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This image shows a top-down view of golden Earl Grey cookies stacked on a plate over a clean white marble surface, with a bright, minimal background.

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.
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Prep Time 10 minutes
Cook Time 9 minutes
Chill time 30 minutes
Total Time 49 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 218 kcal

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.
    This image shows a top-down view of a glass bowl with melted butter and Earl Grey tea leaves on a white marble countertop.
  • In a large bowl, mix the melted butter with ½ cup granulated sugar and ¼ cup light or dark brown sugar until combined.
    This image shows a top-down view of a glass bowl with melted butter, Earl Grey tea, granulated sugar, and brown sugar mixed together on a white marble countertop.
  • 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.
    This image shows a top-down view of a glass bowl with flour, baking powder, baking soda, and salt added to the wet mixture on a white marble countertop.
  • Cover and refrigerate the dough for 30–60 minutes or up to 2 days.
    This image shows a top-down view of a glass bowl with pale cookie dough, covered in plastic wrap, chilling on a white marble countertop.
  • Preheat the oven to 325°F/163°C and line two baking trays with parchment paper.
    This image shows a top-down view of two parchment-lined baking trays on a white marble countertop with the oven preheating in the background.
  • Place 4 tablespoons granulated sugar in a small bowl.
    This image shows a top-down view of a small glass bowl filled with granulated sugar on a white marble countertop.
  • Scoop 2–3 tablespoons of dough, roll in sugar, and place on trays 3–4 inches apart.
    This image shows a top-down view of cookie dough balls rolled in sugar inside a glass bowl on a white marble countertop.
  • Scoop 2–3 tablespoons of dough, roll in sugar, and place on trays 3–4 inches apart.
    This image shows a top-down view of cookies baking in the oven on parchment-lined trays over a white marble countertop.
  • Bake 9–11 minutes until edges are golden and set.
  • Cool on the pan for 5 minutes, then transfer to a wire rack.
    This image shows a top-down view of warm Earl Grey cookies on a tray, with a round metal cutter placed around one cookie to shape it on a white marble countertop
  • For rounder cookies, swirl a circular cutter or mug around the warm cookies.
    This image shows a top-down view of warm Earl Grey cookies on a tray, with a round metal cutter placed around one cookie to shape it on a white marble countertop.

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.