Ingredients (~28 cookies)
- 3 1/2 cups all-purpose flour
- 1 1/2 Tbsp finely ground Earl Grey tea (from ~4-5 tea bags)
- 3/4 tsp culinary-grade lavender, finely ground
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, at room temperature
- 1 large egg
- 1 Tbsp pure vanilla extract
- 3 Tbsp granulated sugar (for topping)
- Blue cornflower petals (optional)
Prep Your Oven and Mix the Dry Ingredients
Position a rack in the center of the oven and preheat to 350F. Line two half sheet pans with parchment paper.
In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt.
The tea should be ground fine – if using tea bags, just cut them open and grind the contents in a spice grinder for ~30 seconds.
Cream the Sugar and Butter
In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups sugar and butter.
Beat on medium-high speed until light, fluffy, and doubled in volume, ~2-3 minutes. Scrape down the bottom and sides of the bowl as needed.
The mixture should look pale and airy when ready.
Add Egg, Vanilla, and Dry Ingredients
Reduce the mixer to low and add the egg. Add the vanilla and beat until just combined.
Scrape down the bottom and sides of the bowl.
With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bowl once more and beat on low for an additional 30 seconds.
Don’t overmix – you want the dough to just come together.
Shape and Bake the Cookies
Use a 3 Tbsp cookie scoop to portion the dough into balls. Place the cookies at least 3 inches apart on the prepared sheet pans.
Sprinkle the tops with the remaining 3 Tbsp sugar before baking.
Bake one pan at a time for ~12 minutes, or until the edges have set but the centers still look slightly underdone.
The cookies will look puffed when you pull them out but will fall and crack as they cool – this is what you want.
Cool and Garnish
If using cornflower petals, sprinkle a few on top of each cookie while they’re still warm.
Cool the cookies on the pan for ~20 minutes until the edges and bottoms feel firm. Repeat with the remaining dough.
The cookies will keep in an airtight container for up to 3 days at room temperature.
Lavender Earl Grey Sugar Cookies
Ingredients
Ingredients (~28 cookies)
- 3 1/2 cups all-purpose flour
- 1 1/2 Tbsp finely ground Earl Grey tea from ~4-5 tea bags
- 3/4 tsp culinary-grade lavender finely ground
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter at room temperature
- 1 large egg
- 1 Tbsp pure vanilla extract
- 3 Tbsp granulated sugar for topping
- Blue cornflower petals optional
Instructions
- Preheat oven to 350F and line two half sheet pans with parchment paper.
- Whisk together flour, finely ground Earl Grey tea, lavender, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer with paddle attachment, beat 2 cups sugar and butter on medium-high speed until light, fluffy, and doubled in volume, about 2-3 minutes.
- Add egg and vanilla to the mixer on low speed and beat until combined.
- Gradually add dry ingredients on low speed and beat until just combined, then beat for an additional 30 seconds.
- Scoop dough into 3 Tbsp balls and place at least 3 inches apart on prepared pans.
- Sprinkle 3 Tbsp sugar over the tops of cookies.
- Bake one pan at a time for about 12 minutes until edges are set but centers look slightly underdone.
- Sprinkle cornflower petals on warm cookies if desired.
- Cool on pan for about 20 minutes until edges and bottoms feel firm.
- Repeat baking with remaining dough.
