I love making these lavender Earl Grey sugar cookies because they offer an unexpected twist on classic buttery treats. The blend of fragrant tea and soothing lavender gives every bite a delightful, unique flavor profile that feels both elegant and playful. It’s my go-to recipe when I need a sweet escape.

Jump to Recipe

I love experimenting in the kitchen and these Lavender Earl Grey Sugar Cookies have become one of my favorites. I think they are a perfect mix of chewy sugar cookies with a twist, combining the rich butteriness from 1 cup unsalted butter and 1 cup granulated sugar with the unique floral notes of Earl Grey tea and dried lavender petals.

I use 2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to get the ideal texture. I add one large egg and a teaspoon of vanilla extract to bring everything together.

I steep 2 Earl Grey teabags and sprinkle in a tablespoon of lavender petals to infuse that aromatic flavor. Nutritionally, these cookies are a treat that delivers steady energy with a balanced flavor profile, and they remind me of British tea desserts and other creative lavender bakes I’ve tried before.

Why I Like this Recipe

I like this recipe for a few reasons. First, I totally love the way the Earl Grey tea and lavender come together; its a super unique mix of flavors that makes the cookies feel fancy without being too over the top. Second, the cookie texture is amazing – they’re chewy and buttery which reminds me of my favorite sugar cookies from back home. Third, I appreciate how simple the recipe is; the clear instructions make it easy for me to whip these up even when I dont have a lot of time. Lastly, I really dig the aroma that fills the kitchen when the cookies bake – it makes me feel cozy and all excited to try them out again.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: It gives structure and energy while being a key carbohydrate source.
Unsalted butter: Adds richness and tenderness helping cookies stay soft and flavorful.
Granulated sugar: Sweetens the dough and contributes to a perfect light, crisp crust.
Large egg: Binds together the ingredients and adds a mild protein boost to cookies.
Earl Grey tea: Infuses a subtle citrus flavour and bergamot taste that makes cookies unique.
Dried lavender petals: Offers a floral aroma which beautifully complements the tea and butter notes.
Vanilla extract: Enhances the overall flavour with its warm, sweet, slightly spicy undertones.

Ingredient Quantities

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 Earl Grey teabags (or 2 teaspoons loose Earl Grey tea leaves)

1 tablespoon dried lavender petals

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. If you’re using teabags, carefully open them and squeeze out the loose leaves into a small bowl; if you have loose tea leaves, measure out 2 teaspoons and put them aside with the 1 tablespoon dried lavender petals.

3. In a separate bowl, whisk together the 2 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Then stir in the tea leaves and dried lavender petals.

4. In a large bowl, beat the 1 cup unsalted butter (softened) with 1 cup granulated sugar until the mixture looks light and creamy.

5. Beat in 1 large egg and 1 teaspoon vanilla extract until they are well mixed into the butter and sugar.

6. Gradually add the dry ingredients to the wet mixture a little bit at a time. Mix until just combined dont overmix or your cookies might get tough.

7. Scoop the dough onto your baking sheet with a small cookie scoop or spoon, leaving enough space between each cookie because they will spread a bit.

8. Once you have all your cookies on the pan, gently press each one to flatten them to about 1/4 inch thick if they arent already shaped.

9. Put the cookies in the oven and bake them for about 10 to 12 minutes until the edges start to turn a light golden brown.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely before enjoying.

Equipment Needed

1. Oven – You’ll need this to preheat to 350°F
2. Baking sheet – For placing the cookie dough
3. Parchment paper – To line the baking sheet before adding the dough
4. Small bowl – To extract and hold the tea leaves and lavender petals
5. Medium bowl – For whisking together the flour, baking powder, and salt with the tea leaves and lavender
6. Large mixing bowl – For beating the butter and sugar, then adding the egg and vanilla
7. Mixer or hand-beater – Helps to blend the butter and sugar until light and creamy
8. Measuring cups and spoons – To accurately measure the ingredients
9. Cookie scoop or spoon – For scooping out the dough onto the baking sheet
10. Wire cooling rack – To cool off the cookies once they are done baking

FAQ

Q: Can I steep the Earl Grey tea in the butter?
A: Yeah, you should let the tea steep in the softened butter for about 5 to 10 minutes to really bring out that bergamot flavor.

Q: What do I do with the dried lavender petals?
A: Just fold them into the mix along with the tea leaves. They add a delicate floral note that really compliments the Earl Grey.

Q: Can I substitute Earl Grey with another type of tea?
A: Sure, you can but the flavor will totally be different. Earl Grey is best if ya want that unique, citrusy twist.

Q: How do I know when these cookies are done?
A: The edges should be slightly golden and the cookies should feel firm to the touch. Let em cool on the sheet for a few minutes before moving them.

Q: How should I store these cookies?
A: Keep them in an airtight container at room temperature. They should stay fresh for a week or so, maybe even longer if you’re lucky.

Lavender Earl Grey Sugar Cookies Recipe Substitutions and Variations

All purpose flour: Try using a gluten-free all purpose blend but keep in mind the texture might be a bit different
Unsalted butter: You can substitute with coconut oil at a 1 to 1 ratio if you’d like a slight tropical flavor
Egg: Replace one egg with a flax egg (mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water) for an egg-free version
Earl Grey teabags: If you’re out of these, a strong black tea like Darjeeling can work as an alternative

Pro Tips

1. Make sure your butter is soft enough but not totally melted – if it’s too soft the sugar might not cream up properly, so let it sit out for a bit before you mix.
2. When you’re mixing the dry ingredients with the wet, do it slowly and gently; overmixing can make your cookies turn out tough, trust me on that.
3. Try tossing the tea leaves and lavender with the flour, so that every bite gets a good dose of that floral flavor instead of having concentrated spots.
4. Ovens can run funny sometimes, so keep an eye on those cookies a minute or two early; you dont want to end up with burnt edges if yours is a tad hotter than expected.