Peeking back at some of my favorite cookie recipes and I stumbled upon this one I made in 2021! These honey lavender cookies are such a delicious Spring treat and are easy to make. I love using the Springtime to incorporate floral essences and aromatics into my baking as a way to celebrate the season. Since Spring still isn't bursting with berries like the Summer months, I like to be creative with flavors and utilizing what is in season. Lavender tends to be tricky because it's such a strong flavor and scent, but this recipe uses the perfect amount to enhance flavor, but not be too overpowering.
This delicious recipe comes to us from Lovely Greens.
For the Lavender Sugar
1 cup white sugar
4 tsp English lavender buds (fresh or dried)
For the Lavender Cookies
⅔ cup melted butter (150 g)
1 cup granulated lavender sugar* (200 g)
¼ cup honey (75 g)
1 egg (large)
1 tsp pure vanilla extract
2 cups plain flour (multi purpose) (300 g)
2 tsp baking soda (bicarbonate of soda)
½ tsp salt
For finishing the Lavender Cookies
coarse-grained sugar (for rolling)
2 TBSP English lavender buds (dried) (fresh or dried)
Make the Lavender Sugar
Mix the granulated sugar with the lavender buds and place them in a sealed jar. Leave for at least a week, and sift the lavender buds out before using the sugar in this recipe. The amounts given are to make enough lavender sugar for this recipe but feel free to make more as it stores well. Also, if you don't have time to make lavender sugar, you can make this recipe using plain granulated sugar*.
Make the Lavender Cookie Dough
Beat the melted butter, honey, and lavender sugar until smooth.
Next, beat in the egg and vanilla.
Mix in the flour, baking soda, and salt until well incorporated.
The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up. Cover with cling film or a beeswax food wrap.
Make the Lavender Cookies
Preheat the oven to 350°F / 175°C (165°C for convection ovens)
When the oven is hot, take two Tablespoon-sized pieces of dough (about 50-60 g) and shape them into balls.
Flatten them with the palm of your hand and then roll in the coarse-grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.
Place the cookies onto a sheet, allowing a full cookie's spacing between each. Any closer and they'll melt into one another as they bake.
Bake on a baking sheet for 10 to 15 minutes or until the edges are crispy and light brown in color. They’ll still be soft when you take them out so let them cool to room temperature before eating.
Once cooled, store in a sealed container for up to a week at room temperature. In the refrigerator, they can last up to a month.
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