Lavender Earl Grey Cookies
If you love a London Fog, you’re gonna love these cookies. They’re buttery and super soft, with earl grey in the dough and a pretty lavender glaze on top.
Servings: 32 cookies
Ingredients
Earl grey cookies
- 1 cup sugar
- 1 tablespoon earl grey tea* (2-3 bags)
- 8 ounces (1 cup) unsalted butter soft, room temperature
- 2 eggs room temperature
- 2 teaspoons vanilla
- 2 ¾ cups (330 grams) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Lavender glaze
- 1 ½ cups powdered sugar sifted
- 2 teaspoons dried culinary lavender
- 3-4 tablespoons milk
- pinch of salt
- 3-4 fresh or frozen, thawed blackberries or blueberries optional, for color
- edible flowers optional, for decorating
Instructions
- Prep: Preheat oven to 350° F. Line baking sheets with parchment paper.
- Mix tea with sugar: In the bowl of a stand mixer fitted with the paddle attachment (or simply using a large bowl and wooden spoon), blend together 1 cup sugar and 1 Tbsp earl grey tea. Mix for a minute or two, until fragrant.
- Cream butter & eggs: Add 8 oz soft butter, mixing until well combined. Beat in 2 eggs, one at a time, blending until well incorporated and scraping the sides and bottom of the bowl as needed. Blend in 2 tsp vanilla.
- Add dry ingredients: Whisk together 2 ¾ cup (330 grams) flour, 2 tsp baking powder, and 1 tsp salt. Fold dry ingredients into butter mixture, blending just until combined and no streaks of flour remain.
- Scoop & bake: Use a spring-loaded scoop or a spoon to portion the dough into 1 Tbsp balls. Place about 2 inches apart on prepared baking sheets and bake just until the centers are set, about 9-12 minutes. The bottoms should be lightly browned, but the tops should still be pale.Remove to a cooling rack and allow to cool completely.
- Make the glaze: In a large bowl, sift the 1 ½ cups powdered sugar. Remove about 1 Tbsp of powdered sugar and pulse a few times in a spice grinder** with the 2 tsp of lavender buds, until the flowers are broken down into tiny pieces.Whisk this lavender sugar into the remaining powdered sugar, along with a pinch of salt and about 3 tablespoons of the milk. Add more milk as necessary to get a smooth, pourable glaze.
- (Optional) add color: Squeeze the juice of a few berries into the glaze and whisk in well. I like to smash the berries into a fine mesh sieve, letting the juices drip into the icing bowl below while keeping out the seeds.You can also use food coloring if you like.
- Glaze & decorate the cookies: Spoon about 2 tsp of lavender glaze over each cookie, swirling over tops and tilting cookies to allow icing to drip down the sides a little. Decorate with additional lavender buds or edible flowers, if desired, before glaze sets.
Notes
*Earl grey tea: If using loose leaf tea, you may want to pulse the tea with the sugar a few times in a spice grinder to break the leaves down to a smaller size.
**Grinding lavender for the glaze: You can also use a small food processor or a mortar & pestle to do this.