Introduction

These Chewy Earl Grey Sugar Cookies offer a delightful twist on classic sugar cookies with the fragrant aroma and subtle citrus notes of Earl Grey tea. Inspired by the beloved London Fog, they are soft, tender, and perfect for teatime or any sweet craving.

The image shows a close-up of six soft cookies spread irregularly on crinkled parchment paper over a white marbled surface. Each cookie is round with a slightly golden edge and light brown center, speckled with fine dark bits, and lightly dusted with sugar on top. The cookies have a slightly wrinkled texture, suggesting a chewy softness. At the bottom center of the image, there is a white bowl with a dark rim holding a small pile of finely crushed black specks, placed on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated or cane sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
1 tablespoon Earl Grey tea leaves (from about 3–4 tea bags, opened to release leaves)
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (50g) sanding, coarse, or cane sugar for topping
Optional vanilla icing drizzle:

1/4 cup (29g) powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, beat the softened butter and sugar together for 2–3 minutes until light and fluffy. This will help create a soft, tender cookie texture.
Step 3: Add the egg, egg yolk, vanilla extract, and Earl Grey tea leaves to the butter mixture. Beat until fully combined.
Step 4: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing gently until just combined.
Step 6: Scoop the dough into 1.5 tablespoon-sized balls. Roll each ball in the coarse sugar, then place them 2 inches apart on the prepared baking sheet. For deeper flavor, chill the dough in the fridge for up to 24 hours before baking.
Step 7: Bake for 10–12 minutes, until the edges are set but the centers remain soft. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 8 (Optional): To make the icing, whisk together powdered sugar, vanilla extract, milk or cream, and a pinch of salt until smooth. Drizzle over the cooled cookies for an elegant finishing touch.

Tips & Variations

To enhance the Earl Grey flavor, you can infuse the butter with tea leaves by gently warming butter with tea leaves and straining before use.
If you prefer a stronger tea flavor, increase the amount of Earl Grey leaves slightly, but be careful not to overpower the cookies.
For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk for the icing.
You can omit the icing and sprinkle a pinch of powdered sugar on top for a simpler presentation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to soften before serving.

How to Serve

The image shows two round cookies with a light brown color and specks of black tea leaves throughout. The cookies have a soft texture with a slight rise and are sprinkled with fine white sugar on top. One cookie is fully visible on the left, while the other is partially seen on the upper right side. To the lower right, there is a white bowl with a rough texture and dark edges containing black tea leaves, some spilled on the white marbled surface around it. The scene is simple and close-up, emphasizing the texture and details of the cookies and tea leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Earl Grey?

Yes, you can substitute with regular black tea, but the cookies will lack the distinctive bergamot citrus notes that make Earl Grey special.

Why are my cookies not chewy?

Make sure you do not overbake — remove the cookies when the edges are set but centers still look soft. Also, using both egg and egg yolk helps create a tender, chewy texture.

Chewy Earl Grey Sugar Cookies – London Fog-Inspired Treat Recipe

Print Recipe

★★★★★

4.8 from 666 reviews

Experience the perfect blend of tea and sweet with these Chewy Earl Grey Sugar Cookies, inspired by the comforting flavors of London Fog. These tender, buttery cookies infused with fragrant Earl Grey tea leaves offer a soft, chewy bite with a subtle citrusy bergamot note. Topped with sparkling coarse sugar and an optional vanilla icing drizzle, they make an elegant and delicious teatime treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: British-inspired
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated or cane sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
1 tablespoon Earl Grey tea leaves (about 3–4 tea bags, tear bags to use leaves)

Dry Ingredients

2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Topping

1/4 cup (50g) sanding, coarse, or cane sugar

Optional Vanilla Icing Drizzle

1/4 cup (29g) powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream
Pinch of salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together for 2-3 minutes until light and fluffy. This creates the tender texture desired in sugar cookies.
Add Wet Ingredients: Mix in the egg, egg yolk, vanilla extract, and Earl Grey tea leaves. Beat until fully combined to distribute the tea flavor evenly.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda to ensure even leavening.
Mix Dough: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, being careful not to overmix.
Prepare Cookies for Baking: Line a baking sheet with parchment paper. Scoop dough into 1.5 tablespoon-sized balls. Roll each ball in coarse sugar for a sparkly, crisp topping. Optional: refrigerate dough for up to 24 hours to deepen flavor.
Bake: Place dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set but centers remain soft. Cookies continue baking as they cool.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Icing: Once cooled, whisk powdered sugar, vanilla, milk or cream, and a pinch of salt together until smooth. Drizzle over cookies for an elegant finish.

Notes

Using Earl Grey tea leaves rather than brewed tea intensifies the distinctive bergamot flavor in the cookies.
Chilling dough enhances flavor depth and helps control spreading during baking.
Cookies should be soft when removed from oven; they firm up as they cool.
For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
The icing drizzle is optional but adds a lovely sweet decorative touch.

Keywords: Earl Grey cookies, London Fog cookies, chewy sugar cookies, tea-infused cookies, vanilla icing drizzle, Earl Grey tea dessert