Introduction

Soft Earl Grey Sugar Cookies combine the fragrant floral notes of Earl Grey tea with a tender, buttery texture. These delightful treats are perfect for tea time or anytime you want a comforting, elegant cookie.

There are four round cookies with a light golden color and small dark specks scattered throughout. Three cookies are on a white piece of crumpled parchment paper placed on top of a light wood surface, and one cookie is on a white metal cooling rack in the top right corner. One cookie near the top center has a bite taken out of it, showing a soft, crumbly texture with crumbs scattered around. The cookies have a slightly cracked surface, giving them a homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (187.5 g) all-purpose flour
½ teaspoon (2 g) baking soda
½ teaspoon (2 g) baking powder
½ teaspoon (3 g) table salt or fine sea salt
½ cup (113.5 g) unsalted butter, melted and cooled
2 tablespoons (10 g) Earl Grey tea leaves (about 3 tea bags)
½ cup (100 g) granulated sugar
¼ cup (55 g) light or dark brown sugar, packed
1 tablespoon (4 g) vanilla extract or paste
1 egg, room temperature
4 tablespoons (48 g) granulated sugar (for rolling)

Instructions

Step 1: Combine ½ cup unsalted butter and 2 tablespoons Earl Grey tea leaves in a saucepan and heat until the butter is melted. Alternatively, melt in a microwave-safe bowl in 15-second intervals. Let the mixture cool completely.
Step 2: In a large bowl, mix the melted Earl Grey-infused butter with ½ cup granulated sugar and ¼ cup packed brown sugar using a silicone spatula until well combined.
Step 3: Add 1 egg and 1 tablespoon vanilla extract to the sugar mixture and stir until smooth.
Step 4: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until no dry spots remain.
Step 5: Cover the dough with plastic wrap and refrigerate for 30-60 minutes, or up to 2 days. For easier handling, pre-scoop the dough into balls, place them closely on a parchment-lined tray, and chill.
Step 6: Preheat your oven to 325°F (163°C) and line two baking trays with parchment paper.
Step 7: Pour 4 tablespoons granulated sugar into a small bowl. Using a cookie scoop (about 2-3 tablespoons), form dough balls and roll each in the granulated sugar. Place them on the prepared trays, spacing 3-4 inches apart.
Step 8: Bake for 9-11 minutes, until the edges are lightly golden and set. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9 (Optional): For perfectly round cookies, gently press a large circular cutter or mug on the warm cookies, moving it in a circular motion until the cookie shapes nicely.

Tips & Variations

Weigh your ingredients for accuracy, especially the flour, to ensure the best texture.
Pre-scooping dough balls before chilling makes handling chilled dough easier and helps save your hands.
Try substituting Earl Grey tea leaves with lavender or chamomile for a different floral twist.
Use light brown sugar for a milder molasses flavor or dark brown sugar for richer, deeper notes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. You can also freeze pre-scooped dough balls for up to 3 months and bake them directly from frozen, adding 2-3 minutes to the baking time. To reheat, thaw frozen baked cookies at room temperature for about 10 minutes or warm in the microwave in 10-second intervals.

How to Serve

The image shows three light golden brown cookies with small dark specks evenly spread throughout them. Two whole cookies and one partially eaten cookie are placed on crumpled white paper, which lies on a wooden board. The cookies appear soft and slightly crumbly with some crumbs scattered around them. A metal cooling rack with another whole cookie is placed near the top right corner of the wooden board. The scene is simple with a bright and natural light setting that highlights the textures of the cookies and the wood grain. 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 leaves?

Yes, you can use about 3 Earl Grey tea bags to equal 2 tablespoons of loose tea leaves. Simply cut open the bags to access the leaves or steep and strain the butter infusion carefully.

How soft are these cookies supposed to be?

These cookies have a tender, soft texture with slightly crisp edges. They are not crunchy, making them perfect for those who enjoy a melt-in-your-mouth cookie experience.