Delicate and aromatic lavender honey cookies with a satisfying crunch — perfect with tea or as a light treat.

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, lavender, baking powder, and salt; set aside.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in honey, egg, and vanilla extract until smooth and combined.
Gradually stir in the dry flour mixture until just combined.
Fold in chopped nuts if using.
Using a tablespoon or small scoop, drop dough onto prepared sheet about 2 inches apart.
Gently flatten each cookie with the back of a spoon and sprinkle with granulated sugar.
Bake for 10–12 minutes, or until edges turn golden.
Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Use culinary-grade lavender only—non-culinary may taste soapy.
For softer cookies, bake closer to 10 minutes; for crispier, bake up to 12.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Honey flavor intensifies when cooled.