I’m not exactly the trendiest food blogger out there. I don’t really pick up on trends before others, nor do I really care that much about them (I’ve yet to buy matcha, but I REALLY want to!). Salty honey pie is one trend, though, that I’ve been wanting to get on for about two years now. It just sounds like such a crazy idea. Salt + honey = pie? I’m not sure where you learned math, but that is NOT an equation I’m familiar with.
Until now! I decided I had to give this combo a try — but in cookies! Pies have their time and place. That time and place is not today. Today is FOR COOKIES! (maybe everyday is for cookies? and pie? I really don’t discriminate!) So I took this recipe and cracked it wide open. The amount of salt in this recipe might look ludicrous (I had a hard time not spelling that “ludacris” … let’s be real) but with all that honey: it’s SO GOOD.
Maybe these should be sporty cookies! You know like sport beans (jelly beans for athletes)? Basically they just take normal foods and put more salts in them. So… we take normal cookies, and put lots of salt in them! Right? It works, I swear!
This recipe was a total experiment for me, and I was nervous it wouldn’t work because the dough was sooo soft. Like, really soft. I actually baked one lone cookie to make sure it wouldn’t turn into a big flat pancake (I’ve literally never done that crazy solo cookie move before!), and was pleasantly surprised when it held up! It kept a wonderful cookie shape! So then I made the rest of them (chilling the dough when I wasn’t rolling it) and drizzled them in more sugar. YUUUUhM!
I only put this as an option in the recipe, but if you’re feeling brave (or salty!) I suggest putting a little bit of salt in the glaze, too. Or you could sprinkle sea salt on top! I put about 1/8 tsp in my glaze, and thought it was a nice salty touch. If you’re iffy on the whole “there is salt in my cookie” thing … try it next time. xoxo!
Salty Honey Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 16 cookies
- 2 cups flour
- 1 Tbsp fine cornmeal
- 1 tsp baking powder
- ½ cup unsalted butter, room temperature
- 1/4 cup brown sugar, packed
- 2 tsp salt
- 1/2 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 Tbsp milk
- Whisk together the flour, cornmeal, and baking powder, and set aside.
- Cream the butter, brown sugar, and salt until light and fluffy. Add the honey, mixing again until fully incorporated.
- Add the egg, mix to combine, then the vanilla. Mix to combine, then cover and chill for at least 30 minutes.
- When the dough has fully chilled (I do mine in the freezer for maximum chilling!), preheat the oven to 350F. Roll the dough (it will be soft and sticky, so work quickly!) into small balls and bake on a lined baking sheet 2″ apart. Bake for 10 minutes (they will not look very done, but they are!).
- Let the cookies cool completely before whisking the powdered sugar and milk together to make a glaze (you can add 1/8 tsp of salt to this if you want another salty kick!), and drizzle over the cookies.