Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a separate large bowl using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, honey, and vanilla extract until everything is well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- As soon as the cookies come out of the oven, sprinkle them with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for at least 30 minutes before baking.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Store cooled cookies in an airtight container at room temperature for up to 5 days.