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Honey Lavender Latte Cookies

Delightful cookies infused with the enchanting flavors of honey, lavender, and coffee, perfect for a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Ensure butter is at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 tablespoons instant coffee or espresso powder
  • 3 cups all-purpose flour Spoon into measuring cup and level off
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dried lavender For flavoring
  • 1/2 cup honey Drizzle into dough
For the Glaze
  • 2 cups powdered sugar
  • 1 tablespoon milk Add more for desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 to 5 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Stir in the instant coffee or espresso powder until fully dissolved.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and dried lavender.
  5. Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
  6. Drizzle in the honey and gently fold it into the dough.
  7. Use a tablespoon or cookie scoop to portion out the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10 to 12 minutes, or until the edges start to turn golden brown.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
  1. In a bowl, combine powdered sugar and milk until you reach your desired glaze consistency. Drizzle over the cooled cookies.

Notes

Ensure your butter is softened to room temperature for easy creaming. Keep cookies in an airtight container at room temperature for up to a week. You can freeze the dough for up to three months.