Earl Grey Lavender Cookies with Lemon Glaze
Soft and chewy Earl Grey Lavender cookies topped with a luscious lemon glaze. Elevate your next tea party with this irresistible cookie.
Servings: 23 cookies
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
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!
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. Be sure to check early and often. Every oven is different! I recommend using an oven thermometer to make sure your oven is at the correct internal temperature.
Achieve a perfectly round cookie. Immediately after taking the cookies out of the oven, use a large round cookie cutter to scoot the edges into a perfectly round cookie. Check out the video to see how it works!
Nutrition
Serving: 1cookie | Calories: 187kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 63mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 198IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg
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