Oh, you’re going to love this Earl Grey Sugar Cookies Recipe—I promise it’s a game-changer if you’re into that perfect balance of fragrant tea and classic cookie sweetness. I absolutely love how the subtle bergamot notes from the Earl Grey infuse every bite, giving these cookies a gentle but sophisticated twist on a familiar favorite. Whether you’re sharing these with friends over afternoon tea or treating yourself to a cozy moment with a cup of coffee, these cookies are just the right mix of buttery, soft, and whimsically aromatic.
When I first tried this Earl Grey Sugar Cookies Recipe, I was a bit skeptical about adding tea leaves directly into cookie dough, but it totally won me over. You’ll find that these cookies don’t just taste amazing—they’re also super simple to make, which means you can whip up an elegant batch with minimal fuss. And trust me, once your kitchen is filled with that sweet citrusy aroma, you won’t want to stop baking them anytime soon!
Why You’ll Love This Recipe
- Unique Flavor: The Earl Grey tea adds a delicate bergamot citrus flavor that elevates simple sugar cookies to something really special.
- Soft & Chewy Texture: These cookies bake up soft in the center with just the right edges, making every bite a delight.
- Easy to Make: With straightforward steps and common ingredients, this recipe is perfect for both beginners and seasoned bakers.
- Perfect Pairing: These cookies go beautifully with tea or coffee, making them a great choice for any casual or special occasion.
Ingredients You’ll Need
The magic of this Earl Grey Sugar Cookies Recipe lies in its simple, well-balanced ingredients. Each one plays a role in creating that tender crumb, subtle tea flavor, and irresistible sweetness, so it’s worth grabbing fresh ingredients for the best results.
- All-purpose flour: The base for the cookie dough; be sure to spoon and level for accurate measuring.
- Baking powder: Adds gentle lift for tender cookies.
- Baking soda: Helps with lightness and browning.
- Salt: Balances the sweetness and enhances flavor.
- Earl Grey tea leaves: The star ingredient—use loose leaves or cut open a quality tea bag for fresh flavor.
- Unsalted butter: Softened to room temperature—this gives the cookies a rich, creamy texture.
- Granulated sugar: Adds sweetness and helps with the cookie’s structure.
- Brown sugar: Brings moisture and a hint of caramel flavor to keep the cookies chewy.
- Large egg: At room temperature for smooth mixing and binding.
- Vanilla extract: Enhances overall flavor complexity.
- Additional granulated sugar (for rolling): Creates a slightly crisp, sparkling coating.
- Powdered sugar: For the lemon glaze—it adds sweetness with a smooth finish.
- Lemon juice: Brightens up the glaze with a tangy contrast to the sweet cookie.
Variations
I love making this Earl Grey Sugar Cookies Recipe my own depending on the occasion, and you should totally feel free to tweak it too. Adding or swapping flavors can be a fun way to keep this recipe fresh and tailor it perfectly to your taste buds or dietary needs.
- Lavender Earl Grey: I once added a teaspoon of dried lavender buds alongside the tea leaves, and it turned out beautifully floral and calming—perfect for a spa-like tea party.
- Gluten-free: Swap the flour for a 1:1 gluten-free blend; just be sure to slightly increase chilling time for easier handling.
- Chocolate drizzle: I’ve enjoyed drizzling melted dark chocolate over cooled cookies for a decadent finish that’s hard to resist.
- Citrus twist: Try adding lemon or orange zest into the dough to amplify the citrus notes from the Earl Grey—just a teaspoon does the trick.
How to Make Earl Grey Sugar Cookies Recipe
Step 1: Mix the Dry Ingredients with Earl Grey
Start by grabbing a medium bowl and stirring together the flour, baking powder, baking soda, salt, and those fragrant Earl Grey tea leaves you’ve carefully opened from the tea bag. The tea leaves add a slightly grainy texture and vibrant flavor, so make sure they’re finely chopped before mixing. Setting this dry blend aside now means your tea flavor will be infused throughout every crumb of cookie dough nicely later on.
