Description
These Soft Earl Grey Sugar Cookies are incredibly tender and melt in your mouth, infused with the fragrant and unique flavor of Earl Grey tea. The dough comes together quickly and is perfect for those who want a delicate, aromatic cookie with a classic sugar coating.
Ingredients
Scale
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) table salt or fine sea salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter, melted and cooled
- 2 tablespoons (10 g) Earl Grey tea leaves (about 3 tea bags)
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar, packed
- 1 tablespoon (4 g) vanilla extract or paste
- 1 large egg, room temperature
For rolling:
- 4 tablespoons (48 g) granulated sugar
Instructions
- Infuse Butter with Earl Grey: Add ½ cup unsalted butter and 2 tablespoons Earl Grey tea leaves into a saucepan and heat gently until the butter melts, allowing the tea leaves to infuse their flavor. Alternatively, melt the butter in a microwave-safe bowl in 15-second intervals. Once melted, allow the mixture to fully cool before proceeding.
- Mix Sugars and Butter: In a large mixing bowl, combine the cooled Earl Grey-infused butter with ½ cup granulated sugar and ¼ cup packed light or dark brown sugar. Use a silicone spatula to mix until the sugars are fully combined and the mixture is smooth.
- Add Egg and Vanilla: Incorporate one room temperature egg and 1 tablespoon vanilla extract or paste into the sugar-butter mixture. Stir until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a medium bowl, mix together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add these dry ingredients to the wet mixture, stirring until no dry spots remain and the dough is fully incorporated.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for 30-60 minutes or up to 2 days. For easier handling during longer chills, pre-scoop dough into balls, line them on a parchment-lined tray, then chill.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line two baking trays with parchment paper to prevent sticking and easy cleanup.
- Shape and Roll Cookies: Pour 4 tablespoons granulated sugar into a small bowl or plate. Using a cookie scoop (2-3 tablespoons capacity), scoop dough and roll each ball thoroughly in the granulated sugar. Place the sugared dough balls on the baking trays, spacing them about 3-4 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 9-11 minutes until the edges begin to turn a slight golden brown and the cookies are set. Avoid overbaking to keep them soft and tender.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional Plating Tip: For perfectly round cookies, place a large circular cutter or mug on top of a warm freshly baked cookie and gently move it in a circular motion to smooth out the shape. This step is purely for aesthetics.
Notes
- Use a kitchen scale for accurate ingredient measurements to ensure consistent results.
- When measuring flour by volume, spoon it gently into your measuring cup and level it for best accuracy.
- Longer chilling times improve dough handling and flavor development; pre-scoop dough balls to make the process easier.
- Be careful not to overbake; the cookies should remain soft and slightly golden at the edges.