About These Lavender Earl Grey Cookies
These lavender Earl Grey cookies are a fun, new take on a classic cookie recipe. The recipe makes chewy, buttery sugar cookies infused with the floral flavors of both Earl Grey tea and dried lavender petals.
For more Earl Grey flavored desserts on Hummingbird High, check out these Earl Grey Chocolate Chip Cookies and this Earl Grey Tiramisu!
Despite being on the fancier side of things, these cookies still come together quickly. In fact, making the dough for these cookies only took me 10 minutes or so, with another 5 minutes to shape the dough into cookies themselves! And like any good flavored sugar cookie, the lavender and Earl Grey flavors deepen and become stronger with time. Although the cookies were plenty delicious on the day they were made, they tasted extra aromatic and buttery the next day!
The recipe is from my friend Amy and her cookbook, Blooms and Baking: Add Aromatic, Floral Flavors to Cakes, Cookies and More. Check out her blog Constellation Inspiration for even more fun recipes!
Ingredients and Substitutions
Now that I’ve convinced you to try this lavender Earl Grey cookie recipe, here’s the shopping list for the recipe:
Shopping List for Lavender Earl Grey Cookies Recipe
- all-purpose flour
- Earl Grey tea (from tea bags or loose leaf tea)
- culinary-grade lavender
- baking powder
- baking soda
- kosher salt
- granulated sugar
- unsalted butter
- large eggs
- pure vanilla extract
- blue cornflower petals
And let’s talk about some of its key ingredients and potential substitutions:
Key Ingredients In This Lavender Earl Grey Cookies Recipe and Their Potential Sources and/or Substitutions
- All-Purpose Flour: Want to make it gluten free? Replace the all-purpose flour with a 1:1 gluten free flour like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure For Measure Flour.
- Earl Grey Tea: You can use Earl Grey tea from tea bags, but you’ll need to cut up the bags, pour out the tea leaves, and measure them for the recipe. If you want to save time and energy, buy loose leaf tea instead! You’ll need about 1 Tablespoon of loose leaf tea (or tea from around 3 tea bags, since each tea bag typically has 1 teaspoon of finely ground tea). Tea from tea bags also tends to be more finely ground than loose leaf tea. You’ll need around 4 teaspoons of loose leaf tea to make the 1 Tablespoon of finely ground Earl Grey needed for the recipe.
Use whatever Earl Grey tea you like best. I personally love this Sweet and Creamy Earl Grey from Aroma Tea Shop. It’s blended with the blue cornflower petals you see on these cookies! - Culinary-Grade Lavender: Lavender is available in most organic grocery stores and food co-ops. You can also buy culinary lavender in farmers’ markets (like if you live in the Portland, Oregon area, the Portland Farmers Market has a stand dedicated to selling lavender of all varieties). However, in a pinch, you can buy culinary lavender online. If buying online, look for a brand that specifically uses language like “for baking”, “for tea”, “organic”, and/or “culinary grade.”
It’s important to look for those terms because culinary lavender is subject to food and safety regulations. Non-culinary lavender, on the other hand, is NOT. That means that the lavender used for making beauty and household products might be treated with chemicals and preservatives that aren’t suitable for eating and are potentially harmful or poisonous to our bodies! - Kosher Salt: Learn why kosher salt is the best salt for baking recipes in this blog post. But in a pinch, you can replace the kosher salt in the recipe with half its amount in table salt.
- Blue Cornflower Petals: If you want your cookies to look exactly like mine, buy a bag of edible cornflower petals and garnish each cookie after baking! Cornflower petals are available online or in specialty spice and tea ships. But don’t worry if you don’t want to bother and/or can’t find any—the cookies will still taste great without them!
Can I use another tea instead of Earl Grey?
Yes! In theory, you can swap out the Earl Grey tea in this recipe for your favorite black tea instead. However, I recommend thinking about whether or not that tea will match with lavender’s floral flavors. In general, Earl Grey and lavender is a pretty common flavor pairing—another tea might not taste as good with the lavender!
