Say that 10 times fast! It’s a mouthful for sure. Or you could just make these and have a mouthful of cookie instead! This recipe is the perfect combination of snickerdoodle and tea, definitely worth a taste.

I love Earl Grey tea and I got some from the lavender farm, with lavender in it. It’s divine. That rich taste of Earl Grey with a splash of lavender. It’s easily my favourite tea out of our tea selections.

I’ve had recipes for Earl Grey cookies and cupcakes for a while and just never got around to trying them. I figured this was as good a time as any. I used my Earl Grey Lavender tea, but the original recipe from “The Farmers Daughter” uses regular Earl Grey tea leaves. Either will work.

You may need a spice grinder if your tea leaves are a little chunky. It’s best to wash and wait for your spice grinder to dry before grinding your tea though. Otherwise you are standing at the counter trying to get wet tea bits out of a tiny grinder while your toddler is pulling your pants down (true story).

As usual I will write the recipe out as I made it but if you want the original, click the link I stated above. I always cut the sugar back in a recipe and I only rolled some of them in cinnamon sugar before baking. The ones rolled in sugar did taste really good though. I ran out of energy and didn’t make the glaze, but I’m sure it’s just as good!

Earl Grey Lavender Snickerdoodles

Yields 24 small cookies

• 1/2 cup coconut oil
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1 2/3 cup flour
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 TBSP finely ground loose leaf Earl Grey & Lavender tea
• 1/8 tsp salt

Cinnamon Sugar Topping

• 2 TBSP granulated sugar
• 1 tsp cinnamon

Drizzle

• 1 tsp finely ground tea leaves
• 1/2 cup powdered sugar
• 1 TBSP milk/cream

Directions

• Preheat oven to 350 and line a baking sheet with parchment paper.
• In a large bowl cream together the sugar and coconut oil for 2-3 minutes on medium high speed until fluffy. Add the vanilla and egg and mix on high until incorporated.
• In a separate bowl mix together the flour, baking soda, cream of tartar, loose leaf tea and salt. Add the dry ingredients to the wet and mix on low speed until combined.
• In a small bowl mix the sugar and cinnamon. Roll the cookies in the sugar topping and place on baking sheet, 2 inches apart.
• Bake for 12-13 minutes for small cookies. The cookies will puff up quite a bit during baking, if you prefer a flatter cookie, use a solid flipper to gently press them down half way through the bake time.
• Let the cookies cool for 5-10 minutes on the pan before placing on a cooling rack.
• To make the drizzle: in a small bowl combine the loose leaf tea, sugar and milk. Add more milk or powdered sugar as needed until you reach your desired consistency. Drizzle over cookies and serve!

Note: regular butter or margarine can be used in place of coconut oil.