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Lavender Earl Grey Cookies

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes (includes chilling)
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

These delicate Lavender Earl Grey Cookies combine the floral notes of dried lavender with the rich, citrusy flavor of Earl Grey tea. Perfect for a cozy afternoon tea or as a delightful homemade gift, these cookies are buttery, aromatic, and absolutely irresistible.


Ingredients

Units Scale
  • For the Cookies:
    • 2 cups (250g) all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon culinary-grade dried lavender
    • 2 Earl Grey tea bags (contents only, about 2 teaspoons)
    • 3/4 cup (170g) unsalted butter, softened
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (30g) powdered sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
  • Optional Glaze:
    • 1 cup (120g) powdered sugar
    • 23 tablespoons milk or cream
    • 1/2 teaspoon vanilla extract
    • Additional dried lavender for garnish (optional)

Instructions

  1. Prepare the Dough:
    1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2. In a food processor or spice grinder, pulse the lavender and Earl Grey tea leaves until finely ground. Add to the dry ingredients.
    3. In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy, about 2โ€“3 minutes.
    4. Mix in the egg and vanilla extract until well combined.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  2. Chill the Dough:
    • Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
  3. Bake the Cookies:
    1. Preheat the oven to 350ยฐF (175ยฐC) and line two baking sheets with parchment paper.
    2. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, about 1 inch apart.
    3. Bake for 10โ€“12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  4. Optional Glaze:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies and sprinkle with dried lavender, if desired.

Notes

  • Ensure you use culinary-grade lavender to avoid bitterness.
  • The dough can be frozen for up to 3 months. Simply slice and bake directly from the freezer, adding 1โ€“2 extra minutes to the baking time.
  • Store cookies in an airtight container at room temperature for up to 1 week.