Salted Honey and Vanilla Cookies
Salted Honey and Vanilla Cookies
Ingredients
- 200 g butter, cold from the fridge
- 250 g sugar
- 70 g thick honey
- 20 g vanilla sugar
- 1 whole egg
- 240 g flour
- 2 g baking powder
- 4 g baking soda
- 2 g salt
- as needed flake salt, to sprinkle
Instructions
- 1
In a large bowl, beat the cold butter, sugar, and thick honey together until the mixture is whitened and fluffy. This step is crucial for the cookie's texture.
⏱️ 5 min
- 2
Add the whole egg to the creamed mixture and beat until it is completely combined and smooth.
⏱️ 2 min
- 3
Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix just until combined. To avoid overmixing, which can lead to tough cookies, this step can be done by hand.
⏱️ 3 min
- 4
Weigh each cookie ball to 50 g to ensure uniform size. This is important because the cookies are very sensitive to timing and heat during baking.
⏱️ 10 min
- 5
Preheat the oven to 180°C (350°F) using lower and upper heat settings (avoid hot air, as it can make the cookies hard and potentially burn them).
⏱️ 5 min•🌡️ 180
- 6
Place only 5 cookie balls per baking tray, ensuring they are well-spaced. This is crucial because the cookies spread significantly, and placing more could result in them merging into a large pancake.
⏱️ 1 min
- 7
Bake the cookies for a maximum of 14 minutes. They might look too soft in the center when removed from the oven, but they will set upon cooling.
⏱️ 14 min•🌡️ 180
- 8
At minute 8 during baking, observe the cookies for bubbles forming. To remove these, give the baking tray a tap by lifting it slightly in the oven (without removing it from its rail) and letting it fall back to the rail. The bubbles should flatten.
- 9
Immediately after removing the cookies from the oven, reshape them with a round cookie cutter or ring. This must be done right away before they set and become firm.
⏱️ 1 min
- 10
Sprinkle with flake salt to taste while the cookies are still warm.
⏱️ 1 min
- 11
Allow the cookies to cool completely on the baking tray before transferring them to a wire rack. Enjoy!
Kitchen Tools
Salted Honey and Vanilla Cookies
- 200 g butter, cold from the fridge
- 250 g sugar
- 70 g thick honey
- 20 g vanilla sugar
- 1 whole egg
- 240 g flour
- 2 g baking powder
- 4 g baking soda
- 2 g salt
- as needed flake salt, to sprinkle
Instructions
- 1
In a large bowl, beat the cold butter, sugar, and thick honey together until the mixture is whitened and fluffy. This step is crucial for the cookie's texture.
⏱️ 5 min - 2
Add the whole egg to the creamed mixture and beat until it is completely combined and smooth.
⏱️ 2 min - 3
Add the flour, baking powder, baking soda, and salt to the wet mixture. Mix just until combined. To avoid overmixing, which can lead to tough cookies, this step can be done by hand.
⏱️ 3 min - 4
Weigh each cookie ball to 50 g to ensure uniform size. This is important because the cookies are very sensitive to timing and heat during baking.
⏱️ 10 min - 5
Preheat the oven to 180°C (350°F) using lower and upper heat settings (avoid hot air, as it can make the cookies hard and potentially burn them).
⏱️ 5 min•🌡️ 180 - 6
Place only 5 cookie balls per baking tray, ensuring they are well-spaced. This is crucial because the cookies spread significantly, and placing more could result in them merging into a large pancake.
⏱️ 1 min - 7
Bake the cookies for a maximum of 14 minutes. They might look too soft in the center when removed from the oven, but they will set upon cooling.
⏱️ 14 min•🌡️ 180 - 8
At minute 8 during baking, observe the cookies for bubbles forming. To remove these, give the baking tray a tap by lifting it slightly in the oven (without removing it from its rail) and letting it fall back to the rail. The bubbles should flatten.
- 9
Immediately after removing the cookies from the oven, reshape them with a round cookie cutter or ring. This must be done right away before they set and become firm.
⏱️ 1 min - 10
Sprinkle with flake salt to taste while the cookies are still warm.
⏱️ 1 min - 11
Allow the cookies to cool completely on the baking tray before transferring them to a wire rack. Enjoy!