Indulge in the elegant charm of Lavender Earl Grey Cookies, a delightful twist on classic sugar cookies. These chewy, buttery treats are infused with the fragrant citrus notes of Earl Grey tea and delicate floral hints of lavender, creating a sophisticated yet easy dessert. Ready in under 40 minutes, this floral cookie recipe is perfect for tea parties, brunches, or a cozy afternoon treat.
Why You’ll Love Lavender Earl Grey Cookies
- Unique Flavor: Combines Earl Grey’s citrusy depth with lavender’s floral notes.
- Quick Prep: Dough comes together in just 10 minutes.
- No-Fuss Elegance: Gourmet taste with minimal effort.
- Freezer-Friendly: Make ahead and bake fresh anytime.
- Versatile: Perfect for gifting, gatherings, or personal indulgence.
Ingredients for Lavender Earl Grey Cookies
Here’s what you need for this floral cookie recipe (makes ~19 cookies):
- 2¼ cups (270g) all-purpose flour
- 1 tbsp (4g) finely ground Earl Grey tea (from 3 tea bags or 4 tsp loose leaf)
- ½ tsp (1g) culinary-grade dried lavender, finely ground
- ½ tsp (2g) baking powder
- ¼ tsp (1g) baking soda
- ½ tsp (3g) kosher salt
- 1¼ cups (250g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 1 large egg
- 2 tsp (10ml) pure vanilla extract
- Garnish:
- 2 tbsp (25g) granulated sugar
- Blue cornflower petals (optional)
Equipment
- Medium mixing bowl
- Stand mixer with paddle attachment (or hand mixer)
- Two half-sheet pans
- Parchment paper
- 3-tbsp cookie scoop
- Measuring cups and spoons
Ingredient Tips
- Use loose leaf Earl Grey for easier grinding; tea bags work if finely ground.
- Culinary-grade lavender ensures safe, subtle flavor; grind finely for even distribution.
- Blue cornflower petals add visual flair; find them in specialty stores or online.
- Soften butter to room temperature for a fluffy texture.
- Kosher salt enhances flavors; table salt works but use slightly less.
Directions for Lavender Earl Grey Cookies
Let’s bake this floral cookie recipe—simple, fragrant, and delightful!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line two half-sheet pans with parchment paper, positioning a rack in the center.
Mix Dry Ingredients
In a medium bowl, I whisk 2¼ cups flour, 1 tbsp ground Earl Grey tea, ½ tsp ground lavender, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt until combined.
Cream Butter and Sugar
In a stand mixer with a paddle attachment, I beat 1¼ cups sugar and 1 cup softened butter on medium-high for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
Add Wet Ingredients
On low speed, I add 1 egg and 2 tsp vanilla extract, mixing until just combined.
Combine and Scoop
I gradually add the dry ingredients on low speed, mixing until just blended, then scrape the bowl and mix for 30 seconds more. Using a 3-tbsp scoop, I portion the dough into balls, placing them 3 inches apart on the pans. I sprinkle each with a pinch of sugar for a sparkly finish.
Bake and Garnish
I bake one pan at a time for 12 minutes, until edges are set but centers are slightly soft. The cookies puff up but flatten and crack as they cool. Optionally, I sprinkle blue cornflower petals immediately after baking. I let them cool on the pan for 20 minutes until firm, then repeat with the remaining dough.
Serve
I serve warm or at room temperature, perfect with a cup of tea.
Nutrition
- Prep Time: 10 minutes
- Chill time : 20 minutes
- Bake Time: 10 minutes
- Total Time: 40 minutes
- Yield: ~18 cookies
- Calories: ~180 kcal per cookie
- Macros per Cookie: 24g carbs, 2g protein, 9g fat, 0g fiber
Variations
Try these twists on this recipe:
- Lemon Zest: Add 1 tsp lemon zest to the dough for a citrus boost, inspired by LaylaCooks’ Lemon Chicken Orzo Soup.
- Chocolate Chips: Mix in ½ cup mini chocolate chips for an Earl Grey-chocolate twist.
- Herb Swap: Use dried rose petals instead of lavender for a different floral note.
- Gluten-Free: Substitute with 1:1 gluten-free flour blend.
- Spiced Up: Add ¼ tsp ground cardamom for warmth.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing complement.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light dessert.
- Enjoy alongside LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To freeze, I scoop dough into balls, freeze on a lined tray for 30 minutes, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
Serving Tips
- Presentation: Arrange on a decorative plate with a sprinkle of cornflower petals.
- Garnish: Dust with extra sugar or petals for elegance.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a unique tea-time spread.
- Portion Size: 1–2 cookies per person.
- Occasions: Ideal for tea parties, brunches, or gifting.
FAQs
Where can I find culinary lavender?
Look for culinary-grade dried lavender at specialty food stores or online.
Can I use tea bags instead of loose leaf?
Yes, finely grind the contents of 3 Earl Grey tea bags to yield 1 tbsp.
Why do my cookies look gray?
The ground tea may give centers a grayish hue; it’s normal and adds charm.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and ensure other ingredients are certified gluten-free.
How do I prevent flat cookies?
Chill the dough for 15 minutes before baking if it feels too soft.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Lavender Earl Grey Cookies are a sophisticated yet simple treat that elevate any occasion. This floral cookie recipe blends citrusy Earl Grey and delicate lavender for a chewy, buttery delight. Try this quick recipe and savor the elegance!
Lavender Earl Grey Cookies
Ingredients
- 2¼ cups 270g all-purpose flour
- 1 tbsp 4g finely ground Earl Grey tea (from 3 tea bags or 4 tsp loose leaf)
- ½ tsp 1g culinary-grade dried lavender, finely ground
- ½ tsp 2g baking powder
- ¼ tsp 1g baking soda
- ½ tsp 3g kosher salt
- 1¼ cups 250g granulated sugar
- 1 cup 227g unsalted butter, softened
- 1 large egg
- 2 tsp 10ml pure vanilla extract
- Garnish:
- 2 tbsp 25g granulated sugar
- Blue cornflower petals optional
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line two half-sheet pans with parchment paper, positioning a rack in the center.
Mix Dry Ingredients
- In a medium bowl, I whisk 2¼ cups flour, 1 tbsp ground Earl Grey tea, ½ tsp ground lavender, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt until combined.
Cream Butter and Sugar
- In a stand mixer with a paddle attachment, I beat 1¼ cups sugar and 1 cup softened butter on medium-high for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
Add Wet Ingredients
- On low speed, I add 1 egg and 2 tsp vanilla extract, mixing until just combined.
Combine and Scoop
- I gradually add the dry ingredients on low speed, mixing until just blended, then scrape the bowl and mix for 30 seconds more. Using a 3-tbsp scoop, I portion the dough into balls, placing them 3 inches apart on the pans. I sprinkle each with a pinch of sugar for a sparkly finish.
Bake and Garnish
- I bake one pan at a time for 12 minutes, until edges are set but centers are slightly soft. The cookies puff up but flatten and crack as they cool. Optionally, I sprinkle blue cornflower petals immediately after baking. I let them cool on the pan for 20 minutes until firm, then repeat with the remaining dough.
Serve
- I serve warm or at room temperature, perfect with a cup of tea.
Notes
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