Lavender Earl Grey Cookies
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.
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.