Honey Lavender Sugar Cookies

I adapted my Grandmother’s basic sugar cookie recipe to make this recipe for honey lavender sugar cookies. They’re simple to make and perfect for celebrating spring. They feel like a little bit of whimsy paired with an afternoon tea. They have just the right amount of sweetness, with a subtle honey flavor. The lavender comes through beautifully and makes these cookies feel like a breezy spring afternoon! Optionally, drizzle them with lemon glaze for a bright zingy flavor! If you try this recipe, I’d love to hear your feedback in the comments!

Honey Lavender Sugar Cookies

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Yield: 16 3-inch cookies

Author: Alicea Riley

Prep time: 1 H & 30 MCook time: 12 MinInactive time: 1 HourTotal time: 2 H & 42 M

These cookies are simple to make and they’re perfect for spring baking. They feel like a little bit of whimsy paired with an afternoon tea. They have just the right amount of sweetness and a subtle honey flavor. The lavender comes through beautifully and makes these cookies feel like a breezy spring afternoon! Optionally, drizzle them with lemon glaze for a bright zingy flavor!

Ingredients

• 2 tsp lavender buds
• 1/2 cup sugar
• 1 stick butter (softened to room temperature)
• 2 TBSP honey (I used orange blossom)
• 1 egg
• 1/4 tsp salt
• 1 2/3 cups all purpose flour

Instructions

1. Make the lavender sugar. There’s a couple ways you can do this: 1) grind the lavender buds and a couple tablespoons of the sugar together with a mortar and pestle. Once the lavender is finely ground mix in the rest of the sugar until well combined. 2) put the lavender and half the sugar together in a food processor and pulse until the lavender is finely ground. Then add the rest of the sugar and mix until combined.
2. Beat the butter and lavender sugar together on high speed until smooth and creamy, about a minute. Add the honey and beat on high speed until combined. Add the egg and beat on high speed until combined. Scrape down the sides of the bowl.
3. Add the salt and flour, and mix on low until combined.
4. The dough should come together into a ball. If the dough seems too sticky and isn’t forming a ball, then add a little more flour 1 TBSP at a time.
5. Cover the dough and put it in the fridge to chill for at least one hour.
6. Roll out the chilled dough on a lightly floured surface with a lightly floured rolling pin to approximately 1/4 inch thickness.
7. Cut out the cookies and place them on a lined baking sheet. Optionally, sprinkle cookies with sugar before baking.
8. Bake 2-3 inch cookies for about 11-13 minutes at 350F.
9. Cool for 5 minutes before taking them off the baking sheet.
10. Optionally, drizzle cookies with lemon glaze (add 1 TBSP of lemon juice to a small bowl. Stir in powdered sugar 2 tbsp at a time until it reaches desired consistency).