Cream together the honey, butter and salt, then whip for about 3 minutes longer until super light and fluffy before adding in the flour. Mix only until the ingredients are combined and then cover and chill for about 15 minutes.

While the dough is chilling, line two baking sheets with parchment paper and preheat the oven to 350 degrees.

Use an ice cream scoop to make even sized mounds of dough on the trays. The scoop we used was a 1.5 tablespoon size.

Bake for about 12 to 15 minutes depending on how hot your oven runs, remove as soon as you see the edges starting to turn golden brown. This will give you a lightly crisp edge with a perfectly soft center.

Allow the cookies to cool slowly on the trays. While that happens you can whisk together the glaze.

Pour the glaze on while the cookies are still a little bit warm and sprinkle the lavender flowers on right away. For the best results, pour the glaze over 2 or 3 cookies at a time and then sprinkle on the flowers to make sure the glaze doesn’t start to set before you can add them on. Or you can have a helper sprinkle the flowers on for you.

These cookies freeze nicely or will sit well in an airtight container on the counter for a few days