Can I skip the lavender in this lavender Earl Grey cookie recipe?
Yes, but with reservations. Although I don’t recommend doing it because you’ll change the flavors of Amy’s original recipe, in a pinch, you can skip the lavender. Your cookies will still taste like Earl Grey, but without the subtle, aromatic flavor from the lavender.
How to Make Lavender Earl Grey Cookies
Amy’s lavender Earl Grey cookies are incredibly easy to make at home. Here’s a breakdown of the key steps:
- Prep your ingredients by measuring everything out and grinding the Earl Grey tea and lavender if necessary. (Prep Time: 10 minutes)
Although most cookie recipes usually take 5 minutes or less to prep, this cookie recipe requires slightly more time. Why? You’ll need to grind the lavender petals (and the Earl Grey tea, if you’re using loose leaf tea—more on that in a second) before adding them to the cookies. However, there are tools to make this task go by in a breeze. Check out the Troubleshooting/FAQ section below! - Make the cookie dough. (Work Time: 10 minutes)
After you prep the ingredients, you’ll need to make the cookie dough. Amy’s lavender Earl Grey cookie recipe is pretty standard and follows the formula for making most other cookies. First, cream the butter and sugar together, then add the eggs and the dry ingredients. Mix until combined and then boom, done! - Portion the cookie dough and sprinkle with sugar. (Work Time: 5 minutes)
Like with any cookie recipe, I recommend investing in a cookie dough scoop to make the job go by quicker and easier. My favorite cookie dough scoop size for cookies is a 3-Tablespoon scoop. - Bake the cookies. (Bake Time: 12 minutes)
Each batch of cookies requires 12 minutes in the oven.
Recipe Troubleshooting and FAQ
FAQ: Baking Equipment For The Recipe
Best Spice Grinder for Making The Dough
To make these cookies, you’ll need to grind up the lavender petals and/or Earl Grey loose leaf tea. There are a handful of tools that you can use for the task:
- A manual spice grinder. Manual spice grinders are typically operated with a crank—simply place the ingredient in the grinder, and turn the crank to grind it. This is the one I own. It’s technically exclusively for black peppercorns, but I just use it for whatever spice I want because I’m a rebel without a cause, I guess.
- An electric spice grinder. One of my secret weapons in my kitchen is this electric spice grinder by Cuisinart. It is specifically made for grinding herbs and spices, and it is an absolute BEAST. It is so much less work than a manual spice grinder—I can have things like nutmeg, tonka beans, and cinnamon sticks fully powdered in less than 5 seconds. However, it doesn’t have the best ratings on Amazon. Why? The spice grinder bowl has a tendency to get stuck. Just make sure to store the machine disassembled and it shouldn’t be a problem!
- A coffee grinder. If you don’t own a spice grinder, you can use an electric coffee bean grinder to grind the lavender petals and/or the Earl Grey loose leaf tea. Just be sure to clean it thoroughly to rid it of its coffee flavors! Be sure to check out the section below on how to clean the coffee grinder before using for this recipe.
How To Grind Spices Without A Grinder
In a pinch, a mortar and pestle will do the trick. However, this is definitely the most labor intensive route of all the options.
FAQ: Storing The Cookies
How To Store Lavender Earl Grey Cookies
The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze the cookie dough?
Yes! You can freeze the cookie dough just like you can freeze your favorite chocolate chip cookie dough recipe. After portioning the dough into balls, place the balls on a parchment lined sheet pan and freeze for 30 minutes, or until the dough is hard enough to handle without being sticky. Transfer to a zip-top freezer bag and freeze for up to 3 months.
Note that the dough will be frozen WITHOUT the sugar garnish. When ready to bake, you’ll need to sprinkle the cookies with the extra sugar! There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time to 14 to 16 minutes.
