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–+ servings
Earl grey sugar cookies scattered on a wooden board.

Earl Grey Sugar Cookies

Author: Gail Ng
Earl grey sugar cookies with crisp edges, soft and chewy centers, and a dash of lemon icing on top!
4.92 from 35 votes
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Prep Time 45 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 1 hour 12 minutes
Yield 8 cookies
Category Dessert
Cuisine American

Equipment

Ingredients
  

Earl Grey Sugar Cookies

  • 180 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 earl grey tea bag, cut open, or 1 tablespoon loose tea leaves
  • 115 g unsalted butter, softened to room temperature
  • 150 g granulated sugar
  • 50 g brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract

For rolling

  • 30 g granulated sugar

Lemon Glaze

  • 40 g powdered sugar
  • 2 teaspoons lemon juice

Instructions
 

Earl Grey Sugar Cookies

  • Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, salt, and the tea leaves from an earl grey tea bag. Set aside.
    Left to right: flour and tea leaves in a bowl, stirring dry ingredients together with a spoon.
  • Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it's very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together on medium speed until fluffy, about 3 minutes.
    Left to right: a bowl of butter and sugars, butter and sugar creamed together in a mixing bowl.
  • Mix wet ingredients: Add the egg and vanilla extract and beat again until combined.
    Left to right: an egg in a bowl of cookie dough, cookie dough batter in a mixing bowl.
  • Add dry to wet mixture: Add in the flour mixture and mix on low speed until just combined. If there are any flour patches left, use a spatula to finish folding the cookie dough together to prevent overmixing.
    Left to right: flour in a bowl of cookie dough, mixing cookie dough with a hand mixer.
  • Scoop cookie dough: Line a small cutting board with parchment paper. Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough. Release them onto your lined board.
    Left to right: scooping cookie dough with an ice cream scooper, balls of cookie dough on a wooden tray.
  • Chill: Chill the whole board of cookie dough balls in the fridge for about 15 minutes just until they're firm to the touch and not too sticky.
  • Prep: Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Roll in sugar: Once chilled, roll each cookie dough ball in between your hands to shape them into balls. Roll each ball in granulated sugar, coating all sides. Place each coated cookie dough ball on your lined baking sheet, leaving about 2" in between each cookie to allow for spreading.
    Left to right: rolling a ball of cookie dough in between hands, hand holding a ball of cookie dough coated in sugar.
  • Bake: Bake cookies for 11-12 minutes or until the edges are slightly golden brown but the middle is still very soft. The middle might look underdone but they set into a chewy center as they cool.
  • Swirl cookies: Immediately after you take them out of the oven, use a large cookie cutter or a bowl turned upside down to swirl the cookies around and push any irregular sides in to make perfectly round cookies.
  • Cool: Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Lemon Glaze

  • Mix: In a small bowl, stir together powdered sugar and lemon juice until it becomes a thick but pourable consistency.
  • Drizzle: Transfer the glaze to a piping bag or use a spoon to drizzle it across each cookie.

Nutrition

Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 311IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg
Keywords earl grey cookies, earl grey sugar cookies
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