Prepare Lavender Sugar by blending 1 tablespoon of dried culinary lavender and ½ cup of granulated sugar in a food processor until finely ground.

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

Mix Dry Ingredients by whisking together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 2 teaspoons of finely ground Earl Grey tea in a large mixing bowl.

Cream Butter and Sugar by beating ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Combine Wet Ingredients by adding 1 large egg and 1 teaspoon of vanilla bean paste to the butter-sugar mixture, mixing until well combined.

Incorporate Dry Ingredients by folding in the dry mixture from Step 3 into the wet mixture just until combined.

Shape Cookies by scooping tablespoon-sized portions of dough, rolling them into balls, and coating each ball in reserved lavender sugar.

Bake the cookie dough balls in the preheated oven for 9-10 minutes, or until the edges are lightly golden.

While cookies cool, make frosting by beating 4 ounces of cream cheese and ¼ cup of softened unsalted butter until light and fluffy, gradually adding 1 cup of powdered sugar and reserved lavender sugar.

Frost Cookies by spreading a generous layer of lavender cream cheese frosting on each cookie after they cool.