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Earl Grey cookies

Earl Grey Cookies – Unique & Flavorful Tea-Infused Treat

These Earl Grey cookies transform the beloved bergamot-infused tea into a delightful baked treat. The marriage of buttery cookie dough with the sophisticated profile of Earl Grey creates something truly memorable – a perfect balance of sweet comfort with subtle citrus and floral notes. Whether served with afternoon tea or enjoyed as a special snack, these cookies offer a unique flavor experience that stands out from standard cookie fare.
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Prep Time 25 minutes
Cook Time 12 minutes
1 hour
Total Time 1 hour 37 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Earl Grey Infusion:
  • 2 tablespoons loose-leaf Earl Grey tea
  • ½ cup 113g unsalted butter
For the Cookie Dough:
  • 1¾ cups 218g all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 100g granulated sugar
  • ¼ cup 50g light brown sugar, packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fresh lemon zest optional
Optional Additions:
  • ⅓ cup white chocolate chips
  • 1 tablespoon culinary-grade dried lavender
  • Coarse sugar for rolling

Method
 

  1. Step 1: Prepare the Earl Grey Infusion
    Melt the butter in a medium saucepan over low heat until completely liquefied. Remove from heat, add the Earl Grey tea, and stir to submerge all leaves. Cover and steep for 5-7 minutes. Strain through a fine-mesh strainer into a bowl, pressing gently on the tea leaves. Allow the infused butter to cool to room temperature but remain liquid (15-20 minutes).
  2. Step 2: Create the Cookie Dough
    In a medium bowl, combine the flour, baking powder, and salt, mixing well. In a large bowl, beat the infused butter with both sugars until light and fluffy (2-3 minutes). Beat in the egg until incorporated, then add vanilla extract and lemon zest (if using). Gradually add the flour mixture on low speed, mixing just until combined. Fold in any optional mix-ins. Cover and refrigerate for at least 1 hour, preferably 2.
  3. Step 3: Bake the Cookies
    Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1½ tablespoons of dough and roll into balls. Optional: Roll in coarse sugar for a crunchy exterior. Place on baking sheets 2 inches apart. Bake for 10-12 minutes, rotating sheets halfway, until edges are set and lightly golden. Let rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tea Selection: The quality and type of Earl Grey significantly impacts flavor. Earl Grey Creme (with vanilla) creates a softer, more dessert-like flavor.
Infusion Control: Keep butter below 180°F (82°C) during infusion to avoid bitterness.
Texture Adjustment: For softer cookies, reduce baking time by 1-2 minutes. For crisper cookies, flatten the dough balls slightly before baking.
Flavor Enhancement: Add a tiny pinch of ground cardamom to amplify the bergamot notes.
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days.
Serving Suggestions: Pair with traditional Earl Grey tea, cold milk, or light roast coffee. Consider serving on vintage tea plates or with a light lemon glaze.