Earl Grey Lavender Shortbread Cookies
As someone who loves a London Fog (especially with lavender), making Earl Grey lavender shortbread cookies was a no brainer. Cause lavender and Earl Grey are best friends (and if you have a chocolatey treat to go with, triple BFFs).
I think shortbreads might fall into one of my top five favorite cookies. They are so simple to make and so easy to spice up.
Want to add rosemary? Go for it (and they will be delicious). Make them into sticks versus circles? You can do it! Prefer them plain and small? They’ll be perfect.
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EARL GREY LAVENDER SHORTBREAD COOKIES
Let me tell you, these are perfect. The chew of the shortbread with just the right hint of lavender and Earl Grey is simply superb.
I love a cookie that comes together easily – I mean, there aren’t even eggs in them! – and tastes so good. Give ‘em a little sprinkling of sugar as they come out of the oven, and you’re golden.
I don’t have fresh lavender, can I use dried? Yes! Note that dried lavender is stronger than fresh. Only use one teaspoon of dried lavender so the flavor doesn’t overwhelm your cookies.
INGREDIENTS
- Butter: provides richness, tenderness, and the classic shortbread flavor.
- Sugar: sweetens the cookies and contributes to a light, crisp texture.
- Flour: forms the structure of the shortbread dough.
- Cornstarch: enhances tenderness for a delicate, “melt-in-your-mouth” texture.
- Salt: balances sweetness and enhances overall flavor.
- Earl Grey tea leaves: infuse the cookies with subtle citrusy and bergamot notes.
- Fresh or dried lavender: adds a floral flavor to the shortbread.
Can I add Earl Grey tea leaves directly to the flour? Most store-bought leaves are finely ground and can be mixed in as is. If not, pulse them in a food processor until fine—this ensures the flavor infuses the cookies without large, gritty pieces.
HOW TO MAKE EARL GREY LAVENDER SHORTBREAD COOKIES
Start by creaming together softened unsalted butter and ½ cup sugar in a mixing bowl for two minutes until light and fluffy. In a separate bowl, whisk together all-purpose flour, cornstarch, salt, finely ground Earl Grey tea leaves, and fragrant fresh lavender for a tender, flavorful shortbread base.
Gradually fold the dry ingredients into the butter and sugar mixture until just combined, forming a soft dough. Shape the dough into a 2.5-inch diameter log, wrap it in parchment paper, and chill it in the refrigerator for 30 minutes to firm up.
Preheat your oven to 350°F and line a baking tray with parchment paper. Slice the chilled shortbread log into ¾-inch thick discs and arrange 4–6 cookies at a time on the tray for even baking.
Bake the cookies for 10–14 minutes until the edges develop a light golden halo, being careful not to overbake for a more tender texture. Immediately after removing from the oven, sprinkle the remaining sugar evenly over the cookies and let them cool completely on a wire rack.
For a pretty garnish, top the shortbread with extra fresh lavender.
3 reasons you’ll love these Earl Grey lavender shortbread cookies
TIPS & VARIATIONS
- Make sure your Earl Grey tea leaves are fine. Most that come storebought in sachets are, but if you’re using larger leaves pulse them in a food processor before adding to your dry ingredients. This will yield a more even flavor (and no big bites of leaves).
- If you don’t have fresh lavender, no problem! Just substitue for 1 teaspoon of dried lavender.
- Mix your shortbread cookie dough until just combined and bake until just lightly golden along the edge. We want these tender!
- You can roll your log of cookie dough longer, and cut smaller cookies. I still recommend cutting a thicker cookie, so it stays tender as it bakes. If you do cut smaller cookies, start checking them as early as the 6 minute mark.
MAKING AHEAD & STORING
Your Earl Grey lavender shortbread cookies can be prepped in advance. The dough will last wrapped tightly in the fridge for up to 3 days. You can also slice and freeze the chilled cookie discs for up to 3 months.
Once baked, these cookies should be kept at room temperature in an airtight container. They will last for 4-5 days.
MORE SHORTBREAD RECIPES
- Snickerdoodle Shortbread
- Chocolate-Dipped Sesame Shortbread
- Salted Caramel Pretzel Chocolate Shortbread
- Coconut Shortbread with Mango Glaze
- One-Bowl Lemon Shortbread
EQUIPMENT YOU’LL NEED
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Knife
- Mixer
- Wire Rack
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- ½ cup sugar
- 14 tbsp butter room temperature
- 1 ¾ cups flour
- ½ cup cornstarch
- ¼ tsp salt
- ½ tbsp Earl Grey tea leaves fine
- 1 tbsp fresh lavender 1 tsp dried
- 1 ½ tbsp sugar
Instructions
- In the bowl of a mixer, cream together butter and ½ cup sugar for two minutes
- In a separate bowl, combine your flour, cornstarch, salt, tea leaves, and lavender
- Gradually add your dry ingredients to the butter/sugar, and mix until just combined
- Roll your dough into a 2.5-inch diameter log, wrap it in parchment paper, and place in the fridge for 30 minutes
- Preheat oven to 350°F
- Remove your shortbread log from the fridge, cut into ¾-inch thick discs, and place it on a parchment-lined baking tray. You should be able to bake 4-6 cookies at a time.
- Bake for 10-14 minutes, until you see a very light golden halo around the edges of the cookie. For a more tender shortbread, be careful not to overbake or risk having a more crunchy cookie!
- When you remove the shortbread from the oven, immediately sprinkle with 1.5 tablespoons of sugar – divided evenly across the cookies – and place on a wire rack to cool completely. You can top them with additional fresh lavender at this stage if desired (I did and it makes them look even prettier!).
- Enjoy!
These were so good and easier to make than I thought. I love baked goods that aren’t overly sweet. The hints of early grey tea and lavender are incredible together. These were a big hit with family and friends. I’ll be making these often!
Yes, i love the subtle sweetness and the flavors in these too! So glad you enjoyed and shared them with your friends!