There’s something about lavender that makes me feel fancy and elegant. Whether it’s a lavender lotion, a burning candle or even lavender-scented cleaning products, lavender is just a mood-inducing scent that makes life feel a bit more luxurious. My love for lavender inspired me to create these Honey Lavender Sugar Cookies – a fancy, elegant cookie with a bit of class!
These Honey Lavender Sugar Cookies definitely evoke a sense of elegance when you eat them. And, just like lavender’s soothing effects, these cookies definitely put you in a rest and relaxation mindset.
I created these Honey Lavender Sugar Cookies as a cookie to be savored and enjoyed while kicking your feet up. Even while making these cookies, I savored every moment — taking my time as I measured out each ingredient, making sure each addition of flour was fully incorporated, carefully sprinkling the purple sugar on top and flattening each cookie to just the perfect height before placing them in the oven.
Working with the lavender and honey, ingredients that I consider special, forced me to be present throughout the whole baking process as I didn’t want to spoil such delicate ingredients. When I was finally ready to enjoy my freshly baked Honey Lavender Sugar cookies, I savored every bite, enjoying these delicate cookies while with my feet up while diving into a good book. It was my little moment of relaxation and calm.
I absolutely love how these Honey Lavender Sugar Cookies turned out. They are a soft sugar cookie, like the kind you’d expect to find in a bakery. The Honey Lavender Sugar Cookies have a tender center and are the slightest bit fluffy. The honey, although only requiring a third of a cup, is quite present but never overpowering. The honey itself compliments the hints of lavender that are studded throughout the cookie. The final sprinkling of purple sugar on top before baking adds the tiniest bit of crunch and sweetness while also giving the cookies a bit of glimmer, personality and of course, class.
- For the lavender honey
- ⅓ cup clover honey*
- 1 tablespoon + 2 teaspoons dried lavender, divided
- Cookie ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cup all-purpose flour, sifted
- 1 teaspoon cream of tarter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the purple sugar
- additional ½ cup sugar
- 1 drop purple or violet food coloring**
- Make the lavender honey:
- In a small saucepan, heat the ¼ cup honey and 1 tablespoon of dried lavender until the honey begins to boil, stirring occasionally for 3-5 minutes
- Once it boils, remove the honey from the heat and let it cool to room temperature***
- Make the purple sugar:
- Make the violet sugar (for topping the dough balls before baking) by combining the purple food coloring with the half cup of granulated sugar
- Gently massage the sugar and food coloring until evenly distributed****
- Set the sugar aside once colored
- Make the cookie dough:
- To make the cookies, place the softened butter in an electric mixer and cream on high for 2-3 minutes
- Scrape the sides of the bowl and add the sugar and cooled honey to the creamed butter
- Once well combined, add in the egg and vanilla extract, beating another 1-2 minutes
- In a medium sized bowl, sift together the flour, cream of tarter, baking powder, soda, and salt
- In 3 separate additions, add the flour mixture to the butter and sugar mixture, incorporate each addition fully and scraping down the sides before adding the flour addition
- Lastly, add in the final 2 teaspoons of dried lavender using a wooden spoon so as not to break the lavender
- Line a cookie sheet with parchment paper or a silicon baking mat and scoop tablespoon-sized balls of dough onto the mat about 2 inches apart
- Top each dough ball with a heavy sprinkle of purple sugar and using a flat-bottomed glass, press the dough balls into discs to about ¼ inch height
- Put a final pinch of purple sugar in the center of each disc and tap lightly to set it in place before baking
- Bake the cookies at 350* for 8 minutes, rotating the pan halfway through so the cookies bake evenly
- Remove the cookies from the oven and allow them to cool for 2-3 minutes on the pan
- Finish cooling the cookies on a wire rack or paper towel placed on the counter
**I prefer gel food coloring, as it's easier to work with and doesn't wet the sugar as much but the regular liquid food coloring would work as well
***Do not use hot or warm honey to make the cookies. I also do not advise putting the honey in the fridge to cool as it will crystallize resulting in lumping cookies
****Use a gloved hand or a spatula to massage the food coloring into the sugar to avoid staining your hands purple
I adore the idea of cooking with lavender! I have a few bushes growing in my yard and I always love the smell as I walk by. Thanks for the creative use of lavender. Have a great day!