Description
These Earl Grey Sugar Cookies combine the fragrant, citrusy notes of Earl Grey tea with a soft, chewy sugar cookie base, finished with a delicate lemon glaze for a perfect balance of flavors. Ideal for tea time or an elegant dessert treat, these cookies bring a sophisticated twist to a classic sugar cookie recipe.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Earl Grey tea bag (cut open, or 1 tablespoon loose tea leaves)
Wet Ingredients
- 115 g unsalted butter (softened to room temperature)
- 150 g granulated sugar
- 50 g brown sugar
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
Coating and Glaze
- 30 g granulated sugar (for rolling)
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and the loose tea leaves from the Earl Grey tea bag. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until creamy and pale in color. Add the granulated sugar and brown sugar, and continue to cream on medium speed until the mixture is fluffy, about 3 minutes.
- Mix wet ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Beat again until fully combined and smooth.
- Add dry ingredients to wet mixture: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Use a spatula to fold the dough and ensure no flour pockets remain, being careful not to overmix.
- Scoop cookie dough: Line a small cutting board with parchment paper and scoop cookie dough into 4-tablespoon portions using a cookie scooper. Place scoops on the lined board.
- Chill: Chill the cookie dough balls in the refrigerator for about 15 minutes until they are firm to the touch but not sticky.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll in sugar: Shape each chilled dough ball into a round ball by rolling between your hands. Then roll each ball evenly in granulated sugar and place on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake the cookies for 11-12 minutes, until the edges turn slightly golden but the centers remain soft. The centers may look undercooked but will set as they cool.
- Swirl cookies: Right after removing from the oven, use a large cookie cutter or an inverted bowl to gently swirl each cookie, pushing irregular edges in to create perfectly round shapes.
- Cool: Cool the cookies on the baking sheet for 10 minutes, then transfer carefully to a wire rack to cool completely.
- Prepare lemon glaze: In a small bowl, combine powdered sugar and lemon juice. Stir until the glaze achieves a thick but pourable consistency.
- Drizzle glaze: Using a piping bag or spoon, drizzle the lemon glaze over the cooled cookies for a refreshing citrus finish.
Notes
- Chilling the dough helps control spreading and results in thicker, chewier cookies.
- Do not overbake the cookies; they should look slightly underdone in the center.
- The Earl Grey tea leaves infuse the dough with subtle citrus and bergamot flavors, so be sure to use quality loose leaves or a fresh tea bag.
- The lemon glaze adds bright acidity to balance the sweetness of the cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
