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Honey Lavender Cookies combine the delicate floral aroma of culinary lavender with the rich sweetness of honey. These soft, slightly chewy sugar cookies are infused with dried lavender and finished with a honey cream cheese frosting for a gentle, spring-ready treat. The lavender is subtle and refined, while the honey adds a mellow sweetness that complements the floral notes without overpowering them.
How to Make Honey Lavender Cookies
Make the cookie dough
Start by pulsing granulated sugar with dried culinary lavender in a small food processor. Grinding the lavender into the sugar helps release its essential oils and spreads the flavor evenly through the dough. Cream the lavender sugar with room-temperature butter, then add the eggs and vanilla. Finish by folding in the dry ingredients until just combined. Chill the dough for about 30 minutes so it’s easier to portion and so the cookies keep their shape when baked.
Portion the dough
After chilling, portion the dough using a cookie scoop (about 3 tablespoons or a #24 scoop). Roll each portion into a ball and place on a parchment-lined baking sheet. Lightly press each ball with your palm to flatten slightly for even baking.
Bake the cookies
Bake the cookies at 350°F (175°C) for 11–13 minutes. Look for centers that are set but not overbrowned, with only a light golden edge. Remove from the oven and let the cookies cool completely on a wire rack before frosting.
Make the frosting
The honey cream cheese frosting is simple: beat together softened cream cheese and butter with vanilla until smooth, then add sifted powdered sugar and honey. Mix until you have a thick, spreadable frosting. Chill briefly if needed to firm up the texture for easier spreading.
Frost the cookies
Use a cookie scoop to add a dollop of frosting to each cooled cookie. Spread the frosting to the edges with an offset spatula or the back of a spoon, then create a small swirl and finish with a light sprinkle of additional dried lavender buds for garnish.
Tips for the Best Lavender Cookies
- Use room-temperature ingredients. Bring butter, eggs, and cream cheese to room temperature before starting. This ensures smooth mixing and a consistent texture for both dough and frosting.
- Don’t frost warm cookies. Wait until cookies are completely cool before frosting, or the frosting will melt. To speed cooling, place the cookies on a baking sheet in the freezer for 5–10 minutes in a single layer.
- Let flavors meld. These cookies often taste even better the next day after resting in an airtight container. The edges soften and the flavors round out with time.
- Measure by weight for consistency. Whenever possible, weigh ingredients for accurate results—especially flour and sugar—to get consistent cookies every time.
Honey Lavender Cookie FAQs
What is the best way to store the cookies?
Store frosted cookies in an airtight container in the refrigerator for up to five days because the frosting contains cream cheese. For serving, remove the cookies from the fridge an hour or two before to bring them to room temperature, or serve chilled if you prefer.
Can these be made ahead of time?
Yes. Bake and cool the cookies, then freeze unfrosted in a single layer or stacked with parchment between layers, sealed in an airtight container or freezer bag. The frosting keeps in the refrigerator for up to one week. Thaw cookies at room temperature and re-whip the frosting before spreading.
What kind of lavender should I use?
Always use dried culinary or food-grade lavender buds labeled safe for consumption. Culinary lavender has a milder, more pleasant flavor than raw ornamental lavender and is appropriate for baking.
Does the cookie dough need to chill?
Chilling the dough for about 30 minutes helps prevent spreading and makes the dough easier to scoop and shape. It also contributes to a slightly thicker, chewier cookie.
What if my frosting is too soft?
If the honey cream cheese frosting feels too soft, chill it briefly in the refrigerator until it firms up. Stir or re-whip slightly before spreading so it remains smooth and easy to work with.
Recipe: Honey Lavender Cookies
Yield: about 14 cookies
Ingredients
For the Lavender Sugar Cookies
- 1 cup (200g) granulated sugar
- 1 teaspoon dried culinary lavender buds
- 1/2 cup (113g) unsalted butter, room temperature
- 3 tablespoons (42g) vegetable or canola oil
- 1 large egg + 1 large yolk, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon (10g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Honey Cream Cheese Frosting
- 1 (8-ounce) block (227g) cream cheese, room temperature
- 1/2 cup (113g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar, sifted
- 1/3 cup (112g) honey
Instructions
- Prepare lavender sugar: Pulse granulated sugar with dried lavender in a small food processor until the lavender is broken into small pieces and the sugar smells fragrant.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, cream the butter and lavender sugar for about 2 minutes. Scrape the bowl and, with the mixer on medium-low, slowly add the oil.
- Add eggs and vanilla: Add the egg and extra yolk along with vanilla. Mix until incorporated and scrape the bowl.
- Combine dry ingredients: In a separate bowl whisk together flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the mixer and mix until just combined.
- Chill dough: Cover the dough and chill in the fridge for 30 minutes.
- Preheat and portion: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Portion chilled dough with a #24 scoop (about 3 tablespoons), roll into balls, place 2″ apart, and flatten slightly with your palm.
- Bake: Bake 11–13 minutes, until centers are set and edges are just turning golden. Cool completely on a wire rack before frosting.
- Make frosting: Beat cream cheese, butter, and vanilla on medium-low until smooth (~2 minutes). Add powdered sugar and honey and mix on low until incorporated, then beat on medium until smooth. Chill briefly if frosting is too soft.
- Decorate: Add a scoop of frosting to each cooled cookie and spread to the edges. Create a small swirl and finish with a light sprinkle of dried lavender buds.
More Spring Recipes You’ll Love
- Lemon Mascarpone Tart
- Coconut Layer Cake
- Mum Cupcakes
- Lemon Brûlée Bars
- Yuzu Strawberry Pound Cake
If you try this recipe and enjoy it, please leave a comment and share how it turned out. Happy baking!
