Earl Grey Stained Glass Floral Cookies (Print Version)
Delicate Earl Grey infused treats with stunning stained glass centers and edible flowers. Elegant and perfect for tea time.
# What You Need:
→ Cookie Dough
01 - 1 3/4 cups gluten-free all-purpose flour blend (210 grams)
02 - 1/3 cup almond flour (40 grams)
03 - 2 Earl Grey tea bags, contents finely ground (or 2 teaspoons loose leaf tea)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup organic granulated sugar (100 grams)
07 - 1/2 cup vegan butter, softened (120 grams)
08 - 2 tablespoons unsweetened plant milk
09 - 1 tablespoon maple syrup
10 - 1 teaspoon pure vanilla extract
→ Stained Glass Centers
11 - 1/2 cup vegan hard candies (assorted colors), crushed
12 - Edible dried flowers (rose petals, cornflower, violets, lavender), as desired
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Open the Earl Grey tea bags and finely grind the tea contents using a mortar and pestle or spice grinder. If using loose leaf tea, ensure it is finely ground.
03 - In a medium bowl, whisk together the gluten-free flour blend, almond flour, ground Earl Grey tea, baking powder, and salt until thoroughly incorporated.
04 - In a large bowl, beat the softened vegan butter and granulated sugar using an electric mixer or whisk until the mixture is light and fluffy, approximately 2-3 minutes.
05 - Add the plant milk, maple syrup, and vanilla extract to the butter mixture. Mix well until fully combined and smooth.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft, cohesive dough forms. If the dough is too sticky to handle, refrigerate for 15 minutes.
07 - Lightly dust a clean work surface with gluten-free flour. Roll out the dough to approximately 1/4 inch thickness. Use a large cookie cutter to cut the outer shapes, then use a small cutter to create a window in the center of each cookie. Transfer to the prepared baking sheets.
08 - Fill each cut-out center with 1-2 teaspoons of crushed vegan hard candy. Sprinkle a few edible flowers into the candy, pressing gently so they adhere properly.
09 - Bake for 9-11 minutes, or until the cookie edges are lightly golden and the candy centers have completely melted to create the stained glass effect.
10 - Allow the cookies to cool completely on the baking sheets. The stained glass centers will harden as they cool, making them easier to handle without breaking.
# Expert Tips:
01 -
- The Earl Grey infusion gives these cookies a sophisticated, floral depth that pairs beautifully with the sweet stained glass centers
- They're naturally vegan and gluten-free without sacrificing that delicate, melt-in-your-mouth texture that makes a cookie truly exceptional
02 -
- Don't be tempted to overfill the candy centers—too much will spill over the edges during baking and create a sticky, uneven mess
- Let the cookies cool completely on the baking sheet, because moving them too early will cause the soft candy centers to warp and lose that perfect glass effect
03 -
- Crush your candies in separate plastic bags so colors don't accidentally bleed together, and use a rolling pin to get pieces roughly the size of peas
- If your dough becomes too soft to work with, don't add more flour—just pop the whole sheet of cut cookies in the freezer for 5 minutes before filling with candy