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Tender Earl Grey Lavender Shortbread Cookies

Earl Grey Lavender Shortbread Cookies - featured image
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Tender shortbread cookies infused with the nostalgic aroma of Earl Grey and the floral whisper of lavender, perfect for cozy moments and tea time.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 2 tablespoons loose Earl Grey tea leaves
  • ½ cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 teaspoon culinary lavender buds, dried and lightly crushed
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1 tablespoon cornstarch (for extra tender crumb)

Instructions

  1. In a small saucepan over low heat, melt 1 cup (227 g) of unsalted butter. Once melted, add 2 tablespoons of loose Earl Grey tea leaves. Keep the heat very low and let it steep for 5 minutes, stirring occasionally to release the bergamot oils. Watch carefully to avoid browning the butter.
  2. Pour the melted butter through a fine mesh strainer into a mixing bowl to remove tea leaves. Allow the butter to cool until just lukewarm but still liquid.
  3. Add ½ cup (100 g) granulated sugar to the infused butter. Using a mixer or wooden spoon, beat until the mixture is smooth and creamy (about 2-3 minutes).
  4. Stir in 1 teaspoon vanilla extract and 1 teaspoon lightly crushed culinary lavender buds evenly into the butter mixture.
  5. In a separate bowl, sift together 2 cups (240 g) all-purpose flour, ¼ teaspoon salt, and 1 tablespoon cornstarch (optional).
  6. Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Avoid overmixing — the dough should be soft but not sticky.
  7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat the oven to 325°F (165°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Use cookie cutters or a knife to cut into preferred shapes.
  9. Place cookies on a parchment-lined baking sheet about 1 inch (2.5 cm) apart. Bake for 18-20 minutes, or until edges are just golden.
  10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Steep the Earl Grey tea leaves in melted butter to extract bergamot oils without bitterness. Lightly crush lavender buds to release aroma without overpowering. Chill dough for at least 30 minutes for easier handling and better texture. Bake at 325°F to avoid over-browning. Let cookies rest overnight to deepen flavors. Store in airtight container at room temperature for up to one week or freeze for up to 3 months.

Nutrition

Keywords: Earl Grey, lavender, shortbread cookies, tea-infused cookies, tender cookies, floral cookies, homemade cookies, dark academia, baking

Find it online: https://tomyumy.com/tender-earl-grey-lavender-shortbread-cookies-easy-homemade-recipe-for-dark-academia-fans/