Lavender Honey Crunch Cookies
Delightful cookies that combine the flavors of honey and lavender, creating a unique crunchy and chewy texture for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened at room temperature.
- 1 cup granulated sugar Additional sugar for rolling.
- 1/2 cup brown sugar, packed
- 1/2 cup honey Natural sweetener with health benefits.
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour Can be substituted with a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon dried culinary lavender Reduce if using fresh lavender.
- 1 cup chopped walnuts (optional) Can be substituted with other nuts like pecans or almonds.
- 1/2 cup granulated sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the honey, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, sea salt, and dried lavender.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in the walnuts if using.
- Roll the dough into small balls and then roll in the extra granulated sugar.
- Place the balls on the prepared baking sheet and slightly flatten them.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for about a week. They can be refrigerated or frozen for longer storage. Use soft butter and avoid overmixing to achieve the best texture. Creative variations can include chocolate chips or citrus zest for added flavor.