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Grey Sugar Cookies Recipe

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★★★★★

4.8 from 112 reviews

These Grey Sugar Cookies are a delightful twist on classic sugar cookies, infused with the fragrant and slightly citrusy flavor of Earl Grey tea. Soft, buttery, and with a hint of bergamot, these cookies offer a unique and comforting treat perfect for tea time or any sweet craving.

Ingredients

Scale

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

  • 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)

For Rolling

  • 4 tablespoons granulated sugar

Instructions

  1. Melt 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, or melt the butter in a microwave-safe bowl in 15-second intervals. Allow the mixture to cool completely, letting the flavors infuse.
  2. Mix butter and sugars: In a large bowl, use a silicone spatula to combine the melted Earl Grey-infused butter with ½ cup granulated sugar and ¼ cup packed brown sugar until thoroughly mixed.
  3. Incorporate egg and vanilla: Add 1 room temperature egg and 1 tablespoon vanilla extract or paste to the butter-sugar mixture. Stir until the mixture is smooth and uniform.
  4. Add dry ingredients: To the wet mixture, add 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix until no dry spots remain and the dough is evenly combined.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes, or up to 2 days. For ease, you can pre-scoop the dough into balls, place them closely on a parchment-lined tray, and chill. This helps handle firmer dough and allows for quick baking later.
  6. Prepare for baking: Preheat your oven to 325°F (163°C) and line two baking trays with parchment paper. Pour 4 tablespoons of granulated sugar onto a small plate or bowl for rolling.
  7. Scoop and roll cookies: Using a cookie dough scoop, portion 2 to 3 tablespoons of dough per cookie. Roll each dough ball in the granulated sugar, then place them on the prepared baking trays, spacing them 3 to 4 inches apart to allow spreading.
  8. Bake the cookies: Bake for 9 to 11 minutes, or until the edges just begin to turn golden and the cookies are set. Remove from oven and cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
  9. Optional finishing touch: For perfectly round cookies, gently press a large circular cutter or mug on top of each warm cookie, moving it in a circular motion until the cookie becomes perfectly round. This step is optional and adds a polished look for serving.

Notes

  • Chilling the dough helps control spreading and improves flavor.
  • Using Earl Grey tea leaves infuses a citrusy bergamot essence unique to this cookie.
  • Pre-scooping dough before chilling saves time and effort when ready to bake.
  • Rolling dough balls in granulated sugar before baking adds a subtle crunchy texture to the cookie exterior.
  • Room temperature eggs help ensure even mixing and proper texture.
  • For a deeper tea flavor, consider steeping the tea leaves longer in the melted butter before cooling.

Keywords: Earl Grey cookies, sugar cookies, tea-infused cookies, easy dessert, buttery cookies

Find it online: https://liamjayne.com/grey-sugar-cookies-recipe/