Chewy Earl Grey Sugar Cookies

These aren’t your average sugar cookies. The finely ground Earl Grey tea infuses the dough with soft floral and citrus notes, while the extra egg yolk adds richness and a chewy bite. Rolled in coarse sugar for a subtle crunch and optionally drizzled with vanilla icing, they're a cookie you’ll want to keep in your rotation year-round.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: 175 kcal per serving

Ingredients

1 cup - unsalted butter
1 cup - granulated or cane sugar
1 - egg
1 tbsp - vanilla extract
1 tbsp - earl grey tea leaves
2 ½ cups - all-purpose flour
½ tsp - salt
1 tsp - baking powder
½ tsp - baking soda
¼ cup - sanding
¼ cup - powdered sugar
1 tsp - vanilla extract
1–2 tbsp - milk or heavy cream
pinch - salt

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, beat the softened butter and Earl Grey tea leaves until combined. Add the sugar and cream for 2–3 minutes until light and fluffy. This step creates that soft, tender texture we want in a sugar cookie.
Mix in the egg, egg yolk and vanilla extract until fully combined.
In a separate bowl, whisk together flour, salt, baking powder and baking soda. Gradually fold into the wet mixture using a spatula or wooden spoon.‍
In a small bowl mix together the topping ingredients, sugar and finely ground earl grey leaves. Lightly grind the tea leaves using a mortar and pestle or spice grinder.
Line a baking sheet with parchment paper. Scoop dough balls , I used a large cookie 3 oz scoop and roll each one in coarse sugar. You can place cookie dough in the fridge for up to 24 hours for a deeper flavor.
Place dough balls at least 2 inches apart on the baking sheet and bake for 11–12 minutes, until edges are set but centers are still soft. If making small cookies check them at 9 minutes. They’ll continue to cook slightly as they cool. Let the cookies rest in on the baking sheet for 5 minutes then transfer them to a cooling rack to continue to cool. Using a circular object like a pastry cutter or bowl shape the warm cookies when they are on the baking tray.

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