Name: Lavender Honey Crunch Cookies
Prep time: 15 min
Cook time: PT-487884H31M
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon dried lavender buds (culinary grade); 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 cup honey; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup rolled oats (for crunch); 2 tablespoons coarse sugar (such as turbinado or sparkling sugar); 1 teaspoon dried lavender buds (optional, for garnish)

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Lavender Honey Crunch Cookies

Lavender Honey Crunch Cookies are a unique and fragrant treat that combines the floral, aromatic flavor of lavender with the sweet, rich taste of honey. These cookies are soft and chewy with a satisfying crunch, making them the perfect balance of texture and flavor. With a hint of lavender and the natural sweetness of honey, these cookies are a sophisticated twist on your classic cookie recipe.

Why You’ll Love This Recipe
These cookies are the perfect combination of floral, sweet, and crunchy, with a delicate lavender flavor that pairs wonderfully with honey. The addition of crunchy sugar crystals on top adds the perfect touch of sweetness and texture. They’re easy to make, unique in flavor, and perfect for tea parties, gifts, or just a delightful snack!

Ingredients

For the Cookies:

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried lavender buds (culinary grade)
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
1/2 cup rolled oats (for crunch)

For the Topping:

2 tablespoons coarse sugar (such as turbinado or sparkling sugar)
1 teaspoon dried lavender buds (optional, for garnish)

Directions

Make the Cookie Dough:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk together the flour, baking soda, salt, and dried lavender buds. Set aside.
In a large bowl, beat together the softened butter, granulated sugar, and honey until light and fluffy (about 3-4 minutes).
Add the egg and vanilla extract, and continue to beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.

Add the Topping:

Gently flatten each cookie dough ball with your fingers or a fork. Sprinkle a little coarse sugar on top of each cookie and, if desired, a pinch of dried lavender buds for extra fragrance and decoration.

Bake the Cookies:

Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing
This recipe makes about 18 cookies. Prep time is about 15 minutes, bake time is 10-12 minutes, and cooling time is about 10 minutes, so the total time is about 35 minutes.

Variations
I like to:

Add chopped white chocolate or macadamia nuts to the dough for an extra touch of sweetness and texture.
Use lemon zest instead of lavender for a citrusy twist.
Substitute the rolled oats for crushed graham crackers for a different crunch.
Drizzle the finished cookies with a bit of honey after baking for an extra sweet glaze.

Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months—just let them thaw at room temperature before enjoying.

Lavender Honey Crunch Cookies

FAQs

Can I use fresh lavender instead of dried lavender?
Yes, you can! Use fresh lavender in moderation, as it’s more potent than dried lavender. About half the amount of fresh lavender buds should be enough.

Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. When you’re ready to bake, scoop and bake the cookies as usual. Alternatively, you can freeze the dough and bake from frozen.

Can I make these cookies without oats?
Yes, if you prefer, you can omit the oats for a smoother, more delicate cookie texture. You might want to slightly reduce the flour to compensate.

Conclusion
Lavender Honey Crunch Cookies are a fragrant and delicious treat that combines the sweetness of honey with the subtle floral notes of lavender. The oats give them a satisfying crunch, while the coarse sugar topping adds the perfect sweet finish. These cookies are a lovely, unique dessert that’s perfect for gifting or enjoying with a cup of tea.

Lavender Honey Crunch Cookies

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Author: Sophia
Total Time: 35 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Instructions

Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together the flour, baking soda, salt, and dried lavender buds. Set aside. In a large bowl, beat together the softened butter, granulated sugar, and honey until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, and continue to beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Add the Topping: Gently flatten each cookie dough ball with your fingers or a fork. Sprinkle a little coarse sugar on top of each cookie and, if desired, a pinch of dried lavender buds for extra fragrance and decoration.
Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.