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Delicate Earl Grey Lavender Shortbread Cookies Recipe with Easy Lemon Glaze

Earl Grey lavender shortbread cookies - featured image
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Tender, crumbly shortbread cookies infused with finely ground Earl Grey tea and dried lavender, topped with a bright and tangy lemon glaze. Perfect for afternoon tea or special occasions.

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, finely ground
  • 1 teaspoon dried culinary lavender buds
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • For the lemon glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Soften the butter at room temperature for about 30 minutes. Finely grind 2 tablespoons of Earl Grey tea leaves until powdery.
  2. Sift together 2 cups (250 grams) all-purpose flour, ¼ teaspoon salt, and the ground tea leaves into a medium bowl. Stir in 1 teaspoon dried lavender buds gently.
  3. In a large mixing bowl, cream 1 cup (227 grams) softened unsalted butter and ½ cup (100 grams) granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Add 1 teaspoon vanilla extract and mix briefly.
  4. Gradually add the sifted flour mixture to the creamed butter and sugar. Combine just until the dough starts to come together; it will be crumbly but should hold when pressed.
  5. Turn the dough onto a clean surface and gently knead a few times to form a smooth ball. Press into a flat disk about 1 inch thick. Wrap in plastic wrap and chill for at least 30 minutes.
  6. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or silicone baking mat.
  7. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Cut out 2-inch round cookies and place 1 inch apart on the baking sheet. Re-roll scraps and cut until all dough is used.
  8. Bake for 18 to 22 minutes, turning the tray halfway through. Cookies should be pale golden at edges and light in center. Cool completely on a wire rack.
  9. Make the lemon glaze by whisking 1 cup (120 grams) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest (if using) until smooth. Adjust consistency as needed.
  10. Drizzle the lemon glaze over cooled cookies using a spoon or small fork. Let glaze set at room temperature for about 30 minutes before serving.

Notes

Do not overwork the dough to keep cookies tender. Chill dough thoroughly to prevent spreading. Grind tea leaves finely to avoid gritty texture. Use good quality butter for best flavor. Bake at a moderate temperature for pale, tender cookies. Glaze only after cookies are completely cool to prevent melting.

Nutrition

Keywords: Earl Grey, lavender, shortbread cookies, lemon glaze, tea cookies, delicate cookies, floral cookies, easy baking

Find it online: https://blixfood.com/delicate-earl-grey-lavender-shortbread-cookies-recipe-with-easy-lemon-glaze/