Lavender Earl Grey Shortbread Cookies

Cozy afternoons aren’t complete without a nice, warm cup of tea. And what tea is complete without a cookie (or biscuit if you’re outside the U.S.!) to dip in it? These Lavender Earl Grey Shortbread Cookies are inspired by slow afternoons, rainy days, and soft flavors. Earl Grey tea is distinguished by its signature bergamot aroma, which pairs beautifully with lavender, creating a cookie that works for any occasion.

These cookies are slice-and-bakes, which makes them extremely convenient. You can prepare the dough ahead of time, keep it refrigerated or frozen, and bake fresh cookies whenever you need (or want!). I like to have a slice-and-bake dough of some kind saved in my freezer for emergencies. You never know when you’ll get a last-minute invitation, or when you or a friend might need a pick-me-up! The texture of these cookies is soft with a delicate crumb, and the flavor is subtle, just enough to pair with tea or stand alone. 

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Ingredients and Notes

• All-purpose flour – provides structure. If using cups, make sure to measure accurately to avoid dry dough. 
• Salt – enhances flavors and balances sweetness
• Earl Grey tea leaves – the primary flavor. Some brands have larger leaves so grinding them helps distribute the flavor more evenly. 
• Butter – slightly softened butter can make mixing easier and create a lighter texture. 
• Sugar – the combination of both sugars adds depth and balances the floral flavors
• Lavender syrup – adds a gentle sweetness and a floral aroma, uplifts the Earl Grey flavors

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How to Make:

Begin by combining the flour, salt, and Earl Grey tea leaves in a bowl. Depending on the brand of tea, you may want to grind the leaves slightly and/or add an extra teaspoon of tea leaves. Ensure that the ingredients are blended evenly into the dough.

In a separate bowl, using a hand mixer or stand mixer, cream the butter and sugars together until the mixture is light and fluffy. Add the lavender syrup and mix until fully combined. 

Slowly add the dry ingredients into the butter-sugar mixture until a dough forms. The dough should be able to hold together when pressed, but a slight crumble is expected. If you are unable to form a dough ball, add water one teaspoon at a time until the dough can be loosely formed into a ball. 

Roll the dough into a log shape, approximately 1.5-2 inches (4-5 cm) in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to help it firm up and slice cleanly. 

Once the dough is out of the refrigerator, preheat the oven to 350℉ (180°C / 160°C fan). Slice the chilled dough into quarter-inch (just over ½ cm) rounds. Line a baking sheet with parchment paper and place the cookies about 1 inch (2.5 cm) apart. 

Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely. 

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Tips, Storage, and More:

• Some tea brands have stronger flavors than others. To ensure a stronger flavor you can add an extra teaspoon of Earl Grey
• The dough can be frozen for up to two months before slicing and baking
• The dough can be refrigerated overnight before slicing and baking. In fact, refrigerating for 24-48 hours gives the flavors more time to infuse and firms up the dough for easier slicing. 
• These cookies can be paired with a lemon glaze if you want a sweeter end result. 
• Store in an airtight container at room temperature for up to one week. 
• For heart shapes, hold a finger or back of a butter knife against the side of a sliced cookie. Push the sides of the dough slice around the finger/knife. It may look a little like Pac-Man at this point. Then, at the opposite end of the slice, pinch the dough to form the pointed tip of the heart. Because these are biscuits and not true cookies, they will hold their shape.  
• Looking for tea ideas? Check out our Lemon Honey Ginger Tea.