Lavender Honey Crunch Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1/2 cup honey
04 -
1 large egg
05 -
2 1/2 cups all-purpose flour
06 -
1 tablespoon culinary lavender buds
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1 teaspoon vanilla extract
10 -
Optional: 1/2 cup chopped nuts (walnuts or almonds)
# Instructions:
01 -
Using an electric mixer, cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
02 -
Add the honey and egg to the creamed mixture. Beat until fully incorporated and smooth.
03 -
In a separate bowl, whisk together the all-purpose flour, culinary lavender buds, baking soda, and salt. Gradually blend the dry mixture into the wet ingredients on low speed until combined.
04 -
Cover the dough and refrigerate for at least 30 minutes to firm up.
05 -
Preheat the oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
06 -
Scoop rounded tablespoons of dough, place them 2 inches apart on the lined baking sheets, and bake for 12 to 15 minutes, or until the edges are lightly golden.
07 -
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.