Earl Grey Sugar Cookies

Earl Grey tea is my go-to favorite each morning. So when I came across this recipe for Earl Grey Sugar Cookies that promised to be chewy and packed with flavor I knew I had to try them. They turned out to be incredibly easy to make and delicious, as well as just a little bit different and special. I ended up making them twice in one week so I could share them with friends! I’ve been trying to weigh my ingredients lately if the recipe includes it, supposedly it’s more precise!

Ingredients

  • 1¼ cups/250 grams granulated sugar

  • 14 tablespoons/198 grams unsalted butter

  • 1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags

  • ½ cup/100 grams light brown sugar

  • ¾ teaspoon kosher salt (Diamond Crystal)

  • ½ teaspoon finely grated orange zest

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 2½ cups/320 grams all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

Instructions

  1. Preheat the oven to 350° and line two sheet pans.

  2. Put ½ cup/100 grams granulated sugar in a shallow dish and set aside.

  3. Combine the butter and tea leaves in a small saucepan and set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.

  4. Add the tea butter to a large bowl, then add ½ cup/100 grams of brown sugar, ¾ teaspoon salt, ½ teaspoon orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated.

  5. Add the egg and 2 teaspoons of vanilla, and mix until combined and smooth, about 30 seconds.

  6. Add 2½ cups/320 grams of flour, ½ teaspoon of baking powder and ½ teaspoon of baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

  7. Scoop about 2 tablespoons of dough and roll into a ball. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.

  8. Bake the cookies until light golden around and crackled on top, about 16 to 19 minutes.

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