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.