Lavender Honey Crunch Cookies (Printable)

Delicately crisp lavender and honey cookies with toasted nuts and puffed rice for satisfying crunch.

# 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 incredible caramelized edges that shatter beautifully when you bite into them
They are subtly sophisticated but still utterly comforting, exactly the kind of cookie that makes people ask for the recipe

02 -

Honey makes these cookies brown faster than sugar-only recipes, so trust your nose more than your eyes
The puffed rice loses its crunch if the dough sits too long, so fold it in right before baking

03 -

Let your dough rest in the refrigerator for 30 minutes before baking to prevent spreading
Crush the lavender buds with your fingers right before measuring for maximum flavor release