Best Recipe Tips
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
- 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. Because of the Earl Grey tea, it can be a little hard to tell when these cookies are ready—even when done, the cookie centers will look slightly gray. That’s totally normal, I promise!
More Earl Grey Recipes
More Unique Cookie Recipes
- 3 Flavor Neapolitan Cookies Made With 1 Dough
- Brown Butter Chai Crinkle Cookies
- Snickerdoodle Without Cream Of Tartar Recipe
- Strawberry Rose Snickerdoodles
- Super Chewy and Nutty Rye Chocolate Chip Cookies
Get the Recipe: Lavender Earl Grey Cookies Recipe
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. If using blue cornflower petals, sprinkle a few petals on top of each cookie.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.
- 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 for up to 3 days.
Notes
Did you make this recipe?
Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
I love this flavor combo so much! These cookies would be great with this ice cream, I bet! https://theaprilblake.com/2019/04/lavender-earl-grey-ice-cream/
that ice cream looks AMAZING! seriously, that color omg.
Wow , i just bought lavender and idk what to do with it , and earl grey is my favorite tea 😍 never thoght to mix them together
How does it taste ?!
And can i make halve of the recipe ?!
hi! i have a section describing what the earl grey cookies taste like above; do a search for “What Do Lavender Earl Grey Cookies Taste Like?”
you can half the recipe, but it might be tricky because it only uses 1 egg and it’s hard to halve eggs. i suggest just making the dough, bake as many cookies as you can eat right now, then freezing the rest of the cookie dough for baking later. instructions for how to do so are also available in the post; do a search for “Can you freeze Earl Grey cookie dough?”
To halve an egg for baking, light beat it to blend it. Weigh it in grams on a food scale, and measure out half of the liquid by weight. Discard the other half.
Hi, I’m about to start making these amazing looking cookies, loving the earl grey lavender combo! Reading through the recipe, I’m a bit confused by : “Place the coated cookies” and then followed by ” Sprinkle the tops of the dough balls with the remaining 2 tablespoons before baking”. When I make the dough balls do I roll them into the sugar and then again sprinkle them with another 2 TBS of sugar?
Thanks in advance for your comeback!
Ahh, I’m so sorry about that! You sprinkle the dough balls with the sugar AFTER placing them on the sheet pan. I’ve updated the recipe to make it less confusing!
Perfect, thanks for responding so fast! By the way, I love your book, bought it yesterday!
Made these last night bc for some reason, I had culinary lavender in the pantry. These are delicious! I have some butterfly pea flowers that I’m now thinking of adding to the tea/spice mix to give the cookies some natural blue flecks. I wonder if the pea flowers would dye the cookies blue?
Ooooh. I’ve never worked with pea flowers before, but I really LOVE that idea. I don’t know if it would dye them completely blue, but I’ll bet the flowers would give them some picturesque flecks similar to how the Earl Grey tea gives them their appearance!
Oh I might have to give it a try!
I am a very safe baker, aka, the fanciest thing I’ve ever baked was a lemon blueberry cake for my mom’s birthday and I was stressed about it every step of the way! I decided to bake these cookies because 1) I was bored, 2) I happened to have all of the ingredients, and 3) I was tired of baking banana bread variations.
Ironically, it turns out while I did have all of the ingredients, I didn’t have enough of the Earl Grey tea!! I only had one teabag, and while panic-searching my pantry for more tea, I ended up finding a pouch of vanilla-flavored black teabags.
I used 2 of those teabags plus my 1 Earl Grey and chose to skip out on the vanilla extract. Obviously, my over-thinking brain was screaming “something’s gonna go wrong, you can’t just substitute things like that!”
The cookies turned out AMAZING. I’ve never made cookies with tea, or flowers, or both, and I was terrified they were going to be too tea-y or flowery but they weren’t!! I was in pleasant shock, honestly. They were a hit with my mom and siblings and I’m definitely going to make these a staple in my baking index. Now I’ve got an itch to bake something with the dried rose petals I have hiding in my spice drawer!
