How to Make Lavender Earl Grey Cookies

September 8, 2024

These lavender Earl Grey cookies offer a delicate floral and slightly citrusy aroma from the lavender and Earl Grey tea. The buttery base adds richness, while the subtle vanilla enhances the overall flavor. They are light, fragrant, with a slightly crisp edge and a soft center that deepens the experience with each bite.

Lavender Earl Grey Cookies are a modern fusion of traditional shortbread-style cookies and the flavors of Earl Grey tea and lavender. These cookies don’t have a single historical origin but are inspired by several culinary traditions:

Earl Grey Tea: The key ingredient, Earl Grey tea, originated in the early 19th century in England. Named after British Prime Minister Charles Grey, the tea is flavored with oil of bergamot, a citrus fruit, which gives the cookies their subtle citrusy undertone. Earl Grey tea itself has become a symbol of English refinement and is commonly enjoyed with light, buttery snacks like biscuits or scones.

Lavender: Lavender has long been used in French cuisine, particularly in the Provence region. Its floral notes add a fragrant depth to dishes and desserts. The idea of incorporating lavender into baked goods, such as cookies, is a more recent development that ties into the rise of artisanal and gourmet baking trends.

Shortbread Influence: The base of these cookies, a rich, buttery dough, is reminiscent of traditional shortbread cookies from Scotland. Shortbread has been a favorite in British and Scottish tea-time traditions, making it a fitting canvas for incorporating floral and tea flavors.

Lavender Earl Grey Cookies, therefore, combine the elegant, floral notes of French cuisine with the citrusy sophistication of British Earl Grey tea, all nestled into a classic buttery cookie tradition. These cookies are popular in contemporary gourmet baking as a way to create a delicate, refined dessert that pairs well with tea.

Lavender Earl Grey Cookies

Makes: About 36 cookies
Serving Size: 1 cookie

Ingredients:
1 teaspoon (5 ml) dried lavender flowers
3 bags of black tea (Earl Grey)
2 1/4 cups (288 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon (3 grams) baking powder
1/4 teaspoon (1.5 grams) baking soda
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) sugar + extra for sprinkling
1 large egg, room temperature
1 teaspoon (5 ml) vanilla extract

Instructions:

Preheat Oven: Preheat the oven to 350°F (175°C).
Prepare Lavender and Tea: Empty the tea bags into a mortar, food processor, or high-powered blender. Add the lavender and crush them together until well blended. Set aside.
Mix Dry Ingredients: In a bowl, combine flour, salt, baking powder, and baking soda. Add the crushed lavender and tea mixture. Whisk everything together until combined.
Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined.
Combine Wet and Dry: Slowly add the flour mixture to the butter mixture. Mix just until all the ingredients are incorporated. Do not overmix.
Form Cookies: Scoop the dough onto a lined baking sheet, leaving some space between each cookie. Press down slightly on each cookie using the back of a spoon and sprinkle a bit of sugar on top.
Bake: Bake for approximately 12 minutes or until the edges are lightly browned. The cookies will be soft but will harden as they cool.
Cool: Place the baking sheet on a cooling rack and allow the cookies to cool for 5 minutes. Transfer them to a cooling rack to cool completely.
Store: Store in an airtight container for up to a week.