Sort ingredients
ccvv
QR Code
Listen
Pdf
Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, using a hand mixer, beat butter and sugars together until light and fluffy (about 2–3 minutes). Mix in 1 egg and vanilla extract. Beat until well combined.
In a separate medium bowl, gently whisk together all remaining (dry) ingredients until fully incorporated. On low speed begin mixing the butter and sugars, slowly incorporate the dry ingredients. Mix everything on low until combined. Using an ice cream scoop, scoop 6 large or 12 smaller cookies and place them onto the baking sheet.
Chill the dough (uncovered) for at least 30 minutes in the fridge. Preheat oven to 350°F (175°C). Place 3-4 cookies on a baking sheet and bake for 11-13 minutes. The cookies should look set on the edges, puffed up and not greasy on top. Let cookies cool on the baking sheet for at least 10 minutes then transfer to a wire rack.
As the cookies cool, work on the honey buttercream. Place butter in a medium bowl. Using a hand mixer, beat the butter until fluffy (about 1-2 minutes). Add the honey, salt and powdered sugar, beat again until everything is nice and fluffy.
Top the cookies with the whipped honey butter, and sprinkle with sea salt.