Thanks for the recipe, Michelle!!!
Thanks again for all the love and for this ultra detailed blog post. Can’t wait to hang out once this is all over <3
What flour would you use to make these gluten free?
I’m sadly not an expert on gluten-free baking, but maybe an easy 1:1 gluten free flour like this one from Bob’s Red Mill: https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-1-to-1-baking-flour.html? I can’t guarantee results though since I haven’t tried the substitution for myself, but it works well in other recipes!
This one is better. Same texture as regular flour. you will just have to add xanthum gum.
https://www.bobsredmill.com/shop/gluten-free/gluten-free-all-purpose-baking-flour.html
https://www.bobsredmill.com/shop/gluten-free/gluten-free-all-purpose-baking-flour.html
I love using lavender in baking. These sound really elegant!
These are SO good – I couldn’t resist and ended up eating 4 of them immediately. The lavender amount was just right!
With just two of us at home, I made a 1/2 batch and used a 1 TB cookie scoop. Since they were smaller, I baked for only 9 mins though I think I could have used an extra minute. It made about 20 cookies.
And of course, they are just SO PRETTY. I wish I had made this earlier they would have been perfect for Mother’s Day. ❤️
Amazing! My new favorite cookies. I followed the recipe to a t. They were quick and easy to make. The earl grey flavor blended so beautifully with the lavender. Will be making these again and again. Thanks so much for sharing this!
Hi Michelle – These look amazing! The team here at Brew Dr. Tea (formerly Townshend’s Tea) loves seeing our Créme de la Earl Grey put to such fun use. Thanks for including us! We shared this recipe on our own Facebook page and we can’t wait to try it for ourselves.
These smell amazing so far, but after 10 minutes they still seem pretty puffed up? I reduced the butter by maybe 2 tbsp but I was short but does it make that big of a difference? Will they flatten out over time?? They look so firm already 🙁
Yeah, I think reducing the butter makes a difference! Butter helps the cookies spread.
these cookies are wonderful!! i did not have earl grey tea, but did have butterfly pea flower tea and it was fantastic. the flavours went SO well together. i also made a lemon glaze for a few of the cookies and everyone seemed to be fighting over the glazed cookies lol! i am going to make them again but make a lemon glaze for some and orange glaze (with maybe some sprinkled zest?) too! thank you for this delightful recipe! it is going to become a regular.
This is probably the best cookie i have ever made.
Halved the recipe and came out AMAZING. topped with both sea salt and sugar before baking. regretting halving the recipe now. i ground up 2 tea bags of earl gray lemon grass tea from trader joes in my mortar pestle and the flavor and texture is to die for. made 16 cookies for me.
This is probably the best cookie i have ever made.
Halved the recipe and came out AMAZING. topped with both sea salt and sugar before baking. regretting halving the recipe now. i ground up 2 tea bags of earl gray lemon grass tea from trader joes in my mortar pestle and the flavor and texture is to die for. made 16 cookies for me.
Hi. I just tried making your recipe but my dough didn’t turn out ‘hard’ like how a cookie dough should? It turned out soft – is this right? Would you be able to post pictures during each step so we can see the texture? Thanks so much!
Do you follow me on Instagram? I have a saved tutorial for Snickerdoodles on my Instagram profile, and this cookie dough looks pretty similar to that! It has a video of what the dough looks like. Try this link: https://www.instagram.com/stories/highlights/17843271509118635/
Hi! I just followed you and checked out the highlight with the Snickerdoodles. I think I may have let the butter get too soft before mixing it with the sugar? I’ll have to try again. Also, I didn’t taste much of the lavender and might have to increase the earl grey. Would you say it’s okay to increase or would it be too overpowering? It tasted more buttery but I’m not sure if that’s because the butter was really soft? Sorry for all the questions! Thanks.
Hi!
Yes, letting the butter get too soft can result in overly soft/loose dough. You can easily fix it though by chilling the dough in the fridge for 1 to 2 hours before scooping and baking! I think Amy even recommends this in her cookbook.
