Sweeten up tea time with a bite that’ll pair perfectly with your afternoon brew. Each gluten-free mini cookie is sweetened with unstrained honey and scented with dried lavender, and a tart lemon icing finishes each bite. These treats were made for sharing, but if you keep them all for yourself, your secret’s safe with us!
Yield: 14 to 16 (2-inch) cookies
Active Time: 20 minutes
Total Time: 50 minutes
For the icing
1 cup powdered sugar
Juice of half a lemon
Dried lavender, for garnish
Make the cookies
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Add coconut oil to a large bowl and whip with a hand-mixer until creamy. Add honey, vanilla, and salt; mix 1 minute. Stir in flour and lavender with a rubber spatula until just incorporated. Form into a disc and place between 2 pieces of parchment. Roll to ½-inch thickness. Using a 2-inch round cutter, cut as many cakes as you can, then reshape dough and repeat until no dough remains.
Place cakes on sheet tray and refrigerate 10 minutes. Move to the oven and bake for 12 to 14 minutes, rotating halfway through, until edges are slightly golden brown. Transfer to a cooling rack.
Make the frosting
While cakes cool, whisk powdered sugar and lemon juice in a small bowl. If icing is too thick, add water 1 teaspoon at a time, until pourable. Spoon over cakes, allowing some frosting to drip down the sides. Top with dried lavender. To store, keep in an airtight container for up to 5 days.
Recipe credit: Angela Gaines
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