If you love coffee-themed desserts, this honey lavender latte cookies recipe will introduce a cozy sweetness to your baking routine. You’ll get a floral hint from the lavender alongside a gentle coffee aroma to bring those café vibes straight to your kitchen. Whether you’re an occasional baker or a seasoned pro, these cookies are a fun twist on classic flavors that will surely impress your friends and family.
Ingredients
Collect all your ingredients ahead of time for a smooth baking experience:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons finely ground coffee
- 2 teaspoons culinary lavender, lightly crushed
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
Directions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, ground coffee, and lavender. Set aside.
- In a separate bowl, blend the melted butter, honey, and sugar until the sugar starts to dissolve.
- Add the egg and vanilla extract, stirring until fully combined.
- Gently fold in half of the dry mixture, then pour in the milk or cream. Add the remaining dry mixture and continue stirring until you form a slightly sticky dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10–12 minutes or until the edges appear lightly golden. Overbaking can dull the gentle lavender flavor, so keep a close watch.
- Cool on the baking sheet for a minute or two, then transfer to a wire rack to finish cooling.
Tips & Variations
- Swap in espresso powder if you prefer a stronger coffee punch.
- Adjust sweetness by using maple syrup or agave syrup instead of honey.
- For an extra floral kick, add a touch more lavender on top of each cookie before baking.
- Drizzle a simple glaze of powdered sugar, brewed coffee, and a drop of honey over cooled cookies for added sweetness.
Nutrition Facts
Serving size depends on how large you make your cookies. Each cookie (in a batch of about 24) typically contains:
- Calories: ~100
- Total Fat: ~4g
- Carbohydrates: ~15g
- Protein: ~2g
Final Thoughts
These cookies gracefully combine coffee and lavender for a dessert that feels both soothing and cafe-inspired. Baking up a batch is a simple way to elevate snack time or add a unique treat to your next gathering. You’ll find that gentle honey sweetness pairs beautifully with the hint of latte flavor—and the lavender aroma is a bonus you didn’t know you needed.
Frequently Asked Questions (FAQs)
Can I use garden lavender instead?
- Only use culinary-grade lavender labeled for consumption. Homegrown lavender may contain pesticides or might not be the right variety.
Do these cookies freeze well?
- Yes. You can freeze the dough in pre-portioned scoops or freeze baked cookies. For best freshness, enjoy them within two months.
Can I reduce the coffee flavor?
- Absolutely. Use a smaller amount of ground coffee or even omit it if you want primarily honey and lavender notes.
What if I don’t have honey?
- You can substitute an equivalent amount of maple syrup or agave syrup. Each will slightly change the flavor profile, but the texture will remain similar.
How do I keep them fresh?
- Store in an airtight container to maintain softness for up to five days. If they start to dry out, place a small piece of bread in the container to help retain moisture.
Honey Lavender Latte Cookies Recipe
24
servings30
minutes12
minutes100
kcalIngredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons finely ground coffee
2 teaspoons culinary lavender, lightly crushed
1/2 cup unsalted butter, melted
1/2 cup honey
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk or cream
Directions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, ground coffee, and lavender. Set aside.
- In a separate bowl, blend the melted butter, honey, and sugar until the sugar starts to dissolve.
- Add the egg and vanilla extract, stirring until fully combined.
- Gently fold in half of the dry mixture, then pour in the milk or cream. Add the remaining dry mixture and continue stirring until you form a slightly sticky dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10–12 minutes or until the edges appear lightly golden. Overbaking can dull the gentle lavender flavor, so keep a close watch.
- Cool on the baking sheet for a minute or two, then transfer to a wire rack to finish cooling.
Notes
- – Swap in espresso powder if you prefer a stronger coffee punch.
– Adjust sweetness by using maple syrup or agave syrup instead of honey.
– For an extra floral kick, add a touch more lavender on top of each cookie before baking.
– Drizzle a simple glaze of powdered sugar, brewed coffee, and a drop of honey over cooled cookies for added sweetness.
