Description
These Lavender Honey Crunch Cookies are a delightful treat that infuses the refreshing aroma of culinary lavender with the sweetness of wildflower honey, resulting in a crunchy exterior and a tender buttery center that will impress anyone who tries them.
Ingredients
1 cup Unsalted Butter
3/4 cup Granulated Sugar
1/3 cup Wildflower Honey
1 Large Egg
1.5 tablespoons Culinary Lavender Buds
2.5 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 teaspoon Vanilla Extract
1/4 cup Coarse Sanding Sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper
- Bruise the culinary lavender buds in a small mortar and pestle to release essential oils
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy
- Add honey, egg, and vanilla extract to the mixture and beat until well combined
- In another bowl, whisk together flour, baking soda, sea salt, and bruised lavender buds
- Gradually mix dry ingredients into the wet ingredients until just combined. Do not overmix
- Chill the dough in the refrigerator for at least 30 minutes
- Scoop tablespoon-sized balls of dough and roll them in coarse sanding sugar
- Place them on the prepared baking sheets, spaced 2 inches apart
- Bake for 10 to 12 minutes or until edges turn light golden brow
- Cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Ensure high-quality culinary lavender is used to avoid bitterness.
Chill the dough for extra crunch.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American