Lavender Earl Grey Tea Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Steep Earl Grey tea bag in hot milk in a bowl.
• Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined.
• Drop dough by rounded spoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes.
• While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
• Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
• Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
• Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

Steps:

• Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.

Steps:

• Whisk flour, tea, and salt in a small bowl; set aside.
• Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar together by hand.
• Add egg and beat until well combined.
• Stir in the flour and lavender flowers until well combined.
• On a parchment lined cookie sheet, drop dough by tablespoon, spacing at least 3 inches apart, allowing for the cookie to spread out.
• Bake for 12-15 minutes or until pale golden brown and the edges tinge brown.
• *They will be very soft until cooled on a wire rack. Store in an air-tight container; they are better the 2nd day, if they last that long.

Steps:

• Preheat oven to 375°F
• Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
• Add vanilla, water, and butter; pulse together until a dough is formed.
• Divide the dough in half, placing each half on a sheet of plastic wrap.
• Roll each half into a 12-inch log.
• Wrap and chill for 30 minutes.
• Slice each log into 1/3 inch thick pieces.
• Place on baking sheets lined with parchment paper or foil, 2 inches apart.
• Bake until the edges are just brown, about 12 minutes.
• Let cool on sheets for 5 minutes, then transfer to wire racks.