Soft Earl Grey Sugar Cookies Recipe

Introduction

These Soft Earl Grey Sugar Cookies offer a delightful twist on a classic treat, infused with the fragrant notes of Earl Grey tea. Perfectly tender with a subtle citrusy bergamot flavor, they are an elegant choice for any tea time or dessert table.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon table salt (or fine sea salt)
• ½ cup unsalted butter (melted and cooled)
• 2 tablespoons Earl Grey tea leaves (about 3 tea bags)
• ½ cup granulated sugar
• ¼ cup light or dark brown sugar (packed)
• 1 tablespoon vanilla (extract or paste)
• 1 egg (room temperature)
• 4 tablespoons granulated sugar (for rolling)

Instructions

1. Step 1: Melt the butter and infuse with tea. In a saucepan, combine ½ cup unsalted butter and 2 tablespoons Earl Grey tea leaves. Heat gently until the butter melts, stirring occasionally. Alternatively, microwave in 15-second intervals until melted. Let the mixture cool completely.
2. Step 2: Mix melted butter and sugars. In a large bowl, stir together the cooled Earl Grey butter, ½ cup granulated sugar, and ¼ cup packed brown sugar using a silicone spatula until combined.
3. Step 3: Add egg and vanilla. Beat in 1 room-temperature egg and 1 tablespoon vanilla extract until the mixture is smooth and uniform.
4. Step 4: Combine dry ingredients. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
5. Step 5: Add dry ingredients to wet. Gradually mix the dry ingredient blend into the wet mixture until no dry spots remain and a soft dough forms.
6. Step 6: Chill the dough. Cover the dough tightly with plastic wrap and refrigerate for 30 to 60 minutes, or up to 2 days. For easier handling, pre-scoop the dough into balls before chilling on a parchment-lined tray.
7. Step 7: Prepare for baking. Preheat the oven to 325°F (163°C) and line two baking trays with parchment paper. Pour 4 tablespoons granulated sugar into a small bowl for rolling.
8. Step 8: Scoop and roll cookies. Using a cookie scoop (about 2–3 tablespoons), portion dough balls and roll each in the granulated sugar. Place them on the prepared trays, spacing them 3–4 inches apart.
9. Step 9: Bake and cool. Bake cookies for 9 to 11 minutes, until edges are lightly golden and the centers are set. Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
10. Step 10 (optional): For perfectly round cookies, gently place a large circular cutter or mug on a warm cookie and rotate in a circular motion until the shape is smooth and round.

Tips & Variations

• Pre-scooping the dough before chilling makes handling firmer dough easier and speeds up baking day.
• Use loose Earl Grey tea leaves rather than bags for better flavor infusion; if using bags, crush them slightly.
• For a citrus boost, add a teaspoon of finely grated lemon zest to the dough.
• Roll cookies in sanding sugar instead of granulated sugar for a sparkly finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—layer with parchment paper to prevent sticking. To refresh, warm briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Earl Grey?

Yes, regular black tea works, but the distinctive citrusy aroma from the bergamot in Earl Grey is what makes these cookies unique. Using black tea will give a more traditional tea flavor.

Why does the recipe call for chilling the dough?

Chilling firms up the dough, making it easier to handle and helping the cookies keep their shape while baking. It also allows the flavors to meld, enhancing the Earl Grey infusion.

Soft Earl Grey Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

These Soft Earl Grey Sugar Cookies combine the fragrant, citrusy notes of Earl Grey tea with a tender, buttery texture. Perfectly sweet and subtly infused with bergamot, these cookies are delightful for tea time or any occasion. The dough is easy to prepare, chilled for enhanced flavor and texture, then baked to a soft, slightly golden perfection.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 15–18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon table salt or fine sea salt

Wet Ingredients and Flavorings

• ½ cup unsalted butter (melted and cooled)
• 2 tablespoons Earl Grey tea leaves (about 3 tea bags)
• ½ cup granulated sugar
• ¼ cup light or dark brown sugar (packed)
• 1 tablespoon vanilla extract or paste
• 1 egg (room temperature)
• 4 tablespoons granulated sugar (for rolling)

Instructions

1. Melt butter and infuse Earl Grey tea: Place ½ cup unsalted butter and 2 tablespoons Earl Grey tea leaves in a saucepan over low heat, stirring occasionally until the butter is completely melted. Alternatively, melt the butter in a microwave-safe bowl in 15-second intervals. Allow the mixture to cool fully to room temperature.
2. Mix butter and sugars: 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 well blended.
3. Add egg and vanilla: Incorporate 1 room temperature egg and 1 tablespoon vanilla extract or paste into the mixture. Stir until smooth and homogenous.
4. Combine dry ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add this dry mix to the wet ingredients, stirring until no dry spots remain and the dough forms a cohesive mass.
5. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for 30 to 60 minutes to firm up. For longer chilling (up to 2 days), pre-scoop dough into balls lined closely on a parchment-lined tray before refrigerating. This makes handling easier once chilled.
6. Preheat oven and prepare trays: Preheat the oven to 325°F (163°C). Line two baking trays with parchment paper to prevent sticking.
7. Prepare sugar for rolling: Pour 4 tablespoons granulated sugar into a small bowl or plate for rolling the cookie dough.
8. Scoop and roll dough balls: Using a cookie scoop, portion 2 to 3 tablespoons of dough per cookie. Roll each dough ball in the granulated sugar until coated completely, then place on the prepared baking trays spaced 3 to 4 inches apart.
9. Bake the cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges are slightly golden brown and set but the centers remain soft.
10. Cool and optionally shape: Allow the cookies to cool on the baking pan for 5 minutes. Then transfer to a wire rack to cool completely. For perfectly round cookies, you may gently press a large circular cutter or mug over each warm cookie in a circular motion; this is optional and enhances presentation.

Notes

• Pre-scooping dough before chilling helps with handling firmer dough and speeds up baking day prep.
• Using good quality Earl Grey tea leaves is key for the best flavor infusion.
• If you prefer stronger tea flavor, steep the tea leaves longer or use more leaves during the butter melting step.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For a vegan version, substitute butter with plant-based margarine and use a flax egg instead of a regular egg.

Keywords: Earl Grey cookies, soft sugar cookies, tea infused cookies, tea flavored dessert, homemade cookies, Earl Grey tea recipe