1. Melt butter in a saucepan and stir in ground Earl Grey tea. Let steep for 10 minutes, then let cool.

2. In a stand mixer, cream the butter with granulated and brown sugars until light and fluffy.

3. Add eggs one at a time, beating after each addition. Stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Slowly mix the dry ingredients into the wet ingredients until a soft dough forms.

6. Cover and chill dough for 30–45 minutes to prevent spreading.

7. Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets.

8. Bake for 10–12 minutes or until edges are lightly golden. Cool on a wire rack.

9. For the glaze, whisk powdered sugar, cream, vanilla, and lavender until smooth.

10. Once cookies are cool, spread glaze on top and garnish with extra lavender.