Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3 minutes.
- Beat in the honey, egg yolk, vanilla extract, and crushed lavender buds until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough.
- Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough out on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out desired shapes.
- Press the top of each cookie lightly into the coarse sanding sugar to coat.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
For a stronger lavender flavor, you can steep the lavender buds in the warm honey for 10 minutes before mixing into the dough, then strain them out, or keep them in for a more textured bite.