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
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Additional dried lavender for garnish (optional)
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a food processor or spice grinder, pulse the lavender and Earl Grey tea leaves until finely ground. Add to the dry ingredients.
- In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- 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.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets, about 1 inch apart.
- Bake for 10–12 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.
- 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 1–2 extra minutes to the baking time.
- Store cookies in an airtight container at room temperature for up to 1 week.