Introduction

These Grey Sugar Cookies offer a delightful twist on classic sugar cookies with the subtle, aromatic flavor of Earl Grey tea. Perfectly soft and lightly crisp at the edges, they are an elegant treat for any tea time or dessert table.

The image shows three round cookies with a light golden-brown color, each dotted with small dark specks, placed on a crumpled piece of white parchment paper on top of a light wooden board. One cookie in the center has a bite taken out of it, revealing a soft and slightly crumbly texture inside. There are small crumbs scattered around the cookies, and in the upper right corner, part of another cookie is resting on a white cooling rack. The overall scene is bright and clean with natural light, set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Melt the butter and infuse it with tea. Combine ½ cup unsalted butter and 2 tablespoons Earl Grey tea leaves in a saucepan and heat gently until the butter is melted. Alternatively, melt in a microwave-safe bowl in 15-second intervals. Allow this mixture to cool completely.
Step 2: Mix the sugars into the butter. In a large bowl, use a silicone spatula to combine the cooled Earl Grey-infused butter with ½ cup granulated sugar and ¼ cup packed brown sugar until well blended.
Step 3: Add egg and vanilla. Mix in 1 room-temperature egg and 1 tablespoon vanilla extract or paste until the batter is smooth.
Step 4: Incorporate the dry ingredients. Add 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Stir until no dry spots remain and the dough comes together.
Step 5: Chill the dough. Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes, or up to 2 days. For longer chilling, pre-scooping dough into balls on a parchment-lined tray before refrigerating makes later handling easier.
Step 6: Prepare to bake. Preheat your oven to 325°F (163°C) and line two baking trays with parchment paper.
Step 7: Roll cookies in sugar. Place 4 tablespoons granulated sugar in a small bowl or plate. Using a cookie scoop (2–3 tablespoons per cookie), form dough balls and roll them in the sugar before placing them 3–4 inches apart on the prepared trays.
Step 8: Bake the cookies. Bake for 9 to 11 minutes, or until the edges are slightly golden and the cookies are set. Let them cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
Step 9 (optional): For perfectly round cookies, gently press a large circular cutter or mug on top of each warm cookie and move it in a circular motion until the cookie rounds out. This step is just for presentation and can be skipped.

Tips & Variations

Pre-scooping dough balls before chilling makes handling stiff dough easier and speeds up baking later.
Feel free to substitute Earl Grey tea leaves with other flavored teas like chai or lavender for a unique twist.
For extra flavor, sprinkle coarse sugar on top before baking for added crunch and sparkle.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat briefly in a low oven or microwave to soften if desired.

How to Serve

Three soft, round cookies lie on crumpled white parchment paper over a white marbled texture. Each cookie is light golden brown with small, uneven dark specks spread throughout. One cookie at the center has a bite taken out, showing its soft crumbly inside. The cookies have a slightly cracked, textured surface that looks chewy and fresh. In the background, a metal cooling rack holds another cookie, all set on the white marbled texture. Small crumbs are scattered around the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose tea leaves?

Yes, you can use about 3 Earl Grey tea bags in place of loose leaves. Just ensure to crush the bags or open them before infusing in butter to release maximum flavor.

Why should the butter be cooled before mixing with sugars?

Cooling the infused butter prevents the sugars from melting, which helps maintain the cookie dough’s proper texture and avoids spreading during baking.