Step 1

Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.

Step 2

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Step 3

Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.

Step 4

Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.

Step 5

Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.

Step 6

Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.

Step 7

Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.