Ingredients
Earl Grey Sugar Cookies
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Earl Grey tea bag, cut open, or 1 tablespoon loose tea leaves
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla bean paste
For Rolling
- 30 g granulated sugar
Lemon Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Mix dry ingredients: In a medium bowl, stir together the all-purpose flour, baking powder, baking soda, salt, and the tea leaves from the Earl Grey tea bag. Set aside to combine the flavors evenly.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until it becomes very creamy and pale in color. Add both granulated sugar and brown sugar, then beat on medium speed for about 3 minutes until the mixture is fluffy.
- Mix wet ingredients: Add the room temperature egg and vanilla bean paste to the creamed butter mixture, then beat again on medium speed until all ingredients are combined smoothly.
- Add dry to wet mixture: Slowly add the flour mixture to the wet ingredients and mix on low speed until just combined. To avoid overmixing, fold in any remaining flour patches with a spatula gently.
- Scoop cookie dough: Line a small cutting board with parchment paper. Using a 4-tablespoon cookie scooper, scoop out balls of cookie dough and place them on the lined board.
- Chill: Refrigerate the entire board of cookie dough balls for about 15 minutes until the dough is firm to the touch and not sticky, which will help the cookies hold their shape.
- Preheat and prepare baking sheet: While chilling the dough, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and perfect baking.
- Roll in sugar: After chilling, roll each cookie dough ball between your hands to form smooth balls. Then coat each ball thoroughly in granulated sugar. Arrange the sugared balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 11-12 minutes or until the cookie edges turn lightly golden brown but the centers remain soft. The middle may seem underdone but will set to a chewy texture once cooled.
- Swirl cookies: Immediately after removing the cookies from the oven, press a large cookie cutter or an inverted bowl around the edges to swirl and shape any irregular sides into perfect rounds.
- Cool: Allow the cookies to cool for about 10 minutes on the baking sheet before transferring them carefully to a wire rack to cool completely, preventing breakage.
- Prepare lemon glaze (optional): In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies for a bright, tangy finish that complements the Earl Grey flavor perfectly.
Notes
- Using loose Earl Grey tea leaves will impart a stronger tea flavor compared to tea bags.
- Chilling the dough is essential for maintaining shape and preventing cookies from spreading too much during baking.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- The lemon glaze is optional but adds a delightful citrus contrast that enhances the cookies’ flavor.
- For best results, store cookies in an airtight container at room temperature, ideally consumed within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
