There’s something quietly thrilling about biting into an Earl Grey Cookie — it delivers the same joy as a Chocolate Chip Muffin or a delicate Crêpe from a Parisian café. The bergamot-laced aroma takes you on a little flavor journey, balancing sophistication with everyday comfort.
Infusing tea into baked goods is a chef’s trick I picked up while traveling in London — it’s all about steeping the leaves just right, coaxing out their floral depth. You’ll love how the cookies turn out crisp on the edges yet buttery-soft inside, a texture dance that rivals your favorite pastries.
Whether paired with afternoon tea or tucked into a lunchbox, these cookies offer a global twist on a classic treat. It’s an easy recipe that invites you to play, maybe with a hint of lavender or orange zest, making it your own adventure in the kitchen.
What Makes This Recipe Special?
- The first time I baked these, I was amazed by how the Earl Grey scent filled my kitchen — it’s like bringing a London tea room home, which makes even a rainy day feel luxurious.
- I love how they fit into my busy lifestyle; they’re quick to prep and bake, making them a go-to when I want something indulgent without fuss.
- Over time, I’ve experimented by adding lemon glaze or dipping them in dark chocolate — small tweaks that keep the recipe exciting and versatile.
- An unexpected win: they’ve become my secret weapon for mindful snacking, offering a lighter, satisfying alternative when I’m craving sweets.
- Trust me, they taste as good as they sound — fragrant, buttery, and just sweet enough to make every bite feel special.
Earl Grey Cookies Recipe
Delicate, buttery Earl Grey cookies infused with fragrant tea leaves offer a unique twist on a classic treat. With crisp edges and soft centers, they’re rolled in sugar for extra sparkle and sweetness. Perfect for tea lovers craving something cozy and indulgent alongside their cup.
Equipment
- Saucepan or microwave-safe bowl
- Large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Parchment paper
- Plastic wrap
- Baking trays
Ingredients
Wet Ingredients
- ½ cup unsalted butter melted and cooled
- unsalted butter melted and cooled
- 1 egg room temperature
- ¼ cup light or dark brown sugar packed
- 2 tbsp earl grey tea leaves about 3 tea bags
- 1 tbsp vanilla extract or paste
Dry Ingredients
- ½ tsp baking powder
- 1½ cups all-purpose flour
- ½ tsp table salt or fine sea salt
- ½ tsp baking soda
Rolling
- 4 tbsp granulated sugar
Instructions
- Melt ½ cup unsalted butter with 2 tablespoons Earl Grey tea leaves in a saucepan or microwave in 15-second intervals; let cool completely.
- In a large bowl, mix the melted butter with ½ cup granulated sugar and ¼ cup light or dark brown sugar until combined.
- Add 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt; mix until no dry spots remain.
- Cover and refrigerate the dough for 30–60 minutes or up to 2 days.
- Preheat the oven to 325°F/163°C and line two baking trays with parchment paper.
- Place 4 tablespoons granulated sugar in a small bowl.
- Scoop 2–3 tablespoons of dough, roll in sugar, and place on trays 3–4 inches apart.
- Scoop 2–3 tablespoons of dough, roll in sugar, and place on trays 3–4 inches apart.
- Bake 9–11 minutes until edges are golden and set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
- For rounder cookies, swirl a circular cutter or mug around the warm cookies.
Notes
- For a stronger tea flavor, steep the butter with the tea leaves longer before straining or leaving the leaves in.
- If you prefer a smoother texture, grind the tea leaves before adding them to the butter.
- Use room-temperature egg for easier mixing and smoother dough.
| Calories | 218kcal |
| Carbohydrates | 30g |
| Fiber | 1g |
| Fat | 10g |
| Protein | 3g |
| Cholesterol | 41g |
Tips To Ease Your Job!
- Grind the tea leaves: Grind the Earl Grey tea leaves slightly with a mortar and pestle or spice grinder — this helps them blend seamlessly into the dough and avoids any coarse bits.
- Pre-scoop the dough: Scoop the dough into balls before chilling if you plan to refrigerate it for a longer time — this saves you from handling stiff, chilled dough later.
- Use parchment or silicone mats: Line your trays with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.
- Use a stand mixer or hand mixer: If mixing by hand feels tiring, use a stand mixer or hand mixer on low speed to combine the butter, sugars, and egg — it speeds things up and gives a smoother dough.
