Lavender Honey Crunch Cookies (Printable Version)

Crisp lavender-infused treats with honey sweetness and nutty crunch, perfect for tea time.

# What You Need:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
04 - 2 teaspoons dried culinary lavender, lightly crushed

→ Wet Ingredients

05 - ½ cup unsalted butter, room temperature
06 - ⅓ cup honey
07 - ½ cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Crunch Mix

10 - ¾ cup chopped toasted almonds or pecans
11 - ⅓ cup puffed rice cereal

# How-To:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, sea salt, and crushed lavender. Set aside.
03 - In a large bowl, cream the butter, honey, and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well incorporated.
05 - Gradually mix in the dry ingredients until just combined. Do not overmix.
06 - Gently fold in toasted nuts and puffed rice cereal until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
09 - Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The honey creates these incredible chewy edges while keeping centers tender
  • Lavender adds an elegant note without being overpowering or perfume-like
  • The crunch from toasted nuts and puffed rice makes every bite exciting
02 -
  • Culinary lavender is essential—ornamental varieties can taste bitter and ruin everything
  • Overbaking by even one minute turns these from tender to hard so watch closely
  • The honey makes these cookies continue cooking on the sheet so that 2 minute rest is crucial
03 -
  • Crush lavender with a mortar and pestle or between your palms right before mixing
  • Let the dough rest in the fridge for 30 minutes if it feels too sticky to scoop

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