Description
These Honey Lavender Latte Cookies are a delightful treat that combines the rich flavors of espresso, honey, and fragrant lavender in a soft, buttery cookie. Topped with a smooth lavender-infused buttercream and sprinkled with dried lavender flowers, these cookies offer a unique and elegant twist on classic sweet treats, perfect for tea time or special occasions.
Ingredients
Cookies
- 3½ cups flour
- 2 Tbsp espresso powder
- ½ tsp baking powder
- Pinch salt
- 2 cups unsalted butter, at room temperature
- 1½ cups sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste
Buttercream
- 1 cup unsalted butter, at room temperature
- ¼ cup honey
- 1 tsp lavender paste
- ¼ tsp salt
- 3 cups powdered sugar, sifted
- 2 Tbsp milk (whole milk recommended)
- Dried lavender flowers, for garnish (optional)
Instructions
- Prepare the baking sheets: Line two half sheet pans with Silpat mats or parchment paper to prevent the cookies from sticking and set them aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, espresso powder, baking powder, and a pinch of salt. Set this mixture aside for later.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy, about three minutes. Scrape down the sides of the bowl as necessary to ensure even mixing.
- Add egg and vanilla: Beat in the egg and vanilla bean paste until fully incorporated, preparing the dough base for the cookies.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just incorporated to avoid overworking the dough.
- Shape and chill dough: Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a disc around 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour.
- Roll dough: After chilling, take one disc out at a time and roll it out to approximately ¼ inch thickness on a lightly floured surface.
- Cut cookies: Use a 2.75-inch round cookie cutter (or your preferred shape) to cut the dough. Place the cut-out shapes on the prepared baking sheets. Freeze the shaped dough for at least 30 minutes before baking to help maintain the shape during baking.
- Bake cookies: Preheat the oven to 350°F (175°C). Bake the frozen cookies for 8 to 10 minutes, rotating the pans halfway through to ensure even baking. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Prepare buttercream: In the bowl of a stand mixer, beat the butter until smooth. Add honey, lavender paste, and salt, mixing until combined.
- Add powdered sugar and milk: Gradually incorporate the sifted powdered sugar, then add the milk and beat until the buttercream is smooth and spreadable. Adjust consistency with more milk or powdered sugar as needed.
- Frost the cookies: Once cookies are completely cool, spread or pipe the lavender honey buttercream on top of each cookie.
- Garnish and serve: Sprinkle dried lavender flowers over the frosted cookies for an elegant finish if desired.
- Storage: Store raw cookie dough well wrapped in the refrigerator for up to a few days or freeze for up to six months. Baked cookies stay fresh for about three days in an airtight container at room temperature or can be frozen for up to six months. Thaw frozen baked cookies overnight in the refrigerator before frosting.
Notes
- Espresso powder can be adjusted depending on your coffee preference; it adds a subtle coffee flavor that highlights the latte aspect of the cookie.
- Vanilla bean paste adds a more intense vanilla flavor compared to vanilla extract; use as directed or substitute with pure vanilla extract.
- Lavender paste is used for aromatic flavoring; if unavailable, a few drops of lavender extract or culinary lavender infused in a little liquid can be substituted.
- Use Silpat mats or parchment paper to prevent sticking and ensure even baking.
- Freezing the cut dough before baking helps maintain the shape and texture of the cookies.
- The cookie cutter size (2.75-inch round) is recommended for evenly sized cookies but other shapes and sizes can be used.
- Dried lavender flowers used for garnish should be culinary grade and used sparingly for decorative purposes and subtle herbal notes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
