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Tried baking Earl Grey Cookies today. Let me tell you — if tea and cookies had a love child, this would be it. Buttery, crisp, and infused with just the right amount of bergamot and rose magic, they make you feel fancy enough to raise your pinky while eating (which I did, obviously).
Best paired with a cup of Earl Grey for peak tea energy, or just eaten straight from the tray while pretending you have self-control. Either way, 10/10 recommend. 💁♀️
Earl Grey Tea Cookies
Course: Dessert10
servings10
minutes15
minutesIngredients
1 1/2 cups or 195 g all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp Earl Grey tea leaves
6 tbsp or 85 g unsalted butter, softened
1 egg
1/2 cup or 100 g granulated sugar
1 tsp rose water
1 tsp vanilla extract
Let’s make it
- Add the flour, baking powder, salt, and tea leaves into the food processor. Pulse several times to break up the tea leaves. Add the butter and sugar, and again, pulse until butter is incorporated. Add the vanilla, rose water, and egg. Pulse several times and then let the machine run steadily until a cohesive dough forms – about 30 seconds.
- Roll the dough between two large sheets of parchment to a thickness of about 1/8-inch. Transfer it onto a baking tray, and freeze it for 15 minutes.
- Take out of the freezer and gently peel off the top parchment sheet. Use a 2-inch-diameter cookie cutter to cut out rounds, spacing them about 1/2 inch apart on the parchment-lined baking sheet. Gather and re-roll scraps as necessary.
- Freeze the cookies for at least 15 minutes.
- When you are ready to bake, preheat the oven to 350°F (180°C). Bake for 14 -16 minutes. Let the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!