I’ve been on a major earl grey kick the past few months – so much so that I’ve swapped my morning cup of coffee for earl grey and honestly, I don’t see me going back anytime soon. So while I’m on this kick, I combined my favorite drink and my favorite dessert category to create this delicious, chewy Earl Grey Sugar Cookie. As always, I’ll keep the intro short and sweet so we can get into the sweet 🙂
Ingredients:
for about 22 cookies
- 2 sticks unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tablespoons honey
- 1 egg + 1 egg yolk, room temperature
- 1.5 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 earl grey tea bags* (about 3 tsp of loose leaf)
for the sugar roll:
- 1 earl grey tea bag* (about 1.5 tsp loose leaf tea)
- 1/4 cup granulated sugar
- Optional: zest of a lime or half an orange
Directions:
- In a small saucepan, melt the butter. Pour into a large mixing bowl + set aside.
- In a separate mixing bowl, whisk together the dry ingredients – flour, salt, baking soda + powder, and earl grey tea.
- Once the butter has cooled slightly, add in both sugars and honey + combine using an electric hand mixer. Mix well, about 1 minute.
- Add in the egg + yolk and vanilla extract and mix until thoroughly combined.
- Add the dry ingredients into the butter mixture + combine just until no streaks of flour remain. The dough will be appear loose and glossy.
- Cover the bowl with plastic wrap and set aside to sit at room temperature** for 1.5 – 2 hours.Â
- Once the dough has set, preheat the oven to 350F.
- In a shallow bowl or plate, combine the sugar + earl grey + citrus zest, if using.
- Scoop 1-inch cookie dough balls and roll them in your hands to create a sphere.
- Roll each ball in the sugar mixture, then place onto a parchment-lined baking sheet. I typically put 6 cookies per sheet.
- Bake at 350F for a total of 10-11 minutes, banging the pan at 7 minutes to help achieve the crackly top and rimmed edge.
- Â Let the cookies cool for about 10 minutes before removing from the pan. Best served warm and enjoyed with a cup of ear grey.
Notes:
* Prior to adding the earl grey into the flour mixture, crush the tea in the bag to ensure it’s a fine powder. You can also dump the tea into a ziploc bag and crush it up that way if using loose leaf tea. The same applies to the tea that’s used in the sugar roll.
**The dough can also be chilled in the refrigerator up to a day in advance. When ready to bake, allow the dough to come to room temperature for about half an hour.
