Prepare Lavender Sugar: Pulse 1 tablespoon of dried culinary lavender in a food processor until finely ground. Mix with ½ cup granulated sugar and set aside half for frosting.

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ground Earl Grey tea.

Cream Butter and Sugar: Use a hand mixer to beat together ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.

Combine Wet Ingredients: Add one room-temperature egg and 1 teaspoon vanilla bean paste, beating until smooth and airy.

Incorporate Dry Ingredients: Slowly add dry ingredients to wet, mixing on low until just combined without overmixing.

Shape Cookies: Portion dough into balls, roll in reserved lavender sugar, and flatten lightly on baking sheets.

Bake: Bake for 9-10 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to wire rack.

Make Frosting: Beat together 8 ounces of cream cheese and ¼ cup butter until fluffy. Gradually mix in 2 cups powdered sugar, reserved lavender sugar, and 1 teaspoon vanilla paste.

Frost Cookies: Once cookies are completely cooled, spread about 1 tablespoon of frosting on each cookie.