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Lavender Honey Crunch Cookies on a plate with flowers in the background.

Lavender Honey Crunch Cookies

These Lavender Honey Crunch cookies offer a delightful balance of floral notes and sweet honey with a satisfying nutty crunch, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use European-style butter for a richer flavor.
  • 3/4 cup granulated sugar
  • 1/4 cup honey Use mild-flavored honey like clover or orange blossom.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour Can substitute with a 1:1 gluten-free flour blend.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons dried lavender flowers Use culinary lavender, gently crushed.
  • 1/4 cup finely chopped almonds or walnuts Optional; omit for nut-free cookies.
  • 2 tablespoons granulated sugar (for rolling)
  • 1 teaspoon dried lavender (for sprinkling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with 3/4 cup granulated sugar and 1/4 cup honey until light and fluffy, about 2–3 minutes.
  3. Add the egg and vanilla extract; mix just until fully combined. Scrape the bowl once.
  4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the butter mixture. Stir with a spatula until just combined — avoid overmixing.
  6. Fold in 2 tablespoons dried lavender and 1/4 cup chopped nuts, if using.
  7. If the dough is soft and sticky, chill in the refrigerator for 15–30 minutes.
  8. Mix 2 tablespoons granulated sugar with 1 teaspoon dried lavender in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the sugar-lavender mix.
  9. Place dough balls 2 inches apart on the prepared sheets.
Baking
  1. Bake for 10–12 minutes, until the edges are set and tops are just beginning to color.
  2. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve these cookies with hot tea or cold milk. For an elegant presentation, stack three cookies on a doily and dust with finely ground lavender. Store in an airtight container for up to 5 days.