Step 2: Cream the Butter and Sugars
In your large mixing bowl, use an electric mixer to beat the softened unsalted butter until it’s pale, fluffy, and super creamy. Add in both granulated and brown sugars, then beat together on medium speed for about 3 minutes until the mixture is light and airy. This step really helps create that wonderful soft texture you’re aiming for!
Step 3: Combine Wet Ingredients
Beat in the room-temperature egg and vanilla extract until everything is nicely incorporated. I find that adding the egg at room temperature helps the dough come together smoothly, which makes a huge difference when rolling the dough later on.
Step 4: Bring Dry and Wet Ingredients Together
Slowly add your flour and tea leaf mixture to the wet ingredients, mixing on low speed just until everything is combined. Don’t overmix here because you want the cookies tender, not tough. If you see any flour patches left, gently fold those in with a spatula—no need to be too aggressive!
Step 5: Scoop and Chill the Dough Balls
Line a small board or baking sheet with parchment paper, then use a 4-tablespoon scooper or a standard cookie scoop to portion out the dough into balls. Place them spaced out on the board, then pop the whole board into the fridge for about 15 minutes. Chilling helps the dough firm up, which makes rolling easier and prevents spreading too much during baking.
Step 6: Roll in Sugar and Bake
Once chilled, gently roll each dough ball between your hands until smooth. Next, roll each ball in granulated sugar to coat, which adds a slight crunch and sparkle on the outside. Arrange them on a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake in a preheated 350°F oven for 11 to 12 minutes—watch for golden edges and a soft center that might look slightly underbaked but will set as it cools.
Step 7: Perfect the Shape & Cool
Right after taking the cookies out of the oven, I like to gently swirl them using a large cookie cutter or an upside-down bowl. This trick rounds them out perfectly while they’re still warm and malleable, so each cookie looks just right. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Step 8: Drizzle with Lemon Glaze
Whisk together powdered sugar and fresh lemon juice until you get a thick but pourable glaze. Use a piping bag or spoon to drizzle over the cooled cookies for a bright, tangy finish that perfectly offsets the sweetness and enhances the Earl Grey flavor. I’ve found that the glaze really adds that extra special touch everyone notices.
Pro Tips for Making Earl Grey Sugar Cookies Recipe
- Tea Leaf Prep: I learned to finely chop the tea leaves before mixing to avoid any tough bites in the cookies.
- Don’t Skip Chilling: Chilling the dough balls is key to controlling spread and achieving that perfect chewy texture every time.
- Handle Dough Gently: Mixing the flour in on low and folding in remaining patches keeps the cookies soft and tender.
- Shape While Warm: Swirling the cookies right out of the oven is a neat trick I use to get flawless rounds without extra effort.
How to Serve Earl Grey Sugar Cookies Recipe
Garnishes
I often sprinkle a tiny pinch of finely grated lemon zest over the lemon glaze to add a pop of color and extra citrus brightness. Sometimes, a delicate dusting of extra powdered sugar just before serving makes these cookies look like little snowflakes—a lovely touch if you’re serving for a special event.
Side Dishes
These cookies go wonderfully alongside a warm cup of Earl Grey or your favorite black tea, enhancing the tea experience. For a cozy afternoon, I like pairing them with a light cream cheese spread or a small bowl of mixed berries for refreshing contrast on the side.
Creative Ways to Present
When I served these at a recent bridal shower, I stacked them like a cookie tower on a beautiful cake stand and added fresh edible flowers for that wow factor. Wrapping a few in cellophane tied with a soft ribbon also makes a charming gift or party favor for guests—you’ll get compliments for days!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering them with parchment paper so they don’t stick together. They stay soft and chewy for up to 4 days this way, though I rarely get that far because my family devours them fast!
Freezing
If I want to enjoy these cookies later, I freeze the dough balls before baking. I line them on a tray to freeze until hard, then transfer them to a freezer-safe bag. When I’m ready, I bake them straight from frozen—just add a couple of minutes to the baking time.
