Honey Lavender Cookies

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and lavender sugar until combined, about 2 minutes. Scrape down the sides of the bowl, and with the mixer running on medium-low speed, slowly stream in the oil.

Once combined, scrape down the bowl and add the eggs and vanilla extract. Mix until combined then scrape the sides of the bowl again.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the mixing bowl and mix just until combined.

Cover the dough with plastic wrap and chill in the fridge for 30 minutes.

Meanwhile, preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.

Once the dough has chilled, use a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2” apart. Press each dough ball down with your palm to flatten it slightly.

Bake at 350°F for 11-13 minutes or until the centers of the cookies no longer look wet and the edges just start to turn golden brown. Allow to cool completely before frosting.

Honey Cream Cheese Frosting: Beat together the cream cheese, butter, and vanilla with an electric mixer on medium-low speed until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.

Add the powdered sugar and honey. Mix on low speed until incorporated. Scrape the bowl again then mix on medium speed until the frosting is smooth. Chill the frosting until the cookies have cooled completely. Slightly cold frosting will be easier to spread.

Decorating: Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or the back of a spoon to spread the frosting out to the edges and finish by making a swirl pattern in the center. Finish the cookies with a few lavender buds and enjoy!