I love these Lavender Honey Crunch Cookies because they combine the delicate floral notes of dried lavender with the natural sweetness of honey and the satisfying crunch of crushed honeycomb cereal or toffee bits. They’re soft yet crisp on the edges, with a subtle complexity that makes them perfect for afternoon tea or a special treat.
Ingredients
½ cup (1 stick) unsalted butter, softened
⅓ cup honey
½ cup sugar
1 tsp vanilla extract
1 large egg
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
2 tsp culinary dried lavender buds (lightly crushed)
½ cup crushed honeycomb cereal or crushed toffee bits (for crunch)
Optional: a sprinkle of coarse sugar on top
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter and honey together until light and fluffy.
Add the sugar and beat again until combined.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and lightly crushed lavender buds.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the crushed honeycomb cereal or toffee bits gently.
Scoop the dough (about 1 tablespoon per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, lightly flatten each cookie and sprinkle with coarse sugar on top for extra sparkle and crunch.
Bake for 10–12 minutes, until the edges are golden and the centers are just set.
Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 25–30 minutes
Variations
I sometimes swap the crushed honeycomb cereal with chopped toasted nuts like almonds or pecans for a different crunch.
For a dairy-free version, I use coconut oil instead of butter and a flax egg in place of the regular egg.
To deepen the lavender flavor, I occasionally add a touch of lavender-infused sugar or a tiny bit of lavender extract.
Instead of honeycomb cereal, crushed graham crackers can add a toasty flavor with less sweetness.
Adding a few dark chocolate chips can bring a rich contrast to the floral and sweet flavors.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they keep fresh for up to 5 days. If they start to soften, I warm them for about 10 seconds in the microwave to bring back a bit of that just-baked feel. They also freeze well — I freeze the baked cookies in a single layer and thaw at room temperature when I’m ready for a treat.
FAQs
What type of lavender should I use in these cookies?
I use culinary-grade dried lavender buds, which are safe for cooking and have a gentle floral flavor. Avoid ornamental lavender, as it may be too strong or treated with pesticides.
Can I substitute honey with another sweetener?
Yes, you can substitute honey with maple syrup or agave nectar, but the flavor will be a bit different and the texture slightly softer.
How do I crush the honeycomb cereal or toffee bits?
I put them in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until they’re broken into small, crunchy pieces.
Can I make the dough ahead of time?
I prefer baking these cookies right after mixing to preserve the fresh honey and lavender flavors. However, the dough can be refrigerated for up to 24 hours before baking.
Are these cookies gluten-free?
Not as written, but I have experimented using gluten-free all-purpose flour blends, and the cookies turn out great with that substitution.
Conclusion
These Lavender Honey Crunch Cookies are one of my favorite ways to bring something a little unexpected and elegant to my cookie jar. The floral aroma combined with the honey’s sweetness and crunchy texture always makes me feel like I’m enjoying a truly special treat. Whether for a casual afternoon or a gift, these cookies are simple to make but impressive in flavor and texture. I hope they bring you as much joy as they bring me.
Recipe:
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Lavender Honey Crunch Cookies
- Total Time: 25-30 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Soft yet crisp cookies combining delicate floral notes of dried lavender with natural honey sweetness and crunchy honeycomb cereal or toffee bits, perfect for afternoon tea or a special treat.
Ingredients
½ cup (1 stick) unsalted butter, softened
⅓ cup honey
½ cup sugar
1 tsp vanilla extract
1 large egg
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
2 tsp culinary dried lavender buds (lightly crushed)
½ cup crushed honeycomb cereal or crushed toffee bits
Optional: a sprinkle of coarse sugar on top
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and honey together until light and fluffy.
- Add the sugar and beat again until combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and lightly crushed lavender buds.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed honeycomb cereal or toffee bits gently.
- Scoop the dough (about 1 tablespoon per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
- If desired, lightly flatten each cookie and sprinkle with coarse sugar on top for extra sparkle and crunch.
- Bake for 10–12 minutes, until the edges are golden and the centers are just set.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use culinary-grade dried lavender buds for safe and gentle floral flavor.
Substitute honey with maple syrup or agave nectar if desired, but texture and flavor may vary.
Crush honeycomb cereal or toffee bits by placing in a sealed bag and gently crushing with a rolling pin or heavy pan.
Dough can be refrigerated for up to 24 hours before baking, but baking immediately preserves freshness.
For a dairy-free version, substitute coconut oil for butter and a flax egg for the regular egg.
Cookies keep fresh in an airtight container at room temperature for up to 5 days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 100 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