Reheating
To revive leftover cookies, I pop them in a 300°F oven for about 5 minutes or microwave briefly for 10-15 seconds. This warms them up nicely and refreshes that soft, chewy texture without drying them out.
FAQs
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Can I use any type of tea for these sugar cookies?
While you can experiment with other teas, Earl Grey works best because of its distinct bergamot flavor, which complements the sweetness beautifully. If you want to try other teas, go for strong, fragrant varieties like chai or jasmine, but be aware the flavor profile will change.
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Do I have to use loose tea leaves, or can I use tea bags?
You can definitely use tea bags, just cut them open and scrape out the leaves for more flavor and uniform distribution through the cookie dough. Avoid using brewed tea or tea dust, as it could affect the texture and moisture.
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How do I keep the cookies soft and chewy?
Make sure not to overbake—take them out when edges are golden but centers still look soft. Also, gently mixing and chilling dough balls before baking helps maintain the chewy, tender texture.
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Can I make the dough ahead of time?
Yes! You can store the dough wrapped tightly in the fridge for up to 2 days or freeze the scooped dough balls as mentioned, which makes prepping a breeze when you want fresh baked cookies on short notice.
Final Thoughts
Honestly, this Earl Grey Sugar Cookies Recipe has become one of my all-time favorites not just for how delicious it tastes, but for the joy it brings to my kitchen and loved ones. It feels like a little gourmet treat you can pull off any day of the week, and I hope you’ll enjoy baking and sharing them as much as I do. So next time you want something special but simple, give this recipe a try—you might just find your new go-to cookie!
Print
Earl Grey Sugar Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these aromatic Earl Grey Sugar Cookies, featuring tender, chewy centers infused with fragrant Earl Grey tea leaves and topped with a zesty lemon glaze. Perfect for afternoon tea or a sweet treat any time of day.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Earl Grey tea bag, cut open, or 1 tablespoon loose tea leaves
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
For Rolling
- 30 g granulated sugar
Lemon Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Mix dry ingredients: In a medium bowl, stir together the flour, baking powder, baking soda, salt, and the tea leaves from the Earl Grey tea bag. Set aside to ensure even distribution.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy and pale, about 3 minutes. Add granulated sugar and brown sugar, and beat on medium speed until the mixture is fluffy.
- Mix wet ingredients: Add the egg and vanilla extract to the creamed mixture and beat until fully combined and smooth.
- Add dry to wet mixture: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Use a spatula to fold in any remaining flour to avoid overmixing, ensuring a tender cookie.
- Scoop cookie dough: Line a small cutting board with parchment paper. Use a 4-tablespoon cookie scooper to portion cookie dough into balls and release them onto the lined board.
- Chill: Refrigerate the cookie dough balls for about 15 minutes until firm but not sticky, which helps control spread during baking.
- Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll in sugar: Roll each chilled dough ball between your hands to form a smooth ball. Roll each one thoroughly in granulated sugar to coat all sides. Arrange on the prepared baking sheet with about 2 inches of space between each.
- Bake: Bake in the preheated oven for 11-12 minutes until edges are slightly golden while centers remain soft. The centers may look underdone but will firm up as they cool, producing a chewy texture.
- Swirl cookies: Immediately after baking, use a large cookie cutter or an inverted bowl to gently swirl each cookie to create perfectly round edges, shaping any irregular sides.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring carefully to a wire rack to cool completely.
- Lemon Glaze – Mix: In a small bowl, stir together powdered sugar and lemon juice until the glaze reaches a thick yet pourable consistency.
- Lemon Glaze – Drizzle: Using a piping bag or a spoon, drizzle the lemon glaze over each cooled cookie for a tart finishing touch.
Notes
- Chilling the dough balls helps prevent excessive spreading during baking, resulting in thicker, chewier cookies.
- The Earl Grey tea leaves add a subtle floral and citrus note; make sure to use fresh tea for best flavor.
- Rolling the cookie dough balls in granulated sugar before baking gives a sweet, slightly crunchy exterior.
- The lemon glaze adds bright acidity that complements the fragrant tea flavor beautifully.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
