Earl Grey Cookies

5 stars (16 reviews)

My Earl Grey tea cookies recipe takes inspiration from classic British teacakes, but are made with one key ingredient swap, infused with dried tea leaves, and topped with a velvety lemon glaze. The result is like an American sugar cookie with a lighter crumb and delicious balance of sweet, slightly bitter, and bright citrus flavors.

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert, Snack

Cuisine: American, British, Southern

Servings: tea cakes

Calories: 133kcal

Author: Sommer Collier

Ingredients

1 cup unsalted butter softened (2 sticks)
1 ½ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon salt
3 cups all-purpose flour
1 tablespoon earl grey tea leaves about 3 bags
1 cup powdered sugar
4 teaspoons lemon juice

Instructions

Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
Set out a stand mixer. Add the softened butter and sugar to the mixing bowl. Beat on high for 3 to 5 minutes until the butter is extremely light and fluffy.
Scrape the bowl, then turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt.
Scrape the bowl again, then turn the mixer on low and add in the flour, 1/2 cup at a time. Quickly add in the Earl Grey tea leaves with the last portion of flour. As soon as the flour is fully blended, turn off the mixer as to not overmix the dough.
Use a cookie scoop to measure the dough portions out in 1 ½ tablespoon scoops. Roll each scoop into a ball. Place the balls on the cookie sheets, 2 inches apart.
Bake the tea cakes for 10-12 minutes until puffy in the center and just barely golden around the edges. Allow them to cool on the cookie sheets.
Meanwhile, set out a small bowl and combine the powdered sugar and lemon juice. Whisk well until the glaze is smooth. Once the tea cookies have cooled, dip the top of each cookie in the glaze and set them back on the parchment paper to dry.

Video

Notes

Store in an airtight container at room temperature for up to a week.

Nutrition