Description
Lavender Honey Crunch Cookies – Irresistible blend of lavender-infused honey in every crunchy bite. Perfect for a quick, comforting treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup high-quality honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons dried culinary lavender buds
- 1/2 cup white chocolate chips (optional)
- 1/4 cup chopped pistachios for garnish (optional)
- 1 tablespoon lavender buds mixed with 2 tablespoons sugar for rolling
Instructions
- Step 1: Prepare the Lavender Start by preparing your lavender. Place the dried culinary lavender buds in a small bowl and gently crush them between your fingers to release their aromatic oils. If you prefer a more subtle flavor, reduce the amount to 1 tablespoon. Set aside a small portion to mix with sugar for rolling the cookies later.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This ensures your Lavender Honey Crunch Cookies will have a consistent texture throughout. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sweeteners In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming creates air pockets that help the cookies achieve their perfect texture. Add the honey and continue beating until fully incorporated and the mixture looks creamy.
- Step 4: Add Remaining Wet Ingredients Add the egg and vanilla extract to your butter mixture, beating until just combined. Be careful not to overmix at this stage, which can make your cookies tough. Fold in the crushed lavender buds, distributing them evenly throughout the batter.
- Step 5: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using white chocolate chips, fold them in now. The dough will be somewhat firm but still pliable. Cover and refrigerate for at least 30 minutes.
- Step 6: Shape and Bake Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls, then roll each ball in your lavender-sugar mixture. Place cookies 2 inches apart on the baking sheets. Slightly flatten each cookie with your palm or the bottom of a glass. Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone.
- Step 7: Cool and Garnish Allow the Lavender Honey Crunch Cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. If desired, sprinkle with additional lavender sugar or press in chopped pistachios while still warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg