Lavender Sugar Cookies w/ Earl Grey Glaze

Share information about your brand with your customers. Describe a product, make announcements, or welcome customers to your store.

Lavender Sugar Cookies with Earl Grey Glaze

Cookie Ingredients:

  • 1 1/4 cups lavender sugar
    • 2 tbs culinary lavender per 1 cup of sugar
    • blend in food processor to incorporate as much as possible
    • sift out any large materials with a sieve if desired
  • 3/4 cup butter (room temp)
  • 1 large egg
  • 1 Tbs milk
  • 1 Tbs light corn syrup
  • 2 tsp vanilla
  • 2 1/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

 

Glaze Ingredients:

  • 1 Earl Grey tea bag (or approximately 1 tsp dried tea leaves)
  • 1 cup powdered sugar
  • 2 tsp light corn syrup
  • 1/2 tsp vanilla extract (clear, if available) - OR - lavender extract
  • 1/4-1/3 cup milk
  • lavender dust (optional)
    • grind culinary lavender with a mortal and pestle or in a grinder as finely as possible
    • if desired, sift through a fine mesh sieve before use

 

Instructions:

  • Combine butter and lavender sugar in a stand mixer and blend on medium-high speed for 4-5 minutes (or until pale and fluffy)
  • While the butter and lavender is mixing, combine egg, milk, corn syrup, and vanilla
  • Add egg mixture to mixer and blend another minute or so until well combined
  • Combine dry ingredients - flour, baking powder, and salt - and then add to the mixer to combine
  • Turn out the ingredients onto a piece of parchment paper and form into one or two balls
  • Roll them out into logs approximately 1.5 inches wide, wrap tightly into plastic wrap or parchment paper, and place in a refrigerator for 1+ hours (or until ready to bake)
  • Preheat oven to 350F
  • Slice chilled cookie logs and place on a parchment lined cookie sheet
  • Bake 11-12 minutes, or until cooked through (they will NOT be brown) 
  • Cool before glazing


Glaze:

  • Warm milk and add tea bag (or leaves) — steep for 30+ minutes (or longer, if preferred)
  • Combine powdered sugar, corn syrup, and extract
  • Slowly add in the Earl Grey milk a few teaspoons at a time, and mixing and adding more water until your glaze resembles honey
  • Dip the cooled cookie top into the glaze, and return to a your cookie sheet or cooling rack
  • Sprinkle with lavender dust


Notes:

  • Cookie logs can be made in advance and stored in the refrigerator or freezer prior to use
  • If you’d rather cut out specific shapes instead of slicing a log, go for it
Back to blog