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Delicate Lavender Earl Grey Shortbread Cookies with Lemon Icing

lavender earl grey shortbread cookies - featured image
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These delicate shortbread cookies combine the floral notes of lavender and the bergamot flavor of Earl Grey tea with a bright lemon icing. They offer a tender, buttery crumb perfect for elegant occasions or a cozy afternoon treat.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 cups (250 grams) all-purpose flour, sifted
  • 2 teaspoons finely ground Earl Grey tea leaves
  • 1 teaspoon dried culinary lavender buds
  • ¼ teaspoon salt
  • Powdered sugar for dusting (optional)
  • For the lemon icing:
  • 1 cup (120 grams) powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 to 2 teaspoons milk or water (optional, to thin icing)

Instructions

  1. Infuse the butter with Earl Grey tea: Place the softened butter in a small saucepan over low heat. Stir in the finely ground Earl Grey tea leaves and warm gently for about 5 minutes, stirring frequently so the butter doesn’t brown. Remove from heat and let it cool slightly while the tea infuses.
  2. Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour, salt, and dried lavender buds. Make sure the lavender is evenly distributed but not crushed too fine.
  3. Cream the butter and sugar: In a separate bowl, use an electric mixer to cream the Earl Grey-infused butter with granulated sugar until light and fluffy, about 3 minutes.
  4. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, stirring with a spatula or on low speed just until combined. The dough should hold together but not be sticky. If too crumbly, add a teaspoon of cold water.
  5. Shape and chill the dough: Turn the dough onto a lightly floured surface and gently knead into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat oven and prepare baking sheet: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
  7. Roll and cut the cookies: On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use cookie cutters to cut shapes and place them about 1 inch (2.5 cm) apart on the baking sheet.
  8. Bake: Bake for 15 to 18 minutes, or until the edges are just starting to turn golden. The cookies should still be pale and tender-looking.
  9. Cool: Transfer the cookies to a wire rack to cool completely before icing.
  10. Make the lemon icing: In a small bowl, whisk powdered sugar with fresh lemon juice and zest until smooth. Adjust consistency with a little milk or water if needed for easy drizzling.
  11. Ice the cookies: Drizzle or spread the lemon icing over the cooled cookies. Let the icing set for about 20 minutes before serving or storing.

Notes

Gently warm the butter with Earl Grey tea leaves to infuse flavor without browning the butter. Chill dough well before baking to prevent spreading. Avoid overbaking to keep cookies tender. Adjust lemon icing consistency with milk or water for a thin drizzle. Dough can be refrigerated if it gets too warm while rolling.

Nutrition

Keywords: lavender cookies, Earl Grey shortbread, lemon icing, floral cookies, tea party cookies, delicate shortbread, homemade cookies

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