earl grey cookies

These thick earl grey cookies have a gentle floral taste with a melt in your rmouth texture. Perfect tea time cookies.

Thick Earl Grey Cookies

butter

sugar

tsp earl grey tea (ground)

egg (at room temperature)

tsp vanilla extract

flour

tsp baking soda

tsp baking powder

tsp salt

tbsp sugar (for rolling)

Start by mixing the butter, sugar, and earl grey tea in the stand mixer for about 2-3 minutes or of until light and fluffy. Add in the room temeprature egg and vanilla and mix just until incorporated.

Now add in the sifted flour, baking soda, baking powder, and salt to the wet mixture and mix just until the flour disappears. You don&#039;t want to overmix your cookie dough.

Using a small cookie scooper scoop 16 equally sized cookie dough balls and place them on a parchment or silicone lined baking sheet. Place the baking sheet in the freezer for 20 minutes. While the cookies are chilling turn on the oven to350 F to preheat.

Once the cookies have chilled in the freeze you can either roll them in the granulated sugar right away or roll them in the palm of your hands first and then roll them in the sugar then place them back on the baking sheet.

Bake the cookies for 10-12 minutes. The cookies will continue baking as your remove them from the oven so don&#039;t worry if they look slightly underdone. Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling wrack. Enjoy!

Earl Grey Shortbread is buttery and rich with delicate notes of bergamot and black tea. Use the tea in sachets, which hold finely ground tea instead of large loose leaves. If using loose-leaf tea, grind the tea to fine consistency in a mortar and pestle, or put the tea in a zip-top bag and crush with a rolling pin.This dough molds beautifully as pictured, or use the slice-and-bake instructions in the notes of this recipe. The silicone impression mat I used is linked in the blog post and recipe. Be sure to note that when baking molded cookies, the temperature and time is low and slow: 300F for 20-22 minutes.This recipe yields about a 2 ½- 3 dozen molded cookies. However, if you’re going the slice-and-bake route you’ll end up with about 4 dozen. Please note the change in temperature and baking time for the slice-and-bake version.

Earl Grey Shortbread Cookies

Earl Grey tea (about 8 teabags)

all-purpose flour (plus extra for dusting)

fine grain sea salt

confectioners’ sugar

unsalted butter (at room temperature)

In a large mixing bowl, combine the Earl Grey tea and flour. Whisk together to disperse the tea throughout the flour. Add the salt and confectioners’ sugar. Whisk until well blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry ingredients and mix on low speed. The dough will slowly form as the beater turns. When the dough is well formed it should not be sticky, and it will be thick and clump on the beater.

Remove the dough to a piece of plastic wrap and pat into a disk. Refrigerate for 10 minutes.

Dust a work surface with flour. Remove the dough from the refrigerator and cut into quarters. Place a quarter on the dusted work surface. Dust the dough and a rolling pin lightly with flour. Roll the piece to a little greater than 1/2-inch thickness. Pick up the dough as you roll to make sure it isn’t sticking to the work surface. If it is, gently prod it loose with a spatula and throw a little more flour underneath it. Lightly re-roll.

Use an art brush (or pastry brush) loaded with flour to liberally flour the silicone impression mold. Turn the mat over and tap out excess flour. Lay the rolled dough over the impression mat and press the dough into the cavities with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mold over onto a parchment sheet and gently peel the mold away from the dough revealing a tablet design. Cut away the excess dough from the edges and transfer the molded piece to the freezer to stiffen completely (about 10 minutes). Meanwhile repeat the molding process with the remaining dough.

Preheat the oven to 300F.

Remove the frozen dough tablets from the freezer and cut into 3-4-inch lengths. Bake the cookies from their frozen state for 20-22 minutes, or until they are very slightly puffed and have a matte surface. The cookies should be pale with the bottom edges very light golden in color.

Let the cookies cool on the pans until they are firm enough to move, about 10 minutes. Remove to a wire rack to cool completely. Keep shortbread in an airtight container at room temperature for up to 6 days.

Earl grey sugar cookies with crisp edges, soft and chewy centers, and a dash of lemon icing on top!

Earl Grey Sugar Cookies

all-purpose flour

baking powder

baking soda

salt

earl grey tea bag (cut open,

unsalted butter (softened to room temperature)

g sugar

brown sugar

egg (room temperature)

vanilla extract

lemon juice

Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, salt, and the tea leaves from an earl grey tea bag. Set aside.

Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it&#39;s very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together on medium speed until fluffy, about 3 minutes.

Mix wet ingredients: Add the egg and vanilla extract and beat again until combined.

Add dry to wet mixture: Add in the flour mixture and mix on low speed until just combined. If there are any flour patches left, use a spatula to finish folding the cookie dough together to prevent overmixing.

Scoop cookie dough: Line a small cutting board with parchment paper. Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough. Release them onto your lined board.

Chill: Chill the whole board of cookie dough balls in the fridge for about 15 minutes just until they&#39;re firm to the touch and not too sticky.

Prep: Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

Roll in sugar: Once chilled, roll each cookie dough ball in between your hands to shape them into balls. Roll each ball in granulated sugar, coating all sides. Place each coated cookie dough ball on your lined baking sheet, leaving about 2&quot; in between each cookie to allow for spreading.

Bake: Bake cookies for 11-12 minutes or until the edges are slightly golden brown but the middle is still very soft. The middle might look underdone but they set into a chewy center as they cool.

Swirl cookies: Immediately after you take them out of the oven, use a large cookie cutter or a bowl turned upside down to swirl the cookies around and push any irregular sides in to make perfectly round cookies.

Cool: Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Mix: In a small bowl, stir together powdered sugar and lemon juice until it becomes a thick but pourable consistency.

Drizzle: Transfer the glaze to a piping bag or use a spoon to drizzle it across each cookie.

Lemon Glaze

this was sooo delicious! the lemon glaze was perfect for the earl grey flavour and the texture was amazing!! ^_^

Wonderful! My family loves the taste and textures and nip of the lemon. Great cookies.

I also did 2 dozen cookies, and they turned out great! Each cookie was 1 TBSP. I baked 8 (much smaller) cookies per sheet and did 3 batches.

My new favorite cookie! The flavor is subtle but delicious and the texture is incredible!!

I'm sure looking forward to trying these with my recently-purchased Earl Grey Bergamot loose-leaf Tea!  My only question is the amount of vanilla to use.  I'm converting everything from grams to ounces, but what's up with ALL that vanilla?  For 24 cookies, it calls for 3.13 Tablespoons.  Is that correct?

Me and my family loved this cookie! It was so delicious and easy to make and the flavor and texture are incredible!

Tried out this recipe a few months back and loved them!! I wanted to make a batch to bring for a potluck and was wondering if it'd be possible to leave the chilled dough in the fridge (or even freezer) for a few days and pop them in the night before. Would that work?

i am so so happy with how this turned out!! earl grey is one of my favourite flavours and these were delicious omg the best of both worlds with the crispy edge and soft centre yummm

These are my all time favorite cookies, and I make a lot of cookies… I will say I add three tea bags for a more noticeable flavor, and skip the lemon in the glaze out of laziness. They turn out amazing every time- crispy on the outside, chewy in the middle, and immediately disappear when friends are around!

10/10!! I searched for a long time to find the perfect earl grey sugar cookie and THIS is it! My husband's new favorite. Lemon icing really puts it over the top. Will be making these for a tea party baby shower and I'm sure they will be a hit!

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Top 3 earl grey cookies recipes from across the web

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Thick Earl Grey Cookies

Earl Grey Shortbread Cookies

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