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–+ servings

Lavender Honey Crunch Cookies

Lavender Honey Crunch Cookies with a crunchy texture and floral aroma
Delicate cookies with a buttery texture and a hint of floral lavender, finished with a crunchy almond note and a sparkling sugar-lavender rim, perfect for tea time.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Serving Size 24 cookies

Ingredients

For the cookie dough

  • 1 cup unsalted butter, softened room temperature, about 65–70°F / 18–21°C
  • 3/4 cup granulated sugar for the dough
  • 1/4 cup honey mild-flavored honey like clover or wildflower
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons dried lavender flowers culinary grade; grind lightly if subtler flavor desired
  • 1/4 cup finely chopped almonds or walnuts optional for added crunch

For coating

  • 2 tablespoons granulated sugar for rolling
  • 1 teaspoon dried lavender for sprinkling

Instructions

Preheat and prep

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream mixture

  • In a large bowl, beat 1 cup softened butter with 3/4 cup granulated sugar and 1/4 cup honey until light and fluffy (about 2–3 minutes with an electric mixer).

Add egg and vanilla

  • Beat in 1 large egg and 1 teaspoon vanilla until fully combined.

Combine dry ingredients

  • Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a separate bowl.

Mix dough

  • Gradually add the dry mix to the butter mixture, stirring until just combined. Fold in 2 tablespoons dried lavender and 1/4 cup chopped nuts if using.

Chill dough (optional)

  • If dough is very soft, refrigerate for 15–30 minutes to firm it up; this helps the cookies keep their shape.

Shape and coat

  • Scoop tablespoon-sized portions and roll into balls. Toss each ball in the 2 tablespoons granulated sugar mixed with 1 teaspoon dried lavender.

Bake cookies

  • Place dough balls 2 inches apart on prepared sheets. Bake for 10–12 minutes, until edges are set and centers look slightly soft.

Cool

  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use light-flavored honey to avoid overpowering the lavender. These cookies pair beautifully with tea and can be stored in an airtight container for up to 4 days.