These Lavender Earl Grey Cookies are delightfully chewy and buttery sugar cookies, infused with the fragrant floral notes of Earl Grey tea and dried lavender petals. The dough is made by finely grinding Earl Grey tea leaves and lavender, creating a unique and elegant flavor in each bite. Best of all, this recipe comes together in under an hour—perfect for when you want a fancy treat without the fuss!
About These Cookies
This recipe offers a fresh, sophisticated take on traditional sugar cookies. Despite their gourmet flair, these cookies are surprisingly quick to make—the dough can be whipped up in about 10 minutes, plus another 5 minutes to shape the cookies. The recipe comes from Amy Ho’s beautiful cookbook Blooms and Baking, packed with recipes that highlight aromatic, floral flavors.
If you’re a fan of Earl Grey, be sure to also check out other Earl Grey-inspired treats like Earl Grey Chocolate Chip Cookies or Earl Grey Tiramisu.
Why Earl Grey Tea?
Earl Grey is a classic black tea flavored with bergamot oil, giving it a distinct citrusy aroma and taste. For this recipe, finely ground Earl Grey tea adds a subtle yet complex flavor to the cookie dough. You can use loose leaf or tea bags—just be sure to finely grind the leaves for the best infusion.
For an extra special touch, try using Earl Grey blends that include blue cornflower petals. These not only enhance the flavor but add a beautiful visual accent when used as a garnish.
Key Ingredients and Tips
- Earl Grey Tea: Loose leaf tea is ideal because it’s easier to grind and measure. About 4 teaspoons of loose leaf equals 1 tablespoon of finely ground tea.
- Lavender: Use culinary-grade dried lavender, finely ground for a gentle floral note.
- Blue Cornflower Petals: Optional, but stunning for garnishing. These edible petals add a pop of color and elegance.
Freezing the Dough
You can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze on a lined sheet pan until firm (about 30 minutes), then transfer to a freezer bag. When ready to bake, sprinkle with sugar and bake from frozen, adding a few extra minutes to the bake time.
Baking Tips for Perfect Cookies
Bake one sheet at a time on the center rack for the best, most even results. If you’re short on time, bake two sheets simultaneously by placing one in the upper third and the other in the lower third of the oven, swapping halfway through baking.
The cookies will puff up when fresh out of the oven but will gently crack and flatten as they cool. Don’t be alarmed if the centers look slightly gray because of the tea — this is normal and part of their charm.
Lavender Earl Grey Cookies Recipe
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 37 minutes
Yields: About 19 cookies
Ingredients:
- 2 ¼ cups (270 g) all-purpose flour
- 1 tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 tsp loose leaf)
- ½ tsp culinary-grade dried lavender, finely ground
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (227 g) unsalted butter, room temperature
- 1 large egg
- 2 tsp pure vanilla extract
For Garnish:
- 2 tbsp granulated sugar
- Blue cornflower petals (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line two half-sheet pans with parchment paper and position the oven rack in the center.
- In a medium bowl, whisk together the flour, ground Earl Grey, lavender, baking powder, baking soda, and salt.
- In a stand mixer fitted with a paddle attachment, beat the sugar and butter on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Reduce mixer speed to low, add the egg and vanilla, and mix until just combined.
- Gradually add the dry ingredients on low speed, mixing until just combined. Scrape the bowl and mix an additional 30 seconds.
- Use a 3-tablespoon scoop to portion dough into balls. Place them 3 inches apart on the prepared pans. Sprinkle each dough ball with sugar for a sparkly finish.
- Bake one pan at a time for about 12 minutes, or until edges are set but centers remain slightly gooey. Cookies will puff up in the oven but will flatten and crack as they cool.
- Immediately after baking, sprinkle with blue cornflower petals if desired. Let cool on the pan for 20 minutes until firm.
- Repeat baking with remaining dough.
Serve these cookies warm or at room temperature. Store in an airtight container for up to 3 days.