Ingredients

3 tbsp (12 g) Earl Grey tea

2 3/4 cups (344 g) all purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (200 g) granulated white sugar

1 cup (227 g) unsalted butter, softened

1 egg, at room temperature

2 tsp vanilla bean paste

1/2 cup (100 g) granulated white sugar

1/2 tbsp culinary lavender

4 oz (113 g) cream cheese

1/4 cup (56 g) unsalted butter, softened

1 cup (130 g) powdered sugar

1 tsp vanilla bean paste

Purple food coloring (optional)

Instructions

Step 1: Prepare the lavender sugar by pulsing the culinary lavender in a food processor until finely ground. Pass half through a sieve and set aside for the frosting. Mix the remaining ground lavender with 1/2 cup granulated sugar in a bowl and set this aside.

Step 2: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 3: Pulse the Earl Grey tea in a food processor until finely ground, then sift out any large bits.

Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground Earl Grey tea.

Step 5: In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Step 6: Add the egg and vanilla bean paste to the butter mixture, mixing on medium speed until pale and fluffy, about 1-2 minutes.

Step 7: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

Step 8: Using a 2-tablespoon cookie scoop, form dough balls. Roll each ball in the lavender sugar to coat.

Step 9: Place the dough balls at least 2 inches apart on the prepared baking sheets. Slightly flatten each ball into a circle.

Step 10: Bake 6-8 cookies at a time for 9-10 minutes. After baking, let the cookies sit on the sheet for 5 minutes, then use a large circular cookie cutter to perfect their shape while warm.

Step 11: Transfer the cookies to a wire rack to cool completely.

Step 12: Prepare the lavender cream cheese frosting by beating the cream cheese and softened butter together with an electric mixer until fluffy, about 3-4 minutes. Add powdered sugar, reserved ground lavender, vanilla bean paste, and optional purple food coloring. Mix until very fluffy.

Step 13: Once the cookies are cooled, spread about 1 tablespoon of frosting evenly on each cookie using a mini offset spatula.

Step 14: Serve the cookies alongside your favorite tea or coffee.

Tips & Variations

Use culinary-grade lavender to ensure a pleasant flavor and avoid any bitterness.

If you don’t have vanilla bean paste, substitute with 2 teaspoons of vanilla extract.

For a stronger tea flavor, you can steep the Earl Grey in a tablespoon of hot water before mixing with dry ingredients, then reduce the flour slightly to compensate for moisture.

Add a few drops of natural purple coloring to the frosting for a beautiful pastel hue if desired.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. If refrigerated, allow the cookies to come to room temperature before serving. The frosting may soften slightly when reheated gently in a microwave for a few seconds.

FAQs

Can I use a different type of tea for this recipe?

Yes, you can substitute Earl Grey with other black teas, but the distinctive bergamot flavor may be lost. Green or herbal teas can be used but will alter the cookie’s flavor profile.

Is it necessary to grind the tea leaves finely?

Grinding the tea leaves finely ensures they blend smoothly into the dough without tough bits, giving the cookies a subtle, even flavor without any gritty texture.