Also, faint-tasting lavender/earl grey could be a result of old spices/tea that have been sitting around too long and lost their aroma. I also always err on the side of less lavender because sometimes using too much makes the baked goods taste like soap. But feel free to up the quantities of each to suit your tastes!
Okay, thanks for explaining!
Made this recipe for the first time tonight . Absolutely delicious !! I didn’t sprinkle the sugar at the end because I thought it was perfect without . This recipe wowed me ! My dad even said it was good , and he’s a hard critic , haha ! Served with a cup of earl grey tea & cream 🖤
Tried it and loved it!!
These are absolutely stunning! Buttery and soft yet with a slight crunch. The aromatics while baking is absolutely lovely and these cookies are seriously so pretty! The flavor profile is 10/10. I would definitely recommend these!!
Hi Michelle!
Just wondering what kind of butter do you use in your recipe? I mean do you use room temperature butter or cold butter instead?
Thanks in advance! Can’t wait to try your AMAZING recipe ❤️❤️
Hi Celine,
The recipe states: “1 cup (8 ounces or 227 grams) unsalted butter, at room temperature”.
So room temperature butter! 🙂
Made these on a whim tonight because I always have all these ingredients in my cabinet and oh my gosh, they’re my favorite cookies I’ve ever made! Even my tea and lavender hating boyfriend liked them. Definitely a keeper recipe and super easy to make. They’re be great with a really simple royal icing too.
As soon as I saw earl grey and lavender I knew I had to make this recipe. Earl grey is my favourite tea, and I always have some loose leaf tea in my cupboard. The recipe is super easy to make, and a real crowd pleaser. My family loved it (even my cousin who is not a big fan of earl grey).
I chilled my dough for half an hour before baking, definitely made the shaping easier.
So good!
Hi, I am vegan and I am looking for a substitution for the egg. What do you recommend? Can I just leave it out?
No, please don’t. The cookies won’t work without an egg. You can try a commercial egg replacer like Bob’s Red Mill egg replacer. However, since I haven’t tried it myself, I can’t guarantee the results!
We followed the directions exactly and these turned out AMAZING! This is one of my fave flavor combos, but the texture of the cookies really stood out. They are very light and fluffy. My boyfriend said these will be our go to cookies now haha! Thanks for the great recipe!
These were delicious! The cookies have such a nice fluff with a bite and a slight crisp on the bottom. And the earl grey and lavender are so lovely, present but not too strong. Absolutely love and will def make again!
These are absolutely divine! I was so excited that my friend had lavender leaves. I used my mortar and pestle to grind down lavender and early grey spices. The unique combination of this recipe is exactly what I was looking for this holiday season. These cookies are going into care packages for several neighbors, and I can’t wait for the them to enjoy these tasty treats.
These were so incredibly tasty – I’ll definitely be making this recipe again! I used some old loose-leaf earl grey tea and some lavender buds I’ve had in the pantry and ground up using a mortar and pestle. The dough was very loose since I had let the butter get a little too warm, so I baked half of them and refrigerated the rest.
Can you use applesauce as an egg substitute in this recipe? Or do you have to use an egg to obtain the texture like your picture?
Unfortunately, I think you need the egg!
Hello! I have made these cookies and while they are delicious, I had an issue with them spreading. They are nice and round and the middles seem right, but the edges spread to a crisp. I was thinking maybe chilling the dough before popping them in the oven may work so I am going to try that. Do you have any ideas?
Thank you!
Yeah, definitely chill them for 20mins to 1 hour before baking next time! That happens to my cookies when the dough gets too warm.
I’m a complete sucker for anything lavender so definitely made this. Of course, I didn’t have Earl Gray tea but I definitely had black tea and Bergamot oil so I made do with what I had. These are absolutely lovely. Thank you!
