Lavender Honey Crunch Cookies (Print View)
Crisp lavender-infused treats with honey sweetness and nutty crunch, perfect alongside tea.
# What You'll 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 Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, sea salt, and crushed lavender. Set aside.
03 - In a large bowl, cream butter, honey, and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg and vanilla extract until well incorporated.
05 - Gradually mix in 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 onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden and centers are set.
09 - Cool on baking sheets for 2 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- The honey creates these gorgeous caramelized edges that shatter when you bite into them
- Theyre sophisticated enough for a dinner party but simple enough for a Tuesday afternoon
02 -
- Culinary lavender is completely different from what you find in sachets
- Overmixing after adding flour makes these tough instead of tender
03 -
- Let your honey sit in warm water for 5 minutes if it's too thick to measure easily
- The cookies are done when the edges are set even if the centers look slightly underbaked