Ingredients
Scale
- 3 tbsp (12 g) Earl Grey tea
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, softened
- 1 egg, at room temperature
- 2 tsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for lavender sugar coating)
- 1/2 tbsp culinary lavender
- 4 oz (113 g) cream cheese
- 1/4 cup (56 g) unsalted butter, softened (for frosting)
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla bean paste (for frosting)
- Purple food coloring (optional)
Instructions
- Prepare the lavender sugar by grinding culinary lavender in a food processor and mixing it with granulated sugar.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Grind Earl Grey tea until finely processed; combine all dry ingredients in a bowl.
- In a separate bowl, cream together softened butter and sugar; mix in egg and vanilla until fluffy.
- Gradually fold in dry ingredients until just combined.
- Scoop dough into balls, roll in lavender sugar, flatten slightly, and place on prepared sheets.
- Bake for 9-10 minutes until lightly golden; cool on a wire rack.
- For frosting, beat cream cheese and butter until fluffy; add powdered sugar, ground lavender, and vanilla, mixing until smooth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg