Lavender Earl Grey Cookies with Lemon Glaze

If you follow me on Instagram and watch my stories, you know how obsessed I am with making lavender earl grey tea lattes!! So, I was brainstorming what I could bake with those same ingredients, and cookies sounded like the best idea! I was right. And I knew I wanted to finish the cookies off with a glaze to make them look as pretty as they taste, and the lemon glaze turned out to the perfect addition!!

When I say these are the best lavender earl grey cookies, I mean it! And if you ask my future mother-in-law, she will tell you that these are the best cookies she's ever had. Period. Everyone who has tried these cookies loves them, so I have no doubt that you will love them too! Even those who aren't familiar with the taste of lavender or earl grey tea still rave about them.

I'm thinking that next I should bake a lavender earl grey tea cake or scones 😋

Why you'll love this recipe

Soft and chewy.

These cookies are thin, but trust me they are perfectly soft and chewy cookies with a beautiful crinkle top. The trick is to make sure you don't over bake the cookies! You want to pull them from the oven when they are just lightly golden brown on the bottom, but the tops still look a little uncooked. As the cookies sit, they will continue to cook.

Easy to make.

This cookie dough doesn't require any chilling in the fridge, which is pretty much always a must for me when it comes to baking cookies, and all you need is one bowl to mix up the dough! Dried lavender and earl grey tea go right in with the dry ingredients. Both the lavender and tea bake so nicely into the cookies without affecting the texture.

Lemon glaze.

For me, the lemon glaze just ties it all together and seals the deal! It adds a bright, zesty element, and also makes the cookies look extra pretty!

Ingredients

• Salted butter
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Dried lavender
• Earl grey tea
• Powdered sugar
• Lemon juice

Ingredient notes

• Texture. As the cookies bake, the dried lavender and earl grey tea soften up and bake nicely into the cookies. It doesn't affect the texture of the cookies.
• Earl grey tea. You can use caffeinated or decaffeinated earl grey tea bags, both work great. Simply cut the tea bags open and use the contents inside.

Lavender Earl Grey Cookies Recipe

Lavender Earl Grey Tea Cookies are super simple to make and only require one bowl! Let's talk about how to make them. Scroll down to the recipe card for the full instructions.

1. Cream together the butter and sugar. Cream until fluffy and light in color, about 2 minutes. This creates pockets of air in the dough, which helps the cookies puff up, creating soft cookies.
2. Add the egg and vanilla. Beat in the egg and vanilla until just combined.
3. Add dry ingredients. To the bowl with the wet ingredients, add all the dry ingredients and mix until just combined. You don't want to over mix the dough, which can make the cookies dense.
4. Scoop the dough. I like to use a big 3 tablespoon cookie scoop for this cookie recipe, but you can make 2 tablespoon size cookies if preferred.
5. Bake. Bake the cookies for about 11 minutes, or until they are lightly golden brown on the bottom and pale on top. As the cookies sit outside of the oven, they will continue to cook from residual heat. Baking the cookies any longer will result in dry, crunchy cookies.
6. Lemon glaze. The glaze is a simple mix of powdered sugar, lemon juice and water. The glaze is sweet, tangy and the perfect addition.

Variations

• Make without the lemon glaze. Not a big lemon fan? The cookies are still incredible without the lemon glaze!
• Lemon lavender cookies. Skip the earl grey tea and add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest to the dough. I've tested this recipe, and it's a delicious variation!
• Simply lavender cookies. If desired, you can leave out the earl grey tea and just make lavender cookies. Drizzle with the lemon glaze or skip it, the choice is yours!

Storage

Cookies are best served the day of or the following day! But, the cookies will keep for up to 5 days. Store in an airtight container.

Recipe tips

• Measuring flour. When measuring the flour, use spoon to scoop the flour into the measuring cup (don't pack it in), then level it off with a butter knife. Scooping the measuring up directly into the flour can pack it too tight, resulting in dry cookies.
• Don't over mix the dough. Once you add the dry ingredients, mix until the dry ingredients are just incorporated into the wet ingredients, resulting in soft and chewy cookies.
• Don't over bake the cookies! The trick is to remove the cookies from the oven while they still looked under cooked. Trust me, this works every time. You want to remove the cookies from the oven when they are lightly golden brown on the bottom and the top still looks slightly undercooked. For my oven, the perfect amount of time is 11 minutes for cookies that are 3 tablespoon size. The cookies will come out a little puffy, but they will settle and finish baking as they sit from the residual heat.
• Cookie scoop. I love using a cookie scoop to measure the dough because it makes the process quick and easy, and it gives the cookies are nice crinkle top!
• Smaller cookies. I like to make big 3 tablespoon size cookies for this recipe, but for smaller cookies, roll into 2 tablespoon size dough balls and bake for 9-10 minutes.