Lavender Honey Crunch Cookies (Printable)

Delicately crisp treats with aromatic lavender, sweet honey, and satisfying nutty crunch. Perfect with tea.

# What You Need:

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

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

10 - ¾ cup chopped toasted almonds or pecans

11 - ⅓ cup puffed rice cereal

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.

01 -

The honey creates these beautiful caramelized edges that shatter perfectly when you bite into them
They manage to feel fancy enough for a dinner party but simple enough for a Tuesday afternoon tea break

02 -

Culinary lavender is the only kind you should use, anything from a garden center might taste like soap or perfume
The honey makes these cookies brown faster than you expect, so trust the edge color more than the timer

03 -

Crush the lavender with a mortar and pestle or between your fingers right before measuring, this releases the aromatic oils
Weigh your honey if possible, measuring by volume can be frustratingly inaccurate with sticky ingredients