Lavender Earl Grey Sugar Cookies
These are buttery sugar cookies with Earl Grey tea and lavender – they’re chewy in the center with crispy edges. The floral flavor is subtle but noticeable.
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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.
Notes
Cookies will puff when baking and fall slightly as they cool, creating cracks. Store in an airtight container for up to 3 days.
Tried this recipe?Leave a comment below & let me know!