Ingredients
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1/2 cup butter
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2 Tbsp earl grey tea leaves
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3/4 cup brown sugar
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1 egg
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1 Tbsp vanilla extract
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1 1/2 cups all purpose flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
Directions
These Earl Grey cookies are made with a brown sugar cookie base, infused with the delicate citrusy notes of bergamot tea. Made with nutty brown butter and baked to a soft, fudgy texture, they strike the perfect balance of rich, caramel-like sweetness and aromatic elegance in every bite. They’re so good, my dad had to ask me to make a second batch!
If Earl Grey doesn’t strike your fancy, just leave it out. These are delicious with or without 🙂
Steps
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1
Done
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Collect all of your ingredients! |
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2
Done
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Brown the butter over medium-low heat. The butter will melt, get really bubbly, and eventually foam up. It can be hard to tell when the butter is browned with all the foam, but it will smell very nutty and toasty. |
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3
Done
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Add the dry tea leaves into the butter and stir to make sure they’re all submerged. This will heat and bloom the tea, infusing its flavor into the butter. Strain out the tea leaves and set them aside (optional). Chill the butter until cooled. I usually stick it in the freezer for a few minutes, it doesn’t need to solidify but should not be hot. |
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4
Done
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Beat the butter with the brown sugar, vanilla, and egg in a large bowl until well combined. Take your time here. |
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5
Done
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Add the dry ingredients and mix by hand until just combined. Usually I would say to stop here, but if you have an electric mixer, mix the dough for about another 30 seconds. The idea is to build a little more gluten to make the cookies chewy. |
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6
Done
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Optionally (but for best results), chill the dough in the fridge for 30 minutes. |
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7
Done
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Prepare a baking sheet, preheat the oven to 325, and pour about 1/2 cup granulated sugar into a small bowl. |
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8
Done
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Scoop 1 1/2 Tbsp size balls and roll between your palms to make them round. Roll the balls in the granulated sugar and place 1-2” apart on the baking sheet. If the texture of the tea leaves doesn’t bother you, you can use them as a garnish on top (or mix them into the granulated sugar that you roll the cookie dough in). Press the cookies with your hand or a glass to flatten slightly. |
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9
Done
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Bake the cookies for 9-11 minutes depending on your oven. Mine bake in exactly 10 minutes. They should be extremely soft still - too soft to pick up - but should not look shiny/raw. This will give us that delicious soft, almost fudgy texture. |
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10
Done
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Let the cookies cool for 10-15 min on the baking sheet until they can be moved to a cooling rack. Enjoy! |
