Earl Grey Shortbread with Lavender Buttercream
This year I finally attended my first Christmas Cookie Exchange, and I went full festive — complete with Earl Grey Shortbread and Lavender Buttercream cookies. Delicate, fragrant, and utterly delicious, these cookies combine unique flavors with holiday cheer, making them a perfect treat for gifting or sharing at any holiday gathering.
Why You’ll Love This Recipe
- Unique flavor combo: Earl Grey and lavender bring sophistication and warmth.
- Perfect for gifting or exchanges: Elegant, fragrant, and festive.
- Buttery, crisp texture: Classic shortbread with a delicate twist.
- Simple to make: Few ingredients, big flavor.
- Holiday standout: Makes a memorable impression at cookie swaps or tea parties.
Tips From My Kitchen
- Grind the tea leaves finely: Prevents texture issues and ensures even flavor.
- Handle lavender gently: Too much can overpower the delicate flavor.
- Chill dough: Makes shaping easier and prevents spreading.
- Make ahead: Cookies can be stored in an airtight container for up to a week.
- Perfect for gifting: Package in tins with a ribbon for a festive presentation.
The Story
Christmas baking has never been my comfort zone. I’ll admit it — I’m a “dash of this, splash of that” cook, but baking? That’s a science, a precise art. Yet this year, for the first time, I attended a Christmas Cookie Exchange courtesy of my dear friend Josie. And instead of reaching for a tried-and-true holiday classic, I wanted something different, something delicate yet festive.
After a lot of thought, I landed on an Earl Grey and lavender combination. Two distinct, aromatic flavors that somehow dance beautifully together. Earl Grey brings a hint of bergamot and warmth, while lavender adds a subtle floral note that feels both sophisticated and nostalgic.
As I twisted off the lid of my jar of culinary lavender and opened a tin of Earl Grey tea, I was instantly transported back to sipping tea in my little garden in Harrogate, England. Memories of past travels, long friendships, and small moments of joy swirled around me. I knew immediately this cookie would be my unique contribution to the exchange.
Despite my initial panic (reading the invite at the last minute and realizing I was supposed to bring four dozen cookies) I went ahead with my modest batch. And you know what? One bite of the shortbread swirled with lavender buttercream made all my holiday baking fears melt away. These cookies are delicate, flavorful, and just a little unexpected: a true holiday win.
“The most beautiful discovery true friends make is that they can grow separately without growing apart.”
~Elizabeth Foley
You can check out this shortbread recipe at the FeedFeed’s website as featured on the Shortbread Feed.
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How to Make Earl Grey and Lavender Shortbread Cookies
Earl Grey Shortbread with Lavender Buttercream
Ingredients
Shortbread
- 2 cups all-purpose flour
- 2 tbsp loose Earl Grey tea leaves
- 1/2 tsp Kosher salt
- 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup unsalted butter, room temperature
Lavender Buttercream
- 3/4 cup unsalted butter, room temperature
- 3½ cups powdered sugar
- 1 tsp dried culinary lavender, finely chopped
- 1 tsp pure vanilla extract
- 1 tbsp milk or cream, if needed, to thin buttercream
Instructions
Shortbread
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the powdered sugar, vanilla, and butter. Pulse together just until a dough is formed. Place the dough on a sheet of plastic wrap and roll into a log (about 2 1/2-inches in diameter). Tightly twist each end of the plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch-thick disks. Place on parchment lined baking sheets, 2 inches apart. Bake until the edges are just lightly brown, about 12 minutes. Watch the time carefully, these cookies are thin and will burn quickly. Let the shortbread cool on the cookie sheets for 5 minutes and then transfer to wire racks and cool to room temperature.
Lavender Buttercream
- Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and finely chopped lavender. Increase the speed of the mixer, scrape down the sides, if needed, and beat the frosting until fluffy and combined. Beat in the vanilla extract.
- If the frosting seems too thick, beat in a tablespoon of milk at a time. If it seems to runny or too thin, you can beat in more powdered sugar. Frost the shortbread when they are completely cool. Top with a few lavender buds, if you wish.
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