I made this recipe but my cookie didn’t spread as much. I followed the measurement provided in grams (metrics) and the rest in US tsp. I’ll try to make it again US measurement and see how it turns out. Either I need to add more butter or reduce baking soda and powder?
I just made this cookies and they are AMAZING, but they never spread out flat in the oven like your pictures. I kind of just pushed down each center with a tablespoon half way through cooking to flatter them out. What did I do wrong? I was thinking my mixture may have been too dry and that I needed a larger egg but I’m not sure.
Hi! Did you use cup measures or weight measures?
These turned out beautifully. I added an extra bag of earl grey tea, but thinking I could’ve gone heavier on the lavender or tea anyway. A lot of the fragrance seems to have cooked out. This recipe was easy to follow and the cookies are quite fluffy still, although the edges are lightly brown, the inside was cooked and perfect.
These were so delicious and easy! I do have one question for next time, though. The instructions say “Sprinkle the tops of the dough balls with the remaining 2 tablespoons before baking.” I know this means sugar, but does that mean I was supposed to add all the sugar EXCEPT 2 tablespoons when I made the dough? Or are you supposed to use 250g + 2 tablespoons of sugar total? I was just a little confused by the phrasing, because I didn’t have any *remaining* sugar at that point.
Either way, I felt that the dough was already sweet enough so I sprinkled them with coarse salt instead. Turned out so good! Thank you for sharing this recipe!
I could see how this is confusing! I’ll update the recipe now. But you’re supposed to use 1 ¼ cup (8.80 ounces or 250 grams) granulated sugar in the dough, and then an additional 2 Tablespoons of sugar for garnish. Hope that makes sense!
Great recipe! I made them for the first time without the lavender and they were perfect. Texture was chewy and it was basically the perfect cookie! Wonderful praise from the tasters! 🙂
Hi! I’m wondering if since Earl grey tea has some caffeine in it, is it okay for children to eat these cookies, or will it be too strong for them? Asking specially for a four year old 🙂 thanks!
Hm, it doesn’t have TOO much caffeine since the Earl Grey is pretty distributed throughout the cookie. However, I’d probably just give the 4 year old half a cookie to be safe!
These cookies were,,, dare I say, PERFECT? The only thing I added was a few drops of lavender baking oil, as I loveeee the taste of lavender and find buds on their own are never enough! I’ve been searching and experimenting with cookie textures and this recipe cracked the code, these are the softest, cakey-ist, cookie-ist cookie you could ever dream of making, I love every bite! Thanks for the amazing recipe! Ive found my go to cookie!
Hello! I have Lavender infused Earl Grey tea from an organic lavender farm which is why this recipe caught my eye! Should I eyeball the amount of lavendar for the recipe by looking at what is infused in the tea? Or should I seperate it?
Basically, how large is the margin of error between it being soap tasting and not tasting it at all? Thank you so much!
I’m sorry, but this is so hard for me to answer without seeing how much is in the tea/trying the tea for myself!
This recipe looks great – I love lavender. I have an allergy to black tea (and green tea and white tea – basically anything from the shrub that the tea leaves come from), any herbal tea recommendations that might be a good substitute?
Hmmm, you could probably just leave the Earl Grey out? But you’d mostly end up with lavender flavored cookies.
Hey I was just wondering if anyone knew the approximate amount of calories in each cookie?
This is quite possibly the BEST cookies I have ever baked and ate. I made it dairy free by using vegan butter, and using just one cup of sugar, and it worked perfectly. I love that there’s no chilling time either. Thank you for this recipe!
Hi, I have all the ingredients in the house and would love to make these, but I only have a hand held electric mixer. I dont own a mixer with a paddle. Can I still make these? Any tips? Thank you!
Yes, a hand held electric mixer will work in place of a stand mixer. You probably just have to cream the butter and sugar for an extra 1 to 2 minutes longer.
