Prepare the Earl Grey Base: Grind the Earl Grey tea leaves until fine, and combine with all-purpose flour, baking powder, baking soda, and salt.

Cream Wet Ingredients: Cream together the softened butter and granulated sugar until fluffy. Beat in the egg and vanilla bean paste until fully incorporated.

Combine Mixtures: Gradually add the flour-tea mixture to the wet ingredients and mix gently until just combined.

Make Lavender Sugar: Blitz culinary lavender and granulated sugar together in a food processor until finely combined.

Chill the Dough: Refrigerate the cookie dough for at least one hour.

Shape Cookies: Preheat oven to 350°F (175°C). Roll tablespoon-sized balls of dough and coat in lavender sugar.

Bake: Bake for 12-14 minutes until golden brown. Allow cookies to cool on a wire rack.

Prepare Frosting: Beat cream cheese and softened butter until smooth. Add powdered sugar and mix. Incorporate vanilla bean paste and purple food coloring if desired.

Frost Cookies: Once cooled, spread or pipe lavender frosting onto each cookie.