This Earl Grey lavender cookies recipe has been perfected through eight rounds of testing, ensuring the perfect combination of soft and chewy. Flavored with delicate floral notes of lavender and warm bergamot and topped with a luscious lemon glaze, these chewy sugar cookies are begging to be the star of their own tea party.
I'm all about taking the ordinary and elevating it to the extraordinary. Besides, who doesn't love to impress? These Earl Grey sugar cookies with lavender take the classic chewy sugar cookie to the next level.
Initially, I was testing this Earl Grey cookies recipe plain. Then I decided to drizzle some lemon glaze on top and WOW! My husband (who claims he doesn't like sweets) approved by saying these are made next level with the lemon glaze.
Plus, there is absolutely zero chill time for this cookie recipe, so you can make and eat them in less than an hour!
Whether shared with friends or savored alone, these chewy lavender and Earl Grey cookies are a delightful choice for any time you crave a touch of floral and citrus-infused sweetness.
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What Do Earl Grey Lavender Cookies Taste Like?
Earl Grey tea is known for its distinctive and aromatic flavor, primarily attributed to the unique addition of bergamot oil. Furthermore, Earl Grey is characterized by its bold black tea base, serving as a canvas for the citrus and floral elements.
Dried lavender has a distinct floral and herbal flavor. However, it's important to use dried lavender sparingly, as its flavor can be potent. Some people even think that lavender desserts taste like soap, but that's often because there's too much called for in the lavender recipes. In fact, I find that people are pleasantly surprised with lavender baking. I hope I can sway you with the best Earl Grey lavender cookies recipe!
Overall, combining lavender and Earl Grey creates a uniquely sophisticated flavor profile. The result is delightful blend that elevates both the richness of the tea and the aromatic essence of lavender.
Why You'll Love This Recipe
- Soft & Chewy Texture: Mimicking the classic buttery sugar cookies, these cookies are perfectly soft and chewy. But the trick is to make sure you don't overbake your cookies!
- Meticulously Tested: Perfected through eight rounds of testing, you're guaranteed a flawless recipe every time.
- Unique Flavor Fusion: The blend of Earl Grey and lavender creates a distinctive and sophisticated taste. Also, the addition of a zesty lemon glaze provides a perfectly balanced citrusy kick to elevate the overall experience.
- Easy & Fast: No chill time required! Despite the fancy flavor profile, these cookies come together quickly and with minimal cleanup.
Watch How to Make Earl Grey and Lavender Cookies
Ingredients
Run and grab all of these Earl Grey lavender cookies ingredients.
- All-Purpose Flour: Serves as the primary structure of the cookies.
- Ground Earl Grey Tea: I use Twinings Earl Grey Black Tea. If you use loose leaf tea, you'll want to grind it before adding it to the cookies.
- Dried Lavender: I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Baking Power and Baking Soda: Work as leavening agents, creating the desired rise and texture.
- Salt: Enhances the flavor, balancing sweetness.
- Unsalted Butter: At room temperature, it allows for proper creaming with sugar, resulting in a light and tender cookie.
- Granulated Sugar: Provides sweetness, structure, and moisture.
- Egg: Provides structure and stability, contributing to the soft and chewy interior.
- Vanilla Extract: Enhances and complements the other flavors.
- Powdered Sugar: Sweetening agent and thickener for the lemon glaze.
- Lemon Juice: Bright and tangy flavor complementing the sweetness of powdered sugar in the lemon glaze.
- Milk: Adds a smooth and creamy consistency to the lemon glaze while helping to control the thickness.
See recipe card for full list of ingredients and quantities.
What to Know About Earl Grey Tea for this Recipe
Both caffeinated and decaffeinated finely ground Earl Grey tea bags work for this Earl Grey tea cookies recipe. As a matter of fact, all you need to do is cut open the tea bags and use the contents inside!
However, if you want to use loose leaf Earl Grey tea, then you'll need to finely grind the loose leaf tea before adding it to the cookies. Check out the "How to prepare and grind dried lavender flowers" section below!
If you want to use another tea instead of Earl Grey, you could swap out the Earl Grey tea in this recipe with your favorite black tea. Even so, you'll want to think about the flavor matching with lavender's floral flavor.
How to Prepare and Grind Dried Lavender Flowers
Before making lavender Earl Grey sugar cookies, you'll need to grind up the lavender petals and/or Earl Grey loose leaf tea. There are several tools and equipment you can use to grind lavender depending on what you have available in your kitchen and your desired texture.
- Spice Grinder: This is an efficient way to grind lavender. Ensure the grinder is clean and dry before use.
- Coffee Grinder: If you don't own a spice grinder, then you can use an electric coffee bean grinder. Be sure to thoroughly clean it so it doesn't have a coffee flavor!
- Mortar and Pestle: This traditional method allows for more control over the grind. Crush the lavender flowers until you achieve the desired consistency.
- Rolling Pin: My personal method of choice! It's fast and simple with minimal cleanup. Place the lavender flowers in a sealed plastic bag and use a rolling pin to gently crush and grind them. This method is especially suitable for smaller quantities and if you like a more rustic look.
Where to Buy Dried Lavender for Baking
Culinary lavender can be sourced in most organic grocery stores or specialty food shops. For a wider selection, you can find culinary lavender online. I use Kate Naturals Organic Lavender Flowers.
Make sure you're choosing culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, omit this ingredient.
If you love this lavender cookie recipe, then you need to check out these other baking with lavender recipes!
Step-by-Step Instructions
Follow these step-by-step instructions to make flawless Earl Grey and lavender sugar cookies every time.
Step 1: Mise en place. Prepare and measure all ingredients. Although these sound fancy, the recipe prep time is super quick! Preheat the oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper.
Combine the dry ingredients into a medium bowl and whisk together.
Cream the butter and sugar then add the egg and vanilla.
Step 2: Prepare the dry ingredients. Whisk together the flour, Earl Grey tea leaves, dried lavender, baking powder, baking soda, and salt.
Step 3: Cream the butter and sugar. Beat the butter and sugar until light and fluffy.
Step 4: Add the wet ingredients. Add the egg and vanilla. Beat until combined. Be sure to scrape down the sides and bottom of the bowl!
Add the dry ingredients and mix until just combined.
Use a cookie scoop to make the dough balls. Bake at 350º Fahrenheit for 11-13 minutes.
Step 5: Add the dry ingredients. Add the flour mixture and mix until just combined. Be sure to not overmix!
Step 6: Scoop & shape the cookies. Scoop the dough into medium-sized balls. I use this #40 cookie scoop to ensure perfectly uniform size. I have this cookie scoop set to cover all of my cookie baking needs. Roll each scoop of dough to form a ball then place on the baking sheet. I like to do 8 on each sheet.
Step 7: Bake. Bake one pan at a time for 11-13 minutes. Be careful not to overbake! The key is to remove the cookies from the oven when they still look undercooked. Check early and often – every oven is different! I recommend using an oven thermometer to be sure your oven is at the correct internal temperature.
Whisk together the powdered sugar and lemon juice.
Drizzle over cooled cookies.
Step 8: Make the lemon glaze. Whisk together the powdered sugar and lemon juice. Add 1-2 Tablespoons of milk as needed to reach a drizzling consistency.
Step 9: Drizzle and enjoy! Lastly, drizzle the lemon glaze over the cooled cookies.
Expert Baking Tips
- Don't overmix the dough. Mix the dry ingredients until just incorporated into the wet ingredients. Overmixing can lead to dense cookies, and we want soft and chewy cookies!
- Don't overbake the cookies. This is key! You're looking for the edges to be just set but the centers should still be gooey and appear slightly underdone. The residual heat will continue cooking them as they cool for the perfectly chewy cookie.
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies. It also makes the process quick and easy!
- Bake one pan at a time. This helps ensure consistent, evenly baked cookies and uniform results in every batch. To save time, you can bake two pans at a time. Use the upper-third and lower-third positions in the oven. Rotate the pans and swap positions halfway through the baking time to ensure more even results.
- Bake in grams! Grams provide a more precise and consistent approach than volume measurements. Use a kitchen scale to ensure accurate proportions and perfectly textured cookies every time. Bonus: less cleanup! If you're not convinced, I've also provided volume measurements in the recipe card. This is the best conversion chart for all of your ingredients conversion needs.
Storage & Freezing
Room Temperature: For the best taste and texture, these these lavender Earl Grey cookies are best served the day of baking or the few following days. Store them in an airtight container at room temperature in a cool, dry place for 3-5 days. If stacking, use parchment paper between layers to prevent sticking. If refrigerated, they may last up to 2 weeks.
Freezing: If you don't want to bake the full recipe, you can freeze Earl Grey cookie dough! After shaping the cookie dough into individual portions, place the cookies on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 30 minutes or until they're no longer sticky.
Once the dough is firm, transfer them to an airtight container or zip-top freezer bag removing as much air as possible to prevent freezer burn. Be sure to label the container with the date and type of cookie dough! These cookies can be stored in the freezer for up to 2-3 months.
When ready to bake, remove the cookies from the freezer and bake according to the recipe. Increase the bake time to 14-16 minutes.
Variations & Substitutions
- Tea Variations: Explore different types of Earl Grey tea blends, like lavender-infused or bergamot-rich variations to customize the tea flavor in your cookies.
- Floral Garnish: Decorate the cookies with edible flowers or a sprinkle of dried lavender on top to create a stunning presentation.
- Vanilla Bean Glaze: Swap the lemon glaze for a velvety vanilla glaze for a classic and rich flavor variation. Use 1-2 teaspoons of vanilla extract in place of the lemon juice.
- Sugar Coating: Roll the cookie dough balls in sugar before baking to add an extra sweet garnish.
FAQs & Troubleshooting
Can I halve this recipe?
It's tough to accurately halve recipes that call for one egg. I recommend making the full batch and freezing the cookie dough or baked cookies to have on hand for whenever you're craving a sweet treat!
Why did my cookies spread so much?
Be sure to properly measure your flour! I recommend using a kitchen scale and measuring in grams for this reason. Using cool, room-temperature butter and ensuring your baking sheets are not too warm can contribute to maintaining the cookie's shape.
Can I omit the lavender?
Although you'll change the flavors of the recipe, you can leave out the lavender and just make Earl Grey tea cookies like a London Fog cookie instead. This is a great option if you're unsure about the flavor of lavender cookies (but I'm sure you'll love it if you give it a chance!) or are in a pinch for sourcing the lavender flowers.
Can I use lavender oil instead of dried lavender?
While it's possible, use caution! Lavender oil is highly concentrated, and a little amount goes a long way. Add it sparingly to avoid an overpowering flavor.
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Recipe
Earl Grey Lavender Cookies with Lemon Glaze
Ingredients
For the Earl Grey Lavender Cookie Dough
- 2 ½ cups (300 g) all-purpose flour
- 1 Tablespoon finely ground Earl Grey tea leaves (3 tea bags)
- ½ - 1 teaspoon finely ground dried lavender flowers (culinary grade)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter (1.5 sticks, room temperature)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 ½ cups (170 g) powdered sugar
- 1 ½ Tablespoons lemon juice (about ½ lemon)
- 1-2 Tablespoons milk (optional)
Instructions
For the Earl Grey Lavender Cookie Dough
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, finely ground Earl Grey tea, dried lavender flowers, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. I always stop once and scrape down the sides of the bowl with a spatula and continue mixing.
- Add the wet ingredients. Add the egg and vanilla. Beat until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients. Add the flour mixture and beat on low until just combined.
- Portion and shape the cookies. Using a medium-sized cookie scoop (I used #40 ~2 Tablespoons), scoop balls of dough onto the prepared baking sheets. Place the cookies 2-3 inches apart. I like to put 8 on each sheet, staggering the cookies. Roll each scoop of dough between your hands to form a ball then place the ball back on the baking sheet.
- Bake. Bake one pan at a time for 11-13 minutes or until the edges are just set but the centers are still gooey. Be careful not to overbake! This will keep your cookies super soft. 12 minutes is perfect for my oven.
- Cool. Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack and cool completely.
For the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice. Add 1-2 Tablespoons of milk as needed to thin out the glaze until it reaches a drizzling consistency.
- Using a whisk or spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Faith
Could I make and freeze the dough in advance and bake at a later time?
Grace Armor
Definitely! Place the rolled cookie dough in the freezer for about 30 minutes until they’re no longer sticky. Then transfer them to an airtight container or zip-top freezer bag. They should be good for about 2-3 months in the freezer!