I made these the other day to rave reviews (although I think that my lavender being a bit old was a problem – we all agreed that I could increase that. So until I get some more, I’ll be increasing the amount I use.) For anyone with a precision scale (don’t trust your kitchen scale at really small quantities), I used about 6.2g of tea to get 1 Tbsp dried. (I had to measure more than one batch, so there’s probably a bit of error in there, but it’s a good place to start.)
Unfortunately, I found that the texture of my cookies turned out sandy. The only thing that deviated from the recipe was that the lavender was accidentally doubled. The flavour was delicious, but the texture was not yummy.
Hi! If I want to lessen the sugar because my blood sugar is high, do I add more flour? If I remove let’s say, 1/4 cup of sugar, how do I make sure that the texture remains the same? Thank you so much! Tried this before and I loved it! It’s just that I’m pregnant now and I want to be careful but still eat these. 😂
Hi! I’m so sorry, I’ve only made the recipe as it’s written so I can’t help you. But in general, when reducing sugar in recipes, I like to send people to this article: https://food52.com/blog/15911-what-experts-know-about-reducing-sugar-in-baking-recipes
That being said, reducing sugar in recipes while keeping the texture is really, really hard. It’s likely that your cookies will be too poofy if you reduce the sugar—the sugar is what helps cookies spread and brown in the oven! They’ll still taste pretty good, but they’ll have a pretty different texture. Probably more cake or scone like.
You’re very kind to send me a link to help me out! Thank you so much!!! You’re awesome! 🤍
This is the first recipe I tried from this site and was incredibly impressed. I added an extra tea bag and subbed lavender extract paste 1:1 with the culinary lavender, since I couldn’t find at my local stores. I also omitted the sugar topping so I could freeze dough easily. These cookies were so unique and a huge hit with everyone! Perfect for bridal / baby showers, and with a cup of hot tea.
Even though I haven’t made this particular recipe, I encourage your readers to cook with lavender. It’s one of my favorites. I first used it in a mixed berry jam I made. I steeped 2 heaping tablespoonsful of dried lavender buds in 2 ounces of boiling water until it cooled to room temperature then strained and added the lavender “tea” to the jam just before it was ready to place in the jars. Wonderful little “something” that no one could identify. When I told them it was lavender, everyone was shocked. Apparently, like you said in your article, lavender is for “soap”.
Before trying it my daughter-in-law said she liked her jam to taste a little soapy!! After I gave her the “mom” look, she tried it and even asked for a jar to take home!! Love lavender!!
Bored at home on a Saturday night and decided to make these, They are INCREDIBLE!! The flavor is so light and delicate, perfect to enjoy with a cup of tea 🙂 Thanks so much for the recipe, definitely a keeper.
Instead of Earl Gray tea, I used chamomile tea with lavender. Will probably try it with rose petals next time. This recipe is fantastic! Other than the type of tea I used and the fact that I rolled the dough into a log in some parchment paper, refrigerated it for about an hour, then sliced and baked them, no adjustments were necessary.
Can you use the tea out of a tea bag in place of loose leaf tea for cookie recipe?
Yes! Amy’s original recipe instructs you to use Earl Grey tea from 3 tea bags.
I just made these and they are pretty good but they just taste like normal sugar cookies. Can not taste the lavender or earl gray at all.
I wish you’d address various cookie times, spacing and yield if using a smaller scoop. I did not even know cookie scoops came in different tsp measurements. I only know a huge ice cream or a regular cookie scoop. U mention the original recipe used a bigger scoop, then u go on and use a smaller one but then bake both @ 12 minutes. I went ahead and baked them at 12 minutes but agree with another comment or they could hav been baked for 10 minutes. In addition, my cookies did not spread out that much. Besides the picture is a little misleading as the cookies are not that big. I used a “regular” cookie scooper and the cookies were about 2 1/12 inches in diameter and yielded 3 dozen.
You might find this video I made about cookie scoop sizes helpful: https://www.tiktok.com/@hummingbirdhigh/video/7085454630733237547?is_from_webapp=1&sender_device=pc&web_id=6959623123864880646