Lavender Honey Crunch Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1/4 cup honey
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 2 tablespoons dried culinary lavender flowers
10 - 1/4 cup finely chopped almonds or walnuts (optional)

→ Topping

11 - 2 tablespoons granulated sugar
12 - 1 teaspoon dried lavender

# Instructions:

01 - In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
02 - Beat in the honey, egg, and vanilla extract until the mixture is smooth and fully incorporated.
03 - In a separate bowl, whisk together the flour, baking soda, and salt.
04 - Gradually add the dry ingredients into the wet mixture, mixing until just combined.
05 - Gently fold in the dried lavender flowers and chopped nuts if using.
06 - Refrigerate the dough for 30 minutes to improve handling and prevent spreading during baking.
07 - Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
08 - Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet about 2 inches apart.
09 - Gently press each dough ball with the back of a spoon or your fingers to flatten slightly.
10 - If desired, sprinkle the tops with granulated sugar and a pinch of lavender for flavor and decoration.
11 - Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - The lavender flavor intensifies slightly as the cookies cool, so be careful not to overuse the lavender flowers.

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