Description
Lavender Honey Crunch Cookies are the perfect blend of sophistication and comfort, bringing together unique flavors and textures in every bite.
Ingredients
- Unsalted Butter: 1 cup (softened)
- Granulated Sugar: 1/2 cup
- Honey: 1/3 cup
- Culinary Lavender Buds: 2 teaspoons
- All-Purpose Flour: 2 1/4 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Chopped Almonds or Pistachios: 1/2 cup
- Rolled Oats (optional): 1/4 cup
Instructions
- Set your oven to preheat at 350°F (175°C). Line your baking sheets with parchment paper, ensuring a non-stick surface and easy clean-up post-baking.
- In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. This ensures uniformity in the dough and prevents clumps of baking powder.
- In a larger bowl, combine softened butter, granulated sugar, and honey. Use an electric mixer to beat these until the mixture is light and fluffy. This process traps air, contributing to the cookies’ ultimate texture.
- Gently beat in the egg, vanilla extract, and lavender buds into the wet mixture. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid over-mixing as this can result in tough cookies.
- Fold your choice of chopped almonds or pistachios and the optional oats into the dough to add a satisfying crunch to every bite.
- Dollop tablespoon-sized portions of the dough onto the prep-ready baking sheets, spacing them about 2 inches apart. Bake for around 10-12 minutes, watching for the edges to turn a perfect golden brown while the centers remain soft.
- Once baked, allow your cookies to cool for a few minutes on the sheet before transferring them to a wire rack. This transition helps them reach the desired crispy-chewy hybrid texture.
Notes
Store these in an airtight container at room temperature for up to a week. For longer freshness, freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
Nutrition
- Calories: 85 per cookie
- Sodium: 40 mg
- Protein: 1 g