Chewy Earl Grey Sugar Cookies Recipes

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CHEWY EARL GREY SUGAR COOKIES



Chewy Earl Grey Sugar Cookies image

Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 45m

Yield About 20 cookies

Number Of Ingredients 11

1 1/4 cups/250 grams granulated sugar
14 tablespoons/198 grams unsalted butter
1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags
1/2 cup/100 grams light brown sugar
3/4 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon finely grated orange zest
1 large egg
2 teaspoons vanilla extract
2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
  • Combine the butter and tea leaves in a small saucepan 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.
  • Add the tea butter to a large bowl, then add brown sugar, salt, 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. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
  • Add the flour, baking powder and 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.
  • Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
  • Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.

EARL GREY TEA COOKIES



Earl Grey Tea Cookies image

Biscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 10

1 Earl Grey tea bag
1/3 cup boiling water
1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon ground cinnamon, divided
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 tablespoons confectioners' sugar

Steps:

  • Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.

Nutrition Facts :

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