Lavender Earl Grey Sugar Cookies
These are buttery sugar cookies with Earl Grey tea and lavender - they're chewy in the center with crispy edges. The floral flavor is subtle but noticeable.
Ingredients
Ingredients (~28 cookies)
- 3 1/2 cups all-purpose flour
- 1 1/2 Tbsp finely ground Earl Grey tea, from ~4-5 tea bags
- 3/4 tsp culinary-grade lavender, finely ground
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, at room temperature
- 1 large egg
- 1 Tbsp pure vanilla extract
- 3 Tbsp granulated sugar, for topping
- Blue cornflower petals, optional
Instructions
- Preheat oven to 350F and line two sheet pans with parchment paper.
- Grind Earl Grey tea and lavender finely in a spice grinder.
- Whisk together flour, ground tea, lavender, baking powder, baking soda, and salt.
- Cream butter and sugar in stand mixer until light and fluffy, about 2-3 minutes.
- Add egg and vanilla, beating until combined.
- Gradually mix in dry ingredients on low speed until just combined.
- Scoop 3 Tbsp dough balls onto prepared pans, spacing 3 inches apart.
- Sprinkle tops with additional sugar.
- Bake one pan at a time for 12 minutes until edges set but centers look slightly underdone.
- Optionally sprinkle cornflower petals on warm cookies.
- Cool on pan for 20 minutes until edges are firm.
Notes
Cookies will puff during baking and fall/crack while cooling. Store in airtight container for up to 3 days.