Description
Lavender earl grey cookies bring a delicate British tea-time charm to your dessert plate. Fragrant lavender and bergamot-infused earl grey tea blend seamlessly into buttery shortbread, offering you a sophisticated and elegant sweet treat that whispers of refined indulgence.
Ingredients
Scale
Primary Ingredients:
- 1 ¼ cups (250g) granulated sugar
- 1 cup (227g) unsalted butter, room temperature
- 2 ¼ cups (270g) all-purpose flour
- 1 large egg
Flavoring Ingredients:
- 1 tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea)
- ½ teaspoon culinary-grade lavender, finely ground
- 2 teaspoons pure vanilla extract
Leavening and Seasoning Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
Garnish:
- 2 tablespoons granulated sugar
- Blue cornflower petals (optional)
Instructions
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper, ensuring a clean, even surface for the cookies.
- Combine flour, finely ground Earl Grey tea leaves, crushed lavender buds, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Using a stand mixer, cream together sugar and butter until the mixture becomes light, airy, and develops a pale, fluffy texture, approximately 2-3 minutes.
- Lower the mixer speed and incorporate the egg, followed by vanilla extract, blending until just integrated while periodically scraping down the bowl’s sides.
- Gradually introduce the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms, taking care not to overmix.
- Portion the dough using a cookie scoop, creating uniform balls and placing them on prepared baking sheets with substantial spacing between each cookie.
- Generously dust the cookie tops with additional sugar, creating a delicate, sparkling surface.
- Slide the first tray into the oven and bake for 12 minutes, watching for slightly set edges while maintaining a soft, gooey center.
- Once removed from the oven, allow cookies to rest on the baking sheet, where they will naturally flatten and develop characteristic surface cracks.
- Optional: Delicately sprinkle blue cornflower petals across the warm cookies for an elegant, decorative touch.
- Transfer cookies to a cooling rack after 20 minutes, allowing them to firm up completely.
- Serve at room temperature and store remaining cookies in an airtight container for optimal freshness, consuming within three days.
Notes
- Steep tea leaves before mixing to intensify the Earl Grey flavor and release aromatic oils for a more pronounced taste profile.
- Crush lavender buds gently to unlock their delicate floral essence and ensure even distribution throughout the cookie dough.
- Use room temperature butter and egg for smoother blending and better incorporation of ingredients, creating a more uniform texture.
- Avoid overmixing the dough to prevent tough cookies; stop mixing as soon as dry ingredients are just combined for a tender crumb.
- Cool cookies completely on the baking sheet to allow them to set properly and develop their signature cracked, rustic appearance.
- Pair these cookies with a hot cup of Earl Grey tea for an elevated tea-time experience that complements the cookie’s subtle flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 11g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg