Salted Cinnamon Honey Cookies

Sweet and salty is one of those flavor pairings that just works—and it’s not by accident. If you’ll indulge me in a little food science: when our taste buds register both sugar and salt, it lights up the receptors on our tongue. That combo boosts dopamine (aka the happy hormone), makes sweet flavors taste sweeter, balances out bitterness, and even taps into our evolutionary wiring that says, “yes, this is good”—nutrients from the salt and energy from the sugar. Translation? These salted cinnamon honey cookies are basically what your body’s been asking for (and science totally backs me up).

But let’s get real—if you’re someone who loves that salty-sweet balance in dessert, these cookies are going to test your self-control. Made with Cinnamon Creamed Honey from Nate’s Nectar (featured in September’s Sweet and Salty Lover’s Box), brown sugar, and butter, they bake up soft, chewy, and just sweet enough. A final sprinkle of flaky sea salt on top gives them the perfect crunch and balance. Warning: they won’t last long in the cookie jar.

Prep Time: 10 minutes
Bake Time: 10 minutes
Chill Time: 1 hour
Yields: 18–24 cookies

What You’ll Need:

• ½ cup unsalted butter, at room temperature
• 2 tbsp oil (vegetable or olive oil both work)
• 1 cup packed brown sugar
• ¼ cup Nate’s Nectar Cinnamon Creamed Honey
• 1 large egg, at room temperature
• 1 tsp vanilla extract or vanilla bean paste
• 2 ¼ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• Flaky sea salt, for finishing

Let’s Bake!

1. In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream together the butter, oil, brown sugar, and Cinnamon Creamed Honey. After about a minute, the mixture should be lighter in color and slightly fluffy.
2. Add the egg and vanilla, mixing until just combined. (Tip: room temperature eggs are key—cold eggs can firm up the butter, leading to cookies that spread unevenly and lose that soft, chewy texture we want.)
3. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is incorporated.
4. Add the flour, baking soda, salt, and cinnamon. Mix on low speed or fold in with a spatula until the dough just comes together.
5. Line a baking sheet with parchment paper. Scoop out the dough into even portions (about 3 tbsp each, or use a cookie scoop). Cover with plastic wrap and chill in the fridge for 1 hour.
6. When ready to bake, preheat the oven to 350°F. Arrange dough balls on two parchment-lined trays, leaving space between them to spread.
7. Bake for about 10 minutes, or until cookies are lightly golden around the edges. Don’t overbake—they’ll finish cooking as they cool.
8. Once out of the oven, gently tap the tray on the stovetop to create crinkly tops (perfect for catching those salty flakes).
9. While still warm, sprinkle with flaky sea salt. Let cool for 10–15 minutes before diving in.

Foodie Box Love Notes & Tips

• Make an ice cream sandwich: Once cooled, sandwich vanilla ice cream between two cookies. Roll the edges in chopped candied pecans (like the Sweet & Salty Texas Pecans from Evie’s Snacks!) for extra crunch.
• Save the dough: Store unbaked dough balls in an airtight container—up to 5 days in the fridge or 3 months in the freezer. (If frozen, let them soften in the fridge before baking.)
• Brown your butter: For a nutty twist, brown the butter on the stovetop until foamy and golden, making sure to scrape in those flavorful brown bits. Let it re-solidify to room temperature before using in this recipe.

— Kaity Potter, Creative Social Media Intern, Foodie Box Love