Lavender Honey Crunch Cookies (Printable)

Delicately crisp lavender and honey cookies with toasted nuts and puffed rice crunch, perfect for elegant teatime treats.

# What You 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

# Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, sea salt, and crushed lavender. Set aside.
03 - In a large bowl, cream the butter, honey, and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well incorporated.
05 - Gradually mix in the 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 of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
09 - Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is this perfect dance between crisp edges and a tender center that makes you reach for just one more
  • They look effortless but taste like something from a fancy bakery, minus the intimidating technique
02 -
  • Overmixing the flour makes tough cookies, so stop as soon as you don't see white streaks anymore
  • The cookies might look underdone when you pull them out, but they continue cooking on the hot baking sheet
03 -
  • Crush your lavender with a mortar and pestle or between your fingers right before using—pre-crushed lavender loses its potency quickly
  • If your honey is crystallized or thick, warm it in the microwave for 10 seconds before adding it to the butter mixture

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