Still hooked on the lavender here 💜

Earl Grey and Lavender go so well together, especially with the off and on rain and sunshine we’ve been having!

I used what was left of the cream cheese frosting I made for my Lavender Blackberry cake to frost the cookies, and added some ground up buds for a pretty purple garnish. I left some unfrosted, because why not! They’re excellent without frosting too!

The recipe is super easy, and I actually already had everything except the Earl Grey in my cupboard! Win!

Ingredients

For the Lavender Earl Grey Cookies

• ▢ 2 ¼ cups (9.5 ounces or 270 grams) all-purpose flour
• ▢ 1 Tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea)
• ▢ ½ teaspoon culinary-grade lavender, finely ground
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 ¼ cup (8.80 ounces or 250 grams) granulated sugar
• ▢ 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
• ▢ 1 large egg
• ▢ 2 teaspoons pure vanilla extract

For Garnish

• ▢ 2 Tablespoons granulated sugar
• ▢ blue cornflower petals

Instructions 

For the Lavender Earl Grey Cookies

• Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
• Mix the dry ingredients. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt.
• Cream the sugar and butter, then add the egg, vanilla, and dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
• Assemble the cookies. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Place the cookies at least 3 inches apart on the prepared sheet pans. Sprinkle the tops of the dough balls with the remaining 2 Tablespoons of sugar for garnish before baking.
• Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. 
• Garnish and cool the cookies. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough. I frosted the cookies at this stage and sprinkled crushed lavender for a garnish.
• Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature.