The Lavender Bee Cookie Featuring. Honey Bee Cookie Stamps

This recipe is a fun twist on the classic Sugar cookie made even sweeter with adornments of bees, honeycombs and flowers! The perfect way to spend an afternoon of joy in the kitchen. 


  • 1 tablespoon of culinary lavender 
  • 3 cups all-purpose flour, measured then sifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 3 sticks unsalted butter, softened (1 1/2 cups)
  • 1 1/2 cups granulated sugar + extra for rolling
  • 1 teaspoon of granulated honey * optional 
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

Lavender Sugar: The first step is to have your sugar be as potently lavender as possible. You can best achieve this by having your sugar infuse for as long as possible. A minimum of 24hrs is best for this recipe. 

  • 1 tablespoon of culinary lavender 
  • 2 cups of granulated sugar 

Mix your ingredients in an airtight container and store in a cool place.

Cookie Time: 

  • Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
  • Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don’t skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
  • With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
  • Pour some extra sugar into a bowl with the granulated honey to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate – don’t over-handle.
  • Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick.
  • Let chill for 10mins or until able to make an indention but not a hole, with your finger.
  • Once chilled, press your cookie stamp into each cookie, if sticking occurs lightly dust your stamp with flour or spray lightly with spray oil.
  • Sprinkle each cookie with the sugar/honey coat, then place on the cookie sheets 2 inches apart.
  • Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set.
  • Cool completely on the cookie sheets.

Optional: Before serving drizzle each cookie with a local honey or a sprinkle of granulated honey.