Introduction

These Lavender Honey Crunch Cookies offer a delicate floral flavor paired with a subtle sweetness and a satisfying crunch. Perfect for teatime or a special treat, they blend fragrant lavender with the warmth of honey and the texture of nuts. Easy to make and delightful to share.

The image shows three large cookies on a white plate, placed on a white marbled surface. Each cookie has a light brown color with visible chunks of caramel and nuts inside. On top, there is a thick layer of light beige frosting with small purple flower petals sprinkled over it. The cookies look soft and chewy with a slightly golden edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup honey
1 large egg
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)
1/4 cup finely chopped almonds or walnuts (optional for added crunch)

For the Topping (optional):

2 tablespoons granulated sugar
1 teaspoon dried lavender (for sprinkling)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 2: Beat in the honey, egg, and vanilla extract until the mixture is smooth and fully incorporated.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Gently fold in the dried lavender flowers and chopped almonds or walnuts if using.
Step 6: For best results, refrigerate the dough for 30 minutes to make it easier to handle and to prevent spreading during baking.
Step 7: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Gently press each dough ball with the back of a spoon or your fingers to flatten slightly.
Step 10: If using, sprinkle the tops of the cookies with granulated sugar and a pinch of dried lavender for extra flavor and decoration.
Step 11: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 12: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use culinary grade dried lavender to ensure the flavor is pleasant and safe for consumption.
Try substituting the nuts with pecans or hazelnuts for a different crunch.
Chilling the dough longer can help keep cookie shapes more uniform and reduce spreading.
For a dairy-free version, substitute butter with a plant-based margarine.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To reheat, warm in a low oven for a few minutes to bring back their freshness and crunch.

How to Serve

A close-up of three large cookies placed on a white plate with a dark red rim, all sitting on a white marbled surface. The cookies have a golden-brown color with visible chunks of nuts and candy pieces spread throughout, with a drizzle of light caramel or icing on top of each cookie. The texture looks slightly crumbly with a soft center, and small purple specks are scattered on the drizzle. The overall setting gives a cozy and fresh-baked feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the nuts in this recipe?

Yes, you can leave out the chopped almonds or walnuts if you prefer a nut-free cookie. The lavender and honey will still provide a lovely flavor and texture.

How strong is the lavender flavor in these cookies?

The lavender flavor is subtle and aromatic, complimented by the sweetness of honey. Using culinary grade lavender and the recommended amount ensures a balanced floral note that isn’t overpowering.