Name: Lavender Honey Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ tsp baking powder; ¼ tsp fine salt; 2 tbsp dried culinary lavender buds; ½ cup unsalted butter, softened; ⅓ cup honey (plus extra for drizzling); ½ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Zest of 1 lemon (optional)

Why You’ll Love This Recipe

I love this recipe because it’s simple yet feels special. The floral notes from lavender and the warmth of honey create a cookie that’s both unique and comforting. They bake up golden with just the right crunch and look gorgeous with a little honey drizzle. Whether I’m baking for myself or for friends, these cookies always impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine salt
2 tablespoons dried culinary lavender buds
½ cup unsalted butter, softened
⅓ cup honey (plus extra for drizzling)
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for brightness)

directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, I whisk together the flour, baking powder, salt, and lavender buds.

In a separate bowl, I cream the softened butter, honey, and sugar together until light and fluffy—about 2 to 3 minutes.

I beat in the egg and vanilla extract (and lemon zest, if I’m using it) until smooth.

I gradually mix in the dry ingredients just until combined, being careful not to overmix the dough.

I scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I gently flatten each mound slightly with my fingertips.

I bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the centers look set.

Once out of the oven, I transfer them to wire racks and drizzle with a bit of honey while they’re still warm, if I want an extra touch of sweetness.

I let them cool completely—the cookies crisp up beautifully as they rest.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 12 minutes to bake, with a total time of 27 minutes. Each cookie is approximately 120 kcal.

Variations

Sometimes I add a touch of almond extract or a sprinkle of coarse sugar before baking for a sparkly finish. I’ve also tried them with orange zest instead of lemon for a different citrus note. These cookies also work well shaped into mini hearts or rounds for gifting.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay crisp and flavorful. I don’t recommend freezing them since the texture is best when fresh.

FAQs

Can I use fresh lavender instead of dried?

I stick with dried culinary lavender for consistency and food safety. Fresh lavender can be too strong or unpredictable.

Can I skip the honey drizzle?

Yes, the cookies are delicious on their own, but I find the drizzle adds a lovely shine and hint of extra sweetness.

Do these cookies spread much?

They spread slightly when baking, so I make sure to leave space between each scoop of dough.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours if I want to bake later. Chilling can even enhance the flavor.

What kind of honey works best?

I prefer mild, floral honey that won’t overpower the lavender—something like clover or wildflower honey.

Conclusion

Lavender Honey Crunch Cookies are my go-to when I want something light, crisp, and a little bit special. They combine the elegance of floral flavors with the comfort of home baking, making them perfect for enjoying solo or sharing with someone I care about.