honey cinnamon cookies?
Yes. Divide the dough into portions of about 25 to 30 g and bake for about 8 minutes. The edges should look set while the centers remain soft.
Why should I not overmix the dough?
Mix only until no visible streaks of flour remain, then finish with a spatula so the ingredients are evenly combined without overworking the dough.
When should I add the flaky salt?
Sprinkle a few flakes of salt over the cookies immediately after they come out of the oven.
Why do the cookies stay on the baking sheet after baking?
They are delicate when they first come out of the oven. A few minutes on the baking sheet lets them firm up before they move to a wire rack.
