Honey Lavender Cookies
These Honey Lavender Cookies are made with a lavender-hinted sugar cookie base and paired with luscious honey cream cheese frosting. Soft, slightly chewy, and perfectly balanced with fragrant floral notes.
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These Honey Lavender Cookies are the perfect balance of floral notes with the sweetness of honey. A soft and chewy sugar cookie base is hinted with dried lavender and topped with sweet, tangy honey cream cheese frosting. The subtle yet distinct flavor of lavender is infused into every bite for a delicate, sweet spring treat.
How to Make Honey Lavender Cookies
Make the cookie dough
The lavender sugar cookie dough starts by combining the sugar and dried lavender buds in a food processor. This helps the lavender break down and infuse the flavor into the sugar. The lavender sugar is creamed with the butter then eggs and vanilla are added, followed but the dry ingredients. Then the dough chills in the fridge for 30 minutes.
Portion the dough
Once the dough has chilled, it is portioned into about a 3 Tablespoon size scoop. Each of these is rolled into a ball, placed on a baking sheet lined with parchment paper, and then pressed down with your hand to flatten.
Bake the cookies
The lavender cookies bake at 350°F for 11-13 minutes. They should be set in the center and only have a little golden color around the edges. Allow the cookies to cool completely before adding frosting.
Make the frosting
The honey cream cheese frosting is made by combining softened cream cheese and butter, along with some vanilla extract. The mixture should be creamy and smooth. Then powdered sugar and honey are added and mixed until the ingredients are well incorporated and the frosting is thick and smooth.
Frost the cookies
Use a cookie scoop to add a dollop of frosting onto each of the cooled cookies. With an offset spatula (or the back of a spoon), spread the frosting to the edges of the cookie. Finish with a fun decorative swirl in the frosting and a sprinkle of lavender buds.
Tips for the Best Lavender Cookies
- Use room temp ingredients. Allow the butter and eggs for the cookie dough and the cream cheese and butter for the frosting come to room temperature before starting the recipe. Room-temperature ingredients will blend better while cold ingredients have a harder time getting incorporated. For the cookies, this will affect how they bake and for the frosting, this could be the difference between smooth or lumpy frosting.
- Cool the cookies. It can be tempting to frost the cookies before they are completely cool, but I highly recommend waiting or the frosting will start to melt off the cookie and it will be very difficult to spread. To speed up the cooling process, you can pop the cookies in the freezer in a single layer on a cool baking sheet, for about 5-10 minutes.
- Store the cookies overnight. I’ve found that these cookies seem to get even better after they sit in an airtight container. The cookies get softer around the edges and allow for all the flavors to meld together. This is optional but I’ve found that I prefer the cookies the second day, after they have time to sit and get even softer!
Favorite Tools
Honey Lavender Cookie FAQs
What is the best way to store the cookies?
The frosted cookies should be stored in an airtight container for up to 5 days. Since the frosting contains cream cheese, the cookies should be refrigerated. I recommend pulling the cookies out a few hours before serving to allow them to come to room temperature but they can also be served chilled.
Can these be made ahead of time?
Yes, these can easily be made in advance. The cookies can be baked, cooled, and then frozen (unfrosted) in an airtight container or zip-top bag and the frosting can be made and refrigerated up to a week in advance. When you’re ready to assemble, allow the cookies to thaw at room temperature overnight and gently re-whip the honey cream cheese frosting before spreading on the cookies.
What kind of lavender should I use?
You’ll need dried culinary lavender buds for this recipe. Be sure it is labeled “culinary” or “food-grade” to ensure it’s safe to eat. I find that ordering it online is most convenient but you can often find lavender at farmer’s markets as well.
Does the cookie dough need to chill?
Yes, the cookie dough works best when it is chilled for about 30 minutes. This helps the cookies bake nice and thick and not spread too much. I find that it also makes the dough easier to scoop and roll after it has chilled, as the dough can be slightly sticky right after it’s mixed.
What if my frosting is too soft?
The honey cream cheese frosting tends to be on the softer side so I like to chill it slightly before using. I recommend making the frosting while the cookies bake and then storing it in the fridge while the cookies cool. This will give the frosting time to firm up, making it much easier to work with. Mix the frosting up again before spreading on the cookies.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Spring Recipes You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Honey Lavender Cookies
Ingredients
For the Lavender Sugar Cookies
- 1 cup (200g) granulated sugar
- 1 teaspoon dried culinary lavender buds
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 3 Tablespoons (42g) vegetable or canola oil
- 1 large egg + 1 large yolk, at room temperature
- 1 teaspoon vanilla extract
- 2½ cups (300g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Honey Cream Cheese Frosting
- 1 (8-ounce) block (227g) cream cheese, at room temperature
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60g) powdered sugar, sifted
- ⅓ cup (112g) honey
Instructions
- Lavender Sugar Cookies: In a small food processor, add the sugar and lavender then pulse several times to break up the lavender buds into small pieces.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and lavender sugar until combined, about 2 minutes. Scrape down the sides of the bowl, and with the mixer running on medium-low speed, slowly stream in the oil.
- Once combined, scrape down the bowl and add the eggs and vanilla extract. Mix until combined then scrape the sides of the bowl again.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the mixing bowl and mix just until combined.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
- Meanwhile, preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.
- Once the dough has chilled, use a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2” apart. Press each dough ball down with your palm to flatten it slightly.
- Bake at 350°F for 11-13 minutes or until the centers of the cookies no longer look wet and the edges just start to turn golden brown. Allow to cool completely before frosting.
- Honey Cream Cheese Frosting: Beat together the cream cheese, butter, and vanilla with an electric mixer on medium-low speed until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.
- Add the powdered sugar and honey. Mix on low speed until incorporated. Scrape the bowl again then mix on medium speed until the frosting is smooth. Chill the frosting until the cookies have cooled completely. Slightly cold frosting will be easier to spread.
- Decorating: Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or the back of a spoon to spread the frosting out to the edges and finish by making a swirl pattern in the center. Finish the cookies with a few lavender buds and enjoy!
