I love Earl Grey tea and had bought some dry lavender flower and lavender paste so was excited to try this cookie recipe. It was my first time using ground tea leaves in a recipe.
Lavender Earl Grey Cookies »
Hummingbird High
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) (used 4 blended tea bags)
½ teaspoon
culinary-grade lavender, finely ground (used ½ teaspoon
lavender paste)
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 (used dry lavender)
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. (rolled cookies in granulated
sugar)
Bake the
cookies. Bake one pan at a time for 12 minutes (baked
10 min), 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. (sprinkled some with dry lavender)
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.
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