Ingredients
Scale
- 3 tbsp Earl Grey tea
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 1 cup unsalted butter
- 1 egg
- 2 tsp vanilla bean paste
- 1/2 cup granulated white sugar (for frosting)
- 1/2 tbsp culinary lavender (for frosting)
- 4 oz cream cheese
- 1/4 cup unsalted butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 1/2 tbsp culinary lavender (for frosting)
- 1 tsp vanilla bean paste (for frosting)
- purple food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a saucepan, add Earl Grey tea leaves, steep for 5 minutes, then strain and cool.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, combine cooled infused butter with sugar; beat until fluffy.
- Add egg and vanilla; mix well.
- Gradually blend dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized dough onto the prepared sheet and bake for about 9 minutes until golden around the edges. Cool on a wire rack.
- For frosting: Beat softened cream cheese and butter until creamy, then gradually mix in powdered sugar, culinary lavender, and vanilla.
- Frost cooled cookies generously.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 28mg