Earl Grey Sugar Cookies

So here’s the deal you guys… I am slightly obsessed with Earl Grey right now…

If you had asked me a couple weeks ago, what my go-to hot beverage was, I would have told you a good old fashioned latte – no questions asked. But a few weeks ago a friend and I went out for coffee and she ordered a London Fog. I had never in my life had a London Fog or even Earl Grey tea for that matter (i know… sheltered)

But Our drinks arrived and hers smelled ah-ma-zinnngggg. She let me have a sip and I fell in love. I pretty much just wanted to steal her latte and claim it as my own. I have been hooked ever since, and want to infuse everything with Earl Grey flavour.

These sugar cookies are my first attempt and if you love Earl Grey as much as I do, then you might want to stay tuned to see what else might be in store soon. For starters i’m thinking Earl Grey Scones, Earl Grey Ice cream and possible some Earl Grey Chocolate Chunk Cookies… I’m pretty excited about it all.

But for now, I’ve got Earl Grey Sugar Cookies for you. Not only is the dough infused with Earl Grey Tea Leaves, but they are also rolled in Earl Grey Sugar, baked and then drizzles with an irresistible Earl Grey Glaze… seriously all you Earl Grey Tea lovers, need I say more?

Happy baking!

KP xoxo

 

 

Earl Grey Sugar Cookies

Makes 16 cookies

Things you need…
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 tsp lemon zest
2 tbsp finely ground Earl Grey Tea leaves
1 tsp pure vanilla extract
1 egg
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt

Earl Grey Sugar (for rolling)
1 cup granulated sugar
1 tbsp finely ground Earl Grey Tea Leaves

Earl Grey Tea Glaze
1/4 cup strongly brewed Earl Grey Tea
1 – 1 1/ 2 cups powdered sugar
a few drops of pure vanilla extract
food colouring of choice, optional

How to make…
In a small bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest and finely ground Earl Grey Tea leaves. I used a food processor to grind the tea leaves, but you could also use a high powered blender or a mortar and pestle. Cream together until pale and fluffy – about 5 minutes. Scrape down the sides of your bowl, and add in the egg and vanilla, and beat for another two minutes. Add in the dry ingredients and beat on low until combined.

Wrap the ball of dough in plastic wrap and shape into a disk. Place in the fridge to chill for 24 hours. I know this is a hard step to wait for, but trust me, it will really help the flavour of the Earl Grey Tea leaves develop.

Earl Grey Sugar
In a small bowl, whisk together the granulated sugar and the Earl Grey Tea leaves until well combined. Set aside.

Once your dough has chilled, remove it from the fridge and let it come to room temperature for thirty minutes. Pre-heat your oven to 350F degrees and line two baking sheets with parchment paper.

Use a cookie scoop to scoop the dough out onto a parchment lined baking sheet – 8 per sheet, leaving 1.5-2 inches between each cookie. Roll the cookie dough balls into the Earl Grey Sugar and set them back on the baking sheet.

Place the cookies (one pan at a time) into the oven to bake for 10-12 minutes or until the edges are a light golden colour and the tops are puffed and crackly.

Remove from the oven and allow to cool completely before glazing.

Earl Grey Glaze
In a small bowl, whisk together the brewed tea, vanilla and 1 cup of the powdered sugar until smooth. If your glaze seems too runny, add in more powdered sugar 2 tbsp at a time until it is a thick, creamy, but still pourable glaze that you can drizzle. If you wish to add food colouring to your glaze, feel free to do so. I used pink gel food colouring and just needed a small dab to make the light pink colour here.

Drizzle the glaze over the cookies and allow it to set for five minutes. Serve (preferably with a cup of Earl Grey Tea) and Enjoy!