Irresistibly Soft Earl Grey Sugar Cookies for Tea Lovers
Enjoy these delightful Earl Grey Sugar Cookies that melt in your mouth with their unique flavors, perfect for tea lovers.
Equipment
- Mixing bowl
- Small Saucepan
- Baking tray
- Parchment paper
- Wire Rack
- plastic wrap
Ingredients
For the Cookie Dough
- 2 tablespoons Earl Grey tea leaves or 3 average-sized tea bags
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract opt for pure vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional Garnishes
- 1/2 cup chopped white chocolate
- 1 tablespoon lemon zest
- edible flowers or candied citrus peel for decoration
Instructions
Cookie Preparation
- In a small saucepan, melt the unsalted butter with the Earl Grey tea leaves over low heat. Stir gently until fully combined, then remove from heat and let it cool completely.
- In a mixing bowl, combine the cooled butter with granulated sugar and brown sugar. Blend them together until the mixture is well combined and creamy, about 1-2 minutes.
- Whisk in the egg and vanilla extract until smooth.
- Gradually add all-purpose flour, baking powder, baking soda, and salt. Stir gently until no dry spots remain, being careful not to overmix.
- Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 30-60 minutes.
- Preheat your oven to 325°F (163°C) and prepare your baking trays with parchment paper.
- Roll the chilled dough into small balls, coat them in granulated sugar, and place them on the trays spaced 2 inches apart.
- Bake for 9-11 minutes, until the edges are light golden. Cool on trays for 5 minutes before transferring to a wire rack.
Notes
For best flavor, serve with tea or vanilla ice cream. Store in an airtight container for up to 5 days.