Best Chewy Lavender and Earl Grey Sugar Cookies

Why You Should Give This Recipe a Try

As summer draws to a close, we’ve had a few chilly, rainy days putting me in the mood for a hot cup of tea and a little treat. These Best Chewy Lavender and Earl Grey Sugar Cookies are the perfect combination of the light summer flavors of edible lavender and the lemony bergamot of Earl Grey. And thanks to the butter and sugar ratio and just the right amount of leavening, the cookies have chewy centers but crispy edges. Top off with an easy light lemon glaze for added brightness.

Some of the best features of this recipe:

The Perfect Balance of Flavors: Lavender and Earl Grey are unique flavors and when paired in the correct amounts, they really elevate the taste of baked goods. These cookies have just the right quantity of each ensuring that the culinary lavender and lemony bergamot of the tea are well-balanced. Translation: these cookies won’t taste like your Grandma’s hand soap. 

Texture: Somehow using one whole cup of butter and 1 1/4 cups of granulated sugar makes a great cookie! That extends not only to the taste, but to the texture as well. Think chewy insides with crisp edges.

Versatile: You can add a touch more tea or a touch more lavender if that’s your thing. You can also whip up a super simple lemon glaze for dipping.

No chill time: Unlike some cookies, these can be baked right away.

As with all my recipes, Best Chewy Lavender and Earl Grey Sugar Cookies are easy to make with no complicated cooking techniques, no special equipment, and with fairly basic ingredients.

Recipe Ingredients

2 1/4 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 cup butter (room temperature)

1 1/4 cups granulated sugar

1 large egg (room temperature)

1 tsp vanilla extract

1 tbsp Earl Grey tea

1 tsp culinary lavender (plus extra for sprinkling if desired)

Glaze:

1 cup sifted confectioners sugar

Juice of one lemon

​

Helpful Tools

• Large mixing bowl
• Medium mixing bowl
• Fine mesh sieve
• Wire whisk
• Dry measuring cups
• Measuring spoons
• Stand mixer with paddle attachment/electric mixer (optional)
• Wooden spoon
• Cookie scoop
• 2 baking sheets
• Parchment paper
• Small bowl
• Citrus squeezer
• Fork

Ingredient Notes

Butter: Be sure to let the butter soften before you begin. I rarely use unsalted butter, opting to use salted butter and eliminate adding salt.

Egg: I find that cookie dough comes together better when all of the ingredients are at roughly the same temperature.

Lavender: Use edible dried lavender/culinary lavender. I buy mine on Amazon and use it in lots of things like this Buttery Lemon & Lavender Shortbread (Easy Recipe).

Earl Grey Tea: I happened to have loose tea leaves on hand, but you can always empty a few teabags to make 1 tbsp.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F.

2. Line two baking sheets with parchment paper.

3. Sift 2 1/4 cups all purpose flour into a medium bowl. 

4. Add 1/2 tsp baking powder and 1/4 baking soda into the sifted flour. Whisk to combine.

5. These cookies can be mixed by hand or with a mixer. If using a stand mixer, add the paddle attachment.

6. Add the tea, lavender, and sugar to the bowl of the mixer.

7. Work the tea and lavender into the sugar by rubbing them between your fingers. Make sure the tea leaves are a reasonable size (mine started out rather large) for eating.

8. Beat together the butter and sugar until thoroughly combined.

9. Add the egg and mix to combine.

10. Pour in the vanilla and mix.

11. Slowly add the dry ingredients and mix on low speed until combined. Be sure to scrape down the sides of the bowl.

12. Using a cookie scoop or a tablespoon, scoop out the dough and place on the prepared cookie sheets about 1 1/2 inches apart.

13. Bake for 12-14 minutes, rotating the pans midway through, until the edges are golden.

14. Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack.

15. Prepare the glaze while cookies cool, sifting the confectioners sugar and combining it with fresh lemon juice in a small bowl.

16. Dip the tops of the cooled cookies in the glaze and allow to dry. Sprinkle with a tiny bit of lavender if desired.

Check out the printable recipe card for Best Chewy Lavender and Earl Grey Sugar Cookies, below.

Storage

Store in an airtight container at room temperature for 3-4 days.

Tips & Tricks

Sifting dry ingredients is important in order to avoid lumps. I generally place a fine mesh sieve over a bowl, add my ingredients, and shake the sieve back and forth.

Working the lavender and tea leaves together in the sugar brings out the flavors, transferring it to the sugar. That ensures a flavorful cookie. You can also grind up the tea and lavender with a mortar and pestle if you have one and then mix it into the sugar. Also be sure that the tea leaves are not too large. A mouthful of tea leaves ruins the cookie experience.

The first time I made these cookies, I had just moved and couldn’t find the paddle attachment for my mixer. Stirring the batter with a wooden spoon is a great, and totally doable, option as the dough isn’t very dense. 

Glaze too thin? Too thick? Too lemony? Make small adjustments in the quantity of your ingredients to get the glaze exactly as you would like it. Too thin, add a touch more confectioners sugar. Too thick, add a little water. Too lemony, also add a little water.

I love daily tea and a teatime treat. Why not try some of these?

Easy Traditional Irish Butter Shortbread Cookies

Strawberry Shortbread Sandwich Cookies

Easy Homemade Baked Cake Donuts without Yeast

Best Old Fashioned Soft and Chewy Iced Oatmeal Cookies

Soft Pumpkin Cookies with Salted Maple Frosting