These buttery Earl Grey cookies are crisp at the edges, soft in the center, and delicately infused with black tea and bergamot. You can make them with traditional flour or gluten-free flour (both versions are equally delicious). Go ahead and try them both ways to see what you like best.
Earl Grey Cookie Recipe
Yield: About 24 cookies
Total time: 1 hour
Ingredients:
2 1/4 cup flour (regular or gluten free)
1 tablespoon or 4 bags earl grey tea
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cup sugar
1 cup butter, softened at room temp
1 egg, room temp
2 teaspoons vanilla
Garnish:
1/8 cup sugar, for garnish
Direcions:
- Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.
- In a bowl, whisk together the flour, earl grey tea, baking powder, baking soda, and salt.
- In a seperate bowl, cream together the sugar and butter using a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla and beat until just combined.
- Gradually add the dry ingredients and beat until just combined.
- Chill the dough in the refrigerator for 15–20 minutes.
- Pour remaining sugar into a small bowl. Portion cookie dough into balls then roll in sugar.
- Arrange on baking sheets, leaving at least 2 inches between each cookie.
- Bake for 12 minutes, until the edges are lightly golden but the centers are soft.
- Cool completely on the pan for 20 minutes before transferring.