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Elegant Lavender Earl Grey Shortbread Cookies with Easy Lemon Glaze

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Delicate shortbread cookies infused with Earl Grey tea and culinary lavender, topped with a bright and tangy lemon glaze. Perfect for afternoon tea or special gatherings.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (250 grams) all-purpose flour, sifted
  • 2 tablespoons Earl Grey tea leaves (from about 4 tea bags or loose leaf)
  • 1 teaspoon culinary lavender, dried and finely crushed
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • For the lemon glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest (optional)

Instructions

  1. Infuse the Butter: Warm the softened butter gently in a small saucepan over low heat. Add the Earl Grey tea leaves and let steep for about 5 minutes, stirring occasionally. Remove from heat, strain through a fine mesh sieve to remove leaves, and let cool to room temperature but remain soft.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, and crushed culinary lavender. Set aside.
  3. Combine Butter and Sugar: In a large bowl, beat the infused butter with granulated sugar using an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
  4. Add Vanilla: Mix in the vanilla extract until well blended.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring on low speed or folding by hand until the dough just comes together. Avoid over-mixing.
  6. Chill the Dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least one hour.
  7. Preheat Oven & Prepare Sheet: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  8. Shape Cookies: Roll out chilled dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Use a cookie cutter to cut cookies and place them 1 inch apart on the baking sheet.
  9. Bake: Bake for 18 to 20 minutes, or until edges just begin to turn golden. Cookies will feel soft but firm up as they cool.
  10. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency by adding more lemon juice for thinner glaze or more sugar for thicker.
  12. Glaze Cookies: Drizzle or brush lemon glaze over cooled cookies. Let glaze set for at least 30 minutes before serving or storing.

Notes

If dough is too crumbly after chilling, let it rest at room temperature for 5 minutes before rolling. Avoid over-mixing to prevent tough cookies. Sift powdered sugar for smooth glaze. Bake at lower temperature to keep cookies pale and tender. Cool cookies on wire rack to maintain crispness. Dough can be refrigerated up to 48 hours before baking. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use solid coconut oil instead of butter.

Nutrition

Keywords: lavender cookies, Earl Grey shortbread, lemon glaze, floral cookies, tea time treats, elegant cookies, shortbread recipe

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