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–+ servings
Earl Grey Cookies

Earl Grey Cookies

A soft chewy sugar cookie infused with Earl Grey tea.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Cookie Sheets
  • Cookie Scoop

Ingredients
  

  • 1¼ Cups Granulated sugar (250 grams)
  • 14 Tablespoons Unsalted butter (198 grams)
  • 1 Tablespoons Earl Grey tea leaves (finely ground) from about 3 tea bags
  • ½ Cup Light brown sugar (100 grams)
  • ¾ teaspoon Kosher salt Diamond Crystal
  • ½ teaspoon Orange zest finely grated
  • 1 Large egg
  • 2 teaspoons Vanilla extract
  • 2½ Cups All-purpose flour (320 grams)
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda

Instructions
 

  • Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put ½ cup (100 grams) of granulated sugar in a small bowl or shallow dish and set aside.
  • Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
  • Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup (150 grams) granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
  • Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
  • Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
  • Bake the cookies until set, light golden around and crackled on top, 12 to 15 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets.

Notes

  • The mixture may be grainy and separated when you first mix the melted butter with the sugar. Don't worry, it will come together and become creamy when you add egg and mix a little longer.
  • This recipe calls for Diamond Crystal kosher salt. If you use Morton's kosher salt, you should use half the amount. Morton kosher salt is finer than Diamond so you get twice the amount in a teaspoon.
  • Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.
Keyword earl grey, sugar cookie
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