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Chewy Earl Grey Sugar Cookies with Lemon Glaze

A stack of four delicious earl grey cookies topped with a thick, white glaze speckled with tea leaves.
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Make these soft, chewy Earl Grey Sugar Cookies infused with real tea leaves. They have a delicate bergamot flavor, reminiscent of a London Fog latte, and are finished with a bright lemon glaze for a sophisticated tea time treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons finely ground Earl Grey tea leaves (from about 4 tea bags)
  • 1/4 cup milk
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Place the Earl Grey tea leaves in a spice grinder or mortar and pestle. Grind until the leaves are very fine, resembling coarse flour. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is key for a chewy texture.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and the ground Earl Grey tea.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing on low speed until just incorporated. Do not overmix the dough.
  6. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 1 hour.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one portion of the chilled dough to about 1/4 inch thickness. Use a round cookie cutter to cut out shapes. Place the cutouts onto the prepared baking sheets.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. These are gourmet cookie recipes that benefit from slight underbaking for chewiness.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
  12. Once cookies are fully cooled, drizzle or dip the tops into the lemon glaze. Let the glaze set before serving these elegant tea cookies.

Notes

  • For the best tea flavor, use high-quality Earl Grey tea bags or loose leaf tea. You must grind the tea finely so it incorporates smoothly into the dough.
  • If you prefer a London Fog flavor profile, add 1/4 teaspoon of pure vanilla bean paste along with the vanilla extract.
  • These cookies freeze well before baking. Place the cut-out shapes on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

Nutrition

Find it online: https://cookincorner.com/earl-grey-cookies-chewy-lemon-glaze-recipe/