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lavender earl grey cookies sitting on top of a cup of lavender earl grey tea

Lavender Earl Grey Cookies with Lemon Glaze

Rachel Riesgraf
Lavender earl grey cookies are heavenly delicious on their own, but then drizzle with lemon glaze and you'll be addicted!! The cookies are soft, chewy, and full of fresh flavor with subtle notes of lavender and bergamot. The dough is so simple to make in just one bowl and doesn't require any chilling in the fridge. These are the BEST lavender earl grey cookies!
5 stars
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Dessert
Servings 2 dozen

Ingredients
  

  • 1 cup salted butter, room temperature
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon dried lavender
  • 3 earl grey tea bags

Lemon Glaze

  • 1 cup powdered sugar
  • 1 ½ tablespoons lemon juice (about ½ lemon)
  • 1-2 tablespoons water

Instructions
 

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  • Using a stand mixer or electric hand mixer, cream together the butter and sugar until fluffy and lighter in color, about 2 minutes. Beat in the egg and vanilla until just combined.
  • Add the flour, baking soda, baking powder, salt, and lavender. Cut open the tea bags and pour earl grey tea into the bowl. Beat until just combined, scraping down the sides as needed.
  • Roll 3 tablespoons of dough at a time and place evenly spaced on the prepared cookie sheet. Bake for 11 minutes, or until the cookies are lightly golden brown on the bottom and pale on top. Remove from the oven and let sit for 2 minutes, then transfer to a cooling rack. Repeat with remaining dough.

Lemon Glaze

  • In a small bowl, mix together the powdered sugar and lemon juice. Add 1-2 tablespoons of water as needed to thin out the glaze until it reaches drizzling consistency.
  • Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.

Notes

For smaller cookies, roll 2 tablespoon dough balls and bake for 9-10